TY - JOUR
T1 - Determinants of HDL Cholesterol Efflux Capacity after Virgin Olive Oil Ingestion
T2 - Interrelationships with Fluidity of HDL Monolayer
AU - Fernández-Castillejo, Sara
AU - Rubió, Laura
AU - Hernáez, Álvaro
AU - Catalán, Úrsula
AU - Pedret, Anna
AU - Valls, Rosa M.
AU - Mosele, Juana I.
AU - Covas, Maria Isabel
AU - Remaley, Alan T.
AU - Castañer, Olga
AU - Motilva, Maria José
AU - Solá, Rosa
N1 - Funding Information:
This study was supported by the Spanish Ministry of Economy (MINECO) financing the projects AGL2009-13517-457 C03-01, C03-02 and C03-3, AGL2012-40144-C01-03, C02-03 and C03-03, and the FPI-fellowship (BES-2010-040766). L.R. is Sara Borell contract (CD14/00275) co-financed by and IISPV. U.C. is a PERIS contract (Pla estratègic de recerca i innovació en salut). A.P. is a Torres Quevedo contract (Subprograma Estatal de In-corporación, Plan Estatal de Investigación Científica y Técnica y de Inno-vación) co-financed by Eurecat-CTNS. O.C. was supported by a research contract of the ISCIII JR14/00008. CIBEROBN is an initiative of the Health Institute Carlos III. Work done by ATR was supported by the intramural National Heart, Lung and Blood Institute of the National Institutes of Health, in Bethesda, MD. We thank NUPROAS HB for their substantial contribution interpreting the data and revising the manuscript critically, Borges Mediterranean Group for providing the VOO, and Doctor Claude Motta for his priceless help in teaching the fluidity measurement methods.
Publisher Copyright:
© 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
PY - 2017/12
Y1 - 2017/12
N2 - Scope: 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. Methods and results: 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. Conclusions: 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.
AB - Scope: 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. Methods and results: 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. Conclusions: 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.
KW - BODIPY-cholesterol
KW - HDL
KW - HDL cholesterol efflux capacity
KW - fluidity
KW - virgin olive oil
UR - http://www.scopus.com/inward/record.url?scp=85032290858&partnerID=8YFLogxK
U2 - 10.1002/mnfr.201700445
DO - 10.1002/mnfr.201700445
M3 - Article
C2 - 28887843
AN - SCOPUS:85032290858
SN - 1613-4125
VL - 61
JO - Molecular Nutrition and Food Research
JF - Molecular Nutrition and Food Research
IS - 12
M1 - 1700445
ER -