Repositori URV

Identificador: imarina:6494822

Handle: https://hdl.handle.net/20.500.11797/imarina6494822

Autores:
Daimiel LMicó VValls RMPedret AMotilva MJRubió LFitó MFarrás MCovas MISolá ROrdovás JM

Resumen:
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.