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Novoselić A, Gallina Tosci T, Klisović D, Tura M, Brkić Bubola K. Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves. Foods 2023; 13:73. [PMID: 38201101 PMCID: PMC10778488 DOI: 10.3390/foods13010073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/19/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
The possibility of enriching the oil produced from Leccino cultivar olive fruits with phenolic and volatile compounds by adding olive leaves (2.5%) during industrial-scale production were investigated. Furthermore, the influence of the addition of leaves on the oil quality, composition, and oxidative stability during storage for 6 and 12 months was studied. A slight negative impact on the oil quality after processing with leaves was determined. The addition of leaves had no influence on the total saturated, monounsaturated, and polyunsaturated fatty acids in oils, while it influenced increases in total phenolic compounds (+29.55%), total secoiridoids (+29.43%), chlorophylls (+47.59%), and the oil stability index (+18.70%), and their higher values were also determined in the stored oils. The addition of leaves increased C5 volatiles (+10.50%) but decreased C6 volatiles (-10.48%). The intensity of most of the positive sensory characteristics increased in fresh oils obtained with leaves, and the established improvements were also maintained in the stored oils. The extractability of olive paste was positively affected by the addition of olive leaves, which increased the oil yield (+27.17%). The obtained results significantly contribute to the knowledge about the possibilities of enriching olive oils with bioactive compounds.
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Affiliation(s)
- Anja Novoselić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (A.N.); (K.B.B.)
| | - Tullia Gallina Tosci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40126 Bologna, Italy;
| | | | - Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40126 Bologna, Italy;
| | - Karolina Brkić Bubola
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (A.N.); (K.B.B.)
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Abd El-Aziz GS, Alturkistani HA, Alshali RA, Halawani MM, Hamdy RM, Aggad WS, Kamal NJ, Hindi EA. The potential protectivity of honey and olive oil in methotrexate induced renal damage in rats. Toxicon 2023; 234:107268. [PMID: 37673343 DOI: 10.1016/j.toxicon.2023.107268] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/16/2023] [Accepted: 08/28/2023] [Indexed: 09/08/2023]
Abstract
Methotrexate (MTX) is an antimetabolite used to treat inflammatory diseases, autoimmune disorders and some malignancies. However, it has some life-threatening side effects such as nephrotoxicity which limit its clinical applications. That motivated the attention to seek for a defensive material to improve the outcomes of methotrexate while minimizing both renal and non-renal toxicity. Both honey (H) and olive oil (OO) are bioactive substances widely used as nutraceuticals that exhibited a potent therapeutic and antioxidant properties. This study aimed to assess the possible protective effect of H and OO intake either singly or together against the biochemical and structural Methotrexate-induced nephrotoxicity in rats. The study was conducted on 56 adult albino rats, they were divided into seven groups (n = 8): group 1 received only distelled water (negative control), group 2 received H (1.2 g/kg/day), group 3 received OO (1.25 ml/kg/day), group 4 received a single intraperitoneal injection of MTX (20 mg/kg), group 5 received MTX and H, group 6 received MTX and OO, group 7 received MTX, H and OO together. At the end of the experiment (2 weeks), all rats were sacrificed, and blood samples were assessed for kidney function tests. Kidney tissues were evaluated for several antioxidant parameters including Malondialdehyde (MDA), Superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx) activities. Tissues were also processed for histological and immunohistochemical assessments. Results revealed that both H and OO improved the kidney function markers, histopathological and immunohistological changes due to Methotrexate-induced renal damage. Additionally, both substances also redeemed the oxidative damage of the kidney by decreasing MDA and increasing anti-oxidant enzymatic activities. Such effects were more apparent when the two substances were given together. Ultimately, our results proof that H and OO amiolerate the Methotrexate-induced nephrotoxicity in rats, thus they can be used as an adjuvant supplements for patients requiring methotrexate therapy.
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Affiliation(s)
- Gamal S Abd El-Aziz
- Department of Clinical Anatomy, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Hani A Alturkistani
- Department of Clinical Anatomy, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Rasha A Alshali
- Department of Clinical Anatomy, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia.
| | - Mervat M Halawani
- Department of Clinical Anatomy, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Raid M Hamdy
- Department of Clinical Anatomy, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Waheeb S Aggad
- Department of Anatomy, Faculty of Medicine, University of Jeddah, Jeddah, Saudi Arabia
| | - Nezar J Kamal
- Department of Clinical Anatomy, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Emad A Hindi
- Department of Clinical Anatomy, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
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Combining Zeolites with Early-Maturing Annual Legume Cover Crops in Rainfed Orchards: Effects on Yield, Fatty Acid Composition and Polyphenolic Profile of Olives and Olive Oil. Molecules 2023; 28:molecules28062545. [PMID: 36985518 PMCID: PMC10054706 DOI: 10.3390/molecules28062545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 03/03/2023] [Accepted: 03/07/2023] [Indexed: 03/14/2023] Open
Abstract
Under climate change threats, there is a growing need to adapt the conventional agronomic practices used in rainfed olive orchards by sustainable practices, in order to ensure adequate crop yield and olive oil quality and to preserve soil health. Therefore, for two years, the effects of conventional tillage practice (T) and two sustainable soil management strategies, a leguminous cover crop (LC) and its combination with natural zeolites (ZL), on the yield, fatty acid composition, polyphenolic profile and quality indices of olive fruits and oil were evaluated. Crop yield was significantly increased by LC and ZL in the first year. Although in the second year no significant differences were verified, the cumulative yield increased significantly by 31.6% and 35.5% in LC and ZL trees, respectively. LC enhanced the moisture and size of olives, while ZL increased, in general, the concentrations of oleuropein, verbascoside, caffeic acid and epicatechin, as well the oleic/linoleic ratio in fruits and the levels of 3,4-dihydroxyphenylglycol, tyrosol, verbascoside and caffeic acid in olive oil. Despite the higher concentration of total phenols in the fruits and oil from T trees in the warmer and dryer year, the quality of the oil decreased, mainly when compared with ZL, as evidenced by the peroxide value and K232 and K270 coefficients. In short, both sustainable soil management strategies appear to be promising practices to implement in olive orchards under rainfed conditions, but the innovative strategy of combining zeolites with legume cover crops, first reported in the present study, confers advantages from a nutritional and technological point of view. Nevertheless, studies subjected to the long-term use of these practices should be conducted to ensure the sustainability of the crop yield and olive oil quality.
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Contreras C, Pierantozzi P, Maestri D, Tivani M, Searles P, Brizuela M, Fernández F, Toro A, Puertas C, Trentacoste ER, Kiessling J, Mariotti R, Baldoni L, Mousavi S, Fernandez P, Moschen S, Torres M. How Temperatures May Affect the Synthesis of Fatty Acids during Olive Fruit Ripening: Genes at Work in the Field. PLANTS (BASEL, SWITZERLAND) 2022; 12:54. [PMID: 36616181 PMCID: PMC9824132 DOI: 10.3390/plants12010054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 06/17/2023]
Abstract
A major concern for olive cultivation in many extra-Mediterranean regions is the adaptation of recently introduced cultivars to environmental conditions different from those prevailing in the original area, such as the Mediterranean basin. Some of these cultivars can easily adapt their physiological and biochemical parameters in new agro-environments, whereas others show unbalanced values of oleic acid content. The objective of this study was to evaluate the effects of the thermal regime during oil synthesis on the expression of fatty acid desaturase genes and on the unsaturated fatty acid contents at the field level. Two cultivars (Arbequina and Coratina) were included in the analysis over a wide latitudinal gradient in Argentina. The results suggest that the thermal regime exerts a regulatory effect at the transcriptional level on both OeSAD2 and OeFAD2-2 genes and that this regulation is cultivar-dependent. It was also observed that the accumulated thermal time affects gene expression and the contents of oleic and linoleic acids in cv. Arbequina more than in Coratina. The fatty acid composition of cv. Arbequina is more influenced by the temperature regime than Coratina, suggesting its greater plasticity. Overall, findings from this study may drive future strategies for olive spreading towards areas with different or extreme thermal regimes serve as guidance for the evaluation olive varietal patrimony.
