快餐饮食与地中海饮食在 4 天内广泛重塑了高密度脂蛋白脂质组。
The HDL lipidome is widely remodeled by fast food versus Mediterranean diet in 4 days.
机构信息
Department of Nutrition, University of California, Davis, Davis, CA, 95616, USA.
出版信息
Metabolomics. 2019 Aug 17;15(8):114. doi: 10.1007/s11306-019-1579-1.
INTRODUCTION
HDL is associated with increased longevity and protection from multiple chronic diseases. The major HDL protein ApoA-I has a half-life of about 4 days, however, the effects of diet on the composition of HDL particles at this time scale have not been studied.
OBJECTIVES
The objective of this study is to investigate the short term dietary effect on HDL lipidomic composition.
METHODS
In this randomized order cross-over study, ten healthy subjects consumed a Mediterranean (Med) and a fast food (FF) diet for 4 days, with a 4-day wash-out between treatments. Lipidomic composition was analyzed in isolated HDL fractions by an untargeted LC-MS method with 15 internal standards.
RESULTS
HDL phosphatidylethanolamine (PE) content was increased by FF diet, and 41 out of 170 lipid species were differentially affected by diet. Saturated fatty acids (FAs) and odd chain FA were enriched after FF diet, while very-long chain FA and unsaturated FA were enriched after Med diet. The composition of phosphatidylcholine (PC), triacylglycerol (TG) and cholesteryl ester (CE) were significantly altered to reflect the FA composition of the diet whereas the composition of sphingomyelin (SM) and ceramides were generally unaffected.
CONCLUSION
Results from this study indicate that the HDL lipidome is widely remodeled within 4 days of diet change and that certain lipid classes are more sensitive markers of diet whereas other lipid classes are better indicators of non-dietary factors.
简介
高密度脂蛋白（HDL）与长寿和多种慢性疾病的保护有关。主要的 HDL 蛋白载脂蛋白 A-I 的半衰期约为 4 天，但在这个时间尺度上，饮食对 HDL 颗粒组成的影响尚未得到研究。
目的
本研究旨在探讨短期饮食对 HDL 脂质组学组成的影响。
方法
在这项随机交叉研究中，10 名健康受试者分别连续 4 天食用地中海饮食（Med）和快餐饮食（FF），两种饮食之间有 4 天的洗脱期。通过非靶向 LC-MS 方法，用 15 种内标物分析分离的 HDL 级分中的脂质组学组成。
结果
FF 饮食使 HDL 磷脂酰乙醇胺（PE）含量增加，170 种脂质中有 41 种受到饮食的差异影响。FF 饮食后，饱和脂肪酸（FA）和奇数链 FA 增加，而 Med 饮食后非常长链 FA 和不饱和 FA 增加。PC、TG 和 CE 的组成发生了显著变化，以反映饮食中的 FA 组成，而 SM 和神经酰胺的组成通常不受影响。
结论
本研究结果表明，HDL 脂质组在饮食改变后的 4 天内广泛重塑，某些脂质类是饮食更敏感的标志物，而其他脂质类则是更好的非饮食因素的指标。
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