Assessment of the Cholesterol-Lowering Effect of MOMAST(®): Biochemical and Cellular Studies

MOMAST(®) is a patented phenolic complex derived from the olive oil vegetation water, a by-product of the olive oil supply chain, in which hydroxytyrosol (OH-Tyr) and tyrosol (Tyr) and verbascoside are the main compounds. This study was aimed at investigating its hypocholesterolemic effect by assessing the ability to modulate the low-density lipoprotein (LDL) receptor (LDLR)/sterol regulatory element-binding protein 2 (SREBP-2), and proprotein convertase subtilisin/kexin type 9 (PCSK9) pathways. MOMAST(®) inhibits the in vitro activity of 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMGC(O)AR) with a dose-response trend. After the treatment of HepG2 cells, MOMAST(®) increases the SREBP-2, LDLR, and HMGCoAR protein levels leading, from a functional point of view to an improved ability of hepatic cells to up-take LDL from the extracellular environment with a final cholesterol-lowering effect. Furthermore, MOMAST(®) decreased the PCSK9 protein levels and its secretion in the extracellular environment, presumably via the reduction of the hepatic nuclear factor 1-α (HNF1-α). The experiments were performed in parallel, using pravastatin as a reference compound. Results demonstrated that MOMAST(®) may be exploited as a new ingredient for the development of functional foods and/or nutraceuticals for cardiovascular disease prevention.