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Effect of types of olive oil on hepatic gene expression

ABSTRACT: Two isocaloric, isonitrogenous diets containing 10% (w/w) olive oil or unsaponifiable-enriched olive oil have been provided to male apo E knockout mice for 11 weeks. Then RNA was isolated and hepatic gene expression analyzed. Keywords: other

ORGANISM(S): Mus musculus

PROVIDER: GSE2261 | GEO | 2006/02/09

SECONDARY ACCESSION(S): PRJNA91371

REPOSITORIES: GEO

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Transcription profiling of mouse liver from apoE knockout animals fed olive oil rich diets to determine the effect of types of olive oil on hepatic gene expression

Project description:Two isocaloric, isonitrogenous diets containing 10% (w/w) olive oil or unsaponifiable-enriched olive oil have been provided to male apo E knockout mice for 11 weeks. Then RNA was isolated and hepatic gene expression analyzed.

2008-06-11 | E-GEOD-2261 | biostudies-arrayexpress

lncRNAs expression in the liver of large yellow croaker fed with fish oil, soybean oil, olive oil, and palm oil diets

Project description:To investigate the role of lncRNAs on lipid metabolism, we did RNAseq to find the difference among large yellow croaker fed with fish oil (FO), soybean oil (SO), olive oil (OO), and palm oil (PO) diets

2022-07-05 | GSE186012 | GEO

Human in vivo nutrigenomic effect of olive oil

Project description:Olive oil is protective against risk factors for cardiovascular and cancer diseases. A nutrigenomic approach was performed to assess whether olive oil, the main fat of the Mediterranean diet modifies the gene expression in human peripheral blood mononuclear cells. Six healthy male volunteers ingested, at fasting state, 50 ml of olive oil, and continued with the same olive oil as a source of raw fat (25ml/day) during 3 weeks. Prior to intervention a 1-week washout period with sunflower oil as the only source of fat was followed. During the 3 days before, and on the intervention day, a very low phenolic compound diet was followed. At baseline (0h), at post ingestion (6h), and at fasting state after 3 weeks of sustained consumption of olive oil total RNA was isolated from PBMC. Gene expression was evaluated by microarray and verified by qRT-PCR. Keywords: Olive oil, gene expression, single dose, sustained consumption

2008-02-21 | GSE10590 | GEO

Ozone-Induced Vascular Contractility and Pulmonary Injury are Differentially Impacted by Diets Enriched with Coconut Oil, Fish Oil, and Olive Oil

Project description:Fish oil, olive oil, and coconut oil dietary supplementation have several cardioprotective benefits, but it is not established if they can protect against air pollution-induced adverse effects. We hypothesized that these dietary supplements would attenuate ozone-induced systemic and pulmonary effects. Male Wistar Kyoto rats were fed either a normal diet, or a diet enriched with fish, olive, or coconut oil starting at 4 weeks of age for 8 weeks. Animals were then exposed to air or ozone (0.8 ppm), 4h/day for 2 consecutive days. The fish oil diet completely abolished phenylephrine-induced vasoconstriction that was increased following ozone exposure in the animals fed all other diets. Only the fish oil diet increased baseline levels of bronchoalveolar lavage fluid (BALF) markers of lung injury and inflammation. Ozone-induced pulmonary injury/inflammation were comparable in rats on normal, coconut oil, and olive oil diets with altered expression of markers in animals fed the fish oil diet. Fish oil, regardless of exposure, led to enlarged, foamy macrophages in the BALF that coincided with decreased mRNA expression of cholesterol transporters, cholesterol receptors, and nuclear receptors in the lung. Serum miRNA profile was assessed using small RNA-sequencing in normal and fish oil groups and demonstrated marked depletion of a variety of miRNAs, several of which were of splenic origin. No ozone-specific changes were noted. Collectively, these data indicate that while fish oil offered protection from ozone-induced aortic vasoconstriction, it increased pulmonary injury/inflammation and impaired lipid transport mechanisms resulting in foamy macrophage accumulation, demonstrating the need to be cognizant of potential off-target pulmonary effects that might offset the overall benefit of this vasoprotective dietary supplement.

