Modulation of the Gut Microbiota by Olive Oil Phenolic Compounds: Implications for Lipid Metabolism, Immune System, and Obesity
Farràs Mañé, Marta (Institut d'Investigació Biomèdica Sant Pau)
Portune, Kevin (Parque Tecnológico de Bizkaia. AZTI, Food Research, Basque Research and Technology Alliance (BRTA))
Arranz, Sara (Parque Tecnológico de Bizkaia. AZTI, Food Research, Basque Research and Technology Alliance (BRTA))
Frost, Gary (Imperial College London. Department of Metabolism, Digestion and Reproduction)
Tondo, Mireia (Institut d'Investigació Biomèdica Sant Pau)
Blanco Vaca, Francisco (Institut d'Investigació Biomèdica Sant Pau)
Martinez Gili, Laura (Imperial College London. Department of Metabolism, Digestion and Reproduction)
Universitat Autònoma de Barcelona

Date:	2020
Abstract:	There is extensive information of the beneficial effects of virgin olive oil (VOO), especially on cardiovascular diseases. Some VOO healthy properties have been attributed to their phenolic-compounds (PCs). The aim of this review is to present updated data on the effects of olive oil (OO) PCs on the gut microbiota, lipid metabolism, immune system, and obesity, as well as on the crosstalk among them. We summarize experiments and clinical trials which assessed the specific effects of the olive oil phenolic-compounds (OOPCs) without the synergy with OO-fats. Several studies have demonstrated that OOPC consumption increases Bacteroidetes and/or reduces the Firmicutes/Bacteroidetes ratio, which have both been related to atheroprotection. OOPCs also increase certain beneficial bacteria and gut-bacteria diversity which can be therapeutic for lipid-immune disorders and obesity. Furthermore, some of the mechanisms implicated in the crosstalk between OOPCs and these disorders include antimicrobial-activity, cholesterol microbial metabolism, and metabolites produced by bacteria. Specifically, OOPCs modulate short-chain fatty-acids produced by gut-microbiota, which can affect cholesterol metabolism and the immune system, and may play a role in weight gain through promoting satiety. Since data in humans are scarce, there is a necessity for more clinical trials designed to assess the specific role of the OOPCs in this crosstalk.
Grants:	Instituto de Salud Carlos III FIS PI1800164 Instituto de Salud Carlos III CD17-00233 Ministerio de Ciencia e Innovación CER-20191010
Note:	Altres ajuts: This work was also financially supported by the Centre for the Development of Industrial Technology (CDTI) of the Spanish Ministry of Science and Innovation under the grant agreement: TECNOMIFOOD project. CER-20191010. L.M-G is supported by the NIHR Imperial Biomedical Research Centre (BRC).
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Language:	Anglès
Document:	Article de revisió ; Article ; Versió publicada
Subject:	Gut microbiota ; Immune system ; Lipids ; Obesity ; Olive oil ; Phenolic compounds
Published in:	Nutrients, Vol. 12 Núm. 8 (2020) , p. 2200, ISSN 2072-6643

DOI: 10.3390/nu12082200
PMID: 32718098

28 p, 651.3 KB

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Articles > Published articles