膳食橄榄油、山茶籽油和大豆油对心血管疾病高危女性血清脂质组成的影响：脂质组分析

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-11-01 DOI:10.26599/FSHW.2023.9250006

Minyu Wu , Changfeng Hu , Lirong Shen

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Effects of dietary olive oil, camellia seed oil and soybean oil on serum lipid composition in women with a high risk of cardiovascular disease: a lipidomic analysis

Numerous studies currently compare the lipid metabolism in patients with cardiovascular disease (CVD) and healthy individuals to identify lipid markers for predicting CVD. In this study, multidimensional mass spectrometry-based shotgun lipidomics was used to examine the serum lipidomics of participants in a clinical randomized controlled feeding trial undergoing olive oil (OO), camellia seed oil (CSO), and soybean oil (SO) dietary interventions. 189 lipid molecules are identified, including 14 species of phosphatidylinositol, 45 species of ethanolamine glycerols (PE), 47 species of choline glycerophospholipids (PC), 39 species of triacylglycerols (TAG), 18 species of lysophosphatidylcholine, and 26 species of sphingomyelin. After screening, 10 lipid markers are found, among which 18:2 fatty acid (FA), 16:1 FA, C_54:4/C_55:11, C_54:3/C_55:10, and C_52:3/C_53:10 in TAG pool, p_18:0/20:0 and a_18:0/18:1 in PC pool, and p_18:1/20:4 in PE pool have differential regulation in the SO group compared to OO and CSO. The d_16:0/18:1 in PC pool and C_52:2/C_53:9 in TAG pool are differentially regulated by OO and CSO. The C_52:2/C_53:9 in TAG pool has a significant negative correlation with aspartate aminotransferase (r = -0.363, P = 0.048) and high-density lipoprotein cholesterol (r = -0.519, P < 0.01). This study provides a reference for researching the effect of dietary fat on blood lipid metabolism.

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.