Extra virgin olive oils increase hepatic fat accumulation and hepatic antioxidant protein levels in APOE-/- mice

被引:51
作者
Arbones-Mainar, Jose Miguel
Ross, Karen
Rucklidge, Garry J.
Reid, Martin
Duncan, Gary
Arthur, John R.
Horgan, Graham W.
Navarro, Maria A.
Carnicer, Ricardo
Arnal, Carmen
Osada, Jesus
de Roos, Baukie
机构
[1] Rowett Res Inst, Div Vasc Hlth, Bucksburn AB21 9SB, Aberdeen, Scotland
[2] Univ Zaragoza, Sch Vet, Dept Biochem, E-50009 Zaragoza, Spain
关键词
proteomics; antioxidant enzymes; insulin resistance; adipophilin; betaine homocysteine methyltransferase;
D O I
10.1021/pr070321a
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
We assessed the effects of Picual and Arbequina olive oil, rich and poor in polyphenols, respectively, on plasma lipid and glucose metabolism, hepatic fat content, and the hepatic proteome in female Apoe(-/-) mice. Both olive oils increased hepatic fat content and adipophilin levels (p < 0.05), though Picual olive oil significantly decreased plasma triglycerides (p < 0.05). Proteomics identified a range of hepatic antioxidant enzymes that were differentially regulated by both olive oils as compared with palm oil. We found a clear association between olive oil consumption and differential regulation of adipophilin and betaine homocysteine methyl transferase as modulators of hepatic triglyceride metabolism. Therefore, our "systems biology" approach revealed hitherto unrecognized insights into the triglyceride-lowering and anti-atherogenic mechanisms of extra virgin olive oils, wherein the up-regulation of a large array of anti-oxidant enzymes may offer sufficient protection against lesion development and diminish oxidative stress levels instigated by hepatic steatosis.
引用
收藏
页码:4041 / 4054
页数:14
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