Determinants of HDL Cholesterol Efflux Capacity after Virgin Olive Oil Ingestion: Interrelationships with Fluidity of HDL Monolayer.

Autor: Fernández-Castillejo S; Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut d'Investigació Sanitària Pere Virgili (IISPV), Functional Nutrition, Oxidation, and Cardiovascular Disease (NFOC-SALUT) group, Universitat Rovira i Virgili, Reus, Spain., Rubió L; Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut d'Investigació Sanitària Pere Virgili (IISPV), Functional Nutrition, Oxidation, and Cardiovascular Disease (NFOC-SALUT) group, Universitat Rovira i Virgili, Reus, Spain.; Food Technology Department, Agrotecnio Center, University of Lleida, Lleida, Spain., Hernáez Á; Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Medical Research Institute (IMIM), CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Barcelona, Spain., Catalán Ú; Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut d'Investigació Sanitària Pere Virgili (IISPV), Functional Nutrition, Oxidation, and Cardiovascular Disease (NFOC-SALUT) group, Universitat Rovira i Virgili, Reus, Spain., Pedret A; Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut d'Investigació Sanitària Pere Virgili (IISPV), Functional Nutrition, Oxidation, and Cardiovascular Disease (NFOC-SALUT) group, Universitat Rovira i Virgili, Reus, Spain.; Eurecat-Centre Tecnològic de Nutrició i Salut (Eurecat-CTNS), Reus, Spain., Valls RM; Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut d'Investigació Sanitària Pere Virgili (IISPV), Functional Nutrition, Oxidation, and Cardiovascular Disease (NFOC-SALUT) group, Universitat Rovira i Virgili, Reus, Spain., Mosele JI; Food Technology Department, Agrotecnio Center, University of Lleida, Lleida, Spain., Covas MI; Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Medical Research Institute (IMIM), CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Barcelona, Spain.; NUPROAS Handelsbolag, Nackă, Sweden., Remaley AT; Department of Laboratory Medicine, Clinical Center, National Institutes of Health, Bethesda, MD, USA.; Lipoprotein Metabolism Section, Cardio-Pulmonary Branch, National Heart, Lung and Blood Institute, National Institutes of Health, Bethesda, MD, USA., Castañer O; Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Medical Research Institute (IMIM), CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Barcelona, Spain., Motilva MJ; Food Technology Department, Agrotecnio Center, University of Lleida, Lleida, Spain., Solá R; Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut d'Investigació Sanitària Pere Virgili (IISPV), Functional Nutrition, Oxidation, and Cardiovascular Disease (NFOC-SALUT) group, Universitat Rovira i Virgili, Reus, Spain.
Jazyk: angličtina
Zdroj: Molecular nutrition & food research [Mol Nutr Food Res] 2017 Dec; Vol. 61 (12). Date of Electronic Publication: 2017 Oct 26.
DOI: 10.1002/mnfr.201700445
Abstrakt: Scope: Cholesterol efflux capacity of HDL (CEC) is inversely associated with cardiovascular risk. HDL composition, fluidity, oxidation, and size are related with CEC. We aimed to assess which HDL parameters were CEC determinants after virgin olive oil (VOO) ingestion.
Methods and Results: Post-hoc analyses from the VOHF study, a crossover intervention with three types of VOO. We assessed the relationship of 3-week changes in HDL-related variables after intervention periods with independence of the type of VOO. After univariate analyses, mixed linear models were fitted with variables related with CEC and fluidity. Fluidity and Apolipoprotein (Apo)A-I content in HDL was directly associated, and HDL oxidative status inversely, with CEC. A reduction in free cholesterol, an increase in triglycerides in HDL, and a decrease in small HDL particle number or an increase in HDL mean size, were associated to HDL fluidity.
Conclusions: HDL fluidity, ApoA-I concentration, and oxidative status are major determinants for CEC after VOO. The impact on CEC of changes in free cholesterol and triglycerides in HDL, and those of small HDL or HDL mean size, could be mechanistically linked through HDL fluidity. Our work points out novel therapeutic targets to improve HDL functionality in humans through nutritional or pharmacological interventions.
(© 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)
Databáze: MEDLINE
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