APOA5 variant Ser19Trp influences a decrease of the total cholesterol in a male 8 year cohort
APOA5 variant Ser19Trp influences a decrease of the total cholesterol in a male 8 year cohort
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DOI：
10.1016/j.clinbiochem.2005.11.012
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发表时间：
2006-02-01
影响因子：
2.8
通讯作者：
Pitha, J
中科院分区：
文献类型：
--
作者：
Hubacek, JA;Skodová, Z;Pitha, J
目的：评价膳食成分与血脂水平之间的关系是否由遗传决定。设计和方法：在一项为期8年的随访研究中，我们评估了常见载脂蛋白A5 （APOA5）变异（t - 131 > C, Ser19 > Trp和Val153 > Met）对117名男性血浆脂质浓度的影响，这些男性的饮食组成发生了显著变化，总胆固醇从1988年的6.21 +/- 1.31 mmol/L下降到1996年的5.43 +/- 1.06 mmol/L)。结果：APOA5 T-1131 > C和Val153 > Met变异不影响血脂测量随时间的变化。在Ser/Ser19纯合子中，血浆胆固醇多年来相对稳定（1988年为6.1 +/- 1.2 mmol/L， 1996年为5.6 +/- 1.0 mmol/L, -8%, P < 0.01）。相比之下，Trp19携带者血浆胆固醇下降幅度超过20%(1988年为6.5 +/- 1.6 mmol/L， 1996年为5.1 +/- 1.0 mmol/L) （P < 0.001）。差异有统计学意义（8% vs. 20%, P < 0.005）。其他所分析的脂质参数的变化与APOA5变异没有显著关联。结论：APOA5基因Ser19 > Trp变异可能在个体对饮食成分的敏感性中起重要作用。(c) 2005加拿大临床化学家学会。版权所有。
Objectives: To evaluate whether the relationship between dietary composition and plasma lipid levels is genetically determined.Design and methods: We have evaluated the influence of common apolipoprotein A5 (APOA5) variants (T-I 131 > C, Ser19 > Trp and Val153 > Met) on plasma lipid concentrations in 117 males for whom dietary composition markedly changed and total cholesterol decreased (from 6.21 +/- 1.31 mmol/L in 1988 to 5.43 +/- 1.06 mmol/L in 1996) over an 8 year follow-up study.Results: APOA5 T-1131 > C and Val153 > Met variants did not influence the change in lipid measures over time. In Ser/Ser19 homozygotes, the plasma cholesterol was relatively stable over the years (6.1 +/- 1.2 mmol/L in 1988 and 5.6 +/- 1.0 mmol/L in 1996, -8%, P < 0.01). In contrast, in the Trp19 carriers, the decrease of the plasma cholesterol was more than 20% (6.5 +/- 1.6 mmol/L in 1988 and 5.1 +/- 1.0 mmol/L in 1996) (P < 0.001). The difference of the changes is significant (8% vs. 20%, P < 0.005). Changes in other analyzed lipid parameters have not been significantly associated with APOA5 variants.Conclusions: Ser19 > Trp variant in the APOA5 gene may play an important role in an individual's sensitivity to dietary composition. (c) 2005 The Canadian Society of Clinical Chemists. All rights reserved.