Impact of phenol-enriched virgin olive oils on the postprandial levels of circulating microRNAs related to cardiovascular disease

Authors: DAIMIEL, LIDIA - Imdea Institute; MICO, VICTOR - Imdea Institute; VALLS, ROSA - University Rovira I Virgili; PEDRET, ANNA - University Rovira I Virgili; MOTILVA, MARIA JOSE - Universitat De Lleida; RUBIO, LAURA - University Of La Rioja; FITO, MONTSE - Instituto De Salud Carlos Iii; FARRAS, MARTA - Instituto De Salud Carlos Iii; COVAS, MARIA ISABEL - Instituto De Salud Carlos Iii; SOLA, ROSA - University Rovira I Virgili; ORDOVAS, JOSE - Jean Mayer Human Nutrition Research Center On Aging At Tufts University

Submitted to: Molecular Nutrition and Food Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/6/2020
Publication Date: 6/20/2020
Citation: Daimiel, L., Mico, V., Valls, R.M., Pedret, A., Motilva, M., Rubio, L., Fito, M., Farras, M., Covas, M., Sola, R., Ordovas, J.M. 2020. Impact of phenol-enriched virgin olive oils on the postprandial levels of circulating microRNAs related to cardiovascular disease. Molecular Nutrition and Food Research. 64(15):e2000049. https://doi.org/10.1002/mnfr.202000049.
DOI: https://doi.org/10.1002/mnfr.202000049

Interpretive Summary: MicroRNAs (miRNAs) are small RNA molecules found in plants, animals, and some viruses, that function in the silencing of larger RNAs and thus, regulate the expression of genes. Their abundances have been associated with a higher or lower risk of diseases and also depend on dietary factors. Investigators at the HNRCA in Boston, in collaboration with Spanish researchers, examined whether blood circulating miRNAs were affected by the consumption of extra virgin olive oil EVOO) containing different amounts of polyphenols (a category of plant compounds that offers various health benefits) using a randomized dietary study. The results showed that the effect of olive oil on microRNA related to cardiovascular diseases depends on its content of polyphenols. Thus, modulation after a meal of circulating microRNAs levels could be a potential mechanism for the cardiovascular benefits of EVOO intake.

Technical Abstract: SCOPE: We investigate the postprandial modulation of cardiovascular-related microRNAs elicited by extra virgin olive oil (EVOOs) containing different levels of their own polyphenols. METHODS AND RESULTS: It is randomized, postprandial, parallel, double-blind study. Twelve healthy participants consumed 30 mL of EVOO containing low (L-EVOO; 250 mg total phenols kg-1 of oil), medium (M-EVOO; 500 mg total phenols kg-1 of oil), and high (H-EVOO; 750 mg total phenols kg-1 of oil) enriched EVOOs. Postprandial plasma microRNAs levels are analyzed by real-time quantitative PCR. The results show that L-EVOO intake is associated with decreased let-7e-5p and miR-328a-3p levels and increased miR-17-5p and miR-20a-5p, concentrations. M-EVOO decreases plasma let-7e-5p and increases miR-17-5p, miR-20a-5p, and miR-192-5p levels. Finally, H-EVOO decreases let-7e-5p, miR-10a-5p, miR-21-5p, and miR-26b-5p levels. CONCLUSION: During the postprandial state, the levels of let-7e-5p decrease with EVOO regardless of polyphenol content suggesting a general response to the fatty acid composition of EVOO or/and the presence of at least 250 mg polyphenol kg-1 olive oil. Moreover, the miR-17-92 cluster increases by low and medium polyphenol content suggesting a role in fatty acid metabolism and nutrient sensing. Thus, postprandial modulation of circulating microRNAs levels could be a potential mechanism for the cardiovascular benefits associated with EVOO intake.