Evidence Supporting the Involvement of theMinority Compounds of Extra Virgin Olive Oil, through Gut Microbiota Modulation, in Some of the Dietary Benefits Related to Metabolic Syndrome in Comparison to Butter
Metadatos
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MDPI
Materia
Virgin olive oil Refined olive oil Butter Gut microbiota Systolic blood pressure Next-generation sequencing
Date
2023-02-28Referencia bibliográfica
Olid,M.C.;Hidalgo,M.; Prieto, I.; Cobo, A.;Martínez-Rodríguez, A.M.; Segarra, A.B.; Ramírez-Sánchez, M.; Gálvez, A.; Martínez-Cañamero, M. Evidence Supporting the Involvement of the Minority Compounds of Extra Virgin Olive Oil, through Gut Microbiota Modulation, in Some of the Dietary Benefits Related to Metabolic Syndrome in Comparison to Butter. Molecules 2023, 28, 2265. [https://doi.org/10.3390/molecules28052265]
Patrocinador
Junta de Andalucía, grant PI Excelencia_2010 AGR 6340; University of Jaén, grant number PP2015/08/08Résumé
Extra virgin olive oil (EVOO) has proven to yield a better health outcome than other
saturated fats widely used in the Western diet, including a distinct dysbiosis-preventive modulation
of gut microbiota. Besides its high content in unsaturated fatty acids, EVOO also has an unsaponifiable
polyphenol-enriched fraction that is lost when undergoing a depurative process that gives place to
refined olive oil (ROO). Comparing the effects of both oils on the intestinal microbiota of mice can
help us determine which benefits of EVOO are due to the unsaturated fatty acids, which remain the
same in both, and which benefits are a consequence of its minority compounds, mainly polyphenols.
In this work, we study these variations after only six weeks of diet, when physiological changes
are not appreciated yet but intestinal microbial alterations can already be detected. Some of these
bacterial deviations correlate in multiple regression models with ulterior physiological values, at
twelve weeks of diet, including systolic blood pressure. Comparison between the EVOO and ROO
diets reveals that some of these correlations can be explained by the type of fat that is present in the
diet, while in other cases, such as the genus Desulfovibrio, can be better understood if the antimicrobial
role of the virgin olive oil polyphenols is considered.