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Affiliation(s)
- Cibeles Contreras
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Juan 5427, Argentina
| | - Pierluigi Pierantozzi
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Juan 5427, Argentina
| | - Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal, X5000 IMBIV—CONICET—Universidad Nacional de Córdoba, Córdoba 5000, Argentina
| | - Martín Tivani
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Juan 5427, Argentina
| | - Peter Searles
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja, 5301 CRILAR La Rioja—UNLaR-SEGEMAR-UNCa, CONICET, Anillaco 5301, Argentina
| | - Magdalena Brizuela
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja, 5301 CRILAR La Rioja—UNLaR-SEGEMAR-UNCa, CONICET, Anillaco 5301, Argentina
| | - Fabricio Fernández
- Estación Experimental Agropecuaria Catamarca, INTA, Sumalao 4705, Argentina
| | - Alejandro Toro
- Estación Experimental Agropecuaria Cerro Azul, INTA, Cerro Azul 3313, Argentina
| | - Carlos Puertas
- Estación Experimental Agropecuaria Junín, INTA, Junín 5573, Argentina
| | | | - Juan Kiessling
- Agencia de Extensión Rural Centenario, INTA, Plottier 8316, Argentina
| | - Roberto Mariotti
- CNR—Institute of Biosciences and Bioresources (IBBR), 06128 Perugia, Italy
| | - Luciana Baldoni
- CNR—Institute of Biosciences and Bioresources (IBBR), 06128 Perugia, Italy
| | - Soraya Mousavi
- CNR—Institute of Biosciences and Bioresources (IBBR), 06128 Perugia, Italy
| | - Paula Fernandez
- Instituto de Agrobiotecnología y Biología Molecular (IABiMo—INTA-CONICET), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro de Investigaciones en Ciencias Agronómicas y Veterinarias, INTA, Hurlingham 1686, Argentina
- Escuela de Ciencia y Tecnología, Universidad Nacional de San Martín, San Martín 1650, Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, C1428EGA Ciudad Autónoma de Buenos Aires, Viamonte 2671, Argentina
| | - Sebastián Moschen
- Estación Experimental Agropecuaria Famaillá, INTA, CONICET, Famaillá 4132, Argentina
| | - Mariela Torres
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Juan 5427, Argentina
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Tang F, Li C, Yang X, Lei J, Chen H, Zhang C, Wang C. Effect of Variety and Maturity Index on the Physicochemical Parameters Related to Virgin Olive Oil from Wudu (China). Foods 2022; 12:foods12010007. [PMID: 36613224 PMCID: PMC9818180 DOI: 10.3390/foods12010007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/08/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022] Open
Abstract
Physical parameters (i.e., extraction yield, oil content), chemicals (i.e., fatty acids, phenolics) and oxidative stability associated with virgin olive oil (VOO) from ten varieties in Wudu, China, were analyzed as a function of maturity index and variety by multivariate analysis models. Most of the analytical parameters were significantly affected by the variety and maturity index, and the former was more influential than the latter. Phenolics were the principal factor dividing the ten varieties into four groups. High phenolic levels were observed in the 'Koroneiki' group and 'Manzanilla' group, but the oil extractability index differentiated between them, being the highest and lowest, respectively. The 'Koroneiki' group demonstrated high oil productivity and oil quality, which was worthy of promotion in large-scale cultivation. High amounts of linoleic enhanced the VOO health benefits of 'Ascolana tenera, Arbequina and Zhongshan24' group, but brought the risk of shortening the shelf-life. The 'Ulliri Bardhe, Empeltre, Ezhi8, Yuntai14 and Picual' group clustered for the higher relative value of oleic acid. The maturity index had significant negative effects on the content of total phenolics, oleacein, oleocanthal, and oleic acid, but had a positive effect on the extractability index, which suggested that varieties with low phenolics and oleic acid levels should be harvested early.
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Affiliation(s)
- Fengxia Tang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Chuan Li
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Xiaoran Yang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Jiandu Lei
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Hongxia Chen
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
| | - Changwei Zhang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Chengzhang Wang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
- Correspondence:
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Impact of Highly Saturated versus Unsaturated Fat Intake on Carbohydrate Metabolism and Vascular Reactivity in Rat. Biochem Res Int 2022; 2022:8753356. [PMID: 36033104 PMCID: PMC9417764 DOI: 10.1155/2022/8753356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Accepted: 07/26/2022] [Indexed: 11/28/2022] Open
Abstract
Palm olein (PO) and lard are considered harmful to health because of their highly saturated fatty acid content. On the contrary, olive oil (OO) with its high level of polyunsaturated fatty acids is considered healthier. This study aims to evaluate the effects of high consumption of these oils on carbohydrate metabolism and vascular function. Male Wistar rats were fed ad libitum for 12 weeks with different high fat diets (HFD) containing 30% of each oil. Systemic glycemia, insulinemia, and lipidemia were assessed by routine methods or by ELISA. GLUT4 muscular expression and hepatic and muscular Akt phosphorylation were analyzed by western blot. Vascular function was evaluated, ex vivo, on aortic rings and on the variations of isometric tensions. The results show that fasting blood glucose was increased with PO and OO diets and decreased with lard. Compared to control diet, this increase was significant only with PO diet. The area under the curve of IPGTT was increased in all HFD groups. Compared to control diet, this increase was significant only with PO. In contrast, stimulation of the pathway with insulin showed a significant decrease in Akt phosphorylation in all HFD compared to control diet. KCl and phenylephrine induced strong, dose-dependent vasoconstriction of rat aortas in all groups, but KCl EC50 values were increased with lard and OO diets. The inhibitory effect of tempol was absent in PO and lard and attenuated in OO. Vascular insulin sensitivity was decreased in all HFD groups. This decreased sensitivity of insulin was more important with PO and lard when compared to OO diet. In conclusion, the results of this study clearly show that high consumption of palm olein, olive oil, and lard can compromise glucose tolerance and thus insulin sensitivity. Furthermore, palm olein and lard have a more deleterious effect than olive oil on the contractile function of the aorta. Excessive consumption of saturated or unsaturated fatty acids is harmful to health, regardless of their vegetable or animal origin.
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Singular Olive Oils from a Recently Discovered Spanish North-Western Cultivar: An Exhaustive 3-Year Study of Their Chemical Composition and In-Vitro Antidiabetic Potential. Antioxidants (Basel) 2022; 11:antiox11071233. [PMID: 35883723 PMCID: PMC9311737 DOI: 10.3390/antiox11071233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/17/2022] [Accepted: 06/20/2022] [Indexed: 12/10/2022] Open
Abstract
In this work, the quality and physicochemical parameters, phenolic composition, and antidiabetic potential of olive oils obtained from olives belonging to centenarian olive trees of the so-called ‘Mansa de Figueiredo’ cultivar were evaluated during three consecutive crop seasons (2017–2019). The oils produced during the three crop years were classified as extra virgin based on the quality-related indices, sensory analysis, and the genuineness-related parameters. In addition, LC-ESI-TOF MS was used to get a comprehensive characterisation of the phenolic fraction while LC-ESI-IT MS was applied for quantitation purposes. The content of phenolic compounds (ranging from 1837 to 2434 mg/kg) was significantly affected by the harvest year due to the environmental conditions and ripening index. Furthermore, although significant differences in the inhibitory effects against the α-glucosidase enzyme for the EVOOs extracted throughout the three successive years were detected, all the studied EVOOs exhibited a stronger inhibitor effect than that found for acarbose.
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Aleta A, Brighenti F, Jolliet O, Meijaard E, Shamir R, Moreno Y, Rasetti M. A Need for a Paradigm Shift in Healthy Nutrition Research. Front Nutr 2022; 9:881465. [PMID: 35520286 PMCID: PMC9062514 DOI: 10.3389/fnut.2022.881465] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Accepted: 03/25/2022] [Indexed: 11/13/2022] Open
Abstract
Research in the field of sustainable and healthy nutrition is calling for the application of the latest advances in seemingly unrelated domains such as complex systems and network sciences on the one hand and big data and artificial intelligence on the other. This is because the confluence of these fields, whose methodologies have experienced explosive growth in the last few years, promises to solve some of the more challenging problems in sustainable and healthy nutrition, i.e., integrating food and behavioral-based dietary guidelines. Focusing here primarily on nutrition and health, we discuss what kind of methodological shift is needed to open current disciplinary borders to the methods, languages, and knowledge of the digital era and a system thinking approach. Specifically, we advocate for the adoption of interdisciplinary, complex-systems-based research to tackle the huge challenge of dealing with an evolving interdependent system in which there are multiple scales-from the metabolome to the population level-, heterogeneous and-more often than not- incomplete data, and population changes subject to many behavioral and environmental pressures. To illustrate the importance of this methodological innovation we focus on the consumption aspects of nutrition rather than production, but we recognize the importance of system-wide studies that involve both these components of nutrition. We round off the paper by outlining some specific research directions that would make it possible to find new correlations and, possibly, causal relationships across scales and to answer pressing questions in the area of sustainable and healthy nutrition.
