000048412 001__ 48412
000048412 005__ 20180723081625.0
000048412 0247_ $$2doi$$a10.1371/journal.pone.0104224
000048412 0248_ $$2sideral$$a89423
000048412 037__ $$aART-2014-89423
000048412 041__ $$aeng
000048412 100__ $$0(orcid)0000-0002-2348-8702$$aGabas-Rivera, C.
000048412 245__ $$aDietary squalene increases high density lipoprotein-cholesterol and paraoxonase 1 and decreases oxidative stress in mice
000048412 260__ $$c2014
000048412 5060_ $$aAccess copy available to the general public$$fUnrestricted
000048412 5203_ $$aBackground and Purpose: Squalene, the main hydrocarbon in the unsaponifiable fraction of virgin olive oil, is involved in cholesterol synthesis and it has been reported to own antiatherosclerotic and antiesteatosic effects. However, the squalene’s role on lipid plasma parameters and the influence of genotype on this effect need to be addressed.
Experimental Approaches: Three male mouse models (wild-type, Apoa1- and Apoe- deficient) were fed chow semisynthetic diets enriched in squalene to provide a dose of 1 g/kg during 11 weeks. After this period, their plasma parameters and lipoprotein profiles were analyzed.
Key Results: Squalene administration at a dose of 1 g/kg showed decreased reactive oxygen species in lipoprotein fractions independently of the animal background and caused an specific increase in high density lipoprotein (HDL)-cholesterol levels, accompanied by an increase in phosphatidylcholine and paraoxonase 1 and no changes in apolipoproteins A1 and A4 in wild-type mice. In these mice, the cholesterol increase was due to its esterified form and associated with an increased hepatic expression of Lcat. These effects were not observed in absence of apolipoprotein A1. The increases in HDL- paraoxonase 1 were translated into decreased plasma malondialdehyde levels depending on the presence of Apolipoprotein A1.
Conclusions and Implications: Dietary squalene promotes changes in HDL- cholesterol and paraoxonase 1 and decreases reactive oxygen species in lipoproteins and plasma malondialdehyde levels, providing new benefits of its intake that might contribute to explain the properties of virgin olive oil, although the phenotype related to apolipoproteins A1 and E may be particularly relevant.
000048412 536__ $$9info:eu-repo/grantAgreement/ES/DGA/B69$$9info:eu-repo/grantAgreement/ES/MICINN/SAF010-14958
000048412 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000048412 590__ $$a3.234$$b2014
000048412 591__ $$aMULTIDISCIPLINARY SCIENCES$$b9 / 57 = 0.158$$c2014$$dQ1$$eT1
000048412 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000048412 700__ $$0(orcid)0000-0002-8442-8041$$aBarranquero, C.
000048412 700__ $$0(orcid)0000-0002-8100-5596$$aMartinez-Beamonte, R.$$uUniversidad de Zaragoza
000048412 700__ $$0(orcid)0000-0002-0108-1004$$aNavarro, M.A.$$uUniversidad de Zaragoza
000048412 700__ $$0(orcid)0000-0002-5841-0462$$aSurra, J.C.$$uUniversidad de Zaragoza
000048412 700__ $$0(orcid)0000-0002-8251-8457$$aOsada, J.$$uUniversidad de Zaragoza
000048412 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000048412 7102_ $$11002$$2060$$aUniversidad de Zaragoza$$bDpto. Bioq.Biolog.Mol. Celular$$cÁrea Bioquímica y Biolog.Mole.
000048412 773__ $$g9 , 8 (2014), e104224 [9 pp]$$pPLoS One$$tPLoS ONE$$x1932-6203
000048412 8564_ $$s1078422$$uhttps://zaguan.unizar.es/record/48412/files/texto_completo.pdf$$yVersión publicada
000048412 8564_ $$s113788$$uhttps://zaguan.unizar.es/record/48412/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000048412 909CO $$ooai:zaguan.unizar.es:48412$$particulos$$pdriver
000048412 951__ $$a2018-07-20-14:00:35
000048412 980__ $$aARTICLE