Autor según el artículo: 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.
Departamento: Medicina i Cirurgia
Autor/es de la URV: Catalán Santos, Úrsula / FERNÁNDEZ CASTILLEJO, SARA / Pedret Figuerola, Anna / Solà Alberich, Rosa Maria
Palabras clave: Virgin olive oil Hdl cholesterol efflux capacity Hdl Fluidity Bodipy-cholesterol hdl cholesterol efflux capacity hdl fluidity bodipy-cholesterol
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 16134125
Direcció de correo del autor: ursula.catalan@urv.cat anna.pedret@urv.cat rosa.sola@urv.cat
Identificador del autor: 0000-0001-8884-9823 0000-0002-5327-932X 0000-0002-8359-235X
Fecha de alta del registro: 2024-09-07
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://onlinelibrary.wiley.com/doi/abs/10.1002/mnfr.201700445
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Molecular Nutrition & Food Research. 61 (12):
Referencia 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 del artículo: 10.1002/mnfr.201700445
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2017
Tipo de publicación: Journal Publications