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Affiliation(s)
| | - Furio Brighenti
- Human Nutrition Unit, Food and Drug Department, University of Parma, Parma, Italy
| | - Olivier Jolliet
- Department of Environmental Health Sciences, School of Public Health, University of Michigan, Ann Arbor, MI, United States
| | - Erik Meijaard
- Borneo Futures, Bandar Seri Begawan, Brunei
- Durrell Institute of Conservation and Ecology, University of Kent, Canterbury, United Kingdom
| | - Raanan Shamir
- Institute of Gastroenterology, Nutrition and Liver Diseases, Schneider Children's Medical Center and Lea and Arieh Pickel Chair for Pediatric Research, Sackler Faculty of Medicine, Tel Aviv University, Tel Aviv, Israel
| | - Yamir Moreno
- ISI Foundation, Turin, Italy
- Institute for Biocomputation and Physics of Complex Systems (BIFI), University of Zaragoza, Zaragoza, Spain
- Department of Theoretical Physics, Faculty of Sciences, University of Zaragoza, Zaragoza, Spain
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Effect of Water Supplementation on Oxidant/Antioxidant Activities and Total Phenol Content in Growing Olives of the Morisca and Manzanilla Varieties. Antioxidants (Basel) 2022; 11:antiox11040729. [PMID: 35453414 PMCID: PMC9024844 DOI: 10.3390/antiox11040729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 04/01/2022] [Accepted: 04/04/2022] [Indexed: 11/17/2022] Open
Abstract
The objective of this work was to analyse, using a time series analysis, the effect of water regime for two cultivars at three stages of ripeness, during three consecutive years. Fruit and oil yield; O2− production and NADH oxidation activities; polyphenol oxidase (PPO), superoxide dismutase (SOD) and peroxidase (POX) activities; total phenols, flavonoid and phenylpropanoid glycoside content; and total antioxidant capacity (FRAP) were determined. All these parameters were found to depend on variety, irrigation and year. The results showed that the fruit and oil yields were strongly dependent on both irrigation and variety. The DW/FW ratio was practically constant during ripening, with small variety-dependent changes due to irrigation. Total amino acid and protein contents increased with ripening, with a close dependence on variety but not on irrigation. The SOD and POX activities appeared closely related, and related to the NADH oxidation and the amount of O2−. The evolution of phenols and FRAP during ripening was complementary to that of NADH oxidation, O2− production as well as SOD and POX activities. The determining factors of the SOD, POX and PPO activities were the variety and the ripening; the determining factor of the yield, ROS production, total phenols and antioxidant capacity was the water regime. Inverse correlations were observed between maximum temperature and total phenols (−0.869), total flavonoids (−0.823), total PPGs (−0.801) and FRAP (−0.829); and between DW/FW and irrigation (−0.483). The remaining significant correlations were positive.
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Jiménez-Sánchez A, Martínez-Ortega AJ, Remón-Ruiz PJ, Piñar-Gutiérrez A, Pereira-Cunill JL, García-Luna PP. Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update. Nutrients 2022; 14:nu14071440. [PMID: 35406067 PMCID: PMC9003415 DOI: 10.3390/nu14071440] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 02/06/2023] Open
Abstract
Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet (MedD). In this narrative review, we synthesize and illustrate the various characteristics and clinical applications of EVOO and its components—such as oleic acid, hydroxytyrosol, and oleuropein—in the field of clinical nutrition and dietetics. The evidence is split into diet therapy, oleic acid-based enteral nutrition formulations and oral supplementation formulations, oleic acid-based parenteral nutrition, and nutraceutical supplementation of minor components of EVOO. EVOO has diverse beneficial health properties, and current evidence supports the use of whole EVOO in diet therapy and the supplementation of its minor components to improve cardiovascular health, lipoprotein metabolism, and diabetes mellitus in clinical nutrition. Nevertheless, more intervention studies in humans are needed to chisel specific recommendations for its therapeutic use through different formulations in other specific diseases and clinical populations.
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Affiliation(s)
- Andrés Jiménez-Sánchez
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Universitario Virgen del Rocío, Avda. Manuel Siurot s/n, 41013 Seville, Spain; (P.J.R.-R.); (A.P.-G.); (J.L.P.-C.)
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
- Correspondence: (A.J.-S.); (P.P.G.-L.)
| | - Antonio Jesús Martínez-Ortega
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Torrecárdenas, C. Hermandad de Donantes de Sangre, s/n, 04009 Almería, Spain
| | - Pablo Jesús Remón-Ruiz
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Universitario Virgen del Rocío, Avda. Manuel Siurot s/n, 41013 Seville, Spain; (P.J.R.-R.); (A.P.-G.); (J.L.P.-C.)
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
| | - Ana Piñar-Gutiérrez
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Universitario Virgen del Rocío, Avda. Manuel Siurot s/n, 41013 Seville, Spain; (P.J.R.-R.); (A.P.-G.); (J.L.P.-C.)
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
| | - José Luis Pereira-Cunill
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Universitario Virgen del Rocío, Avda. Manuel Siurot s/n, 41013 Seville, Spain; (P.J.R.-R.); (A.P.-G.); (J.L.P.-C.)
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
| | - Pedro Pablo García-Luna
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Universitario Virgen del Rocío, Avda. Manuel Siurot s/n, 41013 Seville, Spain; (P.J.R.-R.); (A.P.-G.); (J.L.P.-C.)
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
- Correspondence: (A.J.-S.); (P.P.G.-L.)
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11
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Diets Rich in Olive Oil, Palm Oil, or Lard Alter Mitochondrial Biogenesis and Mitochondrial Membrane Composition in Rat Liver. Biochem Res Int 2022; 2022:9394356. [PMID: 35237451 PMCID: PMC8885195 DOI: 10.1155/2022/9394356] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 01/16/2022] [Accepted: 01/28/2022] [Indexed: 12/25/2022] Open
Abstract
Palm oil (crude or refined) and lard are rich in SFA, while olive oil is rich in polyunsaturated fatty acids. SFA are considered harmful to health, while polyunsaturated fatty acids are beneficial to health. The aim of this study was to determine the effect of diets rich in crude PO, refined PO, OO, or lard on the mitochondrial membrane, the activity of mitochondrial respiratory chain complexes, and mitochondrial biogenesis. This was an experimental study in male Wistar rats fed a diet containing 30% of each oil. Rats had free access to food and water. After being fed for 12 weeks, animals were sacrificed and liver mitochondria were collected. This collection was used to determine membrane potential and ROS production, membrane phospholipid and fatty acid composition, citrate synthase activity and respiratory chain complex, cardiolipin synthase protein expression, and expression of selected genes involved in mitochondrial biogenesis. We found that diets rich in olive oil, palm oil, or lard altered mitochondrial biogenesis by significantly decreasing Pgc1α gene expression and altered the fatty acid composition of rat liver mitochondrial membrane PL.
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Kalaboki I, Koulougliotis D, Kleisiari D, Melliou E, Magiatis P, Kampioti A, Eriotou E, Destouni A. A Study on the Clustering of Extra Virgin Olive Oils Extracted from Cultivars Growing in Four Ionian Islands (Greece) by Multivariate Analysis of Their Phenolic Profile, Antioxidant Activity and Genetic Markers. Foods 2021; 10:foods10123009. [PMID: 34945559 PMCID: PMC8700953 DOI: 10.3390/foods10123009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 11/23/2021] [Accepted: 11/29/2021] [Indexed: 01/31/2023] Open
Abstract
Background: The phenolic fraction of extra virgin olive oil (EVOO) has disease preventive and health-promoting properties which are supported by numerous studies. As such, EVOO is defined as a functional food. The aim of the present study was to characterize the phenolic profile of olive oil from cultivars farmed in the Ionian Islands (Zakynthos, Kefalonia, Lefkada, and Kerkyra) and to investigate the association of phenols to antioxidant activity, which is central to its functionality. Furthermore, the study investigates whether multivariate analyses on the concentration of individual biophenolic compounds and genetic population diversity could classify the olive oil samples based on their geographic origin. Methods: Phenols were determined in 103 samples from different Ionian Island tree populations by 1H nuclear magnetic resonance (NMR), and sample antioxidant activity was measured by their capacity to reduce the free radical 2,2-diphenyl-1-picrylhydrazyl) (DPPH). Genetic diversity was measured by estimating Nei’s population genetic distance using 15 reproducible bands from random amplified polymorphic DNA (RAPD) genotyping. Results: Principal component analysis (PCA) of the secoiridoid concentrations clustered samples according to cultivar. Clustering based on genetic distances is not concordant with phenolic clustering. A cultivar effect was also demonstrated in the association between the concentration of individual phenols with DPPH reducing activity. Conclusions: Taken together, the study shows that the olive oil phenolic content defines “cultivar-specific phenolic profiles” and that environmental factors other than agronomic conditions contribute more to phenotype variance than genetics.
