Alperujo extract, hydroxytyrosol, and 3,4-dihydroxyphenylglycol are bioavailable and have antioxidant properties in vitamin E-deficient rats

a proteomics and network analysis approach

Guillermo Rodríguez-Gutiérrez, Garry G. Duthie, Sharon Wood, Phil Morrice, Fergus Nicol, Martin Reid, Louise L. Cantlay, Thomas Kelder, Graham Horgan, Juan Fernández-Bolaños Guzmán , Baukje De Roos

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

Scope
Olive products are rich in phenolic compounds, which are natural antioxidants in vitro. We tested the in vivo effects of alperujo, an olive production by-product, as well as hydroxytyrosol and 3,4-dihydroxyphenylglycol (DHPG) isolated from alperujo, on indices and pathways of oxidative and metabolic stress in a vitamin E-deficient rat model.
Methods and results
Rats were fed a vitamin E-deficient diet for 10 weeks, followed by this diet supplemented with either 100 mg/kg diet da-tocopherol, alperujo extract, hydroxytyrosol, or 10 mg/kg diet DHPG, for a further 2 weeks. We detected alperujo phenolics in tissues and blood, indicating they are bioavailable. Alperujo extract partially ameliorated elevated plasma levels of thiobarbituric acid reactive substances and also lowered plasma cholesterol levels, whereas hydroxytyrosol increased plasma triglyceride levels. Proteomics and subsequent network analysis revealed that hepatic mitochondrial aldehyde dehydrogenase (ALDH2), of which protein and activity levels were regulated by da-tocopherol and olive phenolics, represents a novel central regulatory protein hub affected by the dietary interventions.
Conclusion
The in vivo free radical scavenging properties of olive phenolics appear relatively modest in our model. But alternative mechanisms, including regulation of ALDH2, may represent relevant antioxidant mechanisms by which dietary olive phenolics could have beneficial impact on cardiovascular health.
Original languageEnglish
Pages (from-to)1131-1147
Number of pages17
JournalMolecular Nutrition & Food Research
Volume56
Issue number7
Early online date30 May 2012
DOIs
Publication statusPublished - Jul 2012

Fingerprint

Olea
Vitamin E
Proteomics
proteomics
vitamin E
Antioxidants
Diet
antioxidants
Tocopherols
rats
extracts
tocopherols
diet
aldehyde dehydrogenase
Physiological Stress
Thiobarbituric Acid Reactive Substances
regulatory proteins
thiobarbituric acid-reactive substances
Free Radicals
phenolic compounds

Keywords

  • ADLH2
  • alperujo
  • DHPG
  • hydroxytyrosol
  • proteomics

Cite this

Alperujo extract, hydroxytyrosol, and 3,4-dihydroxyphenylglycol are bioavailable and have antioxidant properties in vitamin E-deficient rats : a proteomics and network analysis approach. / Rodríguez-Gutiérrez, Guillermo; Duthie, Garry G.; Wood, Sharon; Morrice, Phil; Nicol, Fergus; Reid, Martin; Cantlay, Louise L.; Kelder, Thomas; Horgan, Graham; Fernández-Bolaños Guzmán , Juan; De Roos, Baukje.

In: Molecular Nutrition & Food Research, Vol. 56, No. 7, 07.2012, p. 1131-1147.

Research output: Contribution to journalArticle

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title = "Alperujo extract, hydroxytyrosol, and 3,4-dihydroxyphenylglycol are bioavailable and have antioxidant properties in vitamin E-deficient rats: a proteomics and network analysis approach",
abstract = "Scope Olive products are rich in phenolic compounds, which are natural antioxidants in vitro. We tested the in vivo effects of alperujo, an olive production by-product, as well as hydroxytyrosol and 3,4-dihydroxyphenylglycol (DHPG) isolated from alperujo, on indices and pathways of oxidative and metabolic stress in a vitamin E-deficient rat model. Methods and results Rats were fed a vitamin E-deficient diet for 10 weeks, followed by this diet supplemented with either 100 mg/kg diet da-tocopherol, alperujo extract, hydroxytyrosol, or 10 mg/kg diet DHPG, for a further 2 weeks. We detected alperujo phenolics in tissues and blood, indicating they are bioavailable. Alperujo extract partially ameliorated elevated plasma levels of thiobarbituric acid reactive substances and also lowered plasma cholesterol levels, whereas hydroxytyrosol increased plasma triglyceride levels. Proteomics and subsequent network analysis revealed that hepatic mitochondrial aldehyde dehydrogenase (ALDH2), of which protein and activity levels were regulated by da-tocopherol and olive phenolics, represents a novel central regulatory protein hub affected by the dietary interventions. Conclusion The in vivo free radical scavenging properties of olive phenolics appear relatively modest in our model. But alternative mechanisms, including regulation of ALDH2, may represent relevant antioxidant mechanisms by which dietary olive phenolics could have beneficial impact on cardiovascular health.",
keywords = "ADLH2, alperujo, DHPG, hydroxytyrosol, proteomics",
author = "Guillermo Rodr{\'i}guez-Guti{\'e}rrez and Duthie, {Garry G.} and Sharon Wood and Phil Morrice and Fergus Nicol and Martin Reid and Cantlay, {Louise L.} and Thomas Kelder and Graham Horgan and {Fern{\'a}ndez-Bola{\~n}os Guzm{\'a}n}, Juan and {De Roos}, Baukje",
year = "2012",
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T1 - Alperujo extract, hydroxytyrosol, and 3,4-dihydroxyphenylglycol are bioavailable and have antioxidant properties in vitamin E-deficient rats

