Rye bread intake improves oxidation resistance of LDL in healthy humans
► Rye bread intake increased oxidation resistance of LDL. ► Alkylresorcinol concentration in LDL increased significantly following rye bread intake. ► The increased alkylresorcinol concentration did not correlate with oxidation resistance of LDL. Oxidatively modified LDL particles contribute to athe...
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| Published in | Atherosclerosis Vol. 221; no. 2; pp. 583 - 586 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
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Amsterdam
Elsevier Ireland Ltd
01.04.2012
Elsevier |
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| Abstract | ► Rye bread intake increased oxidation resistance of LDL. ► Alkylresorcinol concentration in LDL increased significantly following rye bread intake. ► The increased alkylresorcinol concentration did not correlate with oxidation resistance of LDL.
Oxidatively modified LDL particles contribute to atherogenic development and therefore dietary interventions for promoting oxidation resistance of LDL are of interest. The capacity of LDL to resist oxidation can be determined ex vivo by exposing isolated LDL particles to copper ions and measuring the formation of conjugated dienes by spectrophotometry.
The aim of this trial was to determine the effect of none versus high intake of rye bread on the oxidation resistance of LDL in healthy humans while otherwise on habitual diet.
Sixty-three healthy subjects excluded rye products for one week (baseline), followed by a stepwise addition of rye bread from 99g/d during the first two weeks to 198g/d during the following two weeks. Additionally plant sterols were incorporated into the rye bread for half of the subjects to study cholesterol-lowering. The resistance of LDL against copper-induced oxidation was determined at baseline and at the end of the rye-period by monitoring formation of conjugated dienes.
We observed a significant increase in the oxidation resistance of LDL, determined as a prolongation of the lag time (P<0.001) and decrease in the slope of the propagation phase (P=0.048) from baseline to the end of the rye-period without changes in vitamin E concentration. We observed no significant differences in the oxidation resistance of LDL between subjects who did or did not receive plant sterols.
Rye bread intake improved significantly the oxidation resistance of LDL. Further studies are needed to clarify the protective mechanism(s). |
|---|---|
| AbstractList | Oxidatively modified LDL particles contribute to atherogenic development and therefore dietary interventions for promoting oxidation resistance of LDL are of interest. The capacity of LDL to resist oxidation can be determined ex vivo by exposing isolated LDL particles to copper ions and measuring the formation of conjugated dienes by spectrophotometry.BACKGROUNDOxidatively modified LDL particles contribute to atherogenic development and therefore dietary interventions for promoting oxidation resistance of LDL are of interest. The capacity of LDL to resist oxidation can be determined ex vivo by exposing isolated LDL particles to copper ions and measuring the formation of conjugated dienes by spectrophotometry.The aim of this trial was to determine the effect of none versus high intake of rye bread on the oxidation resistance of LDL in healthy humans while otherwise on habitual diet.OBJECTIVEThe aim of this trial was to determine the effect of none versus high intake of rye bread on the oxidation resistance of LDL in healthy humans while otherwise on habitual diet.Sixty-three healthy subjects excluded rye products for one week (baseline), followed by a stepwise addition of rye bread from 99 g/d during the first two weeks to 198 g/d during the following two weeks. Additionally plant sterols were incorporated into the rye bread for half of the subjects to study cholesterol-lowering. The resistance of LDL against copper-induced oxidation was determined at baseline and at the end of the rye-period by monitoring formation of conjugated dienes.DESIGNSixty-three healthy subjects excluded rye products for one week (baseline), followed by a stepwise addition of rye bread from 99 g/d during the first two weeks to 198 g/d during the following two weeks. Additionally plant sterols were incorporated into the rye bread for half of the subjects to study cholesterol-lowering. The resistance of LDL against copper-induced oxidation was determined at baseline and at the end of the rye-period by monitoring formation of conjugated dienes.We observed a significant increase