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Plasma lipoproteins and lipolytic enzyme activities during endurance training in sedentary men: changes in
Abstract:
Eighteen healthy sedentary males took part in supervised bicycle training for 50 minutes three to five times a week. Twelve subjects (group A) trained for 6 weeks at heavy intensity, and six subjects (group B) trained for 12 weeks at moderate intensity. Maximal oxygen uptake increased by about 20% (P less than 0.01). Body weight and composition as well as diet remained unchanged. After 6 weeks plasma high-density lipoprotein (HDL) cholesterol concentrations had increased by 7% (P less than 0.05) in all subjects. The increase was most marked in group B at 14% (P less than 0.05) compared to 3% in group A (ns). Apolipoprotein AI (apo AI) increased by about 7% in both groups (P less than 0.01). After 12 weeks HDL cholesterol and apo AI levels had almost returned to initial values. Measurements of HDL components showed increases of 6% to 12% in free cholesterol, cholesteryl ester (P less than 0.05), and phospholipid (P less than 0.01); whereas, the minor triglyceride fraction decreased by 20% (P less than 0.01). Zonal ultracentrifugation in four subjects revealed a preferential rise of about 35% in the HDL2 subfraction, increasing the HDL2/HDL3 ratio by about 20%. In parallel, the composition of the lipoprotein classes changed. The protein moiety of all classes, except low-density lipoprotein (LDL), expanded at the expense of the core components cholesteryl ester and triglyceride. Hepatic lipase (HL) activity decreased by 6% (P less than 0.05), and lipoprotein lipase (LPL) activity in adipose tissue increased by about 50% (P less than 0.05) during the first 6 weeks of training, while LPL activity in postheparin plasma and skeletal muscle did not change. The transient rise in HDL cholesterol levels was correlated (P less than 0.05) to the elevation of adipose tissue LPL activity. The alterations in HDL concentration were also related to changes in body composition and diet, especially to an increase in fat intake.