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Identification of compounds from high‐fat and extra virgin olive oil‐supplemented diets in whole mouse liver extracts and isolated mitochondria using mass spectrometry
Author(s) -
Santos Gustavo Aparecido,
Ferreira Mônica Siqueira,
Oliveira Diogo Noin,
Oliveira Vanessa,
SiqueiraSantos Edilene S.,
Cintra Dennys Esper Corrêa,
Castilho Roger Frigério,
Velloso Lício Augusto,
Catharino Rodrigo Ramos
Publication year - 2015
Publication title -
journal of mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.475
H-Index - 121
eISSN - 1096-9888
pISSN - 1076-5174
DOI - 10.1002/jms.3609
Subject(s) - chemistry , percoll , mitochondrion , food science , biochemistry , chromatography , centrifugation
Nonalcoholic steatohepatitis (NASH) is a fatty liver disorder that could be improved with extra virgin olive oil (EVOO) supplementation in diet. We propose the monitoring, in whole mouse liver extracts and in isolated mitochondria, of the absorption of compounds from three different diets: standard (CT), high‐fat (HFD) and high‐fat supplemented with EVOO (HFSO). Male mice were submitted to one of the following three diets: CT or HFD for 16 weeks or HFD for 8 weeks followed by additional 8 weeks with HFSO. Following this period, liver was extracted for histological evaluation, mitochondria isolation and mass spectrometry analyses. Diets, liver extracts and Percoll‐purified mitochondria were analyzed using ESI‐MS and the lipidomics approach. Morphological, histological and spectrometric results indicated a decrease in NASH severity with EVOO supplementation in comparison with animals maintained with HFD. Spectrometric data also demonstrated that some compounds presented on the diets are absorbed by the mitochondria. EVOO was shown to be a potential therapeutic alternative in food for NASH. Our results are in accordance with the proposition that the major factor that influences different responses to diets is their composition – and not only calories – especially when it comes to studies on obesity. Copyright © 2015 John Wiley & Sons, Ltd.