source of dietary fatty acids alters the activity of secretory sphingomyelinase in the rat
Secretory sphingomyelinase (sSMase) has been suggested to be involved in the development of cardiovascular diseases as well as other human pathologies. To deduce whether dietary fatty acid composition affects the circulating activity of this enzyme, we have compared its activity in serum from rats t...
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| Veröffentlicht in: | European journal of lipid science and technology 2007-10, Vol.109 (10), p.1003-1009 |
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| creator | Drachmann, Tue Mathiessen, Jacob H Pedersen, Maiken H Hellgren, Lars I |
| description | Secretory sphingomyelinase (sSMase) has been suggested to be involved in the development of cardiovascular diseases as well as other human pathologies. To deduce whether dietary fatty acid composition affects the circulating activity of this enzyme, we have compared its activity in serum from rats that had been given a diet containing either butter or a highly n-6 polyunsaturated [grapeseed oil (GSO)] fat source for 14 wk. The results show that intake of GSO increases the activity of this ceramide-producing enzyme by about 45%, when compared with intake of butter (387 ± 16 pmol/mL·h vs. 266 ± 15 pmol/mL·h; p |
| doi_str_mv | 10.1002/ejlt.200600240 |
| format | Article |
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To deduce whether dietary fatty acid composition affects the circulating activity of this enzyme, we have compared its activity in serum from rats that had been given a diet containing either butter or a highly n-6 polyunsaturated [grapeseed oil (GSO)] fat source for 14 wk. The results show that intake of GSO increases the activity of this ceramide-producing enzyme by about 45%, when compared with intake of butter (387 ± 16 pmol/mL·h vs. 266 ± 15 pmol/mL·h; p <0.001). Furthermore, there was a strong negative correlation between sSMase activity and n-3 PUFA concentration in serum (p <0.001). Despite the substantial increase in activity, there was no difference in either the circulating substrate (sphingomyelin) or product (ceramide) in the serum. However, since the sSMase activity in the endothelial wall has been implicated to be involved in both atherogenesis and thrombosis, these findings are of interest in the interpretation of dietary fatty acid effects on cardiovascular health.</description><identifier>ISSN: 1438-7697</identifier><identifier>EISSN: 1438-9312</identifier><identifier>DOI: 10.1002/ejlt.200600240</identifier><language>eng</language><publisher>Weinheim: Wiley-VCH Verlag</publisher><subject>Biological and medical sciences ; Butter ; ceramide ; Fat industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; Milk and cheese industries. Ice creams ; n-3 PUFA ; sphingolipids ; sphingomyelin</subject><ispartof>European journal of lipid science and technology, 2007-10, Vol.109 (10), p.1003-1009</ispartof><rights>Copyright © 2007 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3810-69f2bdea2d6d6e8352b3a4b8d703e6a24d35b27d5724dc934e6ad51b6523377c3</citedby><cites>FETCH-LOGICAL-c3810-69f2bdea2d6d6e8352b3a4b8d703e6a24d35b27d5724dc934e6ad51b6523377c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fejlt.200600240$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fejlt.200600240$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19167649$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Drachmann, Tue</creatorcontrib><creatorcontrib>Mathiessen, Jacob H</creatorcontrib><creatorcontrib>Pedersen, Maiken H</creatorcontrib><creatorcontrib>Hellgren, Lars I</creatorcontrib><title>source of dietary fatty acids alters the activity of secretory sphingomyelinase in the rat</title><title>European journal of lipid science and technology</title><addtitle>Eur. J. Lipid Sci. Technol</addtitle><description>Secretory sphingomyelinase (sSMase) has been suggested to be involved in the development of cardiovascular diseases as well as other human pathologies. To deduce whether dietary fatty acid composition affects the circulating activity of this enzyme, we have compared its activity in serum from rats that had been given a diet containing either butter or a highly n-6 polyunsaturated [grapeseed oil (GSO)] fat source for 14 wk. The results show that intake of GSO increases the activity of this ceramide-producing enzyme by about 45%, when compared with intake of butter (387 ± 16 pmol/mL·h vs. 266 ± 15 pmol/mL·h; p <0.001). Furthermore, there was a strong negative correlation between sSMase activity and n-3 PUFA concentration in serum (p <0.001). Despite the substantial increase in activity, there was no difference in either the circulating substrate (sphingomyelin) or product (ceramide) in the serum. However, since the sSMase activity in the endothelial wall has been implicated to be involved in both atherogenesis and thrombosis, these findings are of interest in the interpretation of dietary fatty acid effects on cardiovascular health.