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Cell Journal، جلد ۱۳، شماره Supplement، صفحات ۰-۰
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عنوان انگلیسی P-22: Impact of Olive Oil on the Affinity oLDL and Oxidized LDL to Respective Receptorin an Animal Models
چکیده انگلیسی مقاله Objective: LDL and oxidized LDL (OX-LDL) plays an important role in the pathogenesis of atherosclerosis. As these two factors act via their related receptors, any change in LDL and Oxidized LDL (OX-LDL) affinity to their receptors may influence atherosclerosis. Human intervention studies have demonstrated that olive polyphenols decrease serum OX-LDL concentration and positively affect some oxidative damage biomarkers. Also evidence from in vitro and in vivo studies support the antioxidant effect of olive polyphenols. In this research the effect of olive oil on LDL and OX-LDL affinity to their receptors was studied ex vivo, in an animal model. Materials and Methods: Twenty white New Zealand male rabbits (2.0 ± 0.3 kg) were randomly divided into 2 groups. The first groups were given normal rabbit diet as control and groups 2 were given 2ml of olive oil, respectively. After the interventions, the rabbits’ aorta and coronary arteries together with their liver and stomach were dissected; the receptors of vessels' endothelium were separated, marked by FITC, and affinity of LDL and OX-LDL to their receptors was assessed in both groups ex-vivo. Affinity of LDL and OX-LDL receptors was studied using fluorescence intensity measurement by spectrophoto flourimeter. Results: Based on the fluorescent intensity of the receptors for each group, LDL and OX-LDL affinity to their receptors was lower in olive oil consumers than control group. But intensity of its effect on LDL affinity is more than on OX-LDL affinity to their receptors. Conclusion: Regarding the findings olive oil can progress atherosclerosis by increasing OX-LDL affinity to its receptors, and inhibit it by increasing LDL affinity. Therefore, we conclude that olive oil shows two opposite effect on atherosclerosis but as its effect intensity on LDL affinity is more than OX-LDL, it seems that olive oil (with the dose we used) can have an anti atherogenic effect by changing LDL and OXLDL affinity to their related receptors in endothelium of cardiac vessel.
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نشانی اینترنتی http://celljournal.org/journal/article/abstract/1554
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