Paraoxonase 1 Activity in Chylomicrons and VLDL: The Effect of Type 2 Diabetes and Meals Rich in Saturated Fat and Oleic Acid |
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Authors: | Patrick J Manning Sylvia A de Jong Anne R Ryalls Wayne H F Sutherland |
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Affiliation: | (1) Department of Medicine, Dunedin School of Medicine, University of Otago, PO Box 913, Dunedin, 9012, New Zealand; |
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Abstract: | Paraoxonase 1 (PON 1) has antioxidant and cardioprotective properties and is abnormally low in type 2 diabetic serum. This
study aimed to determine the effect of type 2 diabetes and meals rich in saturated fat and oleic acid on PON1 activity in
chylomicrons and very low density lipoproteins (VLDL). PON1 arylesterase activity was measured in chylomicrons and VLDL that
were isolated in serum from 20 patients with type 2 diabetes and 20 age- and gender-matched, overweight controls 3 h after
meals rich in cream or olive oil in a randomized, cross-over study. Chylomicron–PON1 activity (45%, P = 0.02), ratio chylomicron–PON1/chylomicron–triacylglycerides (TAG) (42%, P = 0.03) and chylomicron–protein content (46%, P < 0.001) were significantly lower in patients with type 2 diabetes compared with controls after the olive oil meal with comparable
findings after the meal rich in cream. After ingestion of olive oil, chylomicron–PON1 activity was significantly higher in
controls (P = 0.01) and marginally higher (P = 0.06) in diabetic patients and chylomicron–TAG were significantly (P < 0. 05) higher in both groups of subjects, compared with values after ingestion of cream. VLDL–PON1 increased (two-fold)
significantly (P < 0.003) during both meals. Chylomicron-PON1 activity was correlated significantly with chylomicron–protein (P < 0.001, n = 40) and with postprandial serum PON1 activity (P ≤ 0.001, n = 40). Our data suggest that type 2 diabetes is associated with abnormally low chylomicron–PON1 activity after fatty meals
and this may be linked to lower chylomicron–protein content and serum PON1 activity. Switching from saturated fat to olive
oil in the meal increases PON1 activity in the chylomicron fraction largely due to increased numbers of chylomicron particles. |
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