Postprandial Triglyceride‐Rich Lipoproteins from Type 2 Diabetic Women Stimulate Platelet Activation Regardless of the Fat Source in the Meal

Abstract

The aim of this study is to examine whether postprandial (PP) triglyceride-rich lipoproteins (TGRL) secreted after a moderate fat intake would activate platelets differently according to their fatty acid (FA) composition. Methods and results: In a parallel single-blind randomized trial, 30 women with type 2 diabetes are assigned a breakfast containing 20 g lipids from butter versus hazelnut-cocoa spread (HCS) rich in palm oil. Blood samples are collected at fasting and 4 h PP. FA composition of fasting and PP TGRL and their effects on the activation of platelets from healthy blood donors are assessed. Both breakfasts similarly increase plasma ApoB-48, plasma, and TGRL triglycerides (p < 0.05). TGRL mean diameter increases after both breakfasts and is greater after the butter breakfast. Both breakfasts are rich in palmitic acid, and the HCS breakfast contains 45% oleic acid. TGRL FA composition reflects the dietary FA composition. Pre-incubation of platelets with fasting and PP TGRL increases collagen-stimulated aggregation (p < 0.01 vs control). Fasting and PP TGRL similarly increase agonist-induced thromboxane B 2 concentrations, and this effect is concentration-dependent for PP TGRL. Conclusion: PP TGRL from type 2 diabetic women after a palm-oil spread versus butter-based mixed meal induce similar acute in vitro platelet activation.

A meal rich in palm oil or butter modifies the sphingolipid profile of postprandial triglyceride-rich lipoproteins from type 2 diabetic women

“…It is well established that in the postprandial state, CM and their remnants are the main carriers of dietary lipids, including TG, CE and polar lipids, and that the transient accumulation of TG in CM generally constitutes the first and main change in the circulation [31]. We previously showed in our COMPLETE randomized study that a 20g fat meal led to increased concentrations of TG in postprandial TGRL isolated from T2D obese women [15]. Besides TG, TGRL are constituted of a polar surface including SP that possesses biological functions of specific interest in T2D and cardiovascular risk.…”

“…Thirty women with T2D were recruited for a parallel-group clinical trial described in a previous publication (COMPLETE, clinical trial registration number at ClinicalTrials.gov: NCT03561571) [15]. The primary outcome of the COMPLETE study was to determine the effect of fasting and postprandial TGRL on thromboxane B2, a marker of platelet activation [15]. Analysis of the sphingolipidome of plasma and TGRL was one of the predefined secondary outcomes.…”

“…Regarding the total fatty acid (FA) composition of both fats, Palm Nut mostly contained palmitic (C16:0, 33.2%) and oleic (C18:1 n-9, 45.2%) acids. Butter contained 78.8% saturated fatty acids, including 42.2% palmitic acid [15]. Regarding SP, Palm Nut in the breakfast contained 0.03 mg Cer, 1.03 mg SM and 0.03 mg GM3 while 22.5g butter contained 0.38 mg Cer, 6.70 mg SM and 0.28 mg GM3.…”

“…Protein concentration of the fractions was measured using a modified Lowry method [25] prior to storage. The hydrodynamic diameter of TGRL was measured by dynamic light scattering at 25 °C with a Zeta-Sizer NanoS (Malvern, UK) [15].…”

“…Besides LDL and HDL, elevated concentrations of triglyceride-rich lipoproteins (TGRL) are recognized as a risk factor for ischaemic cardiovascular diseases [14]. TGRL are constituted of chylomicrons (CM), VLDL as well as their remnants, whose composition varies according to the amount and type of dietary fats [15]. Many epidemiologic studies have well established that an increase of postprandial TG is an independent risk factor for cardiovascular events incidence, especially in diabetic women compared to men [16][17][18].…”