English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/53583
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Microarray analysis of hepatic genes differentially expressed in the presence of the unsaponifiable fraction of olive oil in apolipoprotein E-deficient mice

AuthorsAcín, Sergio; Navarro, María Ángeles; Perona, Javier S. ; Surra, Joaquín C.; Guillén, Natalia; Arnal, Carmen; Sarría, Alfonso J.; Arbonés-Mainar, José M.; Camicer, Ricardo; Ruiz-Gutiérrez, Valentina ; Osada, Jesús
KeywordsApolipoprotein E-deficient mice
Olive oil
Unsaponifiable fraction
Issue DateApr-2007
PublisherCambridge University Press
CitationBritish Journal of Nutrition 97(4): 628-638 (2007)
AbstractThe hypothesis that the unsaponifiable fraction of olive oil dramatically influences hepatic gene expression was tested in mice. Two olive oils, obtained from the same olive cultivar but by different technological procedures, were characterized to show that they differed mainly in terms of the composition/quantity of this unsaponifiable fraction. Using DNA microarrays, hepatic gene expression was analysed in apoE-deficient mice fed one of two isoenergetic, isonitrogenous diets containing either 10% (w/w) olive oil or unsaponifiable fraction-enriched olive oil. To provide an initial screening of potential candidate genes involved in a differential response, only genes with remarkably modified expression (signal log2 ratio ≥3 or < -3) were further considered. The eleven genes fulfilling these prerequisites were confirmed by quantitative RT-PCR, and then analysed in apoE-deficient mice with a C57BL/6J genetic background. Orosomucoid and serum amyloid A2 were upregulated (to variable extents depending on the genetic background) in the absence of hepatic steatosis and inflammation. Fabp5 and Mt2 were also strongly upregulated. Several proteases were highly suppressed by the unsaponifiable-enriched olive diet, independent of the genetic background. The findings indicate that change in the expression of these genes is a good marker of the intake of the unsaponifiable fraction of olive oil. The results highlight the important biological effects of the unsaponifiable fraction of olive oil. The term 'monounsaturated fatty acid-enriched oil' no longer appears appropriate for describing all the oils to which it is currently applied since it does not adequately reflect that they have different biological effects. © The Authors 2007.
Identifiersdoi: 10.1017/S0007114507657912
issn: 0007-1145
e-issn: 1475-2662
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
E-deficient.pdf157,8 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.