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Affiliation(s)
- Iliana Kalaboki
- Laboratory of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, 15774 Athens, Greece; (I.K.); (E.M.); (P.M.)
| | | | - Dimitra Kleisiari
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Kefalonia, Greece; (D.K.); (E.E.)
| | - Eleni Melliou
- Laboratory of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, 15774 Athens, Greece; (I.K.); (E.M.); (P.M.)
| | - Prokopios Magiatis
- Laboratory of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, 15774 Athens, Greece; (I.K.); (E.M.); (P.M.)
| | - Adamantia Kampioti
- Department of Environment, Ionian University, 29100 Zakynthos, Greece; (D.K.); (A.K.)
| | - Effimia Eriotou
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Kefalonia, Greece; (D.K.); (E.E.)
| | - Aspasia Destouni
- Laboratory of Cytogenetics and Molecular Genetics, Faculty of Medicine, University of Thessaly, 38221 Volos, Greece
- Correspondence:
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13
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Emmanouilidou MG, Koukourikou-Petridou M, Gerasopoulos D, Kyriacou MC. Oxidative stability, fatty-acid and phenolic composition of Cypriot monovarietal virgin olive oils with progressive fruit maturity. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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14
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Bougma A, Sere A, Bazie BSR, Sangare H, Ouilly JT, Bassole IHN. Composition and physicochemical properties of
Combretum collinum
,
Combretum micranthum
,
Combretum nigricans
, and
Combretum niorense
seeds and seed oils from Burkina Faso. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12540] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Adjima Bougma
- Laboratoire de Biologie Moléculaire d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments et l'eau (LaBESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies Université Joseph Ki‐Zerbo Ouagadougou Burkina Faso
| | - Aminata Sere
- Laboratoire de Biologie Moléculaire d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments et l'eau (LaBESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies Université Joseph Ki‐Zerbo Ouagadougou Burkina Faso
| | - Bazoin Sylvain Raoul Bazie
- Laboratoire de Biologie Moléculaire d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments et l'eau (LaBESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies Université Joseph Ki‐Zerbo Ouagadougou Burkina Faso
- Laboratoire National de la Santé Publique (LNSP) Ouagadougou Burkina Faso
| | - Hassane Sangare
- Laboratoire de Biologie Moléculaire d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments et l'eau (LaBESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies Université Joseph Ki‐Zerbo Ouagadougou Burkina Faso
| | - Judicaël Thomas Ouilly
- Laboratoire de Biologie Moléculaire d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments et l'eau (LaBESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies Université Joseph Ki‐Zerbo Ouagadougou Burkina Faso
| | - Imael Henri Nestor Bassole
- Laboratoire de Biologie Moléculaire d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments et l'eau (LaBESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies Université Joseph Ki‐Zerbo Ouagadougou Burkina Faso
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15
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Di Serio MG, Giansante L, Del Re P, Pollastri L, Panni F, Valli E, Di Giacinto L. Characterization of 'Olivastro di Bucchianico cv' extra virgin olive oils and its recognition by HS-GC-IMS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6074-6082. [PMID: 33899234 DOI: 10.1002/jsfa.11264] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 03/23/2021] [Accepted: 04/25/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Single cultivar 'Olivastro di Bucchianico' extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This cultivar is mostly present in the municipality of Bucchianico and in some neighbouring municipalities in the province of Chieti. There is very little research in the literature describing the morphological and chemical characteristics of this cultivar. RESULTS A morphological characterization of the plant and the fruit was carried out. In addition, we characterized the chemical, physical-chemical and sensory properties of the extra virgin olive oil. The following analyses were conducted: free acidity, peroxide value, ultraviolet spectrophotometric indices, contents in fatty acid ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, volatile compounds and sensory profile. The analysis of the volatile compounds was performed using a headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) instrument connected to a nitrogen generator for carrier/drift gas production. CONCLUSION The results of the chemical analyses showed good levels of nutraceutical components in the oils, which were found to be organoleptically well balanced with medium values of fruity, bitter and pungent. The HS-GC-IMS method based on the analysis of 15 volatile molecules might be a useful tool for a chemometric discrimination of the varietal origin for the oils under investigation. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Maria Gabriella Di Serio
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| | - Lucia Giansante
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| | - Paolo Del Re
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| | | | - Filippo Panni
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Cesena, Italy
| | - Enrico Valli
- Department of Agricultural and Food Sciences and Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum-Università di Bologna, Cesena, Italy
| | - Luciana Di Giacinto
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
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16
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Lü X, Ma J, Yan H, Yang L, Ren X, Guo J, Yong Q, Kong W, Deng Y. Effect of degree of ripening on the quality of virgin olive oils produced in Longnan, China. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12533] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Xiaofei Lü
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Junyi Ma
- College of Life Science Northwest Normal University Lanzhou P. R. China
- Bioactive Products Engineering Research Center for Gansu Distinctive Plants Northwest Normal University Lanzhou P. R. China
| | - Huiqiang Yan
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Lihua Yang
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Xiaoxia Ren
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Junwei Guo
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Qiaoning Yong
- Institutes of Olive Longnan Academy of Economic Forestry Wudu P. R. China
| | - Weibao Kong
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Yu Deng
- Institutes of Olive Longnan Academy of Economic Forestry Wudu P. R. China
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17
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Chen J, Cui H, Liu X, Li J, Zheng J, Li X, Wang L. Effects of dietary n-6:n-3 PUFA ratio on growth performance, blood indexes, tissue fatty acid composition and related gene expression in PPARγ signaling in finishing pigs. Anim Biosci 2021; 35:730-739. [PMID: 34727639 PMCID: PMC9065778 DOI: 10.5713/ab.21.0288] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 09/28/2021] [Indexed: 11/27/2022] Open
Abstract
Objective This study investigated the effects of dietary n-6:n-3 polyunsaturated fatty acid (PUFA) ratio on growth performance, blood indexes, tissue fatty acid composition and the gene expression in finishing pigs. Methods Seventy-two crossbred ([Duroc×Landrace]×Yorkshire) barrows (68.5±1.8 kg) were fed one of four isoenergetic and isonitrogenous diets with n-6:n-3 PUFA ratios of 2:1, 3:1, 5:1, and 8:1. Results Average daily gain, average daily feed intake and gain-to-feed ratio had quadratic responses but the measurements were increased and then decreased (quadratic, p<0.05). The concentrations of serum triglyceride, total cholesterol and interleukin 6 were linearly increased (p<0.05) with increasing of dietary n-6:n-3 PUFA ratio, while that of high-density lipoprotein cholesterol tended to decrease (p = 0.062), and high-density lipoprotein cholesterol:low-density lipoprotein cholesterol ratio and leptin concentration were linearly decreased (p<0.05). The concentration of serum adiponectin had a quadratic response but the measurement was decreased and then increased (quadratic, p<0.05). The proportion of C18:3n-3 was linearly decreased (p<0.05) in the longissimus thoracis (LT) and subcutaneous adipose tissue (SCAT) as dietary n-6:n-3 PUFA ratio increasing, while the proportion of C18:2n-6 and n-6:n-3 PUFA ratio were linearly increased (p<0.05). In addition, the expression levels of peroxisome proliferator-activated receptor gamma (PPARγ) and lipoprotein lipase in the LT and SCAT, and adipocyte fatty acid binding protein and hormone-sensitive lipase (HSL) in the SCAT had quadratic responses but the measurements were increased and then decreased (quadratic, p<0.05). The expression of HSL in the LT was linearly decreased (p<0.05) with increasing of dietary n-6:n-3 PUFA ratio. Conclusion Dietary n-6:n-3 PUFA ratio could regulate lipid and fatty acid metabolism in blood and tissue. Reducing dietary n-6:n-3 PUFA ratio (3:1) could appropriately suppress expression of related genes in PPARγ signaling, and result in improved growth performance and n-3 PUFA deposition in muscle and adipose tissue in finishing pigs.
