膳食初榨橄榄油三酰甘油作为极低密度脂蛋白组成的独立决定因素。

Dietary virgin olive oil triacylglycerols as an independent determinant of very low-density lipoprotein composition.

作者信息

Perona J S, Cañizares J, Montero E, Sánchez-Domínguez J M, Pacheco Y M, Ruiz-Gutierrez V

机构信息

Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain.

出版信息

Nutrition. 2004 Jun;20(6):509-14. doi: 10.1016/j.nut.2004.03.008.

DOI:10.1016/j.nut.2004.03.008

PMID:15165612

Abstract

OBJECTIVE

We examined the effects of virgin olive oil (VOO) triacylglycerols (TGs) on the lipid composition of human very low-density lipoprotein (VLDL).

METHODS

Twenty-one normocholesterolemic, normotensive, non-diabetic elderly subjects were recruited for the study. Two VOOs (VOO1 and VOO2) of the same variety, with an equivalent composition in minor components and differing only in the oleic and linoleic acid concentrations, were administered for 4 wk each to assess the effect of their TG molecular species compositions. Blood was collected after an overnight fast, VLDLs were isolated by ultracentrifugation, and lipid classes, TG molecular species, and TG fatty acid composition were determined.

RESULTS

Dietary VOOs significantly differed in TG molecular species composition. VOO1 represented larger amounts of triolein (P < 0.01), whereas VOO2 was significantly enriched with dilinoleoyl-oleoyl-glycerol, linoleoyl-dioleoyl-glycerol, and linoleoyl-oleoyl-palmitoyl-glycerol (P < 0.01). For VLDL, intake of VOO1 caused an increase of total TG (P < 0.01) due mainly to increases in triolein and linoleoyl-dioleoyl-glycerol. Conversely, VOO2 increased VLDL cholesteryl esters (P < 0.01) and TG rich in arachidonic acid (P < 0.01).

CONCLUSIONS

The different TG molecular species compositions of dietary oils may be an independent determinant of the lipid composition of VLDL in elderly people and therefore may play a role in regulating lipoprotein metabolism in these subjects.

摘要

目的

我们研究了初榨橄榄油（VOO）三酰甘油（TGs）对人极低密度脂蛋白（VLDL）脂质组成的影响。

方法

招募了21名血脂正常、血压正常、非糖尿病的老年受试者参与本研究。给予两种同一品种的VOO（VOO1和VOO2），其次要成分组成相当，仅油酸和亚油酸浓度不同，每种各服用4周，以评估其TG分子种类组成的影响。过夜禁食后采集血液，通过超速离心分离VLDL，并测定脂质类别、TG分子种类和TG脂肪酸组成。

结果

膳食VOO的TG分子种类组成存在显著差异。VOO1中三油精含量更高（P < 0.01），而VOO2中显著富含二亚油酰 - 油酰 - 甘油、亚油酰 - 二油酰 - 甘油和亚油酰 - 油酰 - 棕榈酰 - 甘油（P < 0.01）。对于VLDL，摄入VOO1导致总TG增加（P < 0.01），主要是由于三油精和亚油酰 - 二油酰 - 甘油增加。相反，VOO2增加了VLDL胆固醇酯（P < 0.01）和富含花生四烯酸的TG（P < 0.01）。