Articles producció científica> Medicina i Cirurgia

Impact of Phenol-Enriched Virgin Olive Oils on the Postprandial Levels of Circulating microRNAs Related to Cardiovascular Disease

  • Dades identificatives

    Identificador: imarina:6494822
    Autors:
    Daimiel LMicó VValls RMPedret AMotilva MJRubió LFitó MFarrás MCovas MISolá ROrdovás JM
    Resum:
    This article is protected by copyright. All rights reserved. SCOPE: We aimed to investigate the postprandial modulation of cardiovascular-related microRNAs elicited by Extra Virgin Olive oil (EVOOs) containing different levels of own polyphenols METHODS AND RESULTS: Randomized, postprandial, parallel, double-blind study. 12 healthy participants consumed 30 mL of EVOO containing Low (L-EVOO; 250 mg total phenols/kg of oil), Medium (M-EVOO; 500 mg total phenols/kg of oil) and high (H-EVOO; 750 mg total phenols/kg of oil) polyphenol content to 6 h. Plasma microRNAs levels were analysed by Real-Time quantitative PCR. The results show that L-EVOO intake was associated with decreased let-7e-5p and miR-328a-3p levels and increased miR-17-5p and miR-20a-5p, concentrations. M-EVOO decreased plasma let-7e-5p and increased miR-17-5p, miR-20a-5p and miR-192-5p levels. Finally, H-EVOO decreased let-7e-5p, miR-10a-5p, miR-21-5p and miR-26b-5p levels. CONCLUSIONS: During the postprandial state, the levels of let-7e-5p decreased with EVOO regardless of polyphenol content suggesting a general response to the fatty acid composition of EVOO or/and the presence of at least 250 mg polyphenol/kg olive oil. Moreover, the miR-17-92 cluster increased by low and medium polyphenol content suggesting a role in fatty acid metabolism and nutrient sensing. Thus, modulation of circulating microRNAs levels could be a potential mechanism for the cardiovascular benefits associated with EVOO intake. This article is protected by copyright. All rights reserved.
  • Altres:

    Autor segons l'article: Daimiel L; Micó V; Valls RM; Pedret A; Motilva MJ; Rubió L; Fitó M; Farrás M; Covas MI; Solá R; Ordovás JM
    Departament: Medicina i Cirurgia
    Autor/s de la URV: Pedret Figuerola, Anna / Solà Alberich, Rosa Maria / Valls Zamora, Rosa Maria
    Paraules clau: Signature Risk Quality Polyphenols Micrornas Mediterranean diet Gene Extra virgin olive oil Expression Colon Cluster Cells Cardiovascular disease Biomarkers mediterranean diet extra virgin olive oil cardiovascular disease biomarkers
    Resum: This article is protected by copyright. All rights reserved. SCOPE: We aimed to investigate the postprandial modulation of cardiovascular-related microRNAs elicited by Extra Virgin Olive oil (EVOOs) containing different levels of own polyphenols METHODS AND RESULTS: Randomized, postprandial, parallel, double-blind study. 12 healthy participants consumed 30 mL of EVOO containing Low (L-EVOO; 250 mg total phenols/kg of oil), Medium (M-EVOO; 500 mg total phenols/kg of oil) and high (H-EVOO; 750 mg total phenols/kg of oil) polyphenol content to 6 h. Plasma microRNAs levels were analysed by Real-Time quantitative PCR. The results show that L-EVOO intake was associated with decreased let-7e-5p and miR-328a-3p levels and increased miR-17-5p and miR-20a-5p, concentrations. M-EVOO decreased plasma let-7e-5p and increased miR-17-5p, miR-20a-5p and miR-192-5p levels. Finally, H-EVOO decreased let-7e-5p, miR-10a-5p, miR-21-5p and miR-26b-5p levels. CONCLUSIONS: During the postprandial state, the levels of let-7e-5p decreased with EVOO regardless of polyphenol content suggesting a general response to the fatty acid composition of EVOO or/and the presence of at least 250 mg polyphenol/kg olive oil. Moreover, the miR-17-92 cluster increased by low and medium polyphenol content suggesting a role in fatty acid metabolism and nutrient sensing. Thus, modulation of circulating microRNAs levels could be a potential mechanism for the cardiovascular benefits associated with EVOO intake. This article is protected by copyright. All rights reserved.
    Àrees temàtiques: Saúde coletiva Química Nutrição Medicina veterinaria Medicina ii Medicina i Interdisciplinar Food science & technology Food science Farmacia Educação física Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biotechnology Astronomia / física
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 16134125
    Adreça de correu electrònic de l'autor: anna.pedret@urv.cat rosa.sola@urv.cat rosamaria.valls@urv.cat
    Identificador de l'autor: 0000-0002-5327-932X 0000-0002-8359-235X 0000-0002-3351-0942
    Data d'alta del registre: 2023-02-27
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://onlinelibrary.wiley.com/doi/full/10.1002/mnfr.202000049?casa_token=0IEwFxmocNIAAAAA%3AmEe_APPU2RO22IEtypvXjB3pCiTShWCRstIo59XPxtDRJI8NftZc25pjT9AFDhbVfMMVHWYegFG5HA
    Referència a l'article segons font original: Molecular Nutrition & Food Research. 64 (2000049): e2000049-
    Referència de l'ítem segons les normes APA: Daimiel L; Micó V; Valls RM; Pedret A; Motilva MJ; Rubió L; Fitó M; Farrás M; Covas MI; Solá R; Ordovás JM (2020). Impact of Phenol-Enriched Virgin Olive Oils on the Postprandial Levels of Circulating microRNAs Related to Cardiovascular Disease. Molecular Nutrition & Food Research, 64(2000049), e2000049-. DOI: 10.1002/mnfr.202000049
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI de l'article: 10.1002/mnfr.202000049
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2020
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Biotechnology,Food Science,Food Science & Technology
    Signature
    Risk
    Quality
    Polyphenols
    Micrornas
    Mediterranean diet
    Gene
    Extra virgin olive oil
    Expression
    Colon
    Cluster
    Cells
    Cardiovascular disease
    Biomarkers
    mediterranean diet
    extra virgin olive oil
    cardiovascular disease
    biomarkers
    Saúde coletiva
    Química
    Nutrição
    Medicina veterinaria
    Medicina ii
    Medicina i
    Interdisciplinar
    Food science & technology
    Food science
    Farmacia
    Educação física
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Biotechnology
    Astronomia / física
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