Extra virgin olive oil increases uncoupling protein 1 content in brown adipose tissue and enhances noradrenaline and adrenaline secretions in rats

Oi-Kano, Yuriko; Kawada, Teruo; Watanabe, Tatsuo; Koyama, Fumihiro; Watanabe, Kenichi; Senbongi, Reijirou; Iwai, Kazuo

doi:10.1016/j.jnutbio.2006.11.009

« Previous Next »The Journal of Nutritional Biochemistry
Volume 18, Issue 10 , Pages 685-692, October 2007

Extra virgin olive oil increases uncoupling protein 1 content in brown adipose tissue and enhances noradrenaline and adrenaline secretions in rats☆

Yuriko Oi-Kano
- Laboratory of Nutrition Chemistry, Faculty of Home Economics, Kobe Women's University, Suma-ku, Kobe 654-8585, Japan
- Corresponding author. Laboratory of Nutrition Chemistry, Faculty of Home Economics, Kobe Women's University, 2-1 Aoyama, Higashisuma, Suma-ku, Kobe 654-8585, Japan. Tel.: +81 78 737 2438; fax: +81 78 732 5161.
Teruo Kawada
- Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture (Uji Campus), Kyoto University, Uji, Kyoto 611-0011, Japan
Tatsuo Watanabe
- School of Food and Nutritional Sciences, University of Shizuoka, Yada, Suruga-ku, Shizuoka, 422-8526, Japan
Fumihiro Koyama
- J-Oil Mills, Inc. Tsurumi-ku, Yokohama 230-0053, Japan
Kenichi Watanabe
- J-Oil Mills, Inc. Tsurumi-ku, Yokohama 230-0053, Japan
Reijirou Senbongi
- Sugiyama Chemical and Industrial Laboratory, Totsuka-ku, Yokohama 245-0064, Japan
Kazuo Iwai
- Laboratory of Nutrition Chemistry, Faculty of Home Economics, Kobe Women's University, Suma-ku, Kobe 654-8585, Japan

Received 29 June 2006; received in revised form 5 November 2006; accepted 10 November 2006. published online 06 April 2007.

Abstract

The effects of extra virgin olive oil (EV-olive oil) on triglyceride metabolism were investigated by measuring the degree of thermogenesis in interscapular brown adipose tissue (IBAT) and the rates of noradrenaline and adrenaline secretions in rats, both in vivo and in situ. In Experiment 1 (in vivo), rats were given an isoenergetic high-fat diet (30% fat diet) containing corn oil, refined olive oil, or EV-olive oil. After 28 days of feeding, the final body weight, weight gain, energy efficiency, perirenal adipose tissue and epididymal fat pad and plasma triglyceride concentrations were the lowest in the rats fed the EV-olive oil diet. The content of uncoupling protein 1 (UCP1) in IBAT and the rates of urinary noradrenaline and adrenaline excretions were the highest in the rats fed the EV-olive oil diet. In Experiment 2 (in situ), the effects of the extract of the phenolic fraction from EV-olive oil and a compound having excellent characteristics as components of EV-olive oil, hydroxytyrosol, on noradrenaline and adrenaline secretions were evaluated. The intravenous administration of the extract of the phenolic fraction from EV-olive oil significantly increased plasma noradrenaline and adrenaline concentrations, whereas that of hydroxytyrosol had no effect. These results suggest that phenols except hydroxytyrosol in EV-olive oil enhance thermogenesis by increasing the UCP1 content in IBAT and enhancing noradrenaline and adrenaline secretions in rats.

Keywords: Extra virgin olive oil, Phenols, Uncoupling protein 1, Noradrenaline, Adrenaline