|Relationship Between Pericardial and Subcutaneous Fatty Acid With Serum Lipids and Vascular Cramps in Patients Undergoing Coronary Artery Bypass Graft|
|Hamideh Najjarpour-Jabbari1, Mohammad Nouri1, Masoud Pezeshkian1, Masoud Darabi1, Razieh Parizad1,2|
|1Cardiovascular Research Center,Tabriz University, Medical Sciences, Tabriz, Iran
2Faculty of Nursing and Midwifery, Tabriz University of Medical Sciences, Tabriz, Iran
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Keywords : Pericardial adipose tissue, Fatty acids, Cardiac Artery Bypass Graft, Paraoxonase
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Objectives: Fatty acids can be either saturated fat or unsaturated fat. It seems that consumption of trans fatty acids can raise the risk of coronary artery diseases. Composition of the fatty acids of epicardial and subcutaneous adipose tissues is a proper biomarker for assessment of the fat used in a long term period,therefore, nutrition can affect this composition.The human serum paraoxonase enzyme is also a estraz / lactonase whose activity decreases in coronary heart disease.
Materials and Methods: The purpose of this descriptive, cross-sectional study is to investigate the relationship between metabolic variables between fatty acid composition of epicardial and subcutaneous fatty tissues and the activity of the paraoxonase enzyme in 42 patients (35-65 years old) who had gone through coronary artery bypass graft (CABG).Fatty acid profile was measured by means of gas chromatography equipment, and lipid parameters of serum samples were measured by commercial kits and using enzymatic method in autoanalyzer. In addition,paraoxonase enzyme activity was measured by Sigma chemical paraoxon substrate.
Results:Results showed that the amounts of saturated fatty acids such as meristic acid (14:0), palmitic acid (16:0), and stearic acid (18:0) of the epicardium were higher and the levels of unsaturated fatty acids including palmitoleic acid (16:1), oleic acid (18:1 n-9), linoleic acid (18:2 n-6), and linolenic acid of the epicardium were lower than those of the subcutaneous adipose tissue. Hypertension had a positive relationship with 18:1 n-11 (r=0.349, p=0.024) and a negative relationship with 18:1 n-9 (r=0.319, p=0.041) and 18:2 n-6 (r=0.391, p=0.01) epicardial adipose tissue.Foods such as fruits and vegetables have a positive relationship with linolenic acid (18:3 n-9) and conjugated linilenic acid (CLA) epicardium. Paraoxonase enzyme activity is reduced by increasing the number of vessel cramps.Body mass index (BMI) had a negative relationship with subcutaneous saturated fatty acids and a positive relationship with subcutaneous palmitoleic acid (16:1 n-7).
Conclusion:.Our findings showed that the amounts of subcutaneous and epicardial fatty acids vary in individuals with different coronary artery diseases and that both types of fatty acids and serum lipid profile are correlated. There is also the relationship between fatty acids of these two tissues and serum lipid profiles and food, as well as a relationship between the paraoxonase enzyme and vascular cramps.
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