</description><subject>Biological and medical sciences</subject><subject>Butter</subject><subject>ceramide</subject><subject>Fat industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Milk and cheese industries. Ice creams</subject><subject>n-3 PUFA</subject><subject>sphingolipids</subject><subject>sphingomyelin</subject><issn>1438-7697</issn><issn>1438-9312</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNqFkEtTwyAURhlHZ6yPrVuzcZl6gQSSpdPR-qi68NEZNwwB0lJj0wF85N-LpqPuXHG5nHOBD6EDDEMMQI7NoglDAsDiJoMNNMAZLdKSYrK5rjkr-Tba8X4BACVjMEBPvn11yiRtnWhrgnRdUssQukQqq30im2CcT8LcxEawbzaeRNQb5UxoI-xXc7uctS-daexSepPY5TftZNhDW7VsvNlfr7vo4ez0fnSeTm7HF6OTSapogSFlZU0qbSTRTDNT0JxUVGZVoTlQwyTJNM0rwnXOY6lKmsWmznHFckIp54ruomE_V7nWe2dqsXL2Jf5EYBBfyYivZMRPMlE46oWV9Eo2tZNLZf2vVWLGWVZGruy5d9uY7p-p4vRycv_3jrR3rQ_m48eV7lkwTnkupjdjwR_v4PpmNBVXkT_s-Vq2Qs5cfM_DHQFMAQpcEGD0E5pGjn0</recordid><startdate>20071001</startdate><enddate>20071001</enddate><creator>Drachmann, Tue</creator><creator>Mathiessen, Jacob H</creator><creator>Pedersen, Maiken H</creator><creator>Hellgren, Lars I</creator><general>Wiley-VCH Verlag</general><general>WILEY-VCH Verlag</general><general>WILEY‐VCH Verlag</general><general>Wiley-VCH</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20071001</creationdate><title>source of dietary fatty acids alters the activity of secretory sphingomyelinase in the rat</title><author>Drachmann, Tue ; Mathiessen, Jacob H ; Pedersen, Maiken H ; Hellgren, Lars I</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3810-69f2bdea2d6d6e8352b3a4b8d703e6a24d35b27d5724dc934e6ad51b6523377c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Biological and medical sciences</topic><topic>Butter</topic><topic>ceramide</topic><topic>Fat industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Milk and cheese industries. Ice creams</topic><topic>n-3 PUFA</topic><topic>sphingolipids</topic><topic>sphingomyelin</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Drachmann, Tue</creatorcontrib><creatorcontrib>Mathiessen, Jacob H</creatorcontrib><creatorcontrib>Pedersen, Maiken H</creatorcontrib><creatorcontrib>Hellgren, Lars I</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>European journal of lipid science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Drachmann, Tue</au><au>Mathiessen, Jacob H</au><au>Pedersen, Maiken H</au><au>Hellgren, Lars I</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>source of dietary fatty acids alters the activity of secretory sphingomyelinase in the rat</atitle><jtitle>European journal of lipid science and technology</jtitle><addtitle>Eur. J. Lipid Sci. Technol</addtitle><date>2007-10-01</date><risdate>2007</risdate><volume>109</volume><issue>10</issue><spage>1003</spage><epage>1009</epage><pages>1003-1009</pages><issn>1438-7697</issn><eissn>1438-9312</eissn><abstract>Secretory sphingomyelinase (sSMase) has been suggested to be involved in the development of cardiovascular diseases as well as other human pathologies. To deduce whether dietary fatty acid composition affects the circulating activity of this enzyme, we have compared its activity in serum from rats that had been given a diet containing either butter or a highly n-6 polyunsaturated [grapeseed oil (GSO)] fat source for 14 wk. The results show that intake of GSO increases the activity of this ceramide-producing enzyme by about 45%, when compared with intake of butter (387 ± 16 pmol/mL·h vs. 266 ± 15 pmol/mL·h; p <0.001). Furthermore, there was a strong negative correlation between sSMase activity and n-3 PUFA concentration in serum (p <0.001). Despite the substantial increase in activity, there was no difference in either the circulating substrate (sphingomyelin) or product (ceramide) in the serum. However, since the sSMase activity in the endothelial wall has been implicated to be involved in both atherogenesis and thrombosis, these findings are of interest in the interpretation of dietary fatty acid effects on cardiovascular health.</abstract><cop>Weinheim</cop><pub>Wiley-VCH Verlag</pub><doi>10.1002/ejlt.200600240</doi><tpages>7</tpages></addata></record> |
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| identifier | ISSN: 1438-7697 |
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| issn | 1438-7697 1438-9312 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Butter ceramide Fat industries Food industries Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams n-3 PUFA sphingolipids sphingomyelin |
| title | source of dietary fatty acids alters the activity of secretory sphingomyelinase in the rat |
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