Author, as appears in the article.: Fernández-Castillejo S., Rubió L., Hernáez Á., Catalán Ú., Pedret A., Valls R., Mosele J., Covas M., Remaley A., Castañer O., Motilva M., Solá R.

Department: Medicina i Cirurgia

URV's Author/s: Catalán Santos, Úrsula / FERNÁNDEZ CASTILLEJO, SARA / Pedret Figuerola, Anna / Solà Alberich, Rosa Maria

Keywords: Virgin olive oil Hdl cholesterol efflux capacity Hdl Fluidity Bodipy-cholesterol hdl cholesterol efflux capacity hdl fluidity bodipy-cholesterol

Abstract: Cholesterol efflux capacity of HDL (CEC) is inversely associated with cardiovascular risk. HDL composition, fluidity, oxidation, and size are related with CEC. We aimed to assess which HDL parameters were CEC determinants after virgin olive oil (VOO) ingestion.Post-hoc analyses from the VOHF study, a crossover intervention with three types of VOO. We assessed the relationship of 3-week changes in HDL-related variables after intervention periods with independence of the type of VOO. After univariate analyses, mixed linear models were fitted with variables related with CEC and fluidity. Fluidity and Apolipoprotein (Apo)A-I content in HDL was directly associated, and HDL oxidative status inversely, with CEC. A reduction in free cholesterol, an increase in triglycerides in HDL, and a decrease in small HDL particle number or an increase in HDL mean size, were associated to HDL fluidity.HDL fluidity, ApoA-I concentration, and oxidative status are major determinants for CEC after VOO. The impact on CEC of changes in free cholesterol and triglycerides in HDL, and those of small HDL or HDL mean size, could be mechanistically linked through HDL fluidity. Our work points out novel therapeutic targets to improve HDL functionality in humans through nutritional or pharmacological interventions.© 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Thematic Areas: Saúde coletiva Química Nutrição Medicina veterinaria Medicina ii Medicina i Interdisciplinar Food science & technology Food science Farmacia Educação física Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biotechnology Astronomia / física

licence for use: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 16134125

Author's mail: ursula.catalan@urv.cat anna.pedret@urv.cat rosa.sola@urv.cat

Author identifier: 0000-0001-8884-9823 0000-0002-5327-932X 0000-0002-8359-235X

Record's date: 2023-02-18

Papper version: info:eu-repo/semantics/acceptedVersion

Link to the original source: https://onlinelibrary.wiley.com/doi/abs/10.1002/mnfr.201700445

Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/

Papper original source: Molecular Nutrition & Food Research. 61 (12):

APA: Fernández-Castillejo S., Rubió L., Hernáez Á., Catalán Ú., Pedret A., Valls R., Mosele J., Covas M., Remaley A., Castañer O., Motilva M., Solá R. (2017). Determinants of HDL Cholesterol Efflux Capacity after Virgin Olive Oil Ingestion: Interrelationships with Fluidity of HDL Monolayer. Molecular Nutrition & Food Research, 61(12), -. DOI: 10.1002/mnfr.201700445

Article's DOI: 10.1002/mnfr.201700445

Entity: Universitat Rovira i Virgili

Journal publication year: 2017

Publication Type: Journal Publications