Abstract
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 (HMGCOAR) 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.
Highlights
Academic Editors: Luisa CiglianoThe production of extra virgin olive oil (EVOO) has a significant economic value for the Mediterranean countries
The olive oil production by-products are rich in high-value molecules such as phenolic compounds, abundant in olive oil vegetation water (OVW) [1,3]
The hydroxy-3-methylglutaryl coenzyme A reductase (HMGCoAR), a key enzyme in the intracellular cholesterol biosynthesis, is the target of statins, the main drugs employed for the hypercholesterolemia management and control [12,13]
Summary
The production of extra virgin olive oil (EVOO) has a significant economic value for the Mediterranean countries. The production process has a noteworthy environmental impact, since it involves the consumption of large amounts of resources and generates emissions and water and soil pollution. Olive oil production generates huge amounts of waste, i.e., wood, branches, leaves, and byproducts, such as olive pomace, olive mill wastewater, olive stones, with a relevant impact at environmental level. These residues are undesirable in terms of sustainability and environmental impact, and create high management and disposal costs [2]. The olive oil production by-products are rich in high-value molecules such as phenolic compounds, abundant in olive oil vegetation water (OVW) [1,3]
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