Ruiz-Gutiérrez V, Morgado N, Prada J L, Pérez-Jiménez F, Muriana F J
Instituto de la Grasa (C.S.I.C.), Seville, Spain.
J Nutr. 1998 Mar;128(3):570-6. doi: 10.1093/jn/128.3.570.
This work was undertaken to determine the effect of diets enriched with olive oil or high oleic sunflower oil on very low density lipoprotein (VLDL) triacylglycerol composition of healthy human subjects. Both oils contain a similar proportion of monounsaturated fatty acids (MUFA) but differ in their triacylglycerol composition. All 22 human subjects initially consumed a low fat, high carbohydrate diet as recommended by the National Cholesterol Education Program (NCEP-I). They then consumed the two experimental oils (40% dietary energy) in a crossover design. The olive oil and high oleic sunflower oil diets resulted in significant increases in palmitoleic (55%, P < 0.05), oleic (27%, P < 0.01) and eicosenoic (>100%, P < 0.001) acids of VLDL triacylglycerols, whereas there was a significant decrease in linoleic acid (38%, P < 0.001). In addition, the high oleic sunflower oil diet increased the content of stearic acid (60%, P < 0.05) and total saturated fatty acids (14%, P < 0.05). Both MUFA-rich diets significantly (P < 0.01) decreased the content of sn-glycerol-palmitate-linoleate-oleate, sn-glycerol-palmitoleate-dioleate and sn-glycerol-palmitate-dilinoleate in VLDL with regard to the NCEP-I diet, whereas they increased the content of sn-glycerol-trioleate (>100%, P < 0.001 after the olive oil diet; 80%, P < 0.05 after the high oleic sunflower oil diet). Intake of olive oil, in particular, significantly decreased the content of sn-glycerol-tripalmitate (36%, P < 0.01) and increased the content of dioleoyl-containing triacylglycerols. MUFA (P < 0.01) and arachidonic acid (P < 0.001) tended to be rich in the sn-2 position of VLDL triacylglycerols during the periods of consuming the olive oil or high oleic sunflower oil diets. In addition, olive oil, but not high oleic sunflower oil, further contributed to VLDL triacylglycerols that contained alpha-linolenic and docosahexaenoic acids acylated in the sn-2 position. These data suggest that differences in the composition of VLDL triacylglycerols may be of major importance in explaining the beneficial effects of dietary olive oil in reducing the atherogenic risk profile in healthy subjects.
开展这项研究是为了确定富含橄榄油或高油酸葵花籽油的饮食对健康人体受试者极低密度脂蛋白（VLDL）三酰甘油组成的影响。两种油所含单不饱和脂肪酸（MUFA）的比例相似，但三酰甘油组成不同。所有22名人体受试者最初按照美国国家胆固醇教育计划（NCEP-I）的建议，食用低脂、高碳水化合物饮食。然后，他们采用交叉设计食用两种实验油（占饮食能量的40%）。橄榄油和高油酸葵花籽油饮食使VLDL三酰甘油中的棕榈油酸（增加55%，P<0.05）、油酸（增加27%，P<0.01）和二十碳烯酸（增加>100%，P<0.001）显著增加，而亚油酸则显著减少（减少38%，P<0.001）。此外，高油酸葵花籽油饮食增加了硬脂酸含量（增加60%，P<0.05）和总饱和脂肪酸含量（增加14%，P<0.05）。与NCEP-I饮食相比，两种富含MUFA的饮食均显著（P<0.01）降低了VLDL中sn-甘油-棕榈酸酯-亚油酸酯-油酸酯、sn-甘油-棕榈油酸酯-二油酸酯和sn-甘油-棕榈酸酯-二亚油酸酯的含量，而增加了sn-甘油-三亚油酸酯的含量（橄榄油饮食后增加>100%，P<0.001；高油酸葵花籽油饮食后增加80%，P<0.05）。特别是，摄入橄榄油显著降低了sn-甘油-三棕榈酸酯的含量（降低36%，P<0.01），并增加了含二油酰基的三酰甘油的含量。在食用橄榄油或高油酸葵花籽油饮食期间，MUFA（P<0.01）和花生四烯酸（P<0.001）往往在VLDL三酰甘油的sn-2位含量丰富。此外，橄榄油而非高油酸葵花籽油，进一步增加了sn-2位酰化有α-亚麻酸和二十二碳六烯酸的VLDL三酰甘油。这些数据表明，VLDL三酰甘油组成的差异可能在解释膳食橄榄油对降低健康受试者动脉粥样硬化风险的有益作用方面具有重要意义。
