Cardinault Nicolas, Abalain Jean-Hervé, Sairafi Badie, Coudray Charles, Grolier Pascal, Rambeau Mathieu, Carré Jean-Luc, Mazur Andrzej, Rock Edmond
Unité des Maladies Métaboliques et Micronutriments, INRA Clermont-Ferrand/Theix, 63122 St Genes Champanelle, France.
Clin Chim Acta. 2005 Jul 1;357(1):34-42. doi: 10.1016/j.cccn.2005.01.030.
Epidemiological studies have established that a low serum concentration of carotenoids was associated with risk of Age-Related Macular Degeneration (ARMD). The aim of this study was to determine carotenoid levels in serum and in different lipoprotein fractions in patients diagnosed for ARMD and in matched control group.
Thirty-four ARMD patients and 21 control subjects from Brest area (France) have been included to this study. Lipoproteins have been separated from serum by gradient density ultracentrifugation. We measured concentration of carotenoids and tocopherols in serum and in different lipoprotein fractions by HPLC.
No difference was observed between ARMD patients and control subjects in total serum carotenoids. Individual carotenoid levels showed that only lycopene was decreased significantly in serum, LDL and HDL fractions in patients (P<0.05). Concentrations in serum and lipoparticle fractions of lutein and zeaxanthin, the major pigments present in macula were not modified between both groups.
Lycopene, as liposoluble antioxidant nutrient, is the only carotenoid altered in ARMD patients. It cannot be excluded that this effect is related to different dietary habits, but we hypothesise that lower lycopene status could result also from specific antioxidant protection of lutein and zeaxanthin by lycopene.
流行病学研究已证实,血清类胡萝卜素浓度低与年龄相关性黄斑变性(ARMD)风险相关。本研究的目的是测定ARMD确诊患者及匹配对照组血清及不同脂蛋白组分中的类胡萝卜素水平。
本研究纳入了来自法国布雷斯特地区的34例ARMD患者和21例对照受试者。通过梯度密度超速离心法从血清中分离脂蛋白。我们采用高效液相色谱法测定血清及不同脂蛋白组分中的类胡萝卜素和生育酚浓度。
ARMD患者与对照受试者的血清总类胡萝卜素水平无差异。个体类胡萝卜素水平显示,患者血清、低密度脂蛋白(LDL)和高密度脂蛋白(HDL)组分中仅番茄红素显著降低(P<0.05)。两组间黄斑中主要色素叶黄素和玉米黄质的血清及脂蛋白组分浓度未发生改变。
番茄红素作为脂溶性抗氧化营养物质,是ARMD患者中唯一发生改变的类胡萝卜素。不能排除这种影响与不同饮食习惯有关,但我们推测较低的番茄红素水平也可能是由于叶黄素和玉米黄质受到番茄红素的特异性抗氧化保护所致。