Dietary supplementation with hybrid palm oil alters liver function in the common Marmoset

Flavia Spreafico,Maria-Jesús Latasa,Roberto Martin-Hernández,Judit Gil-Zamorano,Rafael Carvalho Sales,Diana C Mantilla-Escalante,Monique Ribeiro Lima,Priscylla Da Costa Medeiros,Diego Gómez-Coronado,Eduardo Iglesias-Gutierrez,Sergio Augusto Lopes De Souza,Alberto Dávalos,Maria Das Graças Tavares Do Carmo

doi:10.1038/s41598-018-21151-0

Abstract

Hybrid palm oil, which contains higher levels of oleic acid and lower saturated fatty acids in comparison with African palm oil, has been proposed to be somehow equivalent to extra virgin olive oil. However, the biological effects of its consumption are poorly described. Here we have explored the effects of its overconsumption on lipid metabolism in a non-human primate model, the common marmoset. Dietary supplementation of marmoset with hyperlipidic diet containing hybrid palm oil for 3 months did not modify plasma lipids levels, but increased glucose levels as compared to the supplementation with African palm oil. Liver volume was unexpectedly found to be more increased in marmosets consuming hybrid palm oil than in those consuming African palm oil. Hepatic total lipid content and circulating transaminases were dramatically increased in animals consuming hybrid palm oil, as well as an increased degree of fibrosis. Analysis of liver miRNAs showed a selective modulation of certain miRNAs by hybrid palm oil, some of which were predicted to target genes involved in cell adhesion molecules and peroxisomal pathways. Our data suggest that consumption of hybrid palm oil should be monitored carefully, as its overconsumption compared to that of African palm oil could involve important alterations to hepatic metabolism.

Highlights

Hybrid palm oil, which contains higher levels of oleic acid and lower saturated fatty acids in comparison with African palm oil, has been proposed to be somehow equivalent to extra virgin olive oil
African Palm oil (AP) has been the vegetable oil most widely used by the food industry as a trans-fat substitute even though it is rich in saturated fatty acids
They found that the sn-2 position of triacylglycerols in hybrid palm oil (HP) was mainly esterified with oleic acid (≈10% increment compared to that of AP)[8]

Summary

Introduction

Hybrid palm oil, which contains higher levels of oleic acid and lower saturated fatty acids in comparison with African palm oil, has been proposed to be somehow equivalent to extra virgin olive oil. Interspecific hybridization between African oil palm (Elaeis guineensis) and South American species, Elaeis oleifera has been exploited, with the objective of developing varieties as productive as African oil palm, together with resistance to diseases and pest, reduced height and improved nutritional value, increased monounsaturated oleic acid and reduced saturated fatty acids levels[4,5]. Hybrid cultivar between Elaeis oleifera and Elaeis guineensis, which has all these characteristics, i.e. high productivity and improved nutritional value[6] In this context, hybrid palm oil (HP) has been proposed as a promising new lipid source for industrialized products and a substitute for AP that could bring benefits to human health. Researchers have suggested that the observed beneficial effects of HP consumption support the concept of HP as a “tropical equivalent to olive oil”

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