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Affiliation(s)
- Jing Chen
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China
| | - Hongze Cui
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China
| | - Xianjun Liu
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China
| | - Jiantao Li
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China.,Shenyang Wise Diligence Agriculture-Technology Company Limited, Xinmin, Liaoning, 110300, China
| | - Jiaxing Zheng
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China
| | - Xin Li
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China
| | - Liyan Wang
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China
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18
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Millman JF, Okamoto S, Teruya T, Uema T, Ikematsu S, Shimabukuro M, Masuzaki H. Extra-virgin olive oil and the gut-brain axis: influence on gut microbiota, mucosal immunity, and cardiometabolic and cognitive health. Nutr Rev 2021; 79:1362-1374. [PMID: 33576418 PMCID: PMC8581649 DOI: 10.1093/nutrit/nuaa148] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Extra-virgin olive oil (EVOO), a popular functional food and major source of fat in the Mediterranean diet, possesses a variety of healthful components, including monounsaturated fatty acids and bioactive phenolic compounds that, individually and collectively, exert beneficial effects on cardiometabolic markers of health and act as neuroprotective agents through their anti-inflammatory and antioxidant activities. The gut microbiota and health of the intestinal environment are now considered important factors in the development of obesity, metabolic disease, and even certain neurodegenerative conditions via the gut-brain axis. Recently, data are emerging which demonstrate that the health-promoting benefits of EVOO may also extend to the gut microbiota. In this review, we aimed to examine findings from recent studies regarding the impact of EVOO on gut microbiota and intestinal health and explore how modulations in composition of gut microbiota, production of microbially produced products, and activity and functioning of the mucosal immune system may lead to favorable outcomes in cardiovascular, metabolic, and cognitive health.
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Affiliation(s)
- Jasmine F Millman
- J.F. Millman, S. Okamoto, T. Taiki, T. Uema, and H. Masuzaki are with the Division of Endocrinology, Diabetes and Metabolism, Hematology, Rheumatology (Second Department of Internal Medicine), Graduate School of Medicine, University of the Ryukyus, Okinawa, Japan. S. Ikematsu is with the Department of Bioresources Engineering, National Institute of Technology, Okinawa College, Okinawa, Japan. M. Shimabukuro is with the Department of Diabetes, Endocrinology and Metabolism, Fukushima Medical University, Fukushima, Japan
| | - Shiki Okamoto
- J.F. Millman, S. Okamoto, T. Taiki, T. Uema, and H. Masuzaki are with the Division of Endocrinology, Diabetes and Metabolism, Hematology, Rheumatology (Second Department of Internal Medicine), Graduate School of Medicine, University of the Ryukyus, Okinawa, Japan. S. Ikematsu is with the Department of Bioresources Engineering, National Institute of Technology, Okinawa College, Okinawa, Japan. M. Shimabukuro is with the Department of Diabetes, Endocrinology and Metabolism, Fukushima Medical University, Fukushima, Japan
| | - Taiki Teruya
- J.F. Millman, S. Okamoto, T. Taiki, T. Uema, and H. Masuzaki are with the Division of Endocrinology, Diabetes and Metabolism, Hematology, Rheumatology (Second Department of Internal Medicine), Graduate School of Medicine, University of the Ryukyus, Okinawa, Japan. S. Ikematsu is with the Department of Bioresources Engineering, National Institute of Technology, Okinawa College, Okinawa, Japan. M. Shimabukuro is with the Department of Diabetes, Endocrinology and Metabolism, Fukushima Medical University, Fukushima, Japan
| | - Tsugumi Uema
- J.F. Millman, S. Okamoto, T. Taiki, T. Uema, and H. Masuzaki are with the Division of Endocrinology, Diabetes and Metabolism, Hematology, Rheumatology (Second Department of Internal Medicine), Graduate School of Medicine, University of the Ryukyus, Okinawa, Japan. S. Ikematsu is with the Department of Bioresources Engineering, National Institute of Technology, Okinawa College, Okinawa, Japan. M. Shimabukuro is with the Department of Diabetes, Endocrinology and Metabolism, Fukushima Medical University, Fukushima, Japan
| | - Shinya Ikematsu
- J.F. Millman, S. Okamoto, T. Taiki, T. Uema, and H. Masuzaki are with the Division of Endocrinology, Diabetes and Metabolism, Hematology, Rheumatology (Second Department of Internal Medicine), Graduate School of Medicine, University of the Ryukyus, Okinawa, Japan. S. Ikematsu is with the Department of Bioresources Engineering, National Institute of Technology, Okinawa College, Okinawa, Japan. M. Shimabukuro is with the Department of Diabetes, Endocrinology and Metabolism, Fukushima Medical University, Fukushima, Japan
| | - Michio Shimabukuro
- J.F. Millman, S. Okamoto, T. Taiki, T. Uema, and H. Masuzaki are with the Division of Endocrinology, Diabetes and Metabolism, Hematology, Rheumatology (Second Department of Internal Medicine), Graduate School of Medicine, University of the Ryukyus, Okinawa, Japan. S. Ikematsu is with the Department of Bioresources Engineering, National Institute of Technology, Okinawa College, Okinawa, Japan. M. Shimabukuro is with the Department of Diabetes, Endocrinology and Metabolism, Fukushima Medical University, Fukushima, Japan
| | - Hiroaki Masuzaki
- J.F. Millman, S. Okamoto, T. Taiki, T. Uema, and H. Masuzaki are with the Division of Endocrinology, Diabetes and Metabolism, Hematology, Rheumatology (Second Department of Internal Medicine), Graduate School of Medicine, University of the Ryukyus, Okinawa, Japan. S. Ikematsu is with the Department of Bioresources Engineering, National Institute of Technology, Okinawa College, Okinawa, Japan. M. Shimabukuro is with the Department of Diabetes, Endocrinology and Metabolism, Fukushima Medical University, Fukushima, Japan
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19
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Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110290] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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20
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Hernández ML, Sicardo MD, Belaj A, Martínez-Rivas JM. The Oleic/Linoleic Acid Ratio in Olive ( Olea europaea L.) Fruit Mesocarp Is Mainly Controlled by OeFAD2-2 and OeFAD2-5 Genes Together With the Different Specificity of Extraplastidial Acyltransferase Enzymes. FRONTIERS IN PLANT SCIENCE 2021; 12:653997. [PMID: 33763103 PMCID: PMC7982730 DOI: 10.3389/fpls.2021.653997] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Accepted: 02/15/2021] [Indexed: 05/04/2023]
Abstract
Fatty acid composition of olive oil has an important effect on the oil quality to such an extent that oils with a high oleic and low linoleic acid contents are preferable from a nutritional and technological point of view. In the present work, we have first studied the diversity of the fatty acid composition in a set of eighty-nine olive cultivars from the Worldwide Olive Germplasm Bank of IFAPA Cordoba (WOGBC-IFAPA), and in a core collection (Core-36), which includes 28 olive cultivars from the previously mentioned set. Our results indicate that oleic and linoleic acid contents displayed the highest degree of variability of the different fatty acids present in the olive oil of the 89 cultivars under study. In addition, the independent study of the Core-36 revealed two olive cultivars, Klon-14 and Abou Kanani, with extremely low and high linoleic acid contents, respectively. Subsequently, these two cultivars were used to investigate the specific contribution of different fatty acid desaturases to the linoleic acid content of mesocarp tissue during olive fruit development and ripening. Fatty acid desaturase gene expression levels, together with lipid analysis, suggest that not only OeFAD2-2 and OeFAD2-5 but also the different specificities of extraplastidial acyltransferase enzymes are responsible for the variability of the oleic/linoleic acid ratio in olive cultivars. All this information allows for an advancement in the knowledge of the linoleic acid biosynthesis in different olive cultivars, which can impact olive breeding programs to improve olive oil quality.
