Qigong Institute

Author: Varela-Lopez A¹, Pérez-López MP², Ramirez-Tortosa CL³, Battino M⁴, Granados-Principal S⁵, Ramirez-Tortosa MDC⁶, Ochoa JJ⁷, Vera-Ramirez L⁸, Giampieri F⁹, Quiles JL¹⁰
Affiliation:
¹Institute of Nutrition and Food Technology "José Mataix Verdú", Dept. Physiology, Biomedical Research Center, University of Granada, Av. del Conocimiento s.n., 18100 Armilla, (Granada), Spain. Electronic address: alvarela@ugr.es.
²Institute of Nutrition and Food Technology "José Mataix Verdú", Dept. Physiology, Biomedical Research Center, University of Granada, Av. del Conocimiento s.n., 18100 Armilla, (Granada), Spain. Electronic address: patriciapl@ugr.es.
³Dept. Pathology, Complejo Hospitalario de Jaén, Av. del Ejército Español, 10, 23007 Jaén, Spain. Electronic address: cesarl.ramirez.sspa@juntadeandalucia.es.
⁴Dip. Scienze Cliniche Specialistiche ed Odontostomatologiche, Università Politecnica delle Marche, via Ranieri 65, 60131 Ancona, Italy. Electronic address: m.a.battino@univpm.it.
⁵Department of Oncology, Hospital Complex of Jaén and Centro Pfizer-Universidad de Granada-Junta de Andalucía de Genómica e Investigación Oncológica (GENYO), Av. de la Ilustración, 114, 18007, Granada. Electronic address: sgranados@fibao.es.
⁶Institute of Nutrition and Food Technology "José Mataix Verdú", Dept. Biochemistry and Molecular Biology II, Biomedical Research Center, University of Granada, Av. del Conocimiento s.n., 18100 Armilla, (Granada), Spain. Electronic address: mramirez@ugr.es.
⁷Institute of Nutrition and Food Technology "José Mataix Verdú", Dept. Physiology, Biomedical Research Center, University of Granada, Av. del Conocimiento s.n., 18100 Armilla, (Granada), Spain. Electronic address: jjoh@ugr.es.
⁸Laboratory of Cancer Biology and Genetics, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892, USA. Electronic address: laura.veraramirez@nih.gov.
⁹Dip. Scienze Cliniche Specialistiche ed Odontostomatologiche, Università Politecnica delle Marche, via Ranieri 65, 60131 Ancona, Italy. Electronic address: f.giampieri@univpm.it.
¹⁰Institute of Nutrition and Food Technology "José Mataix Verdú", Dept. Physiology, Biomedical Research Center, University of Granada, Av. del Conocimiento s.n., 18100 Armilla, (Granada), Spain. Electronic address: jlquiles@ugr.es.
Conference/Journal: J Nutr Biochem.
Date published: 2017 Sep 20
Other: Volume ID: 52 , Pages: 36-44 , Special Notes: doi: 10.1016/j.jnutbio.2017.09.007. [Epub ahead of print] , Word Count: 202

This study investigates the effect of lifelong intake of different fat sources rich in monounsaturated (virgin olive oil), n6 polyunsaturated (sunflower oil) or n3 polyunsaturated (fish oil) fatty acids in the aged liver. Male Wistar rats fed lifelong on diets differing in the fat source were killed at 6 and at 24 months of age. Liver histopathology, mitochondrial ultrastructure, biogenesis, oxidative stress, mitochondrial electron transport chain, relative telomere length and gene expression profiles were studied. Aging led to lipid accumulation in the liver. Virgin olive oil led to the lowest oxidation and ultrastructural alterations. Sunflower oil induced fibrosis, ultrastructural alterations and high oxidation. Fish oil intensified oxidation associated with age, lowered electron transport chain activity and enhanced the relative telomere length. Gene expression changes associated with age in animals fed virgin olive oil and fish oil were related mostly to mitochondrial function and oxidative stress pathways, followed by cell cycle and telomere length control. Sunflower oil avoided gene expression changes related to age. According to the results, virgin olive oil might be considered the dietary fat source that best preserves the liver during the aging process.

Copyright © 2017. Published by Elsevier Inc.

KEYWORDS: Gene expression; MUFA; Mitochondria; Oxidative stress; PUFA; Telomere

PMID: 29144994 DOI: 10.1016/j.jnutbio.2017.09.007

Qigong and Energy Medicine Database™

Gene pathways associated with mitochondrial function, oxidative stress and telomere length are differentially expressed in the liver of rats fed lifelong on virgin olive, sunflower or fish oils.