IMIBIC (Instituto Maimonides de Investigacion Biomedica de Cordoba), Reina Sofia University Hospital, University of Cordoba, Spain.
BMC Genomics. 2010 Apr 20;11:253. doi: 10.1186/1471-2164-11-253.
Previous studies have shown that acute intake of high-phenol virgin olive oil reduces pro-inflammatory, pro-oxidant and pro-thrombotic markers compared with low phenols virgin olive oil, but it still remains unclear whether effects attributed to its phenolic fraction are exerted at transcriptional level in vivo. To achieve this goal, we aimed at identifying expression changes in genes which could be mediated by virgin olive oil phenol compounds in the human.
Postprandial gene expression microarray analysis was performed on peripheral blood mononuclear cells during postprandial period. Two virgin olive oil-based breakfasts with high (398 ppm) and low (70 ppm) content of phenolic compounds were administered to 20 patients suffering from metabolic syndrome following a double-blinded, randomized, crossover design. To eliminate the potential effect that might exist in their usual dietary habits, all subjects followed a similar low-fat, carbohydrate rich diet during the study period. Microarray analysis identified 98 differentially expressed genes (79 underexpressed and 19 overexpressed) when comparing the intake of phenol-rich olive oil with low-phenol olive oil. Many of these genes seem linked to obesity, dyslipemia and type 2 diabetes mellitus. Among these, several genes seem involved in inflammatory processes mediated by transcription factor NF-kappaB, activator protein-1 transcription factor complex AP-1, cytokines, mitogen-activated protein kinases MAPKs or arachidonic acid pathways.
This study shows that intake of virgin olive oil based breakfast, which is rich in phenol compounds is able to repress in vivo expression of several pro-inflammatory genes, thereby switching activity of peripheral blood mononuclear cells to a less deleterious inflammatory profile. These results provide at least a partial molecular basis for reduced risk of cardiovascular disease observed in Mediterranean countries, where virgin olive oil represents a main source of dietary fat. Admittedly, other lifestyle factors are also likely to contribute to lowered risk of cardiovascular disease in this region.
先前的研究表明，与低酚橄榄油相比，急性摄入高酚初榨橄榄油可降低促炎、促氧化和促血栓形成标志物，但目前尚不清楚其酚类成分的作用是否在体内转录水平发挥作用。为了实现这一目标，我们旨在鉴定基因表达的变化，这些变化可能是由橄榄油酚类化合物在人体内介导的。
在餐后期间，对单核细胞进行了餐后基因表达微阵列分析。采用双盲、随机交叉设计，给 20 名代谢综合征患者食用两种基于初榨橄榄油的早餐，其酚类化合物含量分别较高（398ppm）和较低（70ppm）。为了消除他们在日常饮食习惯中可能存在的潜在影响，所有受试者在研究期间都遵循类似的低脂、富含碳水化合物的饮食。当比较富含酚类的橄榄油和低酚橄榄油的摄入量时，微阵列分析鉴定出 98 个差异表达基因（79 个表达下调和 19 个表达上调）。其中许多基因似乎与肥胖、血脂异常和 2 型糖尿病有关。在这些基因中，有几个基因似乎涉及到由转录因子 NF-kappaB、激活蛋白-1 转录因子复合物 AP-1、细胞因子、丝裂原激活蛋白激酶 MAPKs 或花生四烯酸途径介导的炎症过程。
本研究表明，食用富含酚类化合物的初榨橄榄油早餐能够抑制体内几种促炎基因的表达，从而使外周血单核细胞的活性转变为一种炎症程度较低的状态。这些结果至少为地中海国家心血管疾病风险降低提供了部分分子基础，在这些国家，初榨橄榄油是膳食脂肪的主要来源。诚然，该地区心血管疾病风险降低可能还与其他生活方式因素有关。
