Los componentes menores del aceite de oliva de orujo aumentan la expresión del receptor VLDL en macrófagos tratados con lipoproteínas ricas en triglicéridos postprandiales
DOI:
https://doi.org/10.3989/gya.0109151Palabras clave:
Aceite de orujo de oliva, Macrófagos, Postprandial, Receptor VLDL, TriglicéridosResumen
El aceite de orujo de oliva (AOO) es rico en componentes menores que pueden modular la composición de lipoproteínas ricas en triglicéridos postprandiales (TRL) y su captación por macrófagos. El objetivo del presente estudio fue investigar los efectos de TRL obtenidas después de la ingesta de comidas que contenían AOO o aceite de oliva refinado (AOR) sobre la formación de células espumosas, uno de los pasos iniciales de la aterogénesis. Las comidas fueron administradas a 9 hombres sanos y las TRL fueron aisladas del suero sanguíneo 4h después de la ingesta. La ingesta de AOO dio lugar a TRL con menor ratio triglicéridos/apo B48 y triglicéridos/apo B100 en comparación con AOR. Tras la incubación de macrófagos THP-1 con las TRL, se observó un aumento en el contenido de triglicéridos intracelular y la formación de células espumosas. En comparación con TRL-AOR, el único receptor implicado en la captación de lipoproteínas que mostró cambios en la expresión génica después del tratamiento con TRL-AOO fue el receptor VLDL (VLDLr). En conclusión, la ingesta de AOR modificó la composición de TRL humanas, lo que aumentó la expresión de VLDLr en macrófagos, aunque los cambios no fueron suficientes para mejorar la formación de células espumosas.
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