The Fatty Acid Composition of Virgin Olive Oil from Different Cultivars Is Determinant for Foam Cell Formation by Macrophages

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• 作者：Ang茅lica Quintero-Fl贸rez ; Laura Sinausia Nieva ; Araceli S谩nchez-Ort铆z ; Gabriel Beltr谩n ; Javier S. Perona
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2015
• 出版时间：August 5, 2015
• 年：2015
• 卷：63
• 期：30
• 页码：6731-6738
• 全文大小：398K
• ISSN：1520-5118

文摘

Although the beneficial role of Extra Virgin Olive Oil (EVOO) in the Mediterranean diet is well-known, its effects on health cannot be attributed solely to oleic acid. In addition to minor components, the presence of other fatty acids (FA), which depend largely on the cultivar among other factors, needs to be considered. The present study examined the effect of chylomicron remnant-like particles (CRLP) enriched in fatty acids of EVOO from 鈥楥hetoui鈥? 鈥楤uidiego鈥? 鈥楪alega鈥? 鈥楤lanqueta鈥? and 鈥楶icual鈥?cultivars on the foam cell formation by THP-1 macrophages. THP-1 cells were incubated with EVOO-CRLP for 24 h. Lipid accumulation in cells was measured by determining intracellular total triacylglycerol (TAG) concentration and FA composition. Intracellular TAG concentrations were higher in cells incubated with 鈥楥hetoui鈥?and 鈥楤lanqueta鈥?CRLP (0.33 卤 0.05 and 0.38 卤 0.07 渭mol/mg of protein, respectively) than with 鈥楤uidiego鈥?and 鈥楶icual鈥?CRLP (0.20 卤 0.05 and 0.24 卤 0.06 渭mol/mg of protein, respectively). In conclusion, linoleic acid-rich EVOO induced higher TAG incorporation into THP-1 macrophages compared to oleic acid-rich EVOO, the 18:1/18:2 ratio being consistently correlated with intracellular TAG accumulation. The results of this study demonstrated that the differences in EVOO-FA composition may have an important role in foam cell formation.