scholarly journals Prevalence of an Intestinal ST40 Enterococcus faecalis over Other E. faecalis Strains in the Gut Environment of Mice Fed Different High Fat Diets

2020 ◽  
Vol 21 (12) ◽  
pp. 4330
Author(s):  
Beatriz Sánchez ◽  
Antonio Cobo ◽  
Marina Hidalgo ◽  
Ana M. Martínez-Rodríguez ◽  
Isabel Prieto ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
2D Electrophoresis ◽  
High Fat ◽  
Know How ◽  
High Fat Diets ◽  
Proteomic Study ◽  
Metagenomic Study ◽  
Fat Diets

E. faecalis is a commensal bacterium with specific strains involved in opportunistic and nosocomial infections. Therefore, it is important to know how the strains of this species are selected in the gut. In this study, fifteen E. faecalis strains, isolated over twelve weeks from the faeces of mice fed standard chow or one of three high fat diets enriched with extra virgin olive oil, refined olive oil or butter were subjected to a genetic “Multilocus Sequence Typing” study that revealed the presence of mainly two genotypes, ST9 and ST40, the latter one prevailing at the end of the research. A V3–V5 sequence comparison of the predominant ST40 strain (12B3-5) in a metagenomic study showed that this sequence was the only E. faecalis present in the mouse cohort after twelve weeks. The strain was subjected to a comparative proteomic study with a ST9 strain by 2D electrophoresis and mass spectrometry. After comparing the results with a E. faecalis database, unshared entries were compared and 12B3-5 showed higher antimicrobial production as well as greater protection from environmental factors such as xenobiotics, oxidative stress and metabolite accumulation, which could be the reason for its ability to outcompete other possible rivals in an intestinal niche.

scholarly journals Extra virgin olive oil improved body weight and insulin sensitivity in high fat diet-induced obese LDLr−/−.Leiden mice without attenuation of steatohepatitis

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Leticia Álvarez-Amor ◽  
Amparo Luque Sierra ◽  
Antonio Cárdenas ◽  
Lucía López-Bermudo ◽  
Javier López-Beas ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Fatty Acid ◽  
Insulin Sensitivity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat ◽  
High Fat Diets ◽  
Fat Diets

AbstractDietary fatty acids play a role in the pathogenesis of obesity-associated non-alcoholic fatty liver disease (NAFLD), which is associated with insulin resistance (IR). Fatty acid composition is critical for IR and subsequent NAFLD development. Extra-virgin olive oil (EVOO) is the main source of monounsaturated fatty acids (MUFA) in Mediterranean diets. This study examined whether EVOO-containing high fat diets may prevent diet-induced NAFLD using Ldlr−/−. Leiden mice. In female Ldlr−/−.Leiden mice, the effects of the following high fat diets (HFDs) were examined: a lard-based HFD (HFD-L); an EVOO-based HFD (HFD-EVOO); a phenolic compounds-rich EVOO HFD (HFD-OL). We studied changes in body weight (BW), lipid profile, transaminases, glucose homeostasis, liver pathology and transcriptome. Both EVOO diets reduced body weight (BW) and improved insulin sensitivity. The EVOOs did not improve transaminase values and increased LDL-cholesterol and liver collagen content. EVOOs and HFD-L groups had comparable liver steatosis. The profibrotic effects were substantiated by an up-regulation of gene transcripts related to glutathione metabolism, chemokine signaling and NF-kappa-B activation and down-regulation of genes relevant for fatty acid metabolism. Collectivelly, EVOO intake improved weight gain and insulin sensitivity but not liver inflammation and fibrosis, which was supported by changes in hepatic genes expression.

scholarly journals Influence of the Type of Diet on the Incidence of Pathogenic Factors and Antibiotic Resistance in Enterococci Isolated from Faeces in Mice

2019 ◽  
Vol 20 (17) ◽  
pp. 4290 ◽  
Author(s):  
Beatriz Sánchez ◽  
Antonio Cobo ◽  
Marina Hidalgo ◽  
Ana M. Martínez-Rodríguez ◽  
Isabel Prieto ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Surface Protein ◽  
Extra Virgin Olive Oil ◽  
Standard Diet ◽  
High Fat ◽  
Refined Olive Oil ◽  
Pathogenic Factors ◽  
Fat Diets

A comparative study on potential risks was carried out in a collection of 50 enterococci isolated from faeces of mice fed a standard or a high-fat diet enriched with extra virgin olive oil, refined olive oil or butter, at the beginning, after six weeks and after twelve weeks of experiments. Strains were biochemically assessed and genetically characterized. E. faecalis and E. casseliflavus were the most frequently isolated species in any diet and time points. Apart from the fact of not having isolated any strain from the virgin olive oil group during the last balance, we found statistically significant differences p < 0 . 05 among the diets in the percentage of antibiotic resistance and in the presence of the enterococcal surface protein gene (esp), as well as a tendency p < 0 . 1 for the presence of the tyrosine decarboxylase gene (tdc) to increase over time in the group of isolates from the standard diet. When the resistance of the strains to virgin or refined olive oil was studied, only the group of enterococci from high fat diets showed a significantly higher percentage of resistance to refined olive oil p < 0 . 05 , while both types of oil equally inhibited those isolated from the standard diet p > 0 . 05 .

