Lipid transfer inhibitor protein (LTIP) is a physiologic regulator of cholesteryl ester transfer protein (CETP) function. We previously reported that LTIP activity is localized to LDL, consistent with its greater inhibitory activity on this lipoprotein. With a recently described immunoassay for LTIP, we investigated whether LTIP mass is similarly distributed. Plasma fractionated by gel filtration chromatography revealed two LTIP protein peaks, one coeluting with LDL, and another of approximately 470 kDa. The 470 kDa LTIP complex had a density of 1.134 g/ml, indicating approximately 50% lipid content, and contained apolipoprotein A-I. By mass spectrometry, partially purified 470 kDa LTIP also contains apolipoproteins C-II, D, E, J, and paraoxonase 1. Unlike LDL-associated LTIP, the 470 kDa LTIP complex does not inhibit CETP activity. In normolipidemic subjects, approximately 25% of LTIP is in the LDL-associated, active form. In hypercholesterolemia,this increases to 50%, suggesting that lipoprotein composition may influence the status of LTIP activity. Incubation (37 degrees C) of normolipidemic plasma increased active, LDL-associated LTIP up to 3-fold at the expense of the inactive pool. Paraoxon inhibited this shift by 50%. Overall, these studies show that LTIP activity is controlled by its reversible incorporation into an inactive complex. This may provide for short-term fine-tuning of lipoprotein remodeling mediated by CETP.
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http://dx.doi.org/10.1194/jlr.M800087-JLR200 | DOI Listing |
Food Chem
June 2024
College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, 450045, Henan Province, China. Electronic address:
The exact etiology and pathogenesis of diabetes are still unclear, and there is a lack of effective targeted clinical treatments. A polysaccharide (PCPs-I) with a good activity on T2D was isolated from Polygonum cuspidatum. Its average molecular weight (Mw) was 68.
View Article and Find Full Text PDFPolymers (Basel)
December 2024
Research Laboratory "New Polymeric Materials", Nizhny Novgorod State Technical University, n.a. R.E. Alekseev, 24 Minin Street, 603155 Nizhny Novgorod, Nizhegorodskaya Oblast, Russia.
Anionic thermo- and pH-responsive copolymers were synthesized by photoiniferter reversible addition-fragmentation chain transfer polymerization (PI-RAFT). The thermo-responsive properties were provided by oligo(ethylene glycol)-based macromonomer units containing hydrophilic and hydrophobic moieties. The pH-responsive properties were enabled by the addition of 5-20 mol% of strong (2-acrylamido-2-methylpropanesulfonic) and weak (methacrylic) acids.
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Science and Engineering, Ningxia University, Yinchuan, China. Electronic address:
This study presents a novel method for the efficient preparation of peptide-based films through microwave-assisted Lewis acid catalysis (MALC) of buckwheat globulin (BG). The MALC process efficiently degraded BG into small molecular peptides (1.6-1.
View Article and Find Full Text PDFJ Sci Food Agric
January 2025
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, People's Republic of China.
Background: Loquat peel, often as food waste, is a valuable source of bioactive polysaccharides. However, study of such polysaccharides is insufficient, leaving a significant gap in understanding their preparation, structure and bioactivities.
Results: In this study, three types of loquat peel polysaccharides (LPWP, LPHP and LPNP) were sequentially extracted using hot water, HCl and NaOH solutions, respectively.
Foods
September 2024
Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual da Paraíba, R. Juvêncio Arruda, s/n, Campina Grande 58429-600, PB, Brazil.
The microbiological and biochemical properties of a goat cheese produced using (sunflower) seed extract as a coagulant and the potentially probiotic autochthonous culture CNPC007 were examined in comparison to a control cheese devoid of the autochthonous culture. Throughout a 60-day storage period at 6 ± 1 °C, lactobacilli maintained a count of above 8 log CFU/g. Additionally, its viability in cheeses subjected to the in vitro gastrointestinal conditions demonstrated improvement over this period.
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