FATS, MICROCIRCULATION, & PLATELET-ENDOTHELIAL CELLS

这项研究的广泛、长期目标是测试 不同脂肪对微血管事件的影响及其与心血管的关系 疾病。更直接的是，我们将测试富含特定脂肪酸的脂肪 (FA)异构体，在有或没有抗氧化剂维生素E的情况下， 1)毛细血管血细胞速度(CBV)，2)血流和3) 血小板-内皮细胞和脂蛋白-内皮细胞的相互作用。 具体目标是检验以下假设：1)等卡路里 富含多不饱和脂肪酸的脂肪量增加(n-3，n-6个家族) 超过饱和的人体CBV、皮下和总手指血流量 或单不饱和脂肪酸，2)人体的CBV逐渐增加 通过不同水平的n-3和n-6与n-9脂肪酸或西式饮食脂肪 混合(WDFB-牛肉、猪肉和蔬菜脂肪的组合)，3)在 人类在鱼油补充剂中添加维生素E与天然鱼油相比 鱼油会增加CBV，减少血小板聚集，保护 抗脂蛋白诱导的内皮细胞损伤(将使用WDFB 作为对照)，以及4)鱼油(富含n-3)与橄榄油(n-9 给小鼠喂食)、红花油(富含n-6)或WDFB会在 体内血小板-内皮细胞黏附和血小板聚集。 [这将在添加和不添加维生素E的情况下进行测试，以测试 抗氧化剂对高氧化膳食脂肪的影响(鱼， 红花)与更稳定的脂肪来源(橄榄，WDFB)。]为了测试这些 假设人类受试者和小鼠将被给予富含 N-6、n-3、n-9和饱和脂肪酸及其在不同温度下的测定 与上述心血管相关的时间间隔 参数。所获得的知识将使我们能够更好地理解 导致动脉粥样硬化发展的事件和 血栓栓塞症。

The broad, long-term objectives of this study are to test the effects of different fats on microvascular events as they relate to cardiovascular disease. More directly, we will test fats, rich in specific fatty acid (FA) isomers, in the presence or absence of the antioxidant vitamin E, on 1) capillary blood cell velocity (CBV), 2) blood flow and 3) platelet-endothelial and lipoprotein-endothelial cell interactions. Specific aims are to test the following hypotheses: 1) that isocaloric amounts of fats rich in polyunsaturated FA (n-3, n-6 families) increase CBV, subdermal and total finger blood flow in humans more than saturated or monounsaturated FA, 2) that in humans CBV is incrementally increased by different levels of n-3 and n-6 vs. n-9 FA or a western diet fat blend (WDFB-combination of beef, pork and vegetable fats), 3) that in humans the addition of vitamin E to a fish oil supplement vs. native fish oil will increase CBV, decrease platelet aggregation and protect against lipoprotein induced endothelial cell injury (WDFB will be used as the control), and 4) that fish oil (n-3 rich) vs. olive oil (n-9 rich), safflower oil (n-6 rich) or WDFB fed to mice will decrease in vivo platelet-endothelial cell adherence and platelet aggregation. [This will be tested with and without supplemental vitamin E to test the effects of an antioxidant on highly oxidizable dietary lipids (fish, safflower) vs. a more stable lipid source (olive, WDFB).] To test these hypotheses human subjects and mice will be given fat supplements rich in n-6, n-3, n-9 and saturated fatty acids and measurements at different time intervals made as they relate to the above mentioned cardiovascular parameters. The knowledge gained will enable us to better understand the events contributing to the development of atherosclerosis and thromboembolytic disease.