Utjecaj nezasićenih masnih kiselina na sastav lipoproteina u BL6 miša

master's thesis

• Title (english): Effect of unsaturated fatty acid on lipoproteins composition in the BL6 mouse
• Author: Iva Radišić
• Mentor: Irena Landeka Jurčević (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2011-06-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Prehrana sa niskim udjelom masti povećava koncentraciju triacilglicerola i snižava koncentraciju HDL-kolesterola u serumu, što može imati negativan utjecaj na faktor rizika za razvoj kardiovaskularnih bolesti. Lipidi su velika grupa bioloških makromolekula. Oni su netopivi u vodi i prenose se u kompleksima lipida i apolipoproteina, tj. lipoproteinima. Klasificiraju se na temelju gustoće, odnosa lipida i apoproteina na: hilomikrone, lipoproteine vrlo niske gustoće (VLDL), lipoproteine srednje gustoće (IDL), lipoproteine niske gustoće (LDL) i lipoproteine velike gustoće (HDL). Velika količina LDL-a ne stigne se apsorbirati u jetri i fagocitirati makrofagima te se nakuplja u cirkulaciji izazivajući oksidativni stres i patološke promjene. U ovom radu je uspoređen utjecaj prehrane sa povećanim udjelom mononezasićenih masnih kiselina (maslinovo ulje) i prehrane sa povećanim udjelom polinezasićenih masnih kiselina (bučino ulje) na faktor rizika za razvoj kardiovaskularnih bolesti. Prehrana sa povećanim udjelom mononezasićenih masnih kiselina snizila je aterogeni indeks za 60%, a prehrana sa povećanim udjelom polinezasićenih masnih kiselina za 40% u odnosu na kontrolnu grupu, što je ujedno najznačajnija zabilježena razlika između ove dvije prehrane. Na osnovu rezultata prikazanih u ovom radu može se zaključiti da je dodatak oba ispitivana ulja u prehrani bolje nego prehrana bazirana na niskom sadržaju masnoća u prehrani zbog povoljnijeg utjecaja na profil lipida u krvi i faktore rizika za razvoj kardiovaskularnih bolesti.

Abstract (english)

Low-fat diets increase serum triacilglycerol and decrease HDL-cholesterol concentrations, thereby potentially adversely affecting cardiovascular disease (CVD) risk. Lipids are a large group of biological compounds. They are insoluble in water and therefore transferred in blood streamas lipoprotein complexes. Lipoproteins are complexes of lipids and apolipoproteins. They are classified according to size, density, and lipid - apolipoproteinratio: chylomicrons, very low density lipoprotein (VLDL), intermediate density lipoproteins (IDL), low density lipoproteins (LDL) and high density lipoproteins (HDL). Large amounts of LDL are not absorbed in the liver and consumed by macrophages, so they accumulates in the blood stream causing oxidative stress and many pathological conditions. The present study compared the CVD risk profile of a high-MUFA diets (olive oil) and high-PUFA diets (pumpkin seed oil). The most significant difference between the two groups was that the atherogenic index in groups given olive oil was significantly lower (for approximately 60 %) than atherogenic index recorded in control group, while in the group receiving pumpkin seed oil this reduction was approximately 40 %. Collectively, these findings point to the fact that both a high MUFA and PUFA diet may be preferable to a low-fat diet because of more favorable effects on the CVD risk profile.

• Keywords: maslinovo ulje; bučino ulje; lipoproteini; HDL-kolesterol; LDL-kolesterol
• Keywords (english): olive oil; pumpkin seed oil; lipoproteins; HDL-cholesterol; LDL-cholesterol
• Language: croatian
• URN:NBN: urn:nbn:hr:159:653465
• Study programme: Title: Biotechnology; specializations in: Biochemical-Microbiology; Course: Biochemical-Microbiology; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki (diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-30 08:55:17