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Dietary oxidized fatty acids: an atherogenic risk?
M Penumetcha1, N Khan, S Parthasarathy
1Department of Gynecology and Obstetrics and Nutrition and Health Sciences Program, Emory University School of Medicine, Atlanta, GA 30322, USA.
Journal of Lipid Research
|September 7, 2000
Summary
Dietary oxidized fatty acids are absorbed by intestinal cells, unlike smooth muscle cells. This absorption may contribute to oxidative stress and worsen atherosclerosis.
Area of Science:
- Biochemistry
- Cell Biology
- Nutritional Science
Background:
- Heated fats with oxidized fatty acids may increase oxidized lipids in lipoproteins.
- Previous studies indicated smooth muscle cells poorly uptake oxidized fatty acids.
Purpose of the Study:
- Investigate oxidized linoleic acid uptake by intestinal Caco-2 cells versus smooth muscle cells.
- Determine if Caco-2 cell brush border structure influences oxidized fatty acid uptake.
Main Methods:
- Incubation of Caco-2 and smooth muscle cells with oxidized and unoxidized linoleic acid.
- Comparison of uptake in 4- and 16-day-old Caco-2 cells.
- Saturation, competition, and esterification experiments using rat intestinal microsomes.
Main Results:
- Caco-2 cells readily absorbed oxidized linoleic acid, similar to unoxidized forms.
- Smooth muscle cells showed minimal uptake (approximately 3%) of oxidized linoleic acid.
- Oxidized linoleic acid uptake by Caco-2 cells was not saturable and competed with unoxidized linoleic acid.
- Both oxidized and unoxidized linoleic acid were equally esterified by rat intestinal microsomes.
Conclusions:
- Intestinal cells efficiently absorb dietary oxidized fatty acids.
- Absorbed oxidized fatty acids can be incorporated into lipoproteins.
- Dietary oxidized fatty acids may promote oxidative stress and exacerbate atherogenesis.