Postprandial Triglyceride‐Rich Lipoproteins from Type 2 Diabetic Women Stimulate Platelet Activation Regardless of the Fat Source in the Meal
Résumé
Scope: The aim of this study is to examine whether postprandial (PP) triglyceride-rich lipoproteins (TGRL) secreted after a moderate fat intake would activate platelets differently according to their fatty acid (FA) composition. Methods and results: In a parallel single-blind randomized trial, 30 women with type 2 diabetes are assigned a breakfast containing 20 g lipids from butter versus hazelnut-cocoa spread (HCS) rich in palm oil. Blood samples are collected at fasting and 4 h PP. FA composition of fasting and PP TGRL and their effects on the activation of platelets from healthy blood donors are assessed. Both breakfasts similarly increase plasma ApoB-48, plasma, and TGRL triglycerides (p < 0.05). TGRL mean diameter increases after both breakfasts and is greater after the butter breakfast. Both breakfasts are rich in palmitic acid, and the HCS breakfast contains 45% oleic acid. TGRL FA composition reflects the dietary FA composition. Pre-incubation of platelets with fasting and PP TGRL increases collagen-stimulated aggregation (p < 0.01 vs control). Fasting and PP TGRL similarly increase agonist-induced thromboxane B 2 concentrations, and this effect is concentration-dependent for PP TGRL. Conclusion: PP TGRL from type 2 diabetic women after a palm-oil spread versus butter-based mixed meal induce similar acute in vitro platelet activation.
Mots clés
AA: arachidonic acid
CM: chylomicrons
HCS: hazelnut cocoa spread
FA: fatty acids
LPL: lipoprotein lipase
PP: postprandial
PPP: platelet-poor plasma
PRP: platelet-rich plasma
SFA: saturated fatty acid
TC: total cholesterol
TG: triglycerides
TGRL: triglyceride-rich lipoproteins
TxB 2 : thromboxane B 2 fatty acids
platelets
postprandial
triglyceride-rich lipoproteins
type 2 diabetes
Domaines
Sciences du Vivant [q-bio]
Fichier principal
Boulet-MNFR-Text-HAL (1).pdf (715.8 Ko)
Télécharger le fichier
Boulet-MNFR-Figures-HAL (1).pdf (1.07 Mo)
Télécharger le fichier
Origine : Fichiers produits par l'(les) auteur(s)