Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects

KURAL, Vanizor Birgül; Turan, İbrahim; Orem, Asım; örem, Cihan; YÜCESAN, Balaban Fulya

Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects

Balaban Fulya YÜCESAN, (Karadeniz Teknik Üniversitesi, Tıp Fakültesi, Tıbbi Biyokimya Anabilim Dalı, Trabzon, Türkiye)

Asım ÖREM, (Karadeniz Teknik Üniversitesi, Tıp Fakültesi, Tıbbi Biyokimya Anabilim Dalı, Trabzon, Türkiye)

Vanizor Birgül KURAL, (Karadeniz Teknik Üniversitesi, Tıp Fakültesi, Tıbbi Biyokimya Anabilim Dalı, Trabzon, Türkiye)

Cihan ÖREM, (Karadeniz Teknik Üniversitesi, Tıp Fakültesi, Kardiyoloji Anabilim Dalı, Trabzon, Türkiye)

İbrahim TURAN (Karadeniz Teknik Üniversitesi, Tıp Fakültesi, Tıbbi Biyokimya Anabilim Dalı, Trabzon, Türkiye)

Anadolu Kardiyoloji Dergisi

9 2

Yıl: 2010 Cilt: 10 Sayı: 1 Sayfa Aralığı: 28 - 35 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects

Öz:

Amaç: Sert kabuklu meyvelerin tüketimi aterosklerotik prosesin gelişimini engellemede faydalı etkiye sahiptir. Yöntemler: Normolipidemik sağlıklı şahıslarda (n=21) fındıkla zenginleştirilmiş diyetin düşük yoğunluklu lipoprotein (LDL)’in aterojenik yatkınlığı üzerine etkisi tek müdahale çalışma dizaynı kullanılarak 4 haftalık periyod boyunca (1 g/kg/gün) LDL’nin oksidasyona duyarlılığı, α-tokoferol miktarı, LDL alt grupları ve plazma okside LDL, lipit ve lipoprotein düzeyleri değerlendirilerek belirlendi. İstatistiksel analizde eşleştirilmiş t, tekrarlayan ölçümler ANOVA testleri, Pearson ve Spearman korelasyon analizleri kullanıldı. Bulgular: Çalışma periyodu esnasında LDL’nin α-tokoferol miktarı (başlangıç 4.82±1.2 μg/mg LDL protein, 15. gün 4.88±1.4 μg/mg LDL protein, 30. gün 5.35±1.7 μg/mg LDL protein, p=0.02) ve LDL oksidasyonu için gecikme zamanı artarken (başlangıç 54.6±12.3 dk, 15. gün 59.3±13.4 dk, 30. gün 65.2±17.8 dk, p=0.001) okside LDL düzeyi azaldı (başlangıç 57.2±16.2 U/L, 15. gün 51.2±13.6 U/L, 30. gün 48.2±14.2 U/L, p=0.001). Toplam kolesterol, LDL kolesterol, apolipoprotein (apo) B ve apo B/apo AI oranı önemli derecede düşük iken apo AI yüksek bulundu (p<0.05). LDL alt gruplarına bakıldığında çalışma sonunda büyük/küçük LDL oranı önemli derecede arttı (başlangıç 3.79±1.35, 15. gün 3.41±1.60, 30. gün 4.28±2.44, p=0.046). Sonuç: Fındıkla zenginleştirilmiş diyet lipid ve lipoprotein miktarları üzerindeki faydalı etkisinin yanında LDL’nin oksidasyona duyarlılığını ve plazma okside LDL seviyesini azaltıp, büyük/küçük LDL oranını arttırarak LDL’nin aterojenik yatkınlığını azaltmada önemli role sahip olabilir.