2018-01-11 | GSE102015 | GEO

Proteomics of extra virgin olive oil (EVOO)

Project description:Proteins and peptides are minor components of vegetal oils. The presence of these compounds in virgin olive oil was first reported in 2001, but the nature of the olive oil proteome is still a puzzling question for food science researchers. In this project, we have compiled for a first time a comprehensive proteomic dataset of olive fruit and fungal proteins that are present at low but measurable concentrations in a vegetable oil from a crop of great agronomical relevance as olive (Olea europaea L.). Accurate mass nLC-MS data were collected in high definition direct data analysis (HD-DDA) mode using the ion mobility separation step. Protein identification was performed using the Mascot Server v2.2.07 software (Matrix Science) against an ad hoc database made of olive protein entries. Starting from this proteomic record, the impact of these proteins on olive oil stability and quality could be tested. Moreover, the effect of olive oil proteins on human health and their potential use as functional food components could be also evaluated. In addition, this dataset provides a resource for use in further functional comparisons across other vegetable oils, and also expands the proteomic resources to non-model species, thus also allowing further comparative inter-species studies.

2020-09-29 | PXD019894 | Pride

Human in vivo nutrigenomic effect of olive oil

2010-05-26 | E-GEOD-10590 | biostudies-arrayexpress

Transcription profiling of rat liver samples from animals fed lard, olive oil, coconut fat, or cod liver oil diets

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2007-10-10 | E-GEOD-3512 | biostudies-arrayexpress

Transcription profiling of colon mucosa from HLAB27 transgenic rats fed extra-virgin olive oil rich in polyphenols

Project description:HLA-B27 transgenic rats, experimental model of chronic colitis, fed with a diet in which the lipid component was provided by corn oil (CO group), extra-virgin olive oil rich in phenols, 718.8 mg of total phenols/kg of olive oil (EVOO group) or the same extra-virgin olive oil, deprived of phenolic compounds but retaining other minor components such as a-tocopherol (ROO group).

2018-11-26 | E-MTAB-6218 | biostudies-arrayexpress

Transcription profiling of mouse liver to identify hepatic genes differentially expressed in the presence of the maslinic acid in olive oil

Project description:Two olive oils only differing in the presence of maslinic acid were prepared. Using DNA microarrays, hepatic gene expression was analysed in apoE-deficient mice with a C57BL/6J genetic background Experiment Overall Design: The experimental animals were 12, two-month old, female, homozygous apoE KO mice with a C57BL/6J genetic background. Experiment Overall Design: Two study groups were established: a) one received a chow diet (Teklad Mouse/Rat Diet no. 2014, Harlan Teklad, Harlan IbÃ©rica, Barcelona, Spain) supplemented with 10% (w/w) olive oil (diet OO) (n=6), and b) the other received the same chow diet but supplemented with 10% (w/w) maslinic acid- enriched olive oil (diet MAOO; n= 6 and).

2009-01-25 | E-GEOD-7091 | biostudies-arrayexpress

Replacement of dietary vitamin E by an extract rich in hydrox-ytyrosol, from the olive oil by-product “alperujo”, in broiler chickens: part II - effects on liver traits, oxidation, lipid profile and transcriptome.

Project description:The present study aims to evaluate the impact of replacing vitamin E (VE) by a liquid obtained from alpeorujo, an olive oil by-product rich in hydroxytyrosol (HT), on broiler liver traits, oxi-dation, lipid profile and transcriptomic analysis. There were 5 diets that differed only in the substitution of supplemental VE (0 to 40 mg/kg with differences of 10 mg/kg) by HT (30 to 0 mg/kg with differences of 7.5 mg/kg). A linear decrease (p < 0.05) of α-tocopherol concentration in the liver was observed with the replacement of VE by HT with no significant changes in tri-glycerides, cholesterol, and TBARs concentrations. The hepatic transcriptome showed 378 dif-ferentially expressed genes between broilers fed HT15 (20 mg/kg VE and 15 mg/kg HT) and HT0 (40 mg/kg VE) diets (p < 0.05 and Fold-Change less or higher than 1.3). Significant changes in cell cycle, cell nucleus activity, neuroactivity and necroptosis pathways and functions were observed. It is concluded that the olive oil by-product, rich in HT, could be used to spare VE as antioxidant in broilers diets without affecting liver lipids and TBARs concentrations. The differentially gene expression analysis showed a potential role of olive polyphenols in enhancing the chicken im-mune response.

2023-12-31 | GSE240099 | GEO

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