Impact of Phenol-Enriched Virgin Olive Oils on the Postprandial Levels of Circulating microRNAs Related to Cardiovascular Disease.
Impact of Phenol-Enriched Virgin Olive Oils on the Postprandial Levels of Circulating microRNAs Related to Cardiovascular Disease.
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DOI：
10.1002/mnfr.202000049
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发表时间：
2020-08
影响因子：
5.2
通讯作者：
Ordovás JM
中科院分区：
文献类型：
--
作者：
Daimiel L;Micó V;Valls RM;Pedret A;Motilva MJ;Rubió L;Fitó M;Farrás M;Covas MI;Solá R;Ordovás JM
我们研究了餐后调节心血管相关的microRNA引起的特级初榨橄榄油（EVOO）含有不同水平的多酚。这是一项随机、餐后、平行、双盲研究。12名健康参与者食用30 mL EVOO，其中含有低（L-EVOO; 250 mg总酚kg−1油）、中（M-EVOO; 500 mg总酚kg−1油）和高（H-EVOO; 750 mg总酚kg−1油）富集的EVOO。通过真实的实时定量PCR分析餐后血浆microRNA水平。结果表明，L-EVOO摄入与let-7 e-5 p和miR-328 a-3 p水平降低以及miR-17 - 5 p和miR-20 a-5 p浓度升高相关。M-EVOO降低血浆let-7 e-5 p并增加miR-17 - 5 p、miR-20 a-5 p和miR-192 - 5 p水平。最后，H-EVOO降低let-7 e-5 p、miR-10a-5 p、miR-21 - 5 p和miR-26 b-5 p水平。在餐后状态下，无论多酚含量如何，let-7 e-5 p的水平随着EVOO的降低而降低，这表明对EVOO的脂肪酸组成或/和至少250 mg多酚kg-1橄榄油的存在有一般反应。此外，miR-17 - 92簇通过低和中等多酚含量增加，表明在脂肪酸代谢和营养传感中的作用。因此，餐后调节循环microRNA水平可能是与EVOO摄入相关的心血管益处的潜在机制。摄入富含不同多酚浓度的特级初榨橄榄油可调节餐后血液中参与心血管健康的microRNA水平。Let-7 e或miR-17 - 92簇是调节最多的microRNA之一。此外，被最富集的油修饰的microRNA与被其他较不富集的油修饰的microRNA不同。
We investigate the postprandial modulation of cardiovascular‐related microRNAs elicited by extra virgin olive oil (EVOOs) containing different levels of their own polyphenols. It is randomized, postprandial, parallel, double‐blind study. Twelve healthy participants consumed 30 mL of EVOO containing low (L‐EVOO; 250 mg total phenols kg−1 of oil), medium (M‐EVOO; 500 mg total phenols kg−1 of oil), and high (H‐EVOO; 750 mg total phenols kg−1 of oil) enriched EVOOs. Postprandial plasma microRNAs levels are analyzed by real‐time quantitative PCR. The results show that L‐EVOO intake is associated with decreased let‐7e‐5p and miR‐328a‐3p levels and increased miR‐17‐5p and miR‐20a‐5p, concentrations. M‐EVOO decreases plasma let‐7e‐5p and increases miR‐17‐5p, miR‐20a‐5p, and miR‐192‐5p levels. Finally, H‐EVOO decreases let‐7e‐5p, miR‐10a‐5p, miR‐21‐5p, and miR‐26b‐5p levels. During the postprandial state, the levels of let‐7e‐5p decrease 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−1 olive oil. Moreover, the miR‐17‐92 cluster increases by low and medium polyphenol content suggesting a role in fatty acid metabolism and nutrient sensing. Thus, postprandial modulation of circulating microRNAs levels could be a potential mechanism for the cardiovascular benefits associated with EVOO intake. The ingestion of extra virgin olive oils enriched with different polyphenols concentrations modulated postprandial blood levels of microRNAs involved in cardiovascular health. Let‐7e or the miR‐17‐92 cluster are among the most modulated microRNAs. Also, microRNAs modified by the most enriched oil are different from those modified by other less enriched oils.
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