Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Danesi, Francesca, Govoni, Marco, D'Antuono, Luigi Filippo, Bordoni, Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
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
_version_ 1782491792810180608
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
work_keys_str_mv AT danesifrancesca themolecularmechanismofthecholesterolloweringeffectofdillandkaletheinfluenceofthefoodmatrixcomponents
AT govonimarco themolecularmechanismofthecholesterolloweringeffectofdillandkaletheinfluenceofthefoodmatrixcomponents
AT dantuonoluigifilippo themolecularmechanismofthecholesterolloweringeffectofdillandkaletheinfluenceofthefoodmatrixcomponents
AT bordonialessandra themolecularmechanismofthecholesterolloweringeffectofdillandkaletheinfluenceofthefoodmatrixcomponents
AT danesifrancesca molecularmechanismofthecholesterolloweringeffectofdillandkaletheinfluenceofthefoodmatrixcomponents
AT govonimarco molecularmechanismofthecholesterolloweringeffectofdillandkaletheinfluenceofthefoodmatrixcomponents
AT dantuonoluigifilippo molecularmechanismofthecholesterolloweringeffectofdillandkaletheinfluenceofthefoodmatrixcomponents
AT bordonialessandra molecularmechanismofthecholesterolloweringeffectofdillandkaletheinfluenceofthefoodmatrixcomponents