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Affiliation(s)
- M. Luisa Hernández
- Instituto de la Grasa (IG-CSIC), Campus Universidad Pablo de Olavide, Seville, Spain
- *Correspondence: M. Luisa Hernández,
| | - M. Dolores Sicardo
- Instituto de la Grasa (IG-CSIC), Campus Universidad Pablo de Olavide, Seville, Spain
| | | | - José M. Martínez-Rivas
- Instituto de la Grasa (IG-CSIC), Campus Universidad Pablo de Olavide, Seville, Spain
- José M. Martínez-Rivas,
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21
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Gauze-Gnagne C, Raynaud F, Djohan YF, Lauret C, Feillet-Coudray C, Coudray C, Monde A, Koffi G, Morena M, Camara-Cisse M, Cristol JP, Badia E. Impact of diets rich in olive oil, palm oil or lard on myokine expression in rats. Food Funct 2020; 11:9114-9128. [PMID: 33025998 DOI: 10.1039/d0fo01269f] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
It has recently emerged that myokines may be an important skeletal muscle adaptive response to obesogenic diets in sedentary subjects (who do not exercise). This study aimed to assess the influence of various high fat (HF) diets rich in either crude palm oil (cPO), refined palm oil (rPO), olive oil (OO) or lard on the modulation of myokine gene expression in the gastrocnemius. Five groups of 8 rats were each fed HF or control diet for 12 weeks. Systemic parameters concerning glucose, insulin, inflammation, cholesterol, triglycerides (TG) and transaminases were assessed by routine methods or ELISA. Akt and ACC phosphorylation were analyzed by WB in the soleus. Mitochondrial density, inflammation, and the gene expression of 17 myokines and the apelin receptor (Apj) were assessed by qPCR in the gastrocnemius. We found that HF diet-fed rats were insulin resistant and Akt phosphorylation decreased in the soleus muscle, but without any change in Glut4 gene expression. Systemic (IL-6) and muscle inflammation (NFκB and IκB) were not affected by the HF diets as well as TBARS, and ASAT level was enhanced with OO diet. Soleus pACC phosphorylation and gastrocnemius mitochondrial density were not significantly altered. The gene expression of some myokines was respectively increased (myostatin and Il-15) and decreased (Fndc5 and apelin) with the HF diets, whatever the type of fat used. The gene expression of two myokines with anti-inflammatory properties, Il-10 and myonectin, was dependent on the type of fat used and was most increased respectively with cPO or both rPO and OO diets. In conclusion, high-fat diets can differentially modulate the expression of some myokines, either in a dependent manner or independently of their composition.
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Affiliation(s)
- Chantal Gauze-Gnagne
- Laboratoire de Biochimie, CHU, Univ. Félix Houphouët-Boigny, Cocody, Abidjan, Côte d'Ivoire. and Institut National d'Hygiène Publique, INHP, Treichville, Abidjan, Côte d'Ivoire and PhyMedExp, Univ. Montpellier, INSERM, CNRS, Montpellier, France
| | - Fabrice Raynaud
- PhyMedExp, Univ. Montpellier, INSERM, CNRS, Montpellier, France
| | - Youzan Ferdinand Djohan
- Laboratoire de Biochimie, CHU, Univ. Félix Houphouët-Boigny, Cocody, Abidjan, Côte d'Ivoire.
| | - Céline Lauret
- PhyMedExp, Univ. Montpellier, INSERM, CNRS, Montpellier, France
| | | | | | - Absalome Monde
- Laboratoire de Biochimie, CHU, Univ. Félix Houphouët-Boigny, Cocody, Abidjan, Côte d'Ivoire.
| | - Gervais Koffi
- Laboratoire de Biochimie, CHU, Univ. Félix Houphouët-Boigny, Cocody, Abidjan, Côte d'Ivoire. and PhyMedExp, Univ. Montpellier, INSERM, CNRS, Montpellier, France
| | - Marion Morena
- PhyMedExp, Univ Montpellier, INSERM, CNRS, Département de Biochimie et Hormonologie, CHU Montpellier, Montpellier, France
| | - Massara Camara-Cisse
- Laboratoire de Biochimie, CHU, Univ. Félix Houphouët-Boigny, Cocody, Abidjan, Côte d'Ivoire.
| | - Jean Paul Cristol
- PhyMedExp, Univ Montpellier, INSERM, CNRS, Département de Biochimie et Hormonologie, CHU Montpellier, Montpellier, France
| | - Eric Badia
- PhyMedExp, Univ. Montpellier, INSERM, CNRS, Montpellier, France
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22
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Cavanna D, Hurkova K, Džuman Z, Serani A, Serani M, Dall’Asta C, Tomaniova M, Hajslova J, Suman M. A Non-Targeted High-Resolution Mass Spectrometry Study for Extra Virgin Olive Oil Adulteration with Soft Refined Oils: Preliminary Findings from Two Different Laboratories. ACS OMEGA 2020; 5:24169-24178. [PMID: 33015432 PMCID: PMC7528164 DOI: 10.1021/acsomega.0c00346] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Accepted: 05/21/2020] [Indexed: 05/16/2023]
Abstract
This work presents a non-targeted high-resolution mass spectrometry inter-laboratory study for the detection of new chemical markers responsible of soft refined oils addition to extra virgin olive oils. Refined oils (soft deodorized and soft deacidified) were prepared on a laboratory scale starting from low-quality olive oils and analyzed together with a set of pure extra virgin olive oil (EVOO) samples and with mixtures of adulterated and pure EVOO at different percentages. The same analytical workflow was applied in two different laboratories equipped with two types of instrumentation (Q-Orbitrap and Q-TOF); a group of discriminant molecules was selected, and a tentative identification of compounds was also proposed. In summary, 12 molecules were identified as markers of this specific adulteration, and seven of them were selected as discriminative in both the laboratories, with a similar trend throughout the samples (i.e., propylene glycol 1 stearate). The results obtained in the two laboratories are comparable, concretely demonstrating the inter-laboratory repeatability of non-targeted studies. As a confirmation, the same markers were detected also in "in-house" mixtures and in suspect commercial deodorized mixtures, reinforcing the robustness of the results obtained and proving that, thanks to these molecules, mixtures containing at least 40% of adulterated oils can be detected.
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Affiliation(s)
- Daniele Cavanna
- Advanced
Laboratory Research, Barilla G. e R. Fratelli S.p.A., Via Mantova, 166-43122 Parma, Italy
- Department
of Food and Drug, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy
| | - Kamila Hurkova
- Department
of Food Analysis and Nutrition, University
of Chemistry and Technology, Prague, Technicka 3, 166 28 Prague, Czech Republic
| | - Zbyněk Džuman
- Department
of Food Analysis and Nutrition, University
of Chemistry and Technology, Prague, Technicka 3, 166 28 Prague, Czech Republic
| | - Andrea Serani
- COTECA
Srl Consulenze Tecniche agroindustriali, 56121 Pisa, Italy
| | - Matteo Serani
- COTECA
Srl Consulenze Tecniche agroindustriali, 56121 Pisa, Italy
| | - Chiara Dall’Asta
- Department
of Food and Drug, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy
| | - Monika Tomaniova
- Department
of Food Analysis and Nutrition, University
of Chemistry and Technology, Prague, Technicka 3, 166 28 Prague, Czech Republic
| | - Jana Hajslova
- Department
of Food Analysis and Nutrition, University
of Chemistry and Technology, Prague, Technicka 3, 166 28 Prague, Czech Republic
| | - Michele Suman
- Advanced
Laboratory Research, Barilla G. e R. Fratelli S.p.A., Via Mantova, 166-43122 Parma, Italy
- . Tel: +39-0521-
262332
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23
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Nieva-Echevarría B, Goicoechea E, Guillén MD. Oxidative stability of extra-virgin olive oil enriched or not with lycopene. Importance of the initial quality of the oil for its performance during in vitro gastrointestinal digestion. Food Res Int 2020; 130:108987. [PMID: 32156407 DOI: 10.1016/j.foodres.2020.108987] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Revised: 12/30/2019] [Accepted: 01/06/2020] [Indexed: 11/28/2022]
Abstract
The performance of commercial non-enriched and lycopene-enriched extra-virgin olive oils (EVOO) during in vitro gastrointestinal digestion was studied in order to elucidate potential benefits of lycopene addition. Samples were analyzed before and after digestion by Proton Nuclear Magnetic Resonance (1H NMR) and Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). EVOO samples differed in both main (oleic and linoleic acyl groups) and minor components (phenolic and oxidation compounds). Regardless of the presence of lycopene, all the samples reached a high degree of lipolysis and showed high stability towards oxidation under digestion conditions. Rather than oxidation reactions, the hydroperoxides initially present in the oil were reduced to more stable hydroxides. Likewise, hydroxy-diene isomerization from cis,trans to trans,trans occurred. Hence, the presumed antioxidant effect of lycopene was not noticed during in vitro digestion of EVOO. Similar experiments carried out with a more polyunsaturated oil (sunflower oil) indicated that lycopene slowed down the advance of oxidation slightly. However, in the case of EVOO, its initial quality prevailed over the slight antioxidant effect exerted by lycopene at the concentration present in commercial samples, determining the oxidation compound profile of the digests.
