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This Article Full Text Full Text (PDF) All Versions of this Article: 292/3/E732    most recent 00409.2006v1 Alert me when this article is cited Alert me if a correction is posted Citation Map Services Email this article to a friend Similar articles in this journal Similar articles in ISI Web of Science Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via ISI Web of Science (4) Citing Articles via Google Scholar Google Scholar Articles by Heath, R. B. Articles by Frayn, K. N. Search for Related Content PubMed PubMed Citation Articles by Heath, R. B. Articles by Frayn, K. N.

Dietary fatty acids make a rapid and substantial contribution to VLDL-triacylglycerol in the fed state

¹Oxford Centre for Diabetes, Endocrinology and Metabolism, University of Oxford, United Kingdom; ²Lipoprotein and Atherosclerosis Research Group, Departments of Pathology, University of Ottawa Heart Institute, Ottawa, Ontario, Canada; and ³Institute of Human Nutrition, University of Southampton, United Kingdom

Submitted 10 August 2006 ; accepted in final form 31 October 2006

Exaggerated postprandial lipemia is associated with coronary heart disease and type II diabetes, yet few studies have examined the effect of sequential meals on lipoprotein metabolism. We have used ¹³C-labeled fatty acids to trace the incorporation of fatty acid derived from a meal into apolipoprotein B-100 (apoB-100)-containing lipoproteins and plasma nonesterified fatty acids (NEFA) following two consecutive meals. Healthy volunteers (n = 8) were given breakfast labeled with [1-¹³C]palmitic acid, eicosapentaenoic acid, and docosahexaenoic acid, followed 5 h later by lunch containing [1-¹³C]oleic acid. Blood samples were taken over a 9-h period. ApoB-100-containing lipoproteins were isolated by immunoaffinity chromatography. Chylomicron-triacylglycerol (TG) concentrations peaked at 195 min following breakfast but at 75 min following lunch (P < 0.001). VLDL-TG concentrations, in contrast, rose to a broad peak after breakfast and then fell steadily after lunch. Breakfast markers followed chylomicron-TG concentrations and appeared in plasma NEFA with a similar profile, whereas [1-¹³C]oleic acid peaked 2 h after lunch in plasma TG and NEFA. Breakfast markers appeared steadily in VLDL, peaking 1–3 h after lunch, whereas [1-¹³C]oleic acid was still accumulating in VLDL at 9 h. Around 17% of VLDL-TG originated from recent dietary fat 5 h after breakfast, and around 40% at the end of the experiment. We conclude that there is rapid flux of fatty acids from the diet into endogenous pools. Further study of these processes may open up new targets for intervention to reduce VLDL-TG concentrations and postprandial lipemia.

postprandial metabolism; chylomicrons; chylomicron remnants; very low-density lipoprotein

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