Effect of walnut-enriched meat on the relationship between VCAM, ICAM, and LTB4 levels and PON-1 activity in ApoA4 360 and PON-1 allele carriers at increased cardiovascular risk.

BACKGROUND/OBJECTIVE: Cardiovascular risk depends largely on paraoxonase (PON-1) and apolipoprotein A4 (APOA4) gene polymorphisms. To compare the effects of consumption of walnut-enriched meat versus low-fat meat (LM) on selected soluble adhesion molecules and leukotrienes (LTB4). SUBJECTS/METHODS: In all 22 subjects at increased cardiovascular risk were taken. It is a non-blinded, cross-over, placebo-controlled study. Two 5-week experimental periods separated by 4-6 week wash-out interval. Participants consumed walnut-enriched meat during one period and LM during the other. Diet characteristics, HDLc, Apo A1, paraoxonase, sVCAM-1, sICAM-1 and LTB4 were analysed. PON-1 55, PON-1 192 and APOA4 360 polymorphism effects were also assessed. RESULTS: Individuals consuming walnut-enriched meat displayed higher paraoxonase activity (P<0.001), lower levels of sICAM and aVCAM (P=0.046, P=0.012, respectively) and leukotriene B4 (P=0.044), and lower paraoxonase-1/HDLc and paraoxonase-1/Apo A1 ratios (both, P<0.001) than those consuming LM. Paraoxonase levels correlated negatively with those of sICAM (r=-0.471, P<0.01). Significant decreases (at least P<0.05) were observed in sICAM concentrations in PON-1 55LM+MM, PON-1 QQ192 and APOA4-2 carriers while decreases in sVCAM in QR+RR and APOA4-1 carriers were observed. Paraoxonase-1/HDLc and paraoxonase-1/Apo A1 ratios were significantly influenced by paraoxonase polymorphisms. CONCLUSIONS: Walnut-enriched meat appears as a functional meat as consumed in the framework of a mix diet lowered the concentration of some selected inflammatory chemoattractant biomarkers. This effect was largely influenced by PON-1 and Apo A4-360 polymorphisms.

The effect of consuming meat enriched in walnut paste on platelet aggregation and thrombogenesis varies in volunteers with different apolipoprotein A4 genotype / El efecto del consumo de carne enriquecida en pasta de nuez sobre la agregacion plaquetaria y la trombogenesis varia en voluntarios con diferente genotipo para la apolipoproteina A4

Background and aim: Low-fat meat (LM) has been considered adequate under a cardiovascular disease point of view. Meat enriched in walnut paste (WM) consumption produces beneficial antithrombogenic effects but with striking inter-individual variability that may be related to gene polymorphism. Variants in the APOA4 gene (APOA4) polymorphism are known to affect the cardiovascular risk. This study aimed to compare the effects of consumption of WM and LM on platelet aggregation, production of thromboxane A2 (TXA2) and prostacyclin I2 (PGI2), and the TXA2/PGI2 ratio in 22 volunteers with different APOA4 polymorphism. Subjects and Methods: Six volunteers carried the Gln allele (APOA4-2) while 16 were homozygous for the His allele (APOA4-1). Platelet aggregation, TXA2 (measured as TXB2), PGI2 (measured as 6-keto-PGF1α), and the thrombogenic ratio (TXB2/6-keto-PGF1α) were determined at baseline and at weeks 3 and 5 for the WM and LM dietary periods. Results: Platelet aggregation decreased significantly (P<0.05) more in APOA4-1 than in APOA4-2 volunteers at 3-wk WM period, while TXB2 levels dropped more in APOA4-2 than in APOA4-1 volunteers at 5-wk WM period. TXB2 levels and the TXB2/6-keto-PGF1α ratio decreased significantly more (P<0.05) after 5 wk treatment in APOA4-2 than in APOA4-1 carriers on the WM diet than on the LM counterpart. However, 6-keto-PGF1α levels increased more (P<0.05) in APOA4-1 than in APOA4-2 volunteers after the 5-wk WM period than after the 5-wk LM diet. Conclusions: Present results suggest that consumption of WM with respect to LM decrease the thrombogenic risk more in Gln carriers than in His/His (AU)

