Hydroxytyrosol Enhances Plasma Extracellular Vesicle Secretion, Modulates Their miRNAs Cargo, and Reduces LDL Oxidation in Humans: Postprandial and 1-Week Effects
Andrea del Saz-Lara, María-Carmen López de las Hazas, Joao Tomé-Carneiro, Maria-Ángeles Ávila-Gálvez, María Carmen Crespo, Carmen Mazarío-Gárgoles, Luis A. Chapado, Lidia Daimiel, Francesco Visioli, Victoria Martín-Santiago, Juan Carlos Espín, Alberto Dávalos
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引用次数: 0
Abstract
Hydroxytyrosol (HT) consumption is associated with healthy outcomes. Specifically, its ability to modulate microRNA (miRNA) expression has been described. However, whether HT influences the secretion of extracellular vesicles (EVs) and their transported miRNAs remains unknown. Here, following HT administration, we explored the potential changes in EV secretion and in their miRNA cargo during postprandial state and after 1 week of daily intake. Twelve healthy participants received, first, a single 25 mg dose of HT (postprandial study) and then 25 mg HT daily, for one week (sustained study). Plasma and circulating plasma-isolated EVs were analyzed for HT and derived metabolites using UPLC-qTOF-MS and miRNAs by RNA-seq. HT induced the secretion of EVs 1-h post-ingestion and a 1-week daily administration of HT increased fasting EVs and reduced circulating oxidized LDL levels. RNA-seq analysis identified 55 modulated miRNAs (30 upregulated and 25 downregulated) related to response to oxygen level and gland development, following 1-week HT supplementation. This pilot study sheds light on the effects of HT consumption on EV secretion and modulation of exosomal miRNAs in humans, which has been scarcely studied to date. Further research is warranted to elucidate the molecular mechanisms underlying the observed effects.
期刊介绍:
Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:
Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.
Immunology: Understanding the interactions of food and the immune system.
Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.
Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.