Effect of saturated and polyunsaturated fat diets on the composition and structure of human low density lipoproteins

Henry J. Pownall; James Shepherd; William W. Mantulin; Larry A. Sklar; Antonio M. Gotto

doi:10.1016/0021-9150(80)90211-7

Effect of saturated and polyunsaturated fat diets on the composition and structure of human low density lipoproteins

Henry J. Pownall, James Shepherd, William W. Mantulin, Larry A. Sklar, Antonio M. Gotto

Research output: Contribution to journal › Article › peer-review

49 Scopus citations

Abstract

We have studied the effect of diets of saturated and polyunsaturated fat on the composition, structure and thermal behavior of human plasma low density lipoproteins (LDL). We find that relative to a saturated fat diet one of polyunsaturated fat produces: 1. (1) An increase. in the unsaturated acyl content of all lipid classes of LDL. 2. (2) An increase in the triglyceride content of LDL. 3. (3) A decrease in the temperature of the thermotropic liquid crystal to isotropic liquid phase transition of LDL. 4. (4) No effect on the temperature of LDL denaturation. In spite of major changes in the fatty acid composition of the major lipid of LDL, cholesteryl esters, the thermal properties of LDL are dominated by their triglyceride content. Since a polyunsaturated fat diet raised LDL triglyceride levels, our calorimetric and spectroscopic results suggest that the thermal properties and the structure of LDL at 37°C are sensitive to the composition of dietary fat.

Original language	English (US)
Pages (from-to)	299-314
Number of pages	16
Journal	Atherosclerosis
Volume	36
Issue number	3
DOIs	https://doi.org/10.1016/0021-9150(80)90211-7
State	Published - Jul 1980

Keywords

Dietary fat
Differential scanning calorimetry
Fluorescence
Low density lipoprotein

ASJC Scopus subject areas

Cardiology and Cardiovascular Medicine

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10.1016/0021-9150(80)90211-7

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title = "Effect of saturated and polyunsaturated fat diets on the composition and structure of human low density lipoproteins",

abstract = "We have studied the effect of diets of saturated and polyunsaturated fat on the composition, structure and thermal behavior of human plasma low density lipoproteins (LDL). We find that relative to a saturated fat diet one of polyunsaturated fat produces: 1. (1) An increase. in the unsaturated acyl content of all lipid classes of LDL. 2. (2) An increase in the triglyceride content of LDL. 3. (3) A decrease in the temperature of the thermotropic liquid crystal to isotropic liquid phase transition of LDL. 4. (4) No effect on the temperature of LDL denaturation. In spite of major changes in the fatty acid composition of the major lipid of LDL, cholesteryl esters, the thermal properties of LDL are dominated by their triglyceride content. Since a polyunsaturated fat diet raised LDL triglyceride levels, our calorimetric and spectroscopic results suggest that the thermal properties and the structure of LDL at 37°C are sensitive to the composition of dietary fat.",

keywords = "Dietary fat, Differential scanning calorimetry, Fluorescence, Low density lipoprotein",

author = "Pownall, {Henry J.} and James Shepherd and Mantulin, {William W.} and Sklar, {Larry A.} and Gotto, {Antonio M.}",

note = "Funding Information: This work has been supported in part by grants from: the National Institutes of Health (HL 19459). National Heart and Blood Vessel Institute Research and Demonstration Center (HL 17269). the American Heart Association. and by an NIH General Clinical Research Center Grant (RR-00350). HJP is ark Established Investigator of the AHA. LAS is a Helen Haye Whitney Fellow. WWM was supported by a PHS National Service Award (5-FE2-HL05428).",

year = "1980",

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AU - Pownall, Henry J.

AU - Shepherd, James

AU - Mantulin, William W.

AU - Sklar, Larry A.

AU - Gotto, Antonio M.

N1 - Funding Information: This work has been supported in part by grants from: the National Institutes of Health (HL 19459). National Heart and Blood Vessel Institute Research and Demonstration Center (HL 17269). the American Heart Association. and by an NIH General Clinical Research Center Grant (RR-00350). HJP is ark Established Investigator of the AHA. LAS is a Helen Haye Whitney Fellow. WWM was supported by a PHS National Service Award (5-FE2-HL05428).

PY - 1980/7

Y1 - 1980/7

N2 - We have studied the effect of diets of saturated and polyunsaturated fat on the composition, structure and thermal behavior of human plasma low density lipoproteins (LDL). We find that relative to a saturated fat diet one of polyunsaturated fat produces: 1. (1) An increase. in the unsaturated acyl content of all lipid classes of LDL. 2. (2) An increase in the triglyceride content of LDL. 3. (3) A decrease in the temperature of the thermotropic liquid crystal to isotropic liquid phase transition of LDL. 4. (4) No effect on the temperature of LDL denaturation. In spite of major changes in the fatty acid composition of the major lipid of LDL, cholesteryl esters, the thermal properties of LDL are dominated by their triglyceride content. Since a polyunsaturated fat diet raised LDL triglyceride levels, our calorimetric and spectroscopic results suggest that the thermal properties and the structure of LDL at 37°C are sensitive to the composition of dietary fat.

AB - We have studied the effect of diets of saturated and polyunsaturated fat on the composition, structure and thermal behavior of human plasma low density lipoproteins (LDL). We find that relative to a saturated fat diet one of polyunsaturated fat produces: 1. (1) An increase. in the unsaturated acyl content of all lipid classes of LDL. 2. (2) An increase in the triglyceride content of LDL. 3. (3) A decrease in the temperature of the thermotropic liquid crystal to isotropic liquid phase transition of LDL. 4. (4) No effect on the temperature of LDL denaturation. In spite of major changes in the fatty acid composition of the major lipid of LDL, cholesteryl esters, the thermal properties of LDL are dominated by their triglyceride content. Since a polyunsaturated fat diet raised LDL triglyceride levels, our calorimetric and spectroscopic results suggest that the thermal properties and the structure of LDL at 37°C are sensitive to the composition of dietary fat.

KW - Dietary fat

KW - Differential scanning calorimetry

KW - Fluorescence

KW - Low density lipoprotein

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Effect of saturated and polyunsaturated fat diets on the composition and structure of human low density lipoproteins

Abstract

Keywords

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