Effects of oleate-rich and linoleate-rich diets on the susceptibility of low density lipoprotein to oxidative modification in mildly hypercholesterolemic subjects.
Effects of oleate-rich and linoleate-rich diets on the susceptibility of low density lipoprotein to oxidative modification in mildly hypercholesterolemic subjects.
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富含油酸和亚油酸的饮食对轻度高胆固醇血症受试者低密度脂蛋白氧化修饰敏感性的影响。
DOI：
10.1172/jci116247
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发表时间：
1993
期刊：
影响因子：
--
通讯作者：
Witztum,JL
中科院分区：
文献类型：
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作者：
Reaven,P;Parthasarathy,S;Grasse,BJ;Miller,E;Steinberg,D;Witztum,JL
我们报告的结果喂养油酸或亚麻酸丰富的饮食8周轻度高胆固醇血症的科目和由此产生的变化，其血浆LDL和HDL的组成和功能特性。从富含油酸的饮食中分离的LDL对铜介导的氧化不太敏感，如通过共轭二烯和脂质过氧化物形成所测量的，并且对LDL蛋白质修饰不太敏感，如通过铜或内皮细胞诱导的氧化后LDL巨噬细胞降解减少所证明的。在所有受试者中，LDL中18：2的百分比与共轭二烯的形成程度（r = 0.89，P < 0.01）和巨噬细胞的降解程度（r = 0.71，P < 0.01）密切相关。LDL的氧化导致磷脂中不饱和脂肪酸的初始快速消耗，随后是胆固醇酯和甘油三酯中不饱和脂肪酸的大量损失。HDL脂肪酸组成也发生了变化。然而，来自两个饮食组的HDL保留了其抑制LDL氧化修饰的能力。这项研究表明，饮食中脂肪酸组成的改变可以有效地改变高胆固醇血症受试者的LDL和HDL的脂肪酸分布，这些变化改变了对LDL氧化的敏感性。在饮食中用单不饱和脂肪酸（而不是多不饱和脂肪酸）代替饱和脂肪酸可能更有利于预防动脉粥样硬化。
We report the results of feeding oleate- or linoleate-enriched diets for 8 wk to mildly hypercholesterolemic subjects and the resulting alterations in composition and functional properties of their plasma LDL and HDL. LDL isolated from subjects on oleate-enriched diets was less susceptible to copper-mediated oxidation, as measured by conjugated diene and lipid peroxide formation, and less susceptible to LDL-protein modification, as evidenced by reduced LDL macrophage degradation after copper- or endothelial cell-induced oxidation. For all subjects, the percentage of 18:2 in LDL correlated strongly with the extent of conjugated diene formation (r = 0.89, P < 0.01) and macrophage degradation (r = 0.71, P < 0.01). Oxidation of LDL led to initial rapid depletion of unsaturated fatty acids in phospholipids followed by extensive loss of unsaturated fatty acids in cholesteryl esters and triglycerides. Changes in HDL fatty acid composition also occurred. However, HDL from both dietary groups retained its ability to inhibit oxidative modification of LDL. This study demonstrates that alterations in dietary fatty acid composition can effectively alter the fatty acid distribution of LDL and HDL in hypercholesterolemic subjects and that susceptibility to LDL oxidation is altered by these changes. Substitution of monounsaturated (rather than polyunsaturated) fatty acids for saturated fatty acids in the diet might be preferable for the prevention of atherosclerosis.