Dietary Sterols and Sterol Oxidation Products on Atherosclerosis: An Insight Provided by Liver Proteomic and Lipidomic.


Journal

Molecular nutrition & food research
ISSN: 1613-4133
Titre abrégé: Mol Nutr Food Res
Pays: Germany
ID NLM: 101231818

Informations de publication

Date de publication:
10 2021
Historique:
revised: 15 07 2021
received: 28 05 2021
pubmed: 9 8 2021
medline: 29 3 2022
entrez: 8 8 2021
Statut: ppublish

Résumé

The development of atherosclerosis is closely associated with disorder of lipid metabolism. Dietary sterols and their oxidation products play a role in the pathogenesis of atherosclerosis. However, their effects on liver lipid metabolism during the atherosclerosis remain unknown. Here, we apply lipidomic and proteomic analysis on liver of ApoE This study reveals that phytosterols, COPs, and POPs differently change the composition and metabolism of glycerophospholipids, sphingolipids, and glycerolipids in liver of ApoE

Identifiants

pubmed: 34365732
doi: 10.1002/mnfr.202100516
doi:

Substances chimiques

Apolipoproteins E 0
Phytosterols 0
Cholesterol 97C5T2UQ7J

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

e2100516

Informations de copyright

© 2021 Wiley-VCH GmbH.

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Auteurs

Mengmeng Wang (M)

College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, 310058, China.
Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.
Ningbo Research Institute, Zhejiang University, Ningbo, 315100, China.

Yan Liu (Y)

College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, 310058, China.
Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.
Ningbo Research Institute, Zhejiang University, Ningbo, 315100, China.

Tian Zhao (T)

College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, 310058, China.
Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.
Ningbo Research Institute, Zhejiang University, Ningbo, 315100, China.

Fan Xiao (F)

College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, 310058, China.
Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.
Ningbo Research Institute, Zhejiang University, Ningbo, 315100, China.

Xuan Yang (X)

College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, 310058, China.
Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.
Ningbo Research Institute, Zhejiang University, Ningbo, 315100, China.

Baiyi Lu (B)

College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, 310058, China.
Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.
Ningbo Research Institute, Zhejiang University, Ningbo, 315100, China.

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