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The molecular mechanism of the cholesterol‐lowering effect of dill and kale: The influence of the food matrix components
Foods are complex matrices containing many different compounds, all of which contribute to the overall effect of the food itself, although they have different mechanisms of action. While evaluating the effect of bioactive compounds, it is important to consider that the use of a single compound can h...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2016
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5215634/ https://www.ncbi.nlm.nih.gov/pubmed/27028988 http://dx.doi.org/10.1002/elps.201600033 |
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author | Danesi, Francesca Govoni, Marco D'Antuono, Luigi Filippo Bordoni, Alessandra |
author_facet | Danesi, Francesca Govoni, Marco D'Antuono, Luigi Filippo Bordoni, Alessandra |
author_sort | Danesi, Francesca |
collection | PubMed |
description | Foods are complex matrices containing many different compounds, all of which contribute to the overall effect of the food itself, although they have different mechanisms of action. While evaluating the effect of bioactive compounds, it is important to consider that the use of a single compound can hide the effects of the other molecules that can act synergistically or antagonistically in the same food. The aim of the present study was to evaluate the influence of food matrix components by comparing two edible plants (dill and kale) with cholesterol‐lowering potential and similar contents of their most representative bioactive, quercetin. The molecular effects of the extracts were evaluated in HepG2 cells by measuring the expression of sterol‐regulatory element‐binding proteins (SREBPs), 3‐hydroxy‐3‐methylglutaryl‐CoA reductase (HMGCR) and low density lipoprotein receptor (LDLR) at the mRNA and protein level. The results reported here show that both extracts reduced the cellular cholesterol level with a similar trend and magnitude. It is conceivable that the slightly different results are due to the diverse composition of minor bioactive compounds, indicating that only by considering food as a whole is it possible to understand the complex relationship between food, nutrition, and health in a foodomics vision. |
format | Online Article Text |
id | pubmed-5215634 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-52156342017-01-18 The molecular mechanism of the cholesterol‐lowering effect of dill and kale: The influence of the food matrix components Danesi, Francesca Govoni, Marco D'Antuono, Luigi Filippo Bordoni, Alessandra Electrophoresis Part II: Omics and Foodomics Foods are complex matrices containing many different compounds, all of which contribute to the overall effect of the food itself, although they have different mechanisms of action. While evaluating the effect of bioactive compounds, it is important to consider that the use of a single compound can hide the effects of the other molecules that can act synergistically or antagonistically in the same food. The aim of the present study was to evaluate the influence of food matrix components by comparing two edible plants (dill and kale) with cholesterol‐lowering potential and similar contents of their most representative bioactive, quercetin. The molecular effects of the extracts were evaluated in HepG2 cells by measuring the expression of sterol‐regulatory element‐binding proteins (SREBPs), 3‐hydroxy‐3‐methylglutaryl‐CoA reductase (HMGCR) and low density lipoprotein receptor (LDLR) at the mRNA and protein level. The results reported here show that both extracts reduced the cellular cholesterol level with a similar trend and magnitude. It is conceivable that the slightly different results are due to the diverse composition of minor bioactive compounds, indicating that only by considering food as a whole is it possible to understand the complex relationship between food, nutrition, and health in a foodomics vision. John Wiley and Sons Inc. 2016-04-24 2016-07 /pmc/articles/PMC5215634/ /pubmed/27028988 http://dx.doi.org/10.1002/elps.201600033 Text en © 2016 The Authors Electrophoresis Published by Wiley‐VCH Verlag GmbH & Co. KGaA This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Part II: Omics and Foodomics Danesi, Francesca Govoni, Marco D'Antuono, Luigi Filippo Bordoni, Alessandra The molecular mechanism of the cholesterol‐lowering effect of dill and kale: The influence of the food matrix components |
title | The molecular mechanism of the cholesterol‐lowering effect of dill and kale: The influence of the food matrix components |
title_full | The molecular mechanism of the cholesterol‐lowering effect of dill and kale: The influence of the food matrix components |
title_fullStr | The molecular mechanism of the cholesterol‐lowering effect of dill and kale: The influence of the food matrix components |
title_full_unstemmed | The molecular mechanism of the cholesterol‐lowering effect of dill and kale: The influence of the food matrix components |
title_short | The molecular mechanism of the cholesterol‐lowering effect of dill and kale: The influence of the food matrix components |
title_sort | molecular mechanism of the cholesterol‐lowering effect of dill and kale: the influence of the food matrix components |
topic | Part II: Omics and Foodomics |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5215634/ https://www.ncbi.nlm.nih.gov/pubmed/27028988 http://dx.doi.org/10.1002/elps.201600033 |
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