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

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1705
Author(s):  
Carmen Rodríguez-García ◽  
Cristina Sánchez-Quesada ◽  
Ignacio Algarra ◽  
José J. Gaforio
Keyword(s):  
Colorectal Cancer ◽  
Gut Microbiota ◽  
Olive Oil ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat ◽  
Inflammatory Microenvironment ◽  
Increased Risk ◽  
Colorectal Cancer Prevention

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

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

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

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

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

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

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

2019 ◽  
Vol 59 (6) ◽  
pp. 2411-2425 ◽  
Author(s):  
Jasmine Millman ◽  
Shiki Okamoto ◽  
Aoki Kimura ◽  
Tsugumi Uema ◽  
Moeko Higa ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Olive Oil ◽  
Mrna Level ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Flaxseed Oil ◽  
Metabolic Health ◽  
High Fat ◽  
Metabolic Derangement ◽  
The Impact

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

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

2016 ◽  
Vol 7 (1) ◽  
pp. 140-150 ◽  
Author(s):  
Rodrigo Valenzuela ◽  
Alejandra Espinosa ◽  
Paola Llanos ◽  
Maria Catalina Hernandez-Rodas ◽  
Cynthia Barrera ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Olive Oil ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat ◽  
Long Chain

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

scholarly journals The Effect of Extra Virgin Olive Oil on LOX-1 and COX-2 in High Fat Diet Rats

2016 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Ibrahem Omran Lakhder ◽  
Lisyani Suromo ◽  
Kis Djamiatun
Keyword(s):  
Olive Oil ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Serum Levels ◽  
Control Group ◽  
High Fat ◽  
Oil Extract ◽  
Cox 2 ◽  
Anti Inflammatory

Background: High fat diet is a diet containing large amounts of fat consistently, the increase dietary fat and cholesterol which have a key role in growing health problems. Extra virgin olive oil associated with prevention of LDL oxidation, beneficial changes in lipid ratios and low risk for CHD.Objective: to determine the anti-inflammatory effect  of extra virgin olive oil extract to  levels of COX-2 and LOX-1 in the blood in rats induced by high fat dietMethods: This research is an experimental study that used randomized posttest only control group design. 30 Wistar rats which were divided into five groups:  group of control (-) which received  normal diet and group of control (+) which received  high fat diet without  EVOO treatment and three high fat diet groups treated by EVOO 1 mL/kg/day, 2 mL/kg/day and 3 mL/kg/day orally for 2 months. The blood was collected from eyes rats and serum separation by centrifuge. COX-2, LOX-1 concentration was measured by the enzyme linked immunosorbent assay (ELISA).Results: The result of this study showed higher COX-2 concentrations in groups treated with EVOO than control group. COX-2 serum levels of negative control where significantly lower than those of rats treated with 2 ml/kg/day (p = 0.047) and 3 ml/kg/day EVOO (p = 0.014). The COX-2 serum levels of group received 1 ml/kg/day were significantly lower than those of rats received 3 ml/kg/day EVOO (p = 0.027). And showed  not significantly deferent among all groups (p = 0.570).Conclusions: The conclusion of this study has showed that extra virgin olive oil extract might have minor anti inflammatory and antioxidant effect in rats.

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

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

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

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

scholarly journals Effects of Olive Oil Consumption on Cardiovascular Risk Factors in Patients with Fibromyalgia

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 918 ◽  
Author(s):  
Alma Rus ◽  
Francisco Molina ◽  
María Josefa Martínez-Ramírez ◽  
María Encarnación Aguilar-Ferrándiz ◽  
Ramón Carmona ◽  
...  
Keyword(s):  
Risk Factors ◽  
Cardiovascular Risk ◽  
Olive Oil ◽  
Cardiovascular Risk Factors ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Risk Markers ◽  
Oil Consumption ◽  
Distribution Width ◽  
Increased Risk

We have recently reported that patients with fibromyalgia (FM) may be at increased risk for cardiovascular disease. Olive oil reportedly has cardioprotective effects. We examined the influence of olive oil consumption on cardiovascular risk factors in FM. This preliminary study was performed on blood samples of women with FM who consumed 50 mL of organic olive oil daily for 3 weeks. Patients were randomized into two groups: 15 women ingested extra virgin olive oil (EVOO) and 15 refined olive oil (ROO). Cardiovascular risk markers were measured at baseline (pre measure) and after consumption of olive oil (post measure). Red blood cell count and erythrocyte sedimentation rate (ESR; both p < 0.05) declined significantly post-treatment in the EVOO group. Consumption of ROO increased mean platelet volume and reduced platelet distribution width (PDW), neutrophil-to-lymphocyte ratio, ESR and fibrinogen (all p < 0.05). Significant differences were found in pre–post change between the EVOO and ROO groups for cortisol and PDW (both p < 0.05). Our results have shown that consumption of olive oil may have antithrombotic and antiinflammatory properties in patients with FM, thereby improving a number of cardiovascular risk markers. Both EVOO and ROO may be useful as adjuvants for the prevention and/or treatment of cardiovascular disorders in these patients.

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