Área de Microbiología, Departamento de Ciencias de la Salud, Universidad de Jaén, 23071 Jaén, Spain.
Área de Fisiología, Departamento de Ciencias de la Salud, Universidad de Jaén, 23071 Jaén, Spain.
Molecules. 2023 Feb 28;28(5):2265. doi: 10.3390/molecules28052265.
Extra virgin olive oil (EVOO) has proven to yield a better health outcome than other saturated fats widely used in the Western diet, including a distinct dysbiosis-preventive modulation of gut microbiota. Besides its high content in unsaturated fatty acids, EVOO also has an unsaponifiable polyphenol-enriched fraction that is lost when undergoing a depurative process that gives place to refined olive oil (ROO). Comparing the effects of both oils on the intestinal microbiota of mice can help us determine which benefits of EVOO are due to the unsaturated fatty acids, which remain the same in both, and which benefits are a consequence of its minority compounds, mainly polyphenols. In this work, we study these variations after only six weeks of diet, when physiological changes are not appreciated yet but intestinal microbial alterations can already be detected. Some of these bacterial deviations correlate in multiple regression models with ulterior physiological values, at twelve weeks of diet, including systolic blood pressure. Comparison between the EVOO and ROO diets reveals that some of these correlations can be explained by the type of fat that is present in the diet, while in other cases, such as the genus , can be better understood if the antimicrobial role of the virgin olive oil polyphenols is considered.
特级初榨橄榄油（EVOO）已被证明比其他广泛用于西方饮食的饱和脂肪更有益于健康，包括对肠道微生物群的明显的促生态失调预防调节作用。除了其不饱和脂肪酸含量高外，EVOO 还含有不可皂化的多酚富集部分，在进行净化过程（产生精制橄榄油（ROO））时会丢失。比较这两种油对小鼠肠道微生物群的影响可以帮助我们确定 EVOO 的哪些益处是由于不饱和脂肪酸引起的，因为这两种油都含有相同的不饱和脂肪酸，而哪些益处是其少数化合物（主要是多酚）的结果。在这项工作中，我们仅在饮食六周后研究这些变化，因为此时还没有观察到生理变化，但已经可以检测到肠道微生物的改变。在 12 周的饮食后，这些细菌偏差中的一些与后续的生理值在多元回归模型中相关，包括收缩压。EVOO 和 ROO 饮食的比较表明，这些相关性中的一些可以用饮食中存在的脂肪类型来解释，而在其他情况下，如 ，如果考虑到初榨橄榄油多酚的抗菌作用，可能会更好地理解。
