Postprandial Triglyceride‐Rich Lipoproteins from Type 2 Diabetic Women Stimulate Platelet Activation Regardless of the Fat Source in the Meal - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Molecular Nutrition and Food Research Année : 2020

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.
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hal-03015175 , version 1 (07-12-2020)

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Marie Michèle Boulet, David Cheillan, Mathilde Di Filippo, Taïssia Lelekov‐boissard, Charline Buisson, et al.. Postprandial Triglyceride‐Rich Lipoproteins from Type 2 Diabetic Women Stimulate Platelet Activation Regardless of the Fat Source in the Meal. Molecular Nutrition and Food Research, 2020, 64 (19), pp.2000694. ⟨10.1002/mnfr.202000694⟩. ⟨hal-03015175⟩
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