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Affiliation(s)
- Bárbara Nieva-Echevarría
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
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24
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Alkhouli M, Laflouf M, Alhaddad M. Evaluation of the effectiveness of olive oil to prevent chemotherapy induced oral mucositis: A randomized controlled clinical trial. PEDIATRIC DENTAL JOURNAL 2019. [DOI: 10.1016/j.pdj.2019.08.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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Hunter DJ, James L, Hussey B, Wadley AJ, Lindley MR, Mastana SS. Impact of aerobic exercise and fatty acid supplementation on global and gene-specific DNA methylation. Epigenetics 2019; 14:294-309. [PMID: 30764736 DOI: 10.1080/15592294.2019.1582276] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Lifestyle interventions, including exercise and dietary supplementation, can modify DNA methylation and exert health benefits; however, the underlying mechanisms are poorly understood. Here we investigated the impact of acute aerobic exercise and the supplementation of omega-3 polyunsaturated fatty acids (n-3 PUFA) and extra virgin olive oil (EVOO) on global and gene-specific (PPARGC1A, IL6 and TNF) DNA methylation, and DNMT mRNA expression in leukocytes of disease-free individuals. Eight trained male cyclists completed an exercise test before and after a four-week supplementation of n-3 PUFA and EVOO in a double-blind, randomised, repeated measures design. Exercise triggered global hypomethylation (Pre 79.2%; Post 78.7%; p = 0.008), alongside, hypomethylation (Pre 6.9%; Post 6.3%; p < 0.001) and increased mRNA expression of PPARGC1A (p < 0.001). Associations between PPARGC1A methylation and exercise performance were also detected. An interaction between supplement and trial was detected for a single CpG of IL6 indicating increased DNA methylation following n-3 PUFA and decreased methylation following EVOO (p = 0.038). Global and gene-specific DNA methylation associated with markers of inflammation and oxidative stress. The supplementation of EVOO reduced DNMT1 mRNA expression compared to n-3 PUFA supplementation (p = 0.048), whereas, DNMT3a (p = 0.018) and DNMT3b (p = 0.046) mRNA expression were decreased following exercise. In conclusion, we demonstrate that acute exercise and dietary supplementation of n-3 PUFAs and EVOO induce DNA methylation changes in leukocytes, potentially via the modulation of DNMT mRNA expression. Future studies are required to further elucidate the impact of lifestyle interventions on DNA methylation.
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Affiliation(s)
- David John Hunter
- a Translational Chemical Biology Research Group, School of Sport, Exercise and Health Sciences , Loughborough University , Loughborough , UK.,b National Centre for Sport and Exercise Medicine, School of Sport, Exercise and Health Sciences , Loughborough University , Loughborough , UK
| | - Lynsey James
- a Translational Chemical Biology Research Group, School of Sport, Exercise and Health Sciences , Loughborough University , Loughborough , UK.,b National Centre for Sport and Exercise Medicine, School of Sport, Exercise and Health Sciences , Loughborough University , Loughborough , UK
| | - Bethan Hussey
- a Translational Chemical Biology Research Group, School of Sport, Exercise and Health Sciences , Loughborough University , Loughborough , UK.,b National Centre for Sport and Exercise Medicine, School of Sport, Exercise and Health Sciences , Loughborough University , Loughborough , UK
| | - Alex J Wadley
- b National Centre for Sport and Exercise Medicine, School of Sport, Exercise and Health Sciences , Loughborough University , Loughborough , UK.,c University Hospitals of Leicester NHS Trust, Infirmary Square , Leicester , UK
| | - Martin R Lindley
- a Translational Chemical Biology Research Group, School of Sport, Exercise and Health Sciences , Loughborough University , Loughborough , UK.,b National Centre for Sport and Exercise Medicine, School of Sport, Exercise and Health Sciences , Loughborough University , Loughborough , UK
| | - Sarabjit S Mastana
- a Translational Chemical Biology Research Group, School of Sport, Exercise and Health Sciences , Loughborough University , Loughborough , UK.,b National Centre for Sport and Exercise Medicine, School of Sport, Exercise and Health Sciences , Loughborough University , Loughborough , UK
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26
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Surface-Enhanced Raman Spectroscopy for Monitoring Extravirgin Olive Oil Bioactive Components. J CHEM-NY 2019. [DOI: 10.1155/2019/9537419] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
Olive oil is the main fat source of the Mediterranean diet. This seasoning ingredient is highly appreciated for its unique taste, functional properties, and positive impact on human health. The determination of chemical composition is a demanding task in order to fully characterize this precious food product, ensure its quality, and prevent fraudulent practices. Among innovative techniques proposed for the oil analysis, surface-enhanced Raman spectroscopy (SERS) can be an extremely useful tool for olive oil characterization. In this frame, we have investigated five noncommercial olive oils produced in different parts of South Italy by using a commercial Raman microspectroscopy apparatus and home-made signal-enhancing SERS substrates. A wavelet-based data analysis has allowed us to efficiently remove the background and the noise from the acquired spectra. The analysis of these SERS spectra has enabled the quantification of the relative contents of carotene, oleic acid, and phenols. These relative contents differ in the examined samples. In addition, SERS response in the lipid region has indicated differences in the relative abundance of saturated fatty acids. The present results confirm the validity of the SERS technique as a rapid, nondestructive, and reliable analytical technique for identifying olive oil bioactive components.
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27
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Fregapane G, Salvador MD. Chemical and Sensory Characteristics of Extra Virgin Olive Oils Produced in Central Iberian Peninsula Under the Protected Designation of Origin Quality Scheme. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800134] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Giuseppe Fregapane
- Facultad de Ciencias Químicas; Departamento de Tecnología de Alimentos; Universidad de Castilla-La Mancha; Avenida Camilo José Cela, s/n. 13005 Ciudad Real Spain
| | - Maria Desamparados Salvador
- Facultad de Ciencias Químicas; Departamento de Tecnología de Alimentos; Universidad de Castilla-La Mancha; Avenida Camilo José Cela, s/n. 13005 Ciudad Real Spain
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28
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Scattering-based optical techniques for olive oil characterization and quality control. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9933-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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29
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Hu CJ, Jiang QY, Zhang T, Yin YL, Li FN, Su JY, Wu GY, Kong XF. Dietary supplementation with arginine and glutamic acid enhances key lipogenic gene expression in growing pigs. J Anim Sci 2018; 95:5507-5515. [PMID: 29293787 DOI: 10.2527/jas2017.1703] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
Our previous study showed dietary supplementation with Arg and Glu increased intramuscular fat deposition and decreased back fat thickness in pigs, suggesting that the genes involved in lipid metabolism might be regulated differently in muscle and s.c. adipose (SA) tissues. Sixty Duroc × Large White × Landrace pigs with an average initial BW of 77.1 ± 1.3 kg were randomly assigned to 1 of 5 treatment groups (castrated male to female ratio = 1:1). Pigs in the control group were fed a basic diet, and those in experimental groups were fed the basic diet supplemented with 2.05% alanine (isonitrogenous group), 1.00% arginine (Arg group), 1.00% glutamic acid + 1.44% alanine (Glu group), or 1.00% arginine + 1.00% glutamic acid (Arg+Glu group). Fatty acid percentages and mRNA expression levels of the genes involved in lipid metabolism in muscle and SA tissues were examined. The percentages of C14:0 and C16:0 in the SA tissue of Glu group pigs and C14:0 in the longissimus dorsi (LD) muscle of Glu and Arg+Glu groups decreased ( < 0.05) compared to the basic diet group. The Arg+Glu group showed the highest ( < 0.05) hormone-sensitive lipase expression level in SA tissue and higher ( < 0.05) mRNA levels of in the LD muscle than the basic diet and isonitrogenous groups. Additionally, the mRNA level of fatty acid synthase in the Arg+Glu group was more upregulated ( < 0.05) than that of the Arg group. An increase in the mRNA level of in the biceps femoris muscle was also observed in the Arg+Glu group ( < 0.05) compared with the basic diet and isonitrogenous groups. Collectively, these findings suggest that dietary supplementation with Arg and Glu upregulates the expression of genes involved in adipogenesis in muscle tissues and lipolysis in SA tissues.
