Lipoprotein oxidation, antioxidants and atherosclerosis

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We are studying how major blood vessels harden. This process (called atherosclerosis) is the major underlying cause of heart disease, the major single cause of death of Australians. Our research focusses on the 'Oxidation Theory', one of the most common theories of how atherosclerosis develops. Accordingly, fats in fat-carrying particles (called lipoproteins) penetrate the walls of blood vessels, where they cause disease as a result of going rancid. This is a primary reason for the general public's interest in antioxidant supplements to combat heart disease. However, it is not clear at present whether rancid fats is a cause or consequence of atherosclerosis, and we recently showed that the two processes can be dissociated in an animal model of the disease. This application addresses the question of whether the process of fats going rancid can be generally dissociated from atherosclerosis, using several different animal models of the disease. We will distinguish different chemical pathways that give rise to different types of rancid fats, and between rancid fats and 'rancid' proteins. Such studies have not been carried out to date. Our underlying hypothesis is that the process of lipoprotein fat going rancid is a consequnece rather than a cause of atherosclerosis and heart disease. By testing this hypothesis, we will provide a rationale for whether antioxidant supplements aimed at preventing rancid fats from accumulating are likely of benefit in terms of preventing heart disease. This is of direct interest to public health. Our studies also address the issue of how antioxidants (if not through preventing fats from going rancid) attenuate atherosclerosis. We will focus on a particular synthetic antioxidant for which there is strong evidence that it is beneficial in preventing the re-narrowing of blood vessels in humans undergoing coronary angioplasty. These studies have the potential to provide new clues for the development of novel drugs against heart disease.