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Greater enrichment of triacylglycerol-rich lipoproteins with apolipoproteins E and C-III after meals rich in saturated fatty acids than after meals rich in unsaturated fatty acids^1,2,3

¹ From the Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading, Reading, United Kingdom

Background: Although there is considerable interest in the postprandial events involved in the absorption of dietary fats and the subsequent metabolism of diet-derived triacylglycerol-rich lipoproteins, little is known about the effects of meal fatty acids on the composition of these particles.

Objective: We examined the effect of meal fatty acids on the lipid and apolipoprotein contents of triacylglycerol-rich lipoproteins.

Design: Ten normolipidemic men received in random order a mixed meal containing 50 g of a mixture of palm oil and cocoa butter [rich in saturated fatty acids (SFAs)], safflower oil [n–6 polyunsaturated fatty acids (PUFAs)], or olive oil [monounsaturated fatty acids (MUFAs)] on 3 occasions. Fasting and postprandial apolipoproteins B-48, B-100, E, C-II, and C-III and lipids (triacylglycerol and cholesterol) were measured in plasma fractions with Svedberg flotation rates (S_f) >400, S_f 60–400, and S_f 20–60.

Results: Calculation of the composition of the triacylglycerol-rich lipoproteins (expressed per mole of apolipoprotein B) showed notable differences in the lipid and apolipoprotein contents of the SFA-enriched particles in the S_f > 400 and S_f 60–400 fractions. After the SFA meal, triacylglycerol-rich lipoproteins in these fractions showed significantly greater amounts of triacylglycerol and of apolipoproteins C-II (S_f 60–400 fraction only), C-III, and E than were found after the MUFA meal (P < 0.02) and more cholesterol, apolipoprotein C-III (S_f > 400 fraction only), and apolipoprotein E than after the PUFA meal (P < 0.02).

Conclusions: Differences in the composition of S_f > 400 and S_f 60–400 triacylglycerol-rich lipoproteins formed after saturated compared with unsaturated fatty acid–rich meals may explain differences in the metabolic handling of dietary fats.

Key Words: Apolipoprotein B-100 • apolipoprotein B-48 • apolipoprotein C-II • n–6 polyunsaturated fatty acids • monounsaturated fatty acids