Animal and plant fats selectively modulate oxidizability of XXXX LDL and LDL-mediated disruption of endothelial barrier function.

@entity270 @entity4336 @entity95 @entity1573 @entity273 @entity731 @entity1718 @entity4722 @entity165
Enrichment of lipoproteins with @entity1718 derived from animal and/or plant fats may modify the oxidizability of lipoproteins and their effects on endothelial barrier function. To test this hypothesis, @entity95 were fed for 30 days diets containing 2 g @entity4336 oil/100 g diet (low fat diet) or low fat supplemented with 16 g/100 g diet of @entity4336 oil, @entity4336 oil with added @entity165 , milk fat, @entity1573 fat, beef tallow or lard. Compared with those fed the low fat, serum and LDL @entity165 concentrations were significantly lower in @entity95 fed @entity4336 oil and greater in animals fed @entity4336 oil with added @entity165 or @entity1573 fat. In contrast to the @entity165 data, lipid @entity273 levels were highest in oxidized LDL derived from @entity95 fed @entity4336 oil or lard. LDL @entity270 levels were highest in @entity95 fed @entity4336 oil with added @entity165 . The significant elevations in @entity4722 [18:2(n-6)] in serum and LDL may partially explain the high oxidizability of LDL in @entity95 fed @entity4336 oil. LDL isolated from animals fed @entity4336 oil, lard or milk fat had significantly greater albumin transfer across cultured endothelial monolayers compared with those of the low fat diet group. Their oxidative modification further contributed to endothelial barrier dysfunction. Dietary @entity165 supplementation to the @entity4336 oil diet decreased oxidizability of LDL and partially protected the oxidized LDL-mediated endothelial cell dysfunction as compared with the @entity4336 oil diet group. These data suggest that beef tallow and @entity1573 fat are the least atherogenic fats if oxidative modification of LDL is a critical issue in @entity731 .
