Cabello-Moruno R, Perona J S, Ruiz-Gutierrez V
Instituto de la Grasa (CSIC), Av. Padre García Tejero No. 4, 41012, Seville, Spain.
Biochem Soc Trans. 2007 Jun;35(Pt 3):470-1. doi: 10.1042/BST0350470.
Metabolic and epidemiologic studies support the idea that the type of dietary fat is more important than the total amount of fat with respect to the development of atherosclerosis and the risk of cardiovascular heart disease. Dietary fat is carried in CMs (chylomicrons), which can be taken up by macrophages without need of further oxidation, leading to the formation of foam cells and initiating or aggravating the atherogenic process. Evidence from different studies has shown that dietary fat can influence the composition and size of TRLs (triacylglycerol-rich lipoproteins), which might modulate their atherogenicity to a certain extent. In particular, experiments in vitro have shown the anti-atherogenic effects of minor components from olive oil when forming part of TRL, as these particles give minor lipid components the opportunity to interact with the cells implicated in endothelial dysfunction and atherogenesis. However, the exact mechanisms mediating CM uptake by macrophages still remain unclear. Thus further studies are needed to understand how the modifications of TRL composition caused by dietary fats could modulate the expression of macrophage receptors and foam cell formation, or even improve the atherogenic risk of these particles.
代谢和流行病学研究支持这样一种观点，即就动脉粥样硬化的发展和心血管疾病的风险而言，膳食脂肪的类型比脂肪总量更为重要。膳食脂肪通过乳糜微粒（CMs）运输，乳糜微粒可被巨噬细胞摄取而无需进一步氧化，从而导致泡沫细胞的形成并启动或加剧动脉粥样硬化进程。不同研究的证据表明，膳食脂肪可影响富含三酰甘油的脂蛋白（TRLs）的组成和大小，这可能在一定程度上调节其动脉粥样硬化性。特别是，体外实验表明，橄榄油中的微量成分作为TRL的一部分时具有抗动脉粥样硬化作用，因为这些颗粒使微量脂质成分有机会与参与内皮功能障碍和动脉粥样硬化形成的细胞相互作用。然而，巨噬细胞摄取CM的确切机制仍不清楚。因此，需要进一步研究以了解膳食脂肪引起的TRL组成变化如何调节巨噬细胞受体的表达和泡沫细胞形成，甚至改善这些颗粒的动脉粥样硬化风险。
