Mol. Nutr. Food Res. 2014, 58, 2239–2242
2239
DOI 10.1002/mnfr.201400401
FOOD & FUNCTION
Effect of frying oils on the postprandial endoplasmic reticulum stress in obese people 1,2 ˜ Oriol A. Rangel-Zuniga , Carmen Haro1,2 , Pablo Perez-Martinez1,2 , Javier Delgado-Lista1,2 , Carmen Marin1,2 , Gracia M. Quintana-Navarro1,2 , Francisco J. Tinahones2,3 , 1,2 ´ ´ 2,4 , Fernando Lopez-Segura1,2 , Jose Lopez-Miranda , Mar´ıa M. Malagon 1,2∗ 1,2∗ and Antonio Camargo Francisco Perez-Jimenez 1
Lipids and Atherosclerosis Unit, IMIBIC/Reina Sofia University Hospital/University of Cordoba, Cordoba, Spain CIBER Fisiopatologia de la Obesidad y Nutricion (CIBEROBN), Instituto de Salud Carlos III, Cordoba, Spain 3 ´ Endocrinology and Nutrition Service, Hospital Virgen de la Victoria, Malaga, Spain 4 Department of Cell Biology, Physiology, and Immunology, IMIBIC/Reina Sofia University Hospital/University of ´ Cordoba, Cordoba, Spain 2
The addition of antioxidants to frying oil reduces postprandial oxidative stress and the inflammatory response. ER stress may trigger both inflammation and oxidative stress processes. We aimed to determine the biological effects of the intake of four models of frying oils on postprandial ER stress in peripheral blood mononuclear cells. Twenty obese people received four breakfasts following a randomized crossover design, consisting of muffins made with different oils (virgin olive oil (VOO), sunflower oil (SFO), and a mixture of seed oils (SFO/canola oil) with either dimethylpolysiloxane (SOD) or natural antioxidants from olives (SOP) added), which were previously subjected to 20 heating cycles. ER stress was assessed by measuring the mRNA levels of sXBP1, BiP, CRT, and CNX in peripheral blood mononuclear cells. Our study showed that the intake of the muffins made with SFO induced the postprandial increase of the mRNA levels of the ER stress-sensor sXBP1, and the ER stress related chaperones BiP and CRT (all p-values
2239
DOI 10.1002/mnfr.201400401
FOOD & FUNCTION
Effect of frying oils on the postprandial endoplasmic reticulum stress in obese people 1,2 ˜ Oriol A. Rangel-Zuniga , Carmen Haro1,2 , Pablo Perez-Martinez1,2 , Javier Delgado-Lista1,2 , Carmen Marin1,2 , Gracia M. Quintana-Navarro1,2 , Francisco J. Tinahones2,3 , 1,2 ´ ´ 2,4 , Fernando Lopez-Segura1,2 , Jose Lopez-Miranda , Mar´ıa M. Malagon 1,2∗ 1,2∗ and Antonio Camargo Francisco Perez-Jimenez 1
Lipids and Atherosclerosis Unit, IMIBIC/Reina Sofia University Hospital/University of Cordoba, Cordoba, Spain CIBER Fisiopatologia de la Obesidad y Nutricion (CIBEROBN), Instituto de Salud Carlos III, Cordoba, Spain 3 ´ Endocrinology and Nutrition Service, Hospital Virgen de la Victoria, Malaga, Spain 4 Department of Cell Biology, Physiology, and Immunology, IMIBIC/Reina Sofia University Hospital/University of ´ Cordoba, Cordoba, Spain 2
The addition of antioxidants to frying oil reduces postprandial oxidative stress and the inflammatory response. ER stress may trigger both inflammation and oxidative stress processes. We aimed to determine the biological effects of the intake of four models of frying oils on postprandial ER stress in peripheral blood mononuclear cells. Twenty obese people received four breakfasts following a randomized crossover design, consisting of muffins made with different oils (virgin olive oil (VOO), sunflower oil (SFO), and a mixture of seed oils (SFO/canola oil) with either dimethylpolysiloxane (SOD) or natural antioxidants from olives (SOP) added), which were previously subjected to 20 heating cycles. ER stress was assessed by measuring the mRNA levels of sXBP1, BiP, CRT, and CNX in peripheral blood mononuclear cells. Our study showed that the intake of the muffins made with SFO induced the postprandial increase of the mRNA levels of the ER stress-sensor sXBP1, and the ER stress related chaperones BiP and CRT (all p-values
