Preventive Effect of Upland Pigmented Potatoes Against LPS‐Induced Inflammation in THP‐1 Macrophages

ABSTRACT Aim of this study was to compare the in vitro anti‐inflammatory activity of three commercial potato varieties cultivated upland, Kennebec, Desirée, and Bleuet, whose extracts, based on chemical analyses, were considered chlorogenic acid (CGA)‐, carotenoid‐, and anthocyanin‐rich, respectively. To this aim, THP‐1‐derived macrophages were pretreated with extracts and then challenged with LPS. While at supraphysiological doses (50 µM), all three extracts significantly counteracted LPS‐induced TNF‐α, IL‐1β, and IL‐6, at more physiologically relevant doses (1–5 µM), only Desirée and Bleuet showed anti‐inflammatory activity. We hypothesized that the high CGA content in Bleuet extract might interfere with anthocyanins. Supporting this, adding CGA to pure pelargonidin 3‐glucoside and peonidin 3‐glucoside reduced their anti‐inflammatory activity. Similarly, the isolated anthocyanin fraction from Bleuet (ACN fraction) exhibited stronger anti‐inflammatory effects than the whole Bleuet extract, and the addition of CGA to the ACN fraction significantly reduced its anti‐inflammatory effect. Molecular docking simulations suggested that glucose transporters GLUT‐1, GLUT‐3, and SGLT‐1 could be involved in this antagonist‐like interaction. In conclusion, extracts from pigmented varieties Desirée and Bleuet counteracted LPS‐induced inflammation in THP‐1 macrophages at plasma‐relevant doses. Furthermore, CGA could compete with anthocyanins for glucose transporters, limiting their cellular uptake and, consequently, their anti‐inflammatory activity.