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British Journal of Nutrition British Journal of Nutrition

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Olive oil supplemented with menaquinone-7 significantly affects osteocalcin carboxylation

Published online by Cambridge University Press:  17 May 2011

Francesca Brugè ,
Tiziana Bacchetti ,
Federica Principi ,
Gian Paolo Littarru  and
Luca Tiano
Francesca Brugè*
Affiliation:
Department of Biochemistry, Biology and Genetics, Polytechnic University of Marche, Via Ranieri, 60100 Ancona, Italy
Tiziana Bacchetti
Affiliation:
Department of Biochemistry, Biology and Genetics, Polytechnic University of Marche, Via Ranieri, 60100 Ancona, Italy
Federica Principi
Affiliation:
Department of Biochemistry, Biology and Genetics, Polytechnic University of Marche, Via Ranieri, 60100 Ancona, Italy
Gian Paolo Littarru
Affiliation:
Department of Biochemistry, Biology and Genetics, Polytechnic University of Marche, Via Ranieri, 60100 Ancona, Italy
Luca Tiano
Affiliation:
Department of Biochemistry, Biology and Genetics, Polytechnic University of Marche, Via Ranieri, 60100 Ancona, Italy
*
*Corresponding author: Dr Francesca Brugè, fax +390712204398, email f.bruge@libero.it
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Abstract

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Menaquinone-7 (MK-7), a member of the vitamin K2 family, performs several functions, all related to its recognised effect on post-translational carboxylation of certain protein-bound glutamate residues. Due to its lipophilic structure MK-7 is soluble in olive oil, so the aim of the present study was to test whether extra-virgin (EV) olive oil enriched with MK-7 significantly increases MK-7 plasma levels and has an effect on osteocalcin and its carboxylation status. Healthy young volunteers (n 12) were administered 20 ml EV olive oil per d for 2 weeks, followed by 2 weeks of the same amount of olive oil enriched with 45 μg and then 90 μg MK-7, with an appropriate washout time in between. Blood was collected and plasma separated in each phase of the study. We found that integration of the diet with EV olive oil alone did not produce any significant variation of MK-7 plasma levels compared with baseline. Supplementation with MK-7-enriched olive oil resulted in a significant and dose-dependent increase in plasma levels. The high dose also significantly increased carboxylated osteocalcin (cOC) and decreased undercarboxylated osteocalcin (ucOC) plasma levels, resulting in a significant increase in the cOC:ucOC ratio. A significant correlation was also found between percentage variation of plasma cOCA:ucOC ratio and increase in plasma MK-7 levels. We conclude that regular consumption of MK-7-enriched olive oil may constitute a valid approach in order to preserve some key biochemical mechanisms controlling bone mineralisation.

Keywords

Extra-virgin olive oilMenaquinone-7Osteocalcin
Type
Full Papers
Information
British Journal of Nutrition , Volume 106 , Issue 7 , 14 October 2011 , pp. 1058 - 1062
Copyright
Copyright © The Authors 2011

References

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