Oi-Kano Yuriko, Kawada Teruo, Watanabe Tatsuo, Koyama Fumihiro, Watanabe Kenichi, Senbongi Reijirou, Iwai Kazuo
Laboratory of Nutrition Chemistry, Faculty of Home Economics, Kobe Women's University, Kobe, Japan.
J Nutr Sci Vitaminol (Tokyo). 2008 Oct;54(5):363-70. doi: 10.3177/jnsv.54.363.
The effects of oleuropein, a phenolic compound in extra virgin olive oil (EV-olive oil), on triglyceride metabolism were investigated by measuring the degree of thermogenesis in interscapular brown adipose tissue (IBAT), and noradrenaline and adrenaline secretions in rats. In Experiment 1, rats were given a high-fat diet (control diet) with the oleuropein supplementation of 1, 2 or 4 mg/kg of diet (0.1, 0.2 or 0.4% oleuropein diet, respectively). After 28 d of feeding, body weight, perirenal adipose tissue, epididymal fat pad, and plasma triglyceride, free fatty acid and total cholesterol concentrations were reduced by the 0.1, 0.2 or 0.4% oleuropein diet and were significantly lowest in rats fed the 0.4% oleuropein diet, as compared with those of rats fed with the control diet. The content of uncoupling protein 1 (UCP1) in IBAT and urinary noradrenaline and adrenaline excretions were significantly higher in rats fed the 0.1 or 0.2% oleuropein diet, as compared with those of rats fed with the control diet, although there were no significant differences in rats fed the 0.4% oleuropein diet. In Experiment 2, the effects of oleuropein on noradrenaline and adrenaline secretion were evaluated. The intravenous administration of oleuropein and oleuropein aglycone significantly increased plasma noradrenaline and adrenaline concentrations. Furthermore, oleuropein aglycone induced the secretions of noradrenaline and adrenaline about ten fold more potently than oleuropein. These results suggest that the phenolic compound oleuropein in EV-olive oil enhances thermogenesis by increasing the UCP1 content in IBAT and noradrenaline and adrenaline secretions in rats.
通过测量大鼠肩胛间棕色脂肪组织（IBAT）的产热程度以及去甲肾上腺素和肾上腺素的分泌，研究了特级初榨橄榄油（EV-橄榄油）中的酚类化合物橄榄苦苷对甘油三酯代谢的影响。在实验1中，给大鼠喂食高脂肪饮食（对照饮食），并分别添加1、2或4 mg/kg饮食的橄榄苦苷（分别为0.1%、0.2%或0.4%橄榄苦苷饮食）。喂食28天后，0.1%、0.2%或0.4%橄榄苦苷饮食组的体重、肾周脂肪组织、附睾脂肪垫以及血浆甘油三酯、游离脂肪酸和总胆固醇浓度均降低，与喂食对照饮食的大鼠相比，喂食0.4%橄榄苦苷饮食的大鼠上述指标显著最低。与喂食对照饮食的大鼠相比，喂食0.1%或0.2%橄榄苦苷饮食的大鼠IBAT中解偶联蛋白1（UCP1）的含量以及尿中去甲肾上腺素和肾上腺素的排泄量显著更高，尽管喂食0.4%橄榄苦苷饮食的大鼠无显著差异。在实验2中，评估了橄榄苦苷对去甲肾上腺素和肾上腺素分泌的影响。静脉注射橄榄苦苷和橄榄苦苷苷元显著增加了血浆去甲肾上腺素和肾上腺素浓度。此外，橄榄苦苷苷元诱导去甲肾上腺素和肾上腺素分泌的效力比橄榄苦苷强约十倍。这些结果表明，EV-橄榄油中的酚类化合物橄榄苦苷通过增加大鼠IBAT中UCP1的含量以及去甲肾上腺素和肾上腺素的分泌来增强产热。
