High-fat but not normal-fat intake of extra virgin olive oil modulates the liver proteome of mice

Extra virgin olive oil (EVOO) has been reported to have a distinct influence on gut microbiota in comparison to other fats, with its physiological benefits widely studied. However, a large proportion of the population consumes olive oil after a depurative process that not only mellows its taste, but also deprives it of polyphenols and other minority components. In this study, we compare the influence on the intestinal microbiota of a diet high in this refined olive oil (ROO) with other fat-enriched diets. Swiss Webster mice were fed standard or a high-fat diet enriched with EVOO, ROO, or butter (BT). Physiological parameters were also evaluated. At the end of the feeding period, DNA was extracted from feces and the 16S rRNA was pyrosequenced. The group fed ROO behaved differently to the EVOO group in half the families with statistically significant differences among the diets, with higher comparative levels in three families—Desulfovibrionaceae, Spiroplasmataceae, and Helicobacteraceae—correlating with total cholesterol. These results are again indicative of a link between specific diets, certain physiological parameters and the prevalence of some taxa, but also support the possibility that polyphenols and minor components of EVOO are involved in some of the proposed effects of this fat through the modulation of the intestinal microbiota

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The High-Fat Diet Based on Extra-Virgin Olive Oil Causes Dysbiosis Linked to Colorectal Cancer Prevention

Nutrients ◽

10.3390/nu12061705 ◽

2020 ◽

Vol 12 (6) ◽

pp. 1705

Author(s):

Carmen Rodríguez-García ◽

Cristina Sánchez-Quesada ◽

Ignacio Algarra ◽

José J. Gaforio

Keyword(s):

Colorectal Cancer ◽

Gut Microbiota ◽

Olive Oil ◽

High Fat Diet ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

High Fat ◽

Inflammatory Microenvironment ◽

Increased Risk ◽

Colorectal Cancer Prevention

The present study aims to examine the effects of three different high-fat diet (HFD) on mice gut microbiota in order to analyse whether they create the microenvironmental conditions that either promote or prevent colorectal cancer (CRC). We evaluated colonic mucosa-associated microbiota in CD1 mice fed with HFD, based on 60% kcal from fat-containing coconut, sunflower or extra-virgin olive oil as the only source of fat. The main findings were as follows: (a) All HFD produced a decrease in the richness and diversity of the intestinal microbiota that was independent of mouse weight, (b) HFD switched Lactobacillus to Lactococcus. In general, the results showed that both sunflower- and coconut-HFD generated a pro-inflammatory intestinal microenvironment. In brief, coconut-HFD decreased Akkermansia and increased Staphylococcus, Prevotella and Bacteroides spp. abundance. Sunflower-HFD reduced Akkermansia and Bifidobacterium, while enhancing Sphingomonas and Neisseria spp. abundance. In contrast, EVOO-HFD produced an anti-inflammatory microenvironment characterised by a decreased Enterococcus, Staphylococcus, Neisseria and Pseudomonas spp. abundance. At the same time, it increased the Firmicutes/Bacteroidetes ratio and maintained the Akkermansia population. To conclude, EVOO-HFD produced changes in the gut microbiota that are associated with the prevention of CRC, while coconut and sunflower-HFD caused changes associated with an increased risk of CRC.

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Metabolically and immunologically beneficial impact of extra virgin olive and flaxseed oils on composition of gut microbiota in mice

European Journal of Nutrition ◽

10.1007/s00394-019-02088-0 ◽

2019 ◽

Vol 59 (6) ◽

pp. 2411-2425 ◽

Cited By ~ 3

Author(s):

Jasmine Millman ◽

Shiki Okamoto ◽

Aoki Kimura ◽

Tsugumi Uema ◽

Moeko Higa ◽

...

Keyword(s):

Gut Microbiota ◽

Olive Oil ◽

Mrna Level ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Flaxseed Oil ◽

Metabolic Health ◽

High Fat ◽

Metabolic Derangement ◽

The Impact

Abstract Purpose Extra virgin olive oil (EVOO) and flaxseed oil (FO) contain a variety of constituents beneficial for chronic inflammation and cardio-metabolic derangement. However, little is known about the impact of EVOO and FO on dysbiosis of gut microbiota, intestinal immunity, and barrier. We, therefore, aimed to assess the impact of EVOO and FO on gut microbiota, mucosal immunity, barrier integrity, and metabolic health in mice. Methods C57BL/6 J mice were exposed to a low-fat (LF), lard (HF), high fat-extra virgin olive oil (HF-EVOO), or high fat-flaxseed oil (HF-FO) diet for 10 weeks. Gut microbiota assessment was undertaken using 16S rRNA sequencing. Levels of mRNA for genes involved in intestinal inflammation and barrier maintenance in the intestine and bacterial infiltration in the liver were measured by qPCR. Results HF-EVOO or HF-FO mice showed greater diversity in gut microbiota as well as a lower abundance of the Firmicutes phylum in comparison with HF mice (P < 0.05). The qPCR analyses revealed that mRNA level of FoxP3, a transcription factor, and IL-10, an inducer of regulatory T cells, was significantly elevated in the intestines of mice-fed HF-EVOO in comparison with mice-fed HF (P < 0.05). The mRNA level of the antimicrobial peptide, RegӀӀӀγ, was markedly elevated in the intestines of HF-EVOO and HF-FO compared with HF group (P < 0.05). Conclusions Our data suggest that the consumption of EVOO or FO can beneficially impact gut microbiota, enhance gut immunity, and assist in the preservation of metabolic health in mice.

