Articles producció científica> Medicina i Cirurgia

Determinants of HDL Cholesterol Efflux Capacity after Virgin Olive Oil Ingestion: Interrelationships with Fluidity of HDL Monolayer

  • Dades identificatives

    Identificador: imarina:3646693
    Autors:
    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.
    Resum:
    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.
  • Altres:

    Autor segons l'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.
    Departament: Medicina i Cirurgia
    Autor/s de la URV: Catalán Santos, Úrsula / FERNÁNDEZ CASTILLEJO, SARA / Pedret Figuerola, Anna / Solà Alberich, Rosa Maria
    Paraules clau: Virgin olive oil Hdl cholesterol efflux capacity Hdl Fluidity Bodipy-cholesterol hdl cholesterol efflux capacity hdl fluidity bodipy-cholesterol
    Resum: 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.
    Àrees temàtiques: 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
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 16134125
    Adreça de correu electrònic de l'autor: ursula.catalan@urv.cat anna.pedret@urv.cat rosa.sola@urv.cat
    Identificador de l'autor: 0000-0001-8884-9823 0000-0002-5327-932X 0000-0002-8359-235X
    Data d'alta del registre: 2024-09-07
    Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
    Enllaç font original: https://onlinelibrary.wiley.com/doi/abs/10.1002/mnfr.201700445
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Molecular Nutrition & Food Research. 61 (12):
    Referència de l'ítem segons les normes 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
    DOI de l'article: 10.1002/mnfr.201700445
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2017
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Biotechnology,Food Science,Food Science & Technology
    Virgin olive oil
    Hdl cholesterol efflux capacity
    Hdl
    Fluidity
    Bodipy-cholesterol
    hdl cholesterol efflux capacity
    hdl
    fluidity
    bodipy-cholesterol
    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
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