in the oxidation resistance of LDL, determined as a prolongation of the lag time (P < 0.001) and decrease in the slope of the propagation phase (P = 0.048) from baseline to the end of the rye-period without changes in vitamin E concentration. We observed no significant differences in the oxidation resistance of LDL between subjects who did or did not receive plant sterols.RESULTSWe observed a significant increase in the oxidation resistance of LDL, determined as a prolongation of the lag time (P < 0.001) and decrease in the slope of the propagation phase (P = 0.048) from baseline to the end of the rye-period without changes in vitamin E concentration. We observed no significant differences in the oxidation resistance of LDL between subjects who did or did not receive plant sterols.Rye bread intake improved significantly the oxidation resistance of LDL. Further studies are needed to clarify the protective mechanism(s).CONCLUSIONSRye bread intake improved significantly the oxidation resistance of LDL. Further studies are needed to clarify the protective mechanism(s). BACKGROUND: Oxidatively modified LDL particles contribute to atherogenic development and therefore dietary interventions for promoting oxidation resistance of LDL are of interest. The capacity of LDL to resist oxidation can be determined ex vivo by exposing isolated LDL particles to copper ions and measuring the formation of conjugated dienes by spectrophotometry. OBJECTIVE: The aim of this trial was to determine the effect of none versus high intake of rye bread on the oxidation resistance of LDL in healthy humans while otherwise on habitual diet. DESIGN: Sixty-three healthy subjects excluded rye products for one week (baseline), followed by a stepwise addition of rye bread from 99g/d during the first two weeks to 198g/d during the following two weeks. Additionally plant sterols were incorporated into the rye bread for half of the subjects to study cholesterol-lowering. The resistance of LDL against copper-induced oxidation was determined at baseline and at the end of the rye-period by monitoring formation of conjugated dienes. RESULTS: We observed a significant increase in the oxidation resistance of LDL, determined as a prolongation of the lag time (P<0.001) and decrease in the slope of the propagation phase (P=0.048) from baseline to the end of the rye-period without changes in vitamin E concentration. We observed no significant differences in the oxidation resistance of LDL between subjects who did or did not receive plant sterols. CONCLUSIONS: Rye bread intake improved significantly the oxidation resistance of LDL. Further studies are needed to clarify the protective mechanism(s). Highlights ► Rye bread intake increased oxidation resistance of LDL. ► Alkylresorcinol concentration in LDL increased significantly following rye bread intake. ► The increased alkylresorcinol concentration did not correlate with oxidation resistance of LDL. ► Rye bread intake increased oxidation resistance of LDL. ► Alkylresorcinol concentration in LDL increased significantly following rye bread intake. ► The increased alkylresorcinol concentration did not correlate with oxidation resistance of LDL. Oxidatively modified LDL particles contribute to atherogenic development and therefore dietary interventions for promoting oxidation resistance of LDL are of interest. The capacity of LDL to resist oxidation can be determined ex vivo by exposing isolated LDL particles to copper ions and measuring the formation of conjugated dienes by spectrophotometry. The aim of this trial was to determine the effect of none versus high intake of rye bread on the oxidation resistance of LDL in healthy humans while otherwise on habitual diet. Sixty-three healthy subjects excluded rye products for one week (baseline), followed by a stepwise addition of rye bread from 99g/d during the first two weeks to 198g/d during the following two weeks. Additionally plant sterols were incorporated into the rye bread for half of the subjects to study cholesterol-lowering. The resistance of LDL against copper-induced oxidation was determined at baseline and at the end of the rye-period by monitoring formation of conjugated dienes. We observed a significant increase in the oxidation resistance of LDL, determined as a prolongation of the lag time (P<0.001) and decrease in the slope of the propagation phase (P=0.048) from baseline to the end of the rye-period without changes in vitamin E concentration. We observed no significant differences in the oxidation resistance of LDL between subjects who did or did not receive plant sterols. Rye bread