Extra Virgin Olive Oils Increase Hepatic Fat Accumulation and Hepatic Antioxidant Protein Levels in APOE-/- Mice

详细信息    查看全文

• 作者：Jose Miguel Arbones-Mainar ; Karen Ross ; Garry J. Rucklidge ; Martin Reid ; Gary Duncan ; John R. Arthur ; Graham W. Horgan ; Maria A. Navarro ; Ricardo Carnicer ; Carmen Arnal ; Jesus Osada ; Baukje de Roos
• 刊名：Journal of Proteome Research
• 出版年：2007
• 出版时间：October 2007
• 年：2007
• 卷：6
• 期：10
• 页码：4041 - 4054
• 全文大小：529K
• 年卷期：v.6,no.10(October 2007)
• ISSN：1535-3907

文摘

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 femaleApoe^-/- mice. Both olive oils increased hepatic fat content and adipophilin levels (p < 0.05), thoughPicual olive oil significantly decreased plasma triglycerides (p < 0.05). Proteomics identified a range ofhepatic antioxidant enzymes that were differentially regulated by both olive oils as compared withpalm oil. We found a clear association between olive oil consumption and differential regulation ofadipophilin and betaine homocysteine methyl transferase as modulators of hepatic triglyceridemetabolism. Therefore, our "systems biology" approach revealed hitherto unrecognized insights intothe 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 lesiondevelopment and diminish oxidative stress levels instigated by hepatic steatosis.