Antecedentes y objetivos: La carne con bajo contenido graso (LM) se considera adecuada bajo el punto de vista cardiovascular. La ingesta de carne enriquecida en pasta de nuez (WM), mejora los efectos antitrombogénicos con una variabilidad inter-individual que puede estar relacionada con el polimorfismo genético. Variaciones en los genes APOA4 (APOA4) del polimorfismo afectan el riesgo cardiovascular. Este estudio compara los efectos de la ingesta de WM y LM sobre la agregación plaquetaria, la producción de tromboxano A2 (TXA2) y prostaciclina I2 (PGI2), y el cociente TXA2/PGI2 ratio en 22 voluntarios con diferentes polimorfismos APOA4. Material y métodos: Seis voluntarios portaban el alelo Gln (APOA4-2) frente a los 16 homozigotos para el alelo His (APOA4-1). La agregación plaquetaria, el TXA2 (medido como TXB2), la PGI2 (medida como 6-keto-PGF1α), y el cociente trombogenético (TXB2/6-keto-PGF1α) se determinaron al comienzo y en las semanas 3 y 5 de los periodos de WM y LM. Resultados: La agregación plaquetaria disminuyó significativamente más (P <0.05) en los voluntarios APOA4-1 que en los APOA4-2 en la semana 3 del periodo WM. El descenso de los niveles de TXB2 fue mayor para los voluntarios APOA4-2 que para los APOA4-1 en la semana 5 del periodo WM. Después de 5 semanas con dieta WM, la concentración de TXB2 y el cociente TXB2/6-keto- PGF1α disminuyeron significativamente más (P<0.05) en los individuos APOA4-2 que en los APOA4-1 que con la dieta LM. Sin embargo, después de 5 semanas, la dieta WM con respecto a la LM incrementó más (P <0.05) los niveles de 6-keto-PGF1α en los voluntarios APOA4-1 que en los APOA4-2. Conclusiones: Estos resultados sugieren que la ingesta de WM en comparación d LM, disminuye más el riesgo trombogénico en los voluntarios portadores de Gln que en los que His/His (AU)

The effect of consuming meat enriched in walnut paste on platelet aggregation and thrombogenesis varies in volunteers with different apolipoprotein A4 genotype.

BACKGROUND AND AIM: Low-fat meat (LM) has been considered adequate under a cardiovascular disease point of view. Meat enriched in walnut paste (WM) consumption produces beneficial antithrombogenic effects but with striking inter-individual variability that may be related to gene polymorphism. Variants in the APOA4 gene (APOA4) polymorphism are known to affect the cardiovascular risk. This study aimed to compare the effects of consumption of WM and LM on platelet aggregation, production of thromboxane A2 (TXA2) and prostacyclin I2 (PGI2), and the TXA2/PGI2 ratio in 22 volunteers with different APOA4 polymorphism. SUBJECTS AND METHODS: Six volunteers carried the Gln allele (APOA4-2) while 16 were homozygous for the His allele (APOA4-1). Platelet aggregation, TXA2 (measured as TXB2), PGI2 (measured as 6-keto-PGF1α), and the thrombogenic ratio (TXB2/6-keto-PGF1α) were determined at baseline and at weeks 3 and 5 for the WM and LM dietary periods. RESULTS: Platelet aggregation decreased significantly (P<0.05) more in APOA4-1 than in APOA4-2 volunteers at 3-wk WM period, while TXB2 levels dropped more in APOA4-2 than in APOA4-1 volunteers at 5-wk WM period. TXB2 levels and the TXB2/6-keto-PGF1α ratio decreased significantly more (P<0.05) after 5 wk treatment in APOA4-2 than in APOA4-1 carriers on the WM diet than on the LM counterpart. However, 6-keto-PGF1α levels increased more (P<0.05) in APOA4-1 than in APOA4-2 volunteers after the 5-wk WM period than after the 5-wk LM diet. CONCLUSIONS: Present results suggest that consumption of WM with respect to LM decrease the thrombogenic risk more in Gln carriers than in His/His.