intake improved significantly the oxidation resistance of LDL. Further studies are needed to clarify the protective mechanism(s). Oxidatively modified LDL particles contribute to atherogenic development and therefore dietary interventions for promoting oxidation resistance of LDL are of interest. The capacity of LDL to resist oxidation can be determined ex vivo by exposing isolated LDL particles to copper ions and measuring the formation of conjugated dienes by spectrophotometry. The aim of this trial was to determine the effect of none versus high intake of rye bread on the oxidation resistance of LDL in healthy humans while otherwise on habitual diet. Sixty-three healthy subjects excluded rye products for one week (baseline), followed by a stepwise addition of rye bread from 99 g/d during the first two weeks to 198 g/d during the following two weeks. Additionally plant sterols were incorporated into the rye bread for half of the subjects to study cholesterol-lowering. The resistance of LDL against copper-induced oxidation was determined at baseline and at the end of the rye-period by monitoring formation of conjugated dienes. We observed a significant increase in the oxidation resistance of LDL, determined as a prolongation of the lag time (P < 0.001) and decrease in the slope of the propagation phase (P = 0.048) from baseline to the end of the rye-period without changes in vitamin E concentration. We observed no significant differences in the oxidation resistance of LDL between subjects who did or did not receive plant sterols. Rye bread intake improved significantly the oxidation resistance of LDL. Further studies are needed to clarify the protective mechanism(s). |
| Author | Tikkanen, M.J. Söderholm, P.P. Alfthan, G. Adlercreutz, H. |
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| CitedBy_id | crossref_primary_10_1016_j_foodchem_2015_09_021 crossref_primary_10_3109_09637486_2014_893283 crossref_primary_10_3233_NIB_170128 crossref_primary_10_3390_foods10071613 crossref_primary_10_1016_j_jcs_2014_01_003 crossref_primary_10_1186_s12263_019_0651_9 crossref_primary_10_3390_molecules28217269 crossref_primary_10_1002_mnfr_201200571 crossref_primary_10_1039_D3FO05273G crossref_primary_10_2174_1381612823666170329142936 crossref_primary_10_1016_j_jff_2013_09_004 crossref_primary_10_1007_s00217_017_2890_6 |
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| Keywords | Oxidation resistance Alkylresorcinol LDL cholesterol Atherosclerosis Rye Vascular disease Human Lipoprotein LDL Cholesterol LDL Cardiovascular disease Oxidation |
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Antioxidant activity of steryl ferulate extracts from rye and wheat bran publication-title: J Agric Food Chem doi: 10.1021/jf048051t |
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| Snippet | ► Rye bread intake increased oxidation resistance of LDL. ► Alkylresorcinol concentration in LDL increased significantly following rye bread intake. ► The... Highlights ► Rye bread intake increased oxidation resistance of LDL. ► Alkylresorcinol concentration in LDL increased significantly following rye bread intake.... BACKGROUND: Oxidatively modified LDL particles contribute to atherogenic development and therefore dietary interventions for promoting oxidation resistance of... Oxidatively modified LDL particles contribute to atherogenic development and therefore dietary interventions for promoting oxidation resistance of LDL are of... |
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| SubjectTerms | administration & dosage Adult Alkylresorcinol Antioxidants Antioxidants - administration & dosage Atherosclerosis Atherosclerosis (general aspects, experimental research) Atherosclerosis - blood Atherosclerosis - prevention & control Biological and medical sciences Biomarkers Biomarkers - blood blood Blood and lymphatic vessels Bread breads Cardiology. Vascular system Cardiovascular Cardiovascular system Cholesterol Cholesterol - blood copper diet Feeding Behavior Female Finland Food, Fortified Humans LDL cholesterol Lipoproteins, LDL Lipoproteins, LDL - blood low density lipoprotein Male Medical sciences Middle Aged monitoring nutritional intervention oxidation Oxidation resistance Oxidation-Reduction Pharmacology. Drug treatments phytosterols Phytosterols - administration & dosage prevention & control Rye rye products Secale Spectrophotometry Time Factors Vasodilator agents. Cerebral vasodilators vitamin E Vitamin E - blood Young Adult |
| Title | Rye bread intake improves oxidation resistance of LDL in healthy humans |
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