Nitro-Fatty Acids Formed by Extra Virgin Olive Oil (EVOO) Consumption Modulate Mitochondrial Function in High Fat-Fed Mice

2014 ◽  
Vol 76 ◽  
pp. S102
Author(s):  
Beatriz Sanchez-Calvo ◽  
Adriana Cassina ◽  
Eric Kelley ◽  
Juan B. Barroso ◽  
Homero Rubbo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Mitochondrial Function ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat

Dietary lipids modify receptor- and non-receptor-dependent components of alpha 1-adrenoceptor-mediated contraction

1991 ◽  
Vol 261 (6) ◽  
pp. R1465-R1469 ◽  
Author(s):  
D. D. Hodgkin ◽  
R. J. Boucek ◽  
R. E. Purdy ◽  
W. J. Pearce ◽  
I. M. Fraser ◽  
...  
Keyword(s):  
Olive Oil ◽  
Contractile Response ◽  
Corn Oil ◽  
Dietary Lipids ◽  
High Fat ◽  
Low Fat ◽  
Alpha Adrenoceptor ◽  
Abdominal Aortic ◽  
High Fat Diets ◽  
Fat Diets

Dietary lipid modulation of alpha-adrenoceptor (adrenergic receptor)- and non-adrenoceptor-mediated contractile properties of isolated rat abdominal aortic segments were assessed during the early developmental period. Rats were raised from conception to 90 days of age on semisynthetic diets containing various types and amounts of lipids. Aortic segments from three groups of rats fed high-fat diets (15% wt/wt) consisting of olive oil, corn oil, or lard as the sole lipid sources were compared with those from rats fed a low-fat control diet containing corn oil (5% wt/wt). alpha-Adrenoceptor activities were assessed by measuring the norepinephrine dose response of the tissue rings with and without partial inactivation of alpha-receptors by benextramine. alpha-Adrenoceptor sensitivity to norepinephrine increased, whereas receptor affinity decreased significantly in rats raised on high-fat diets. Qualitative features of dietary lipids influenced non-adrenoceptor-dependent aspects of vascular contractility. Diets rich in polyunsaturated fatty acids (high- and low-fat corn oil) raised the maximum response to norepinephrine and the contractile response to 60 mM potassium compared with more-saturated diets (olive oil and lard). These results demonstrate an effect of chronic feeding of high dietary fat on alpha-adrenoceptor-mediated contractility of abdominal aortic rings from young Sprague-Dawley rats. Qualitative features of dietary lipids also appear to modify receptor-independent parameters of the contractile response of the arterial tissue rings in these animals.

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

2020 ◽  
Author(s):  
Isy F. de Sousa ◽  
Amanda P. Pedroso ◽  
Iracema S. de Andrade ◽  
Valter T. Boldarine ◽  
Alexandre K. Tashima ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fat Intake ◽  
High Fat ◽  
Liver Proteome

Differential protective effects of extra virgin olive oil and corn oil in liver injury: A proteomic study

2014 ◽  
Vol 74 ◽  
pp. 131-138 ◽  
Author(s):  
Hualin Wang ◽  
Wat-Hung Sit ◽  
George Lim Tipoe ◽  
Jennifer Man-Fan Wan
Keyword(s):  
Liver Injury ◽  
Olive Oil ◽  
Corn Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Protective Effects ◽  
Proteomic Study

Supplementation with Docosahexaenoic Acid and Extra Virgin Olive Oil Prevents Liver Steatosis Induced by a High‐Fat Diet in Mice through PPAR‐α and Nrf2 Upregulation with Concomitant SREBP‐1c and NF‐kB Downregulation

2017 ◽  
Vol 61 (12) ◽  
pp. 1700479 ◽  
Author(s):  
María C. Hernández‐Rodas ◽  
Rodrigo Valenzuela ◽  
Francisca Echeverría ◽  
Miguel Ángel Rincón‐Cervera ◽  
Alejandra Espinosa ◽  
...  
Keyword(s):  
Docosahexaenoic Acid ◽  
Olive Oil ◽  
High Fat Diet ◽  
Liver Steatosis ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat

scholarly journals Refined versus Extra Virgin Olive Oil High-Fat Diet Impact on Intestinal Microbiota of Mice and Its Relation to Different Physiological Variables

2019 ◽  
Vol 7 (2) ◽  
pp. 61 ◽  
Author(s):  
Nieves Martínez ◽  
Isabel Prieto ◽  
Marina Hidalgo ◽  
Ana Segarra ◽  
Ana Martínez-Rodríguez ◽  
...  
Keyword(s):  
Olive Oil ◽  
Intestinal Microbiota ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Physiological Parameters ◽  
Minor Components ◽  
High Fat ◽  
Physiological Variables ◽  
Physiological Benefits

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

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

Nutrients ◽  
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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