Consumption of Enriched Yogurt with PAF Inhibitors from Olive Pomace Affects the Major Enzymes of PAF Metabolism: A Randomized, Double Blind, Three Arm Trial

Abstract

Platelet-activating factor (PAF), a proinflammatory lipid mediator, plays a crucial role in the formation of the atherosclerotic plaque. Therefore, the inhibition of endothelium inflammation by nutraceuticals, such as PAF inhibitors, is a promising alternative for preventing cardiovascular diseases. The aim of the present study was to evaluate the impact of a new functional yogurt enriched with PAF inhibitors of natural origin from olive oil by-products on PAF metabolism. Ninety-two apparently healthy, but mainly overweight volunteers (35–65 years) were randomly allocated into three groups by block-randomization. The activities of PAF’s biosynthetic and catabolic enzymes were measured, specifically two isoforms of acetyl-CoA:lyso-PAF acetyltransferase (LPCATs), cytidine 5′-diphospho-choline:1-alkyl-2-acetyl-sn-glycerol cholinephosphotransferase (PAF-CPT) and two isoforms of platelet activating factor acetylhydrolase in leucocytes (PAF-AH) and plasma (lipoprotein associated phospholipase-A2, LpPLA2). The intake of the enriched yogurt resulted in reduced PAF-CPT and LpPLA2 activities. No difference was observed in the activities of the two isoforms of lyso PAF-AT. In conclusion, intake of yogurt enriched in PAF inhibitors could favorably modulate PAF biosynthetic and catabolic pathways.

Consumption of Farmed Fish, Fed with an Olive-Pomace Enriched Diet, and Its Effect on the Inflammatory, Redox, and Platelet-Activating Factor Enzyme Profile of Apparently Healthy Adults: A Double-Blind Randomized Crossover Trial

“…Regarding PAF-CPT, its activity was significantly decreased after the CF intake and even though EF on its own had no significant effect, its intake increased PAF-CPT activity by 20% compared to CF. This result contrasts with the decrease of PAF-CPT activity after the consumption of a similarly enriched yogurt in a recent study [ 40 ]. In the same study, the participants who consumed the enriched yogurt had lower activities of LpPLA 2 in serum and PAF-AH in leucocyte homogenate compared to participants who consumed the plain yogurt at the end of the treatment, although these differences were not statistically significant.…”

“…In the present study, the activities of PAF-CPT, lysoPAF-AT, PAF-AH, and LpPLA 2 were measured before and after EF or CF consumption. The baseline levels of all the enzymes were similar to those of previous studies where the same experimental protocols were used [38][39][40][41]. LysoPAF-AT was neither affected by any treatment nor presented significant changes when the two interventions were compared.…”

Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update

“…In randomized, controlled, double-blind, and crossover clinical trials, administration of oleuropein and hydroxytyrosol [ 276 ]—as well as an olive leaf extract [ 277 ]—significantly reduced in vivo vascular stiffness and interleukin-8 production in prehypertensive individuals and healthy volunteers, respectively. Polyphenol administration in people with pre-diabetes or metabolic syndrome [ 278 ], as well as in overweight or obese people [ 279 ], improved biomarkers of endothelial dysfunction. This improvement in endothelial function was not associated with stimulation of angiogenesis [ 124 ].…”

Unlocking the potential of olive residues for functional purposes: update on human intervention trials with health and cosmetic products

“…In the same line, Antonopoulou et al and Detopoulou et al proposed that yoghurt enriched with a polar lipid extract of OP oil holds promise as a healthy functional food with anti-thrombotic and antiinflammation properties. 3,21 Daily consumption of one serving of OP oil-enriched yogurt (150 g) for 4 or 8 weeks was found to reduce platelet-activating factor (PAF)-induced platelet aggregation, and levels of interleukin 6 (IL-6) and IL-10 in healthy adults. The reduction in IL-10 following OP oil-enriched yogurt intake may reflect a regulation of inflammation and/or platelet activity, with a lower secretion of immunomodulatory molecules, or the inhibition of IL-10 secretion by PAF activity.…”