Gut-derived lipopolysaccharides increase post-prandial oxidative stress via Nox2 activation in patients with impaired fasting glucose tolerance: effect of extra-virgin olive oil
Carnevale R, Pastori D, Nocella C, Cammisotto V, Bartimoccia S, Novo M, Del Ben M, Farcomeni A, Angelico F, Violi F
European journal of nutrition · 24 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas, más trabajo en animales o laboratorio
- Resultado principal
- Solo mecanismos
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2018-05-15 · Eur J Nutr · vol. 58 · número 2 · págs. 843–851
- Editorial
- Springer Science+Business Media
- Citado
- 31 citas · más que el 85% de estudios similares · 1.9× el promedio de su campo
- Referencias
- 22 trabajos
- Acceso
- De pago
- Áreas de investigación
- Antioxidant Activity and Oxidative Stress · Gut microbiota and health · Nitric Oxide and Endothelin Effects
- Palabras clave
- extra virgin olive oil, impaired fasting glucose, oxidized LDL, polyphenols, TLR4, inflammation, dietary intervention
- MeSH
- intestinal mucosa, humans, glucose intolerance, lipopolysaccharides, fasting, cross-over studies, oxidative stress, postprandial period, middle aged, female, male, olive oil, nadph oxidase 2
10 autores
- Roberto Carnevale🇮🇹Sapienza University of Rome
- Daniele Pastori🇮🇹Sapienza University of Rome
- Cristina Nocella🇮🇹Istituto Neurologico Mediterraneo
- Vittoria Cammisotto🇮🇹Sapienza University of Rome
- Simona Bartimoccia🇮🇹Sapienza University of Rome
- Marta Novo🇮🇹Sapienza University of Rome
- Maria Del Ben🇮🇹Sapienza University of Rome
- Alessio Farcomeni🇮🇹Sapienza University of Rome
- Francesco Angelico🇮🇹Sapienza University of Rome
- Francesco Violi🇮🇹 · autor de correspondenciaSapienza University of Rome
Resumen
El texto original del estudio, en el idioma en que se publicó.
Purpose
Post-prandial phase is characterized by enhanced oxidative stress but the underlying mechanism is unclear. We investigated if gut-derived lipopolysaccharide (LPS) is implicated in this phenomenon and the effect of extra virgin olive oil (EVOO) in patients with impaired fasting glucose (IFG).
Methods
This is a randomized cross-over interventional study including 30 IFG patients, to receive a lunch with or without 10 g of EVOO. Serum LPS, Apo-B48, markers of oxidative stress such as oxidized LDL (oxLDL) and soluble Nox2-derived peptide (sNox2-dp), a marker of nicotinamide-adenine-dinucleotide-phosphate oxidase isoform Nox2 activation, and plasma polyphenols were determined before, 60 and 120 min after lunch.
Results
In patients not given EVOO oxidative stress as assessed by sNox2-dp and oxLDL significantly increased at 60 and 120 min concomitantly with an increase of LPS and Apo-B48. In these patients, changes of LPS were correlated with Apo-B48 (Rs = 0.542, p = 0.002) and oxLDL (Rs = 0.463, p = 0.010). At 120 min, LPS (β - 15.73, p < 0.001), Apo-B48 (β - 0.14, p = 0.004), sNox2-dp (β - 5.47, p = 0.030), and oxLDL (β - 42.80, p < 0.001) significantly differed between the two treatment groups. An inverse correlation was detected between polyphenols and oxLDL (R - 0.474, p < 0.005). In vitro study showed that LPS, at the same concentrations found in the human circulation, up-regulated Nox2-derived oxidative stress via interaction with Toll-like receptor 4.
Conclusions
Post-prandial phase is characterized by an oxidative stress-related inflammation potentially triggered by LPS, a phenomenon mitigated by EVOO administration.
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