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Anti-steatotic effects of an n-3 LCPUFA and extra virgin olive oil mixture in the liver of mice subjected to high-fat diet

Food & Function ◽

10.1039/c5fo01086a ◽

2016 ◽

Vol 7 (1) ◽

pp. 140-150 ◽

Cited By ~ 22

Author(s):

Rodrigo Valenzuela ◽

Alejandra Espinosa ◽

Paola Llanos ◽

Maria Catalina Hernandez-Rodas ◽

Cynthia Barrera ◽

...

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Olive Oil ◽

High Fat Diet ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

High Fat ◽

Long Chain

We evaluated the anti-steatotic effects of n-3 long-chain polyunsaturated fatty acids plus extra virgin olive oil in the liver of mice fed a high fat diet.

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Back cover: An extra virgin olive oil rich diet intervention ameliorates the nonalcoholic steatohepatitis induced by a high-fat “Western-type” diet in mice

Molecular Nutrition & Food Research ◽

10.1002/mnfr.201770034 ◽

2017 ◽

Vol 61 (3) ◽

pp. 1770034 ◽

Cited By ~ 2

Author(s):

Enrique Jurado-Ruiz ◽

Lourdes M. Varela ◽

Amparo Luque ◽

Genoveva Berná ◽

Gladys Cahuana ◽

...

Keyword(s):

Olive Oil ◽

Nonalcoholic Steatohepatitis ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

High Fat ◽

Back Cover ◽

Diet Intervention

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Efektifitas Pemberian Ekstra Virgin Minyak Zaitun Dan Ekstrak Kulit Manggis (Mastin) Terhadap Kadar Kolesterol Tikus Putih Starin Wistar Jantan Yang Diinduksi Hiperlipedemia

Interest : Jurnal Ilmu Kesehatan ◽

10.37341/interest.v6i2.107 ◽

2017 ◽

Vol 6 (2) ◽

Author(s):

Yeni Tutu Rohimah ◽

Sri Lestari Dwi Astuti

Keyword(s):

Olive Oil ◽

Total Cholesterol ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Positive Control ◽

Control Group ◽

High Fat ◽

Mangosteen Peel ◽

Male Wistar Rats ◽

Peel Extract

Abstract : Extra Virgin Olive Oil, Mangosteen Peel Extract, Serum Lipid Levels. Cardiovascular disease was the number one cause of death, risk factors of cardiovascular disease were divided into the risk factors that can’t be modified and the factors that can be modified. Some of the plants that have therapeutic benefit are olive oil and mangosteen peel extract. Olive oil is a useful food because of its content is rich in monounsaturated fatty acids (MUFA). Mangosteen peel extract has properties as antilipemic that can increase the activity of Peroxisome proliferator-Activated Receptors (PPAR). This research had a purpose to examine the effectiveness between Extra Virgin Olive Oil and the mangosteen peel extract against cholesterol levels. The methode of this research was laboratory experimental with post test only control group design. Thirty eight male wistar rats were divided into four groups. The negative control (K1) was fed with standard food for 38 days. The positive control (K2) was fed with high fat food for 38 days. The first treatment group (P1) was fed with high fat food for 38 days then it was fed with standard food and Extra Virgin Olive Oil 0,5 gr/day for 28 days. The second treatment group (P2) was fed with high fat food for 38 days then it was fed with standard food and mangosteen peel extract 0,0125 gr/days for 28 days. Afterwards, all of the groups total cholesterol and trigliserida were examined. The data analysis used One Way Anova then it tested by post-hok (p > 0,005). The result for K2 were 336,9 ± 43,76 trigliserida and 263,3 ± 12,9 total cholesterol, K1 were 138,2 ±12,7 trigliserida and 76,3 ± 8,2 total cholesterol, P1 were 325,02 ± 38,2 trigliserida and 73,6 ± 17,8 total cholesterol, P2 were 328 ± 48,14 trigliserida and 66, 5 ± 13,7 total cholesterol. The analysis result between positive control group with Extra Virgin Olive Oil and the mangosteen peel extract for total cholesterol was p < 0,05 while for trigliserida was p > 0,05. The ratio Extra Virgin Olive Oil and the mangosteen peel extract was p > 0,05. Extra Virgin Olive Oil and the mangosteen peel extract has the same effectiveness to reduce cholesterol on a male wistar rats that were induced by hyperlipidemia.

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