Butter and walnuts, but not olive oil, elicit postprandial activation of nuclear transcription factor KB in peripheral blood mononuclear cells from healthy men
Butter and walnuts, but not olive oil, elicit postprandial activation of nuclear transcription factor KB in peripheral blood mononuclear cells from healthy men
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DOI：
10.1093/ajcn/80.6.1487
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发表时间：
2004-12-01
影响因子：
7.1
通讯作者：
Pérez-Jiménez, F
中科院分区：
文献类型：
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作者：
Bellido, C;López-Miranda, J;Pérez-Jiménez, F
背景：核转录因子 kappaB (NF-kappaB) 通过调节基因表达在动脉粥样硬化中发挥重要作用。餐后脂血症与血管细胞中 NF-κB 激活的增加有关，并且与餐后富含三酰甘油的脂蛋白的增加有关，而这些脂蛋白参与动脉粥样硬化斑块的形成。目的：本研究的目的是确定摄入 3 种不同脂肪成分的食物对餐后单核细胞 NF-κB 激活的影响。设计：八名健康男性遵循 4 周的基线饮食，然后根据随机交叉设计食用 3 份脂肪负荷餐，其中每公斤体重 1 克脂肪（65% 脂肪）。每餐的脂肪酸组成不同，每餐的食用间隔1周。 3种测试餐的成分如下：橄榄油餐[22%饱和脂肪酸(SFA)、38%单不饱和脂肪酸(MUFA)、4%多不饱和脂肪酸(PUFA)和0.7%α-亚麻酸]、黄油餐(38%SFA、22%MUFA、4%PUFA和0.7%α-亚麻酸)和核桃餐（20% SFA、24% MUFA、16% PUFA 和 4% a-亚麻酸）。结果：与 3 小时摄入黄油粉（P < 0.05）或 9 小时摄入核桃粉（P < 0.05）相比，摄入橄榄油粉不会引起 NF-KB 激活。三餐之间的餐后三酰甘油反应没有显着差异。结论：食用富含橄榄油的膳食不会像富含黄油和核桃的膳食那样激活单核细胞中的 NF-KB。这种作用可以增强富含橄榄油的饮食的心脏保护作用。
Background: Nuclear transcription factor kappaB (NF-kappaB) plays an important role in atherosclerosis by modulating gene expression. Postprandial lipemia has been correlated with an increase in NF-kappaB activation in vascular cells and it is associated with an increase in postprandial triacylglycerol-rich lipoproteins, which are involved in the development of atherosclerotic plaque. Objective: The objective of this study was to determine the effect of the intakes of 3 different foods with different fat compositions on the postprandial activation of monocyte NF-kappaB. Design: Eight healthy men followed a 4-wk baseline diet and then consumed 3 fat-load meals consisting of 1 g fat/kg body wt (65% fat) according to a randomized crossover design. Each meal had a different fatty acid composition, and the consumption of each meal was separated by 1 wk. The compositions of the 3 test meals were as follows: olive oil meal [22% saturated fatty acids (SFAs), 38% monounsaturated fatty acids (MUFAs), 4% polyunsaturated fatty acids (PUFAs), and 0.7% a-linolenic acid], butter meal (38% SFAs, 22% MUFAs, 4% PUFAs, and 0.7% a-linolenic acid), and walnut meal (20% SFAs, 24% MUFAs, 16% PUFAs, and 4% a-linolenic acid). Results: Ingestion of the olive oil meal did not elicit NF-KB activation compared with ingestion of either the butter meal at 3 h (P < 0.05) or the walnut meal at 9 h (P < 0.05). There was no significant difference in the postprandial triacylglycerol response between the 3 meals. Conclusions: Consumption of an olive oil-enriched meal does not activate NF-KB in monocytes as do butter and walnut-enriched meals. This effect could enhance the cardioprotective effect of olive oil-enriched diets.