Journals of Gerontology Series A: Biological Sciences and Medical Sciences Large Type Edition
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The Journals of Gerontology Series A: Biological Sciences and Medical Sciences 62:256-263 (2007)
© 2007 The Gerontological Society of America

Consumption of Virgin Olive Oil Influences Membrane Lipid Composition and Regulates Intracellular Signaling in Elderly Adults With Type 2 Diabetes Mellitus

Javier S. Perona, Oliver Vögler, Jose M. Sánchez-Domínguez, Emilio Montero, Pablo V. Escribá and Valentina Ruiz-Gutierrez

1 Nutrition and Lipid Metabolism, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Seville, Spain.
2 Laboratory of Molecular and Cellular Biomedicine (Associated Unit of the Instituto de la Grasa, CSIC), Department of Biology, University of the Balearic Islands, Palma de Mallorca, Spain.
3 Hospitales Universitarios (HHUU) Virgen del Rocío, Seville. Spain.

Address correspondence to Valentina Ruiz-Gutierrez, PhD, Nutrition and Lipid Metabolism, Instituto de la Grasa (CSIC), Av. Padre García Tejero, 4, 41012 Sevilla, Spain. E-mail: valruiz{at}ig.csic.es

We aimed to define changes in membrane fatty acids and signaling proteins induced by virgin olive oil (VOO) consumption in elderly persons with type 2 diabetes (n = 16) compared to a control group (n = 28). The fatty acid composition was determined by gas chromatography and G-protein subunits and protein kinase C alpha (PKC{alpha}) by immunoblotting. VOO consumption increased the monounsaturated fatty acid content in phospholipids and cholesterol esters in both groups. In contrast, saturated fatty acids were decreased only in phospholipids. The levels of G{alpha}o, Gß, and PKC{alpha} were significantly lower in diabetics than in controls. However, whereas VOO consumption reduced G{alpha}s, Gß, and PKC{alpha} in both groups, reduction in G{alpha}i was observed only in diabetics. These results indicate that long-term VOO consumption modifies the fatty acid composition of plasma membrane, which influences the association of G proteins and PKC{alpha} with the lipid bilayer. These combined effects probably account for the positive effects of VOO on glycemic homeostasis.






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