T2 - a proteomics and network analysis approach

AU - Rodríguez-Gutiérrez, Guillermo

AU - Duthie, Garry G.

AU - Wood, Sharon

AU - Morrice, Phil

AU - Nicol, Fergus

AU - Reid, Martin

AU - Cantlay, Louise L.

AU - Kelder, Thomas

AU - Horgan, Graham

AU - Fernández-Bolaños Guzmán , Juan

AU - De Roos, Baukje

PY - 2012/7

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N2 - Scope Olive products are rich in phenolic compounds, which are natural antioxidants in vitro. We tested the in vivo effects of alperujo, an olive production by-product, as well as hydroxytyrosol and 3,4-dihydroxyphenylglycol (DHPG) isolated from alperujo, on indices and pathways of oxidative and metabolic stress in a vitamin E-deficient rat model. Methods and results Rats were fed a vitamin E-deficient diet for 10 weeks, followed by this diet supplemented with either 100 mg/kg diet da-tocopherol, alperujo extract, hydroxytyrosol, or 10 mg/kg diet DHPG, for a further 2 weeks. We detected alperujo phenolics in tissues and blood, indicating they are bioavailable. Alperujo extract partially ameliorated elevated plasma levels of thiobarbituric acid reactive substances and also lowered plasma cholesterol levels, whereas hydroxytyrosol increased plasma triglyceride levels. Proteomics and subsequent network analysis revealed that hepatic mitochondrial aldehyde dehydrogenase (ALDH2), of which protein and activity levels were regulated by da-tocopherol and olive phenolics, represents a novel central regulatory protein hub affected by the dietary interventions. Conclusion The in vivo free radical scavenging properties of olive phenolics appear relatively modest in our model. But alternative mechanisms, including regulation of ALDH2, may represent relevant antioxidant mechanisms by which dietary olive phenolics could have beneficial impact on cardiovascular health.

AB - Scope Olive products are rich in phenolic compounds, which are natural antioxidants in vitro. We tested the in vivo effects of alperujo, an olive production by-product, as well as hydroxytyrosol and 3,4-dihydroxyphenylglycol (DHPG) isolated from alperujo, on indices and pathways of oxidative and metabolic stress in a vitamin E-deficient rat model. Methods and results Rats were fed a vitamin E-deficient diet for 10 weeks, followed by this diet supplemented with either 100 mg/kg diet da-tocopherol, alperujo extract, hydroxytyrosol, or 10 mg/kg diet DHPG, for a further 2 weeks. We detected alperujo phenolics in tissues and blood, indicating they are bioavailable. Alperujo extract partially ameliorated elevated plasma levels of thiobarbituric acid reactive substances and also lowered plasma cholesterol levels, whereas hydroxytyrosol increased plasma triglyceride levels. Proteomics and subsequent network analysis revealed that hepatic mitochondrial aldehyde dehydrogenase (ALDH2), of which protein and activity levels were regulated by da-tocopherol and olive phenolics, represents a novel central regulatory protein hub affected by the dietary interventions. Conclusion The in vivo free radical scavenging properties of olive phenolics appear relatively modest in our model. But alternative mechanisms, including regulation of ALDH2, may represent relevant antioxidant mechanisms by which dietary olive phenolics could have beneficial impact on cardiovascular health.

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KW - proteomics

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JO - Molecular Nutrition & Food Research

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SN - 1613-4125

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ER -