Anahtar Kelime:

Konular: Kalp ve Kalp Damar Sistemi

Fındık tüketimi normolipidemik sağlıklı kişilerde LDL’nin oksidasyona duyarlılığını, plazma okside LDL düzeyini azaltır ve büyük/küçük LDL oranını arttırır

Öz:

Objective: Nut consumption has beneficial effects on protection for development of atherosclerotic process. Methods: Single intervention study design was used to determine the effects of hazelnut-enriched diet (1 g/kg/day) during 4 weeks period on atherogenic tendency of low-density lipoprotein (LDL) by evaluating susceptibility of LDL to oxidation, α-tocopherol content of LDL, LDL subfractions, plasma oxidized (ox) LDL, lipid and lipoprotein levels in normolipidemic healthy subjects (n=21). Statistical analysis was performed using paired t test, ANOVA for repeated measurements test, Pearson’s and Spearman correlation analyses. Results: Lag time for oxidation (baseline 54.6±12.3 min, 15th day 59.3±13.4 min, 30th day 65.2±17.8 min, p=0.001) and α-tocopherol content of LDL (baseline 4.82±1.2 μg/mg LDL protein, 15th day 4.88±1.4 μg/mg LDL protein, 30th day 5.35±1.7 μg/mg LDL protein, p=0.02) were found to be increased while ox-LDL levels (baseline 57.2±16.2 U/L, 15th day 51.2±13.6 U/L, 30th day 48.2±14.2 U/L, p=0.001) decreased during the study period. Total cholesterol, LDL-cholesterol, apolipoprotein (apo) B and apo B/apo AI ratio were found to be significantly lower while apo AI was higher (p<0.05). In respect to LDL subfraction, ratio of large/small LDL was significantly increased at the end of the study (baseline 3.79±1.35, 15th day 3.41±1.60, 30th day 4.28±2.44, p= 0.046). Conclusion: Hazelnut-enriched diet may play important role in decrease in atherogenic tendency of LDL by lowering the susceptibility of LDL to oxidation and plasma ox-LDL levels, and increasing the ratio of large/small LDL beyond its beneficial effect on lipid and lipoprotein levels.

Anahtar Kelime:

Konular: Kalp ve Kalp Damar Sistemi

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	YÜCESAN B, Orem A, KURAL V, örem C, Turan İ (2010). Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects. , 28 - 35.
Chicago	YÜCESAN Balaban Fulya,Orem Asım,KURAL Vanizor Birgül,örem Cihan,Turan İbrahim Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects. (2010): 28 - 35.
MLA	YÜCESAN Balaban Fulya,Orem Asım,KURAL Vanizor Birgül,örem Cihan,Turan İbrahim Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects. , 2010, ss.28 - 35.
AMA	YÜCESAN B,Orem A,KURAL V,örem C,Turan İ Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects. . 2010; 28 - 35.
Vancouver	YÜCESAN B,Orem A,KURAL V,örem C,Turan İ Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects. . 2010; 28 - 35.
IEEE	YÜCESAN B,Orem A,KURAL V,örem C,Turan İ "Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects." , ss.28 - 35, 2010.
ISNAD	YÜCESAN, Balaban Fulya vd. "Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects". (2010), 28-35.

APA	YÜCESAN B, Orem A, KURAL V, örem C, Turan İ (2010). Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects. Anadolu Kardiyoloji Dergisi, 10(1), 28 - 35.
Chicago	YÜCESAN Balaban Fulya,Orem Asım,KURAL Vanizor Birgül,örem Cihan,Turan İbrahim Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects. Anadolu Kardiyoloji Dergisi 10, no.1 (2010): 28 - 35.
MLA	YÜCESAN Balaban Fulya,Orem Asım,KURAL Vanizor Birgül,örem Cihan,Turan İbrahim Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects. Anadolu Kardiyoloji Dergisi, vol.10, no.1, 2010, ss.28 - 35.
AMA	YÜCESAN B,Orem A,KURAL V,örem C,Turan İ Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects. Anadolu Kardiyoloji Dergisi. 2010; 10(1): 28 - 35.
Vancouver	YÜCESAN B,Orem A,KURAL V,örem C,Turan İ Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects. Anadolu Kardiyoloji Dergisi. 2010; 10(1): 28 - 35.
IEEE	YÜCESAN B,Orem A,KURAL V,örem C,Turan İ "Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects." Anadolu Kardiyoloji Dergisi, 10, ss.28 - 35, 2010.
ISNAD	YÜCESAN, Balaban Fulya vd. "Hazelnut consumption decreases the susceptibility of LDL to oxidation, plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects". Anadolu Kardiyoloji Dergisi 10/1 (2010), 28-35.