Protective effects of extra virgin olive oil and exercise training on rat skeletal muscle against high-fat diet feeding

Nov 8, 2021The Journal of nutritional biochemistry

How extra virgin olive oil and exercise protect rat muscles from a high-fat diet

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Abstract

Twelve weeks of extra virgin olive oil (EVOO) feeding restored mitochondrial enzyme activity and protein content in rat muscle impaired by a high-fat diet.

A high-fat diet (HFD) led to decreased mitochondrial enzyme activity and protein content compared to a control diet.
EVOO and EVOO combined with endurance training restored mitochondrial enzyme activity and protein content in muscle affected by HFD.
EVOO combined with training elevated levels of muscle cytochrome c and PGC-1α, which are associated with improved mitochondrial function.
HFD increased muscle proteolytic markers and protein ubiquitination, which were not observed with EVOO or EVOO combined with training.
HFD suppressed mitochondrial fusion proteins while increasing fission proteins, but these changes were reversed with EVOO and training.
EVOO combined with training reduced lipid peroxidation induced by HFD and enhanced antioxidant enzyme levels.

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A diet high in saturated fat leads to skeletal muscle deteriorations including insulin resistance, mitochondrial dysfunction and muscle fiber atrophy. Consumption of long-chain polyunsaturated fatty acids and exercise have shown promise in ameliorating high-fat diet (HFD)-induced oxidative stress and inflammation. However, the impact of extra virgin olive oil (EVOO) on mitochondrial homeostasis in muscle is largely unknown. This study aimed to investigate whether 12 wks of EVOO feeding alone and in conjunction with endurance training could protect against metabolic and mitochondrial dysfunction rat muscle with HFD. Female Sprague-Dawley rats were divided into 4 groups fed a control diet (C), HFD, EVOO diet, and EVOO diet with training (EVOO+T). Mitochondrial enzyme activity and protein content decreased with HFD compared to C, but were restored with EVOO and EVOO+T. EVOO+T elevated muscle cytochrome c and PGC-1α levels. HFD increased muscle proteolytic markers and protein ubiquitination, whereas these effects were not seen in EVOO and EVOO+T. HFD suppressed mitochondrial fusion protein level while increasing fission protein levels, but were restored with EVOO and EVOO+T. Mitophagy marker PINK1 content decreased with HFD, but was unchanged in EVOO and EVOO+T. EVOO+T upregulated autophagy markers, along with decreased phosphorylated/dephosphorylated FoxO3 ratio. Antioxidants enzyme levels were upregulated by EVOO and EVOO+T, and EVOO+T reduced HFD-induced lipid peroxidation. In conclusion, HFD impaired muscle oxidative capacity, promoted protein ubiquitination and mitochondrial fission, and upregulated autophagy markers. Replacement of HFD with EVOO corrected the observed adverse effects, while exercise training in conjunction with EVOO provided additional protection to the muscle.

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Protective effects of extra virgin olive oil and exercise training on rat skeletal muscle against high-fat diet feeding

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