The postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds
| Autor: | Javier Delgado-Lista, Aleyda Pérez-Herrera, Gracia M. Quintana-Navarro, Oriol A. Rangel-Zuñiga, C. Muñoz-Lopez, L. A. Torres-Sanchez, J M Moreno-Navarrete, B. Garcia-Olid, Francisco Pérez-Jiménez, Fernando López-Segura, Antonio Camargo, M. D. Luque de Castro, Juan F. Alcala-Diaz, Jose Lopez-Miranda, José Manuel Fernández-Real |
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| Rok vydání: | 2011 |
| Předmět: |
Lipopolysaccharides
Hot Temperature food.ingredient Lipopolysaccharide Food Handling Interleukin-1beta Inflammation Peripheral blood mononuclear cell Antioxidants Fatty Acids Monounsaturated chemistry.chemical_compound food NF-KappaB Inhibitor alpha medicine Humans Plant Oils Sunflower Oil Ingestion Dimethylpolysiloxanes Obesity Phenols Food science Olive Oil Cross-Over Studies Phenol Interleukin-6 Tumor Necrosis Factor-alpha Sunflower oil NF-kappa B Metabolism Middle Aged Postprandial Period I-kappa B Kinase Postprandial Biochemistry chemistry Leukocytes Mononuclear I-kappa B Proteins Rapeseed Oil medicine.symptom Food Science Biotechnology |
| Zdroj: | Molecular Nutrition & Food Research. 56:510-514 |
| ISSN: | 1613-4125 |
| Popis: | Scope Heating during the process of cooking alters the chemical properties of foods and may affect subsequent postprandial inflammation. We tested the effects of four meals rich in different oils subjected to heating on the postprandial inflammatory metabolism of peripheral blood mononuclear cells (PBMCs). Methods and results Twenty obese participants received four breakfasts following a randomized crossover design, consisting of milk and muffins made with different oils (virgin olive oil (VOO), sunflower oil (SFO), and a mixture of seeds oil (SFO/canola oil) with added either dimethylpolysiloxane (SOD), or natural antioxidants from olive mill wastewater alperujo (phenols; SOP)), previously subjected to 20 heating cycles. Postprandial inflammatory status in PBMCs was assessed by the activation of nuclear NF-κB, the concentration in cytoplasm of the NF-κB inhibitor (IκB-α), the mRNA levels of NF-κB subunits and activators (p65, IKKβ, and IKKα) and other inflammatory molecules (TNF-α, IL-1β, IL-6, MIF, and JNK), and lipopolysaccharide (LPS) levels. VOO and SOP breakfasts reduced NF-κB activation, increased IκB-α, and decreased LPS plasma concentration. SFO increased IKKα, IKKβ, p65, IL-1b, IL-6, MIF, and JNK mRNA levels, and plasma LPS Conclusion Oils rich in phenols, whether natural (VOO) or artificially added (SOP), reduce postprandial inflammation, compared with seed oil (sunflower). |
| Databáze: | OpenAIRE |
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