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30
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Di Serio MG, Giansante L, Di Loreto G, Di Giacinto L. Shelf life of extra-virgin olive oils: First efforts toward a prediction model. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13663] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Maria Gabriella Di Serio
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (IT); Viale Lombardia C.da Bucceri, 65012 Cepagatti (Pescara); Italy
| | - Lucia Giansante
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (IT); Viale Lombardia C.da Bucceri, 65012 Cepagatti (Pescara); Italy
| | - Giuseppina Di Loreto
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (IT); Viale Lombardia C.da Bucceri, 65012 Cepagatti (Pescara); Italy
| | - Luciana Di Giacinto
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (IT); Viale Lombardia C.da Bucceri, 65012 Cepagatti (Pescara); Italy
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31
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Redondo-Cuevas L, Castellano G, Torrens F, Raikos V. Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.027] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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32
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Wang X, Zeng Q, del Mar Contreras M, Wang L. Profiling and quantification of phenolic compounds in Camellia seed oils: Natural tea polyphenols in vegetable oil. Food Res Int 2017; 102:184-194. [DOI: 10.1016/j.foodres.2017.09.089] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 09/27/2017] [Accepted: 09/27/2017] [Indexed: 02/02/2023]
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33
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Roede JR. Comment on: Extra-virgin olive oil ameliorates cognition and neuropathology of the 3xTg mice: role of autophagy. Ann Clin Transl Neurol 2017; 4:762. [PMID: 29046885 PMCID: PMC5634343 DOI: 10.1002/acn3.442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
Affiliation(s)
- James R Roede
- Department of Pharmaceutical Sciences Skaggs School of Pharmacy and Pharmaceutical Sciences University of Colorado Aurora Colorado
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34
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Souza PALD, Marcadenti A, Portal VL. Effects of Olive Oil Phenolic Compounds on Inflammation in the Prevention and Treatment of Coronary Artery Disease. Nutrients 2017; 9:E1087. [PMID: 28973999 PMCID: PMC5691704 DOI: 10.3390/nu9101087] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 09/15/2017] [Accepted: 09/27/2017] [Indexed: 12/13/2022] Open
Abstract
Coronary artery disease (CAD) is responsible for more than 7 million deaths worldwide. In the early stages of the development of atherosclerotic plaques, cardiovascular risk factors stimulate vascular endothelial cells, initiating an inflammatory process, fundamental in the pathogenesis of CAD. The inclusion of potentially cardioprotective foods, such as olive oil, to the diet, may aid in the control of these risk factors, and in the reduction of cytokines and inflammatory markers. The present review aims to address the interaction between phenolic compounds present in olive oil, and inflammation, in the prevention and treatment of CAD. In vitro and in vivo studies suggest that phenolic compounds, such as hydroxytyrosol, tyrosol, and their secoiridoid derivatives, may reduce the expression of adhesion molecules and consequent migration of immune cells, modify the signaling cascade and the transcription network (blocking the signal and expression of the nuclear factor kappa B), inhibit the action of enzymes responsible for the production of eicosanoids, and consequently, decrease circulating levels of inflammatory markers. Daily consumption of olive oil seems to modulate cytokines and inflammatory markers related to CAD in individuals at risk for cardiovascular diseases. However, clinical studies that have evaluated the effects of olive oil and its phenolic compounds on individuals with CAD are still scarce.
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Affiliation(s)
- Priscilla Azambuja Lopes de Souza
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil.
| | - Aline Marcadenti
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil.
- Postgraduate Program in Nutrition Sciences, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite Avenue, 245, Porto Alegre RS 90050-170, Brazil.
| | - Vera Lúcia Portal
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil.
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35
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Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals. Food Chem 2017; 243:285-294. [PMID: 29146340 DOI: 10.1016/j.foodchem.2017.09.130] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Revised: 09/22/2017] [Accepted: 09/26/2017] [Indexed: 11/23/2022]
Abstract
The effect of the composition of twelve varieties of extra virgin olive oils (EVOOs) on their differentiation based in agronomic criteria and on the antioxidant capacity was studied. Principal component analysis permitted an overview of the samples and their compositions, showing evidence of grouping and correlation between antioxidant capacity, oleuropein and ligstroside derivatives (OLD) and specific extinction at 270. Oleic and linoleic acids, 3,4-DHPEA-EA and p-HPEA-EDA (OLD), unsaturated/saturated ratio and induction time (IT) allowed the correct classification of samples according to year of harvest, ripening stage and variety. The antioxidant capacity of EVOOs was satisfactory predicted through a partial least square model based on ΔK, hydroxytyrosol, pinoresinol, oleuropein derivate and IT. Validation of the model gave a correlation R>0.83 and an error of 7% for independent samples. This model could be a useful tool for the olive industry to highlight the nutritional quality of EVOOs and improve their marketing.
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36
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Therapeutic Effects of Olive and Its Derivatives on Osteoarthritis: From Bench to Bedside. Nutrients 2017; 9:nu9101060. [PMID: 28954409 PMCID: PMC5691677 DOI: 10.3390/nu9101060] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 09/11/2017] [Accepted: 09/20/2017] [Indexed: 01/11/2023] Open
Abstract
Osteoarthritis is a major cause of morbidity among the elderly worldwide. It is a disease characterized by localized inflammation of the joint and destruction of cartilage, leading to loss of function. Impaired chondrocyte repair mechanisms, due to inflammation, oxidative stress and autophagy, play important roles in the pathogenesis of osteoarthritis. Olive and its derivatives, which possess anti-inflammatory, antioxidant and autophagy-enhancing activities, are suitable candidates for therapeutic interventions for osteoarthritis. This review aimed to summarize the current evidence on the effects of olive and its derivatives, on osteoarthritis and chondrocytes. The literature on animal and human studies has demonstrated a beneficial effect of olive and its derivatives on the progression of osteoarthritis. In vitro studies have suggested that the augmentation of autophagy (though sirtuin-1) and suppression of inflammation by olive polyphenols could contribute to the chondroprotective effects of olive polyphenols. More research and well-planned clinical trials are required to justify the use of olive-based treatment in osteoarthritis.
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37
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Kouka P, Priftis A, Stagos D, Angelis A, Stathopoulos P, Xinos N, Skaltsounis AL, Mamoulakis C, Tsatsakis AM, Spandidos DA, Kouretas D. Assessment of the antioxidant activity of an olive oil total polyphenolic fraction and hydroxytyrosol from a Greek Olea europea variety in endothelial cells and myoblasts. Int J Mol Med 2017; 40:703-712. [PMID: 28731131 PMCID: PMC5547916 DOI: 10.3892/ijmm.2017.3078] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Accepted: 07/03/2017] [Indexed: 12/30/2022] Open
Abstract
Olive oil (OO) constitutes the basis of the Mediterranean diet, and it seems that its biophenols, such as hydroxytyrosol (HT) may scavenge free radicals, attracting distinct attention due to their beneficial effects in many pathological conditions, such as cancer. To the best of our knowedge, this is the first study in which the functional properties of an OO total polyphenolic fraction (TPF) and pure HT were examined in order to determine their antioxidant effects at a cellular level in endothelial cells and myoblasts. The test compounds were isolated using a green gradient-elution centrifugal partition chromatography-based method that allows the isolation of large volumes of OO in a continuous extraction procedure and with extremely low solvent consumption. For the isolation of HT, a combination of two chromatographic techniques was used, which is effective for the recovery of pure compounds from complex natural extracts. Moreover, TPF and HT exhibited potent free radical scavenging activity in vitro. The cells were treated with non-cytotoxic concentrations and their redox status [in terms of glutathione (GSH) and reactive oxygen species (ROS) levels] was assessed. TPF extract was less cytotoxic than HT, and the observed differences between the two cell lines used suggest a tissue-specific activity. Finally, flow cytometric analysis revealed that both TPF and HT improved the redox status by increasing the levels of GSH, one of the most important antioxidant molecules, in both endothelial cells and myoblasts, while the ROS levels were not significantly affected.
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Affiliation(s)
- Paraskevi Kouka
- Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larissa, Greece
| | - Alexandros Priftis
- Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larissa, Greece
| | - Dimitrios Stagos
- Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larissa, Greece
| | - Apostolis Angelis
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771 Athens, Greece
| | - Panagiotis Stathopoulos
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771 Athens, Greece
| | | | - Alexios-Léandros Skaltsounis
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771 Athens, Greece
| | - Charalampos Mamoulakis
- Department of Urology, University General Hospital of Heraklion, University of Crete Medical School, 71003 Heraklion, Greece
| | - Aristides M Tsatsakis
- Laboratory of Toxicology, Faculty of Medicine, University of Crete, 71003 Heraklion, Greece
| | - Demetrios A Spandidos
- Laboratory of Clinical Virology, Medical School, University of Crete, 71003 Heraklion, Greece
| | - Demetrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larissa, Greece
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