Comparing the Impact of Saturated Fatty acids from Different Dairy Sources on the proteome of High Density Lipoproteins
Authors: Bernic Daniela , Brassard Didier , Droit Arnaud , Roux‐Dalvai Florence , Tessier‐Grenier Maude , Rajendiran Ethendhar , She Yongbo , Ramprasath Vanu , Gigleux Iris , Levy Émile , Tremblay Angelo , Jones Peter , Couture Patrick , Lamarche Benoît 
Published: November 2023

Background

High‐density lipoproteins (HDL) play different protective roles in the etiology of atherosclerosis. The anti‐inflammatory and antioxidant properties of HDL are of particular interest in that regard. Because dietary saturated fatty acids (SFAs) are known to increase HDL‐C concentrations, we investigated how consumption of SFAs from different dairy sources modifies HDL functions as reflected by changes in HDL proteomic profile compared to other dietary fats (monounsaturated ‐ MUFAs and polyunsaturated ‐ PUFAs) and a low‐fat diet/high carbohydrate diet.

Methods

A randomized crossover controlled trial was conducted in 42 men and women with abdominal obesity and relatively low HDL‐C. Subjects were assigned to sequences of 5 isoenergetic diets of 4 weeks each (Table): 1) a diet rich in SFA from cheese (CHEESE); a diet rich in SFAs from butter (BUTTER); a diet rich in MUFA; a diet rich in PUFA and a low‐fat, high carbohydrate diet (CHO). All foods were provided to the participants during the experimental phases. HDLs' proteome was assessed by mass‐spectrometry (MS) after isolation of the HDL fraction by sequential ultracentrifugation after each treatment.

Results

Using conservative analytical procedures, a total of 66 unique proteins were quantified in the HDL fraction. There was no difference between any diets in the levels of HDL proteins known to be involved in oxidative processes and acute phase response. CHEESE increased levels of HDL proteins related to immune response, namely angiotensinogen (vs. BUTTER, P<0.05), and Ig gamma‐1 chain C region, platelet basic protein and vitronectin (vs. CHO diet, P<0.05). BUTTER increased levels of vitronectin (vs. CHO, P<0.05) but had no effect on other immune response proteins. Apolipoproteins A‐IV and C‐IV, which play key roles in cholesterol homeostasis, were significantly increased after CHEESE (vs. CHO, P<0.05) but not after BUTTER.

Conclusions

This full‐feeding study suggest that SFAs from butter and cheese do not significantly influence the antioxidant and anti‐inflammatory properties of HDL compared with other dietary fats and CHO. However, immune response and cholesterol homeostasis proteins were modified by cheese but not by butter in comparison with CHO, consistent with a modest food matrix effect modifying the impact of SFAs on cardiometabolic health. Functional studies are necessary to confirm these findings.

Support or Funding Information

National Dairy Council, Dairy Research Cluster Initiative (Dairy Farmers of Canada, Agriculture and Agri‐Food Canada, the Canadian Dairy Network and the Canadian Dairy Commission).

Macronutrient (% energy), calcium and sodium content of experimental diets

CHEESE
BUTTER
MUFA
PUFA
CHO

Lipids (%)
32.0
32.0
32.0
32.0
25.0

SFA (%)
12.6
12.4
5.8
5.8
5.8

MU FA (%)
12.5
12.3
19.6
12.6
12.6

PUFA (%)
4.8
4.8
4.8
11.5
4.8

Carbohydrates (%)
51.9
52.0
51.9
51.9
58.9

Proteins (%)
16.0
16.0
16.0
16.0
16.0

Calcium (mg/2500 kcal)
1261
811
812
812
842

Sodium (mg/2500 kcal)
2482
2480
2479
2479
2485

Fibers (g/2500 kcal)
31
31
31
31
31