Hyperlipidemia is a risk factor for various cardiovascular and metabolic disorders. Overproduction of lipoproteins, a process critically dependent on microsomal triglyceride transfer protein (MTP), can contribute to hyperlipidemia. We show that microRNA-30c (miR-30c) interacts with the 3′-untranslated region of the MTP mRNA and induces degradation leading to reductions in its activity and media apolipoprotein B. Further, miR-30c reduces hyperlipidemia and atherosclerosis in Western diet fed mice by decreasing lipid synthesis and secretion of triglyceride-rich apoB-containing lipoproteins. Therefore, miR-30c coordinately reduces lipid biosynthesis and lipoprotein secretion to control hepatic and plasma lipids and might be useful in treating hyperlipidemias and associated disorders.
Rationale
High fasting serum lipid levels are significant risk factors for atherosclerosis. However, the contributions of postprandial excursions in serum lipoproteins to atherogenesis are less well characterized.
Objective
This study aims to delineate whether changes in intestinal lipid absorption associated with loss of inositol requiring enzyme 1β (Ire1β) would affect the development of hyperlipidemia and atherosclerosis in Apoe−/− mice.
Methods and Results
We used Ire1β deficient mice to assess the contribution of intestinal lipid absorption to atherosclerosis. Here we show that Ire1b−/−/Apoe−/− mice contain higher levels of intestinal microsomal triglyceride transfer protein, absorb more lipids, develop hyperlipidemia, and have higher levels of atherosclerotic plaques compared to Apoe−/− mice when fed chow and western diets.
Conclusions
These studies indicate that Ire1β regulates intestinal lipid absorption and that increased intestinal lipoprotein production contributes to atherosclerosis.
O frozen iogurte chama atenção por aproveitar os nutrientes do iogurte e refrescância do sorvete, além de poder ser enriquecido com frutas que garantam o sabor, vitaminas e atividade antioxidante, como também a adição de prebióticos, permitindo maior funcionalidade e os respectivos benefícios à saúde. Portanto, o objetivo deste trabalho foi elaborar frozen iogurte sabor kiwi enriquecido com frutooligossacarídeo. Para isso, foram desenvolvidas a formulação padrão (sem prebiótico) F1 e F2 com adição de 5 e 10% de prebiótico, respectivamente. De acordo com as análises físico-químicas, os parâmetros de pH, umidade, cinzas e proteínas foram os que sofreram diferenças significativas. Os lipídios, apesar de não terem sido influenciados pela quantidade do prebiótico, ficaram dentro da legislação. Na análise sensorial, as amostras obtiveram média acima de 7 para todos os atributos sensoriais, correspondendo a “gostei moderadamente” na escala hedônica, demonstrando que a adição do frutooligossacarídeo não influenciou negativamente nas características do produto, podendo ser alternativa saborosa e viável para o aproveitamento da funcionalidade dos frutooligossacrídeos.
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