Inhibitory Effects of Balsamic Vinegar on LDL Oxidation and Lipid Accumulation in THP-1 Macrophages
Inhibitory Effects of Balsamic Vinegar on LDL Oxidation and Lipid Accumulation in THP-1 Macrophages
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DOI：
10.3177/jnsv.56.421
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发表时间：
2010-12-01
影响因子：
1.6
通讯作者：
Kondo, Kazuo
中科院分区：
文献类型：
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作者：
Iizuka, Maki;Tani, Mariko;Kondo, Kazuo
氧化低密度脂蛋白（LDL）被认为是动脉粥样硬化的部分原因是通过清道夫受体被巨噬细胞吸收，从而导致泡沫细胞。香醋是由葡萄制成的，通常在地中海地区消费。在这项研究中，我们研究了香醋对LDL氧化和泡沫细胞形成的预防作用。香醋清除DPPH自由基能力强于米醋，多酚含量也高于米醋。香醋显着抑制LDL氧化偶氮自由基和内皮细胞介导的氧化在体外。此外，我们评估了人体受试者食用香醋后对LDL的抗氧化作用。香醋可延长LDL氧化滞后时间，降低LDL颗粒中的脂质过氧化物（LPO）和溶血磷脂酰胆碱（LPC）。接下来，我们研究了香醋对泡沫细胞形成的影响。油红O染色显示香醋抑制氧化LDL诱导的THP-1巨噬细胞泡沫细胞形成。在香醋的存在下，细胞内甘油三酯和总胆固醇的浓度降低。此外，香醋还能降低THP-1巨噬细胞清道夫受体mRNA和蛋白的表达水平。结果表明香醋中含有丰富的多酚类物质，通过降低清道夫受体的表达，抑制LDL氧化和氧化LDL诱导的泡沫细胞形成。
Oxidized low-density lipoprotein (LDL) is believed to contribute to atherosclerosis in part by being taken up into macrophages via scavenger receptors, thus accounting for foam cells. Balsamic vinegar is made from grapes and generally consumed in the Mediterranean region. In this study, we investigated the preventive effects of balsamic vinegar on LDL oxidation and foam cell formation. Balsamic vinegar had stronger 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging abilities and higher polyphenol concentrations than rice vinegar. Balsamic vinegar dramatically inhibited LDL oxidation by azoradicals and endothelial cell-mediated oxidation in vitro. Further, we assessed the anti-oxidative effect against LDL after balsamic vinegar consumption in human subjects. Balsamic vinegar prolonged the LDL oxidation lag time and decreased lipid peroxide (LPO) and lyso-phosphatidylcholine (LPC) in LDL particles. We next examined the effect or balsamic vinegar on foam cell formation. Oil red O staining showed that balsamic vinegar inhibited oxidized LDL-induced foam cell formation in THP-1 macrophages. The concentrations of intracellular triglycerides and total cholesterols were reduced in the presence of balsamic vinegar. In addition, balsamic vinegar decreased the mRNA and protein expression level of scavenger receptors in THP-1 macrophages. These results showed that balsamic vinegar contained abundant polyphenols and inhibited LDL oxidation and oxidized LDL-induced foam cell formation by decreasing the expression of scavenger receptors.