Effect of long frozen storage on the formation of triglyceride alteration compounds of pan-fried functional restructured beef steaks.

The influences of pan-frying in extra virgin olive oil (EVO) and frozen storage of functional restructured beef steaks on the contents of polar material (PM) and thermal oxidation compound of the fat extracted from them were determined. Two types of functional restructured meats: 20% walnut-added (W, 13% fat) and low fat (L, 2% fat) were studied in comparison to conventional medium fat (M, 13% fat) restructured beef steaks. Differences in the PM or the thermal oxidation and hydrolytic compounds were mainly due to meat formulation with fried L samples showing the highest PM and polymer concentrations and fried W steaks the lowest. After one year of frozen storage the PM content increased in all samples but markedly in L and W steaks. Polymers decreased in L and increased in W and M steaks. Thermal oxidation compounds increased in W and M steaks while hydrolysis increased markedly in L samples. Long-term storage of all fried steaks is not recommended, whether functional of not since lipid degradation occurs. Although these alterations after one year-frozen storage are still far from their discarding limit, the consumption of just cooked functional steaks is highly recommended.

Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil.

The study aims to determine the influence of pan-frying on the fatty acid composition and fat content and alteration of functional restructured beef steaks. Low-fat (L, 2% fat), 20% walnut-added (W, 13% fat) and medium fat (M, 13% fat) steaks were prepared and fried in extra virgin olive oil. Pan-frying increased fat in L and W steaks and decreased it in M ones. Raw L and M steaks showed similar fatty acid profiles while W ones contained a lower percentage of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) but a higher percentage of polyunsaturated fatty acids (PUFA). The fatty acid profile of fried steaks was between that of the raw steaks and olive oil. Several fatty acids (g fatty acid/100g edible steaks) were affected (p<0.001) by the frying×meat-formulation interaction. Linoleic and linolenic acid contents did not decrease in fried W steaks, but decreased (p<0.05) when data were expressed on a dry matter basis. Frying increased SFA, MUFA and ω-6 PUFA contents in L samples while it decreased SFA and increased ω-6 PUFA in M steaks. Before and after frying, W steaks had atherogenic and thrombogenic indexes at least three times lower than their counterparts. Both indexes decreased in fried L samples while only the AI in M ones. Polar material content (PM) increased only in L samples. No relevant differences were found between PM of the fried steaks and that of their corresponding used oils. Results suggest that pan-frying improves the fatty acid composition of L and M steaks with minor changes in PM. The high retention of lipids observed in the W samples permits consumption of ω-3 PUFA- and ω-6 PUFA-enriched meat with a very low content of alteration compounds.

Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method.

The study was conducted to determine the influence of various cooking methods - conventional oven, microwave oven, electric grill and pan-frying on the composition and physicochemical characteristics of restructured beef steaks formulated as low fat (L, 2.0% fat), medium fat (M, 13.0% fat) and 20% added walnut (W, 12.6% fat). Composition, retention coefficients for different compounds, cooking loss (CL) and texture were affected by both formulation and cooking. There was considerable retention of moisture, fat and minerals (as ash) in W samples after cooking. CL was highest (P<0.05) in M sample and lowest (P<0.05) in W samples. Microwaved restructured steaks had higher (P<0.05) kramer shear force (KSF) and bind strength (BS), while pan-fried and conventionally oven-cooked steaks had lower (P<0.05) KSF. The thiobarbituric acid-reactive substances (TBARS) content was low in all restructured steaks but was affected by both cooking and formulation. Although cooking can change the proximal composition of steaks, lipid retention (>90%) was greatest in the case of the W sample, thus assuring that the ultimate objective of these restructured meats, namely to provide a source of walnut and walnut fat, would be successful.