Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion

Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0955286316302674?via%3Dihub

Departamento: Ciències Mèdiques Bàsiques

Autor/es de la URV: Lucía Méndez, Sergio Ciordia, María Soledad Fernández, Silvia Juárez, Antonio Ramos, Manuel Pazos, José M. Gallardo, Josep Lluís Torres, M. Rosa Nogués, Isabel Medina

DOI del artículo: 10.1016/j.jnutbio.2016.12.005

Resumen: This study considered the physiological modulation of liver proteins due to the supplementation with fish oils under two dietary backgrounds: standard or high in fat and sucrose (HFHS), and their combination with grape polyphenols. By using a quantitative proteomics approach, we showed that the capacity of the supplements for regulating proteins depended on the diet; namely, 10 different proteins changed into standard diets, while 45 changed into the HFHS diets and only scarcely proteins were found altered in common. However, in both contexts, fish oils were the main regulatory force, although the addition of polyphenols was able to modulate some fish oils' effects. Moreover, we demonstrated the ability of fish oils and their combination with grape polyphenols in improving biochemical parameters and reducing lipogenesis and glycolysis enzymes, enhancing fatty acid beta-oxidation and insulin signaling and ameliorating endoplasmic reticulum stress and protein oxidation when they are included in an unhealthy diet.

Año de publicación de la revista: 2016

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/