Autor según el artículo: Fernández-Castillejo S; Pedret A; Catalán Ú; Valls RM; Farràs M; Rubió L; Castañer O; Macià A; Fitó M; Motilva MJ; Covas MI; Giera M; Remaley AT; Solà R
Departamento: Medicina i Cirurgia
Autor/es de la URV: Catalán Santos, Úrsula / FERNÁNDEZ CASTILLEJO, SARA / Pedret Figuerola, Anna / Solà Alberich, Rosa Maria / Valls Zamora, Rosa Maria
Palabras clave: Resistance to oxidation Polyphenols Lipidomics Hdl functionality Cholesterol efflux
Resumen: Scope: The lipidomic analysis of high-density lipoprotein (HDL) could be useful to identify new biomarkers of HDL function. Methods and results: A randomized, controlled, double-blind, crossover trial (33 hypercholesterolaemic subjects) is performed with a control virgin olive oil (VOO), VOO enriched with its own phenolic compounds (FVOO), or VOO enriched with additional phenolic compounds from thyme (FVOOT) for 3 weeks. HDL lipidomic analyses are performed using the Lipidyzer platform. VOO and FVOO intake increase monounsaturated-fatty acids (FAs) and decrease saturated and polyunsaturated FAs in triacylglyceride (TAG) species, among others species. In contrast, FVOOT intake does not induce these FAs changes. The decrease in TAG52:3(FA16:0) after VOO intake and the decrease in TAG52:5(FA18:2) after FVOO intake are inversely associated with changes in HDL resistance to oxidation. After FVOO intake, the decrease in TAG54:6(FA18:2) in HDL is inversely associated with changes in HDL cholesterol efflux capacity. Conclusion: VOO and FVOO consumption has an impact on the HDL lipidome, in particular TAG species. Although TAGs are minor components of HDL mass, the observed changes in TAG modulated HDL functionality towards a cardioprotective mode. The assessment of the HDL lipidome is a valuable approach to identify and characterize new biomarkers of HDL function.
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/
Direcció de correo del autor: ursula.catalan@urv.cat anna.pedret@urv.cat rosamaria.valls@urv.cat rosa.sola@urv.cat
Identificador del autor: 0000-0001-8884-9823 0000-0002-5327-932X 0000-0002-3351-0942 0000-0002-8359-235X
Fecha de alta del registro: 2024-07-27
Volumen de revista: 65
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://onlinelibrary.wiley.com/doi/10.1002/mnfr.202001192
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Molecular Nutrition & Food Research. 65 (2001192): e2001192-
Referencia de l'ítem segons les normes APA: Fernández-Castillejo S; Pedret A; Catalán Ú; Valls RM; Farràs M; Rubió L; Castañer O; Macià A; Fitó M; Motilva MJ; Covas MI; Giera M; Remaley AT; Solà (2021). Virgin Olive Oil Phenolic Compounds Modulate the HDL Lipidome in Hypercholesterolaemic Subjects: A Lipidomic Analysis of the VOHF Study. Molecular Nutrition & Food Research, 65(2001192), e2001192-. DOI: 10.1002/mnfr.202001192
DOI del artículo: 10.1002/mnfr.202001192
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2021
Tipo de publicación: Journal Publications