Autor según el artículo: Daimiel L; Micó V; Valls RM; Pedret A; Motilva MJ; Rubió L; Fitó M; Farrás M; Covas MI; Solá R; Ordovás JM
Departamento: Medicina i Cirurgia
Autor/es de la URV: Pedret Figuerola, Anna / Solà Alberich, Rosa Maria / Valls Zamora, Rosa Maria
Palabras clave: 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
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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 16134125
Direcció de correo del autor: anna.pedret@urv.cat rosa.sola@urv.cat rosamaria.valls@urv.cat
Identificador del autor: 0000-0002-5327-932X 0000-0002-8359-235X 0000-0002-3351-0942
Fecha de alta del registro: 2023-02-27
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://onlinelibrary.wiley.com/doi/full/10.1002/mnfr.202000049?casa_token=0IEwFxmocNIAAAAA%3AmEe_APPU2RO22IEtypvXjB3pCiTShWCRstIo59XPxtDRJI8NftZc25pjT9AFDhbVfMMVHWYegFG5HA
URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Molecular Nutrition & Food Research. 64 (2000049): e2000049-
Referencia 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
DOI del artículo: 10.1002/mnfr.202000049
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2020
Tipo de publicación: Journal Publications
Repositori URV