{"title":"Chronic Alcohol Exposure Modulates Atherosclerotic Plaque Vulnerability in ApoE Knockout Mice","authors":"Yu Fu, Naqash Alam, Yuxin Hua, Huifeng Zhang, Enqi Liu, Weimin Li","doi":"10.1002/mnfr.70021","DOIUrl":null,"url":null,"abstract":"Aim: This study aimed to examine the effect of chronic alcohol consumption on the development and progression of atherosclerosis in apolipoprotein E-knockout (ApoE<sup>−/−</sup>) mice. Method: Male ApoE<sup>−/−</sup> mice, aged 8 weeks, were randomly assigned to four groups: control, model, low-dose alcohol, and high-dose alcohol. The mice were fed a normal chow or high-fat diet for 14 weeks, with water provided alongside 1% (v/v) or 5% (v/v) alcohol solutions. Results: Mice in the 1% (v/v) alcohol group showed a significant increase in subcutaneous and epididymal fat compared to those in the model group. However, basal metabolic markers remained unchanged in the 5% (v/v) alcohol group, although water intake was significantly lower. Histological analyses of the experimental groups exposed to alcohol revealed no protective effects against atherosclerosis in the aortic tree or plaque deposition in the aortic root. Additionally, no significant changes were observed in the macrophages and smooth muscle cells within the aortic root plaques. Nevertheless, low-dose alcohol exposure protected plaque vulnerability compared with the model group, whereas high-dose alcohol had no effect. Transcriptomic analysis of aortic tissue further indicated that alcohol consumption reduced the expression of genes related to lipid transport and metabolic abnormalities.","PeriodicalId":212,"journal":{"name":"Molecular Nutrition & Food Research","volume":"43 1","pages":""},"PeriodicalIF":4.5000,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Molecular Nutrition & Food Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/mnfr.70021","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Aim: This study aimed to examine the effect of chronic alcohol consumption on the development and progression of atherosclerosis in apolipoprotein E-knockout (ApoE−/−) mice. Method: Male ApoE−/− mice, aged 8 weeks, were randomly assigned to four groups: control, model, low-dose alcohol, and high-dose alcohol. The mice were fed a normal chow or high-fat diet for 14 weeks, with water provided alongside 1% (v/v) or 5% (v/v) alcohol solutions. Results: Mice in the 1% (v/v) alcohol group showed a significant increase in subcutaneous and epididymal fat compared to those in the model group. However, basal metabolic markers remained unchanged in the 5% (v/v) alcohol group, although water intake was significantly lower. Histological analyses of the experimental groups exposed to alcohol revealed no protective effects against atherosclerosis in the aortic tree or plaque deposition in the aortic root. Additionally, no significant changes were observed in the macrophages and smooth muscle cells within the aortic root plaques. Nevertheless, low-dose alcohol exposure protected plaque vulnerability compared with the model group, whereas high-dose alcohol had no effect. Transcriptomic analysis of aortic tissue further indicated that alcohol consumption reduced the expression of genes related to lipid transport and metabolic abnormalities.
期刊介绍:
Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:
Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.
Immunology: Understanding the interactions of food and the immune system.
Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.
Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.