Postprandial Increase of Complement Component 3 in Normolipidemic Patients With Coronary Artery Disease
| Autor: | P. De Jaegere, M. Castro Cabezas, H. van Dijk, C.J.M. Halkes, Y.J.M. van der Helm, H.W.M. Plokker, D.W. Erkelens |
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| Rok vydání: | 2001 |
| Předmět: |
Male
Simvastatin medicine.medical_specialty Waist Apolipoprotein B Coronary Artery Disease Coronary artery disease Insulin resistance Internal medicine medicine Humans Myocardial infarction Triglycerides Apolipoproteins B Hypolipidemic Agents Complement component 3 biology business.industry Complement C3 Fasting Middle Aged Postprandial Period medicine.disease Endocrinology Postprandial Area Under Curve biology.protein Female Insulin Resistance Cardiology and Cardiovascular Medicine business medicine.drug |
| Zdroj: | Arteriosclerosis, Thrombosis, and Vascular Biology. 21:1526-1530 |
| ISSN: | 1524-4636 1079-5642 |
| DOI: | 10.1161/hq0901.095276 |
| Popis: | Plasma concentrations of the third complement component (C3) predict the risk of myocardial infarction. Because chylomicrons stimulate C3 production by adipocytes in vitro, we investigated plasma C3 changes in vivo after an oral fat load. Thirty-seven subjects (20 normolipidemic patients with coronary artery disease [CAD] and 17 healthy control subjects) underwent an oral fat load (50 g/m 2 ). C3 was measured at baseline and at 2-hour intervals after fat intake for 10 hours. The effects of lipid lowering by simvastatin were evaluated in 16 patients. Fasting plasma C3 was 1.06±0.26 and 0.90±0.12 g/L in CAD patients and control subjects, respectively. Fasting C3 was correlated with several parameters associated with insulin resistance. The best determinant of fasting C3 was waist circumference (adjusted R 2 =0.48, β=0.71, P R 2 =0.63). Plasma C3 levels at 2, 4, and 6 hours after fat ingestion were significantly higher than fasting levels in patients and control subjects. C3 increased maximally to 1.39±0.33 g/L in patients and to 1.11±0.18 g/L in control subjects ( P R 2 =0.47, β=0.70; P P |
| Databáze: | OpenAIRE |
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