Effects of an olive-oil-rich diet on erythrocyte membrane lipid composition and cation transport systems

Abstract

1. In this study we sought to test the possibility that an olive-oil-rich diet might influence the membrane lipid composition and cation transport mechanisms in erythrocytes. 2. To this end, 11 normotensive normolipidaemic healthy volunteers were given a standard relatively low fat diet (28% of total energy) for 3 weeks, followed by a high fat (38% of total energy), olive-oil (100 g/day)-enriched diet for the 3 subsequent weeks, in a metabolic ward. The two diets contained the same amount of cholesterol (400 mg), and the polyunsaturated fatty acid/saturated fatty acid ratio was similar and comparatively low (0.35 on the standard vs 0.36 on the olive oil diet). 3. At the end of the study the lipid composition of the erythrocyte membranes showed the following changes: the oleic acid content increased by 15.7% and the amount of saturated fatty acid decreased by 3.2%. The polyunsaturated fatty acid content tended to decrease, while the polyunsaturated fatty acid/saturated fatty acid ratio did not change significantly. The cholesterol/phospholipid molar ratio increased significantly by 7.8%, still remaining within the reference range. 4. At the same time, the mean values of the maximum rates of the cation fluxes mediated by the Na+ -K+ pump, and by Na+ -K+ co-transport rose significantly, while the maximal rate of Na+ -L+ countertransport showed a non-significant trend towards lower values. 5. Urinary excretion of Na+ and K+, body weight and blood pressure did not change significantly.

Monounsaturated fatty acids, olive oil and blood pressure: epidemiological, clinical and experimental evidence

“…In the first place, although the number of studies is scarce, it seems that a high MUFA intake modifies membrane phospholipids in a way 43,44 that can, in turn, alter BP regulation and lead to lower levels of BP 29 . In fact, a recent study has shown that a molecule derived from oleic acid, 2-hydroxyoleic acid, has an impressive antihypertensive effect 45 .…”

Interaction forces and membrane charge tunability: Oleic acid containing membranes in different pH conditions

“…Biologically occurring fatty acids have been extensively studied due to their strong link to numerous health benefits [1,2]. Fatty acids, which are found in foods such as fruits, seeds, nuts, vegetable oils, animal fats, and fish oils, can be categorized into saturated, monounsaturated, polyunsaturated, and trans fats.…”

Effects of oleic acid and its congeners, elaidic and stearic acids, on the structural properties of phosphatidylethanolamine membranes

“…On the other hand, the composition of biological membranes is influenced by the type of fat present in the diet. Thus, diets rich in oleic acid (OA) (such as the Mediterranean diet) are associated with increased levels of this FA in various plasma membranes of rats and humans (10)(11)(12). Interestingly, changes in membrane levels of OA are accompanied by modulations in the function of various proteins (11,12).…”