Donis Nathalie, Jiang Zheshen, D'Emal Céline, Dulgheru Raluca, Giera Martin, Blomberg Niek, Delvenne Philippe, Nchimi Alain, Lancellotti Patrizio, Oury Cécile
Laboratory of Cardiology, Department of Cardiology, GIGA Institute, CHU Sart Tilman, University of Liège, Liège, Belgium.
Center for Proteomics and Metabolomics, Leiden University Medical Center, Leiden, Netherlands.
Front Cardiovasc Med. 2021 Jun 23;8:692184. doi: 10.3389/fcvm.2021.692184. eCollection 2021.
Palmitic acid (PA) and oleic acid (OA) are two main dietary fatty acids. Dietary intake of PA has been associated with cardiovascular disease risk, and the effect of OA remains uncertain. Our study aimed to assess the effect of a short-term intake of lard, as source of PA and OA, on aorta and aortic valve. Rabbits were fed with two lard-enriched diets, containing either elevated levels of PA or of both PA and OA as compared to chow diet. After 16 weeks of each diet, calcification was observed in the aortic intima and in the aortic valve. The extent of calcification did not differ between the two diets. In contrast, rabbits fed chow diet did not develop any calcification. In blood, PA enrichment resulted in decreased lymphocyte and monocyte counts and increased levels of hemoglobin and haematocrit. Levels of the calcification inhibitor fetuin-A were also diminished, whereas creatinine levels were raised. Of note, none of the diets changed cholesterol levels in LDL or HDL. Comprehensive quantitative lipidomics analysis identified diet-related changes in plasma lipids. Dietary PA enrichment led to a drop of polyunsaturated fatty acids (PUFA), in particular of linoleic acid in cholesteryl esters, triglycerides and diacylglycerols (DAG). Ratios of PA to 18-carbon PUFA in DAG were positively correlated with the extent of aortic valve calcification, and inversely with monocyte counts. PA content in blood correlated with aorta calcification. Regular dietary PA intake induces vascular and valvular calcification independently of traditional risk factors. Our findings raise awareness about PA-rich food consumption and its potential deleterious effect on cardiovascular health.
棕榈酸（PA）和油酸（OA）是两种主要的膳食脂肪酸。膳食中PA的摄入与心血管疾病风险相关，而OA的影响仍不确定。我们的研究旨在评估短期摄入富含PA和OA的猪油对主动脉和主动脉瓣的影响。给兔子喂食两种富含猪油的饮食，与普通饮食相比，一种饮食中PA水平升高，另一种饮食中PA和OA水平均升高。每种饮食喂养16周后，在主动脉内膜和主动脉瓣中观察到钙化。两种饮食之间的钙化程度没有差异。相比之下，喂食普通饮食的兔子没有出现任何钙化。在血液中，PA富集导致淋巴细胞和单核细胞计数减少，血红蛋白和血细胞比容水平升高。钙化抑制剂胎球蛋白-A的水平也降低，而肌酐水平升高。值得注意的是，没有一种饮食改变了低密度脂蛋白（LDL）或高密度脂蛋白（HDL）中的胆固醇水平。全面的定量脂质组学分析确定了血浆脂质中与饮食相关的变化。膳食PA富集导致多不饱和脂肪酸（PUFA）下降，特别是胆固醇酯、甘油三酯和二酰基甘油（DAG）中的亚油酸。DAG中PA与18碳PUFA的比例与主动脉瓣钙化程度呈正相关，与单核细胞计数呈负相关。血液中的PA含量与主动脉钙化相关。经常膳食摄入PA会独立于传统风险因素诱导血管和瓣膜钙化。我们的研究结果提高了人们对富含PA食物消费及其对心血管健康潜在有害影响的认识。
