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Olive Oils Modulate Fatty Acid Content and Signaling Protein Expression in Apolipoprotein E Knockout Mice Brain
Author(s) -
Alemany Regina,
Navarro María A.,
Vögler Oliver,
Perona Javier S.,
Osada Jesús,
RuizGutiérrez Valentina
Publication year - 2010
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/s11745-009-3370-y
Subject(s) - arachidonic acid , neuroinflammation , apolipoprotein e , chemistry , polyunsaturated fatty acid , fatty acid , eicosapentaenoic acid , biochemistry , lipidology , biology , endocrinology , medicine , inflammation , immunology , disease , enzyme
Atherosclerosis contributes to disruption of neuronal signaling pathways by producing lipid‐dependent modifications of brain plasma membranes, neuroinflammation and oxidative stress. We investigated whether long‐term (11 weeks) consumption of refined‐ (ROO) and pomace‐ (POO) olive oil modulated the fatty acid composition and the levels of membrane signaling proteins in the brain of apolipoprotein E (apoE) knockout (KO) mice, an animal model of atherosclerosis. Both of these oils are rich in bioactive molecules with anti‐inflammatory and antioxidant effects. ROO and POO long‐term consumption increased the proportion of monounsaturated fatty acids (MUFAs), particularly of oleic acid, while reducing the level of the saturated fatty acids (SFAs) palmitic and stearic acid. As a result, the MUFA:SFA ratio was higher in apoE KO mice brain fed with ROO and POO. Furthermore, both oils reduced the level of arachidonic and eicosapentaenoic acid, suggesting a decrease in the generation of pro‐ and anti‐inflammatory eicosanoids. Finally, ROO and POO induced an increase in the density of membrane proteins implicated in both the Gαs/PKA and Gαq/PLCβ1/PKCα signaling pathways. The combined effects of long‐term ROO and POO consumption on fatty acid composition and the level of signaling proteins involved in PKA and PKC activation, suggest positive effects on neuroinflammation and brain function in apoE KO mice brain, and convert these oils into promising functional foods in diseases involving apoE deficiency.