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  • 1
    Electronic Resource
    Electronic Resource
    Lipoprotein composition in NIDDM: effects of dietary oleic acid on the composition, oxidisability and function of low and high density lipoproteins (1996)
    Springer
    Diabetologia 39 (1996), S. 667-676 
    Details
    ISSN: 1432-0428
    Keywords: Non-insulin-dependent diabetes mellitus ; low density lipoprotein oxidation ; low density lipoprotein fatty acids ; lipid peroxidation ; conjugated dienes
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary Oxidation of low density lipoprotein (LDL) plays an important role in the pathogenesis of atherosclerosis and is related to the fatty acid composition which is altered in diabetes mellitus. This study examines the relationship between the fatty acid composition of LDL and high density lipoprotein (HDL) and lipoprotein oxidation. A group of nine non-insulin-dependent diabetic (NIDDM) patients were compared to seven healthy control subjects before and after a high monounsaturated diet. Lipoproteins were isolated and oxidisability was measured by conjugated diene formation and lipid peroxide analysis. Serum HDL cholesterol was significantly lower in the diabetic patients. LDL cholesteryl ester linoleic acid in the diabetic patients was significantly higher at baseline and decreased after diet (p〈0.05) while oleic acid increased in both diabetic and non-diabetic subjects (p〈0.05). HDL cholesteryl ester oleic acid was lower in the diabetic patients compared with control subjects (p〈0.05) before diet and it increased significantly after diet (p〈0.05). LDL lipid peroxides and conjugated diene formation were related to LDL glycation (r=0.46, p〈0.05 and r=0.49, p〈0.05, respectively). Both decreased following diet (lipid peroxides for diabetic patients from 476±30 to 390±20 nmol/mg protein p〈0.05 and for control subjects from 350±36 to 198±30 nmol/mg protein p〈0.05). HDL conjugated diene formation decreased in both groups after diet but only significantly in the control group (55.4±7.5 to 53.2±6.7 nmol/mg protein for diabetic patients and 45.8±6.4 to 31.6±4.8 nmol/mg protein p〈0.05 for control subjects). There was a positive correlation between LDL lipid peroxide formation and percentage of cholesteryl ester linoleic acid in LDL from diabetic patients (r=0.61, p〈0.05) and control subjects (r=0.91, p〈0.01). Fatty acid composition of LDL was reflected in the composition of HDL. In the presence of HDL lipoprotein peroxidation decreased. This decrease in lipoprotein peroxidation was positively related to the percentage of linoleic acid in LDL (r=0.71, p〈0.05). This study confirms the close relationship between the fatty acid composition of LDL and HDL and demonstrates the importance of the fatty acid composition of the cholesteryl ester fraction in relation to LDL oxidation in diabetes. Linoleic acid in HDL appears to be a protecting factor against oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00418538
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  • 2
    Electronic Resource
    Electronic Resource
    Lipoprotein composition in NIDDM: effects of dietary oleic acid on the composition, oxidisability and function of low and high density lipoproteins (1996)
    Springer
    Diabetologia 39 (1996), S. 667-676 
    Details
    ISSN: 1432-0428
    Keywords: Keywords Non-insulin-dependent diabetes mellitus ; low density lipoprotein oxidation ; low density lipoprotein fatty acids ; lipid peroxidation ; conjugated dienes.
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary Oxidation of low density lipoprotein (LDL) plays an important role in the pathogenesis of atherosclerosis and is related to the fatty acid composition which is altered in diabetes mellitus. This study examines the relationship between the fatty acid composition of LDL and high density lipoprotein (HDL) and lipoprotein oxidation. A group of nine non-insulin-dependent diabetic (NIDDM) patients were compared to seven healthy control subjects before and after a high monounsaturated diet. Lipoproteins were isolated and oxidisability was measured by conjugated diene formation and lipid peroxide analysis. Serum HDL cholesterol was significantly lower in the diabetic patients. LDL cholesteryl ester linoleic acid in the diabetic patients was significantly higher at baseline and decreased after diet (p 〈 0.05) while oleic acid increased in both diabetic and non-diabetic subjects (p 〈 0.05). HDL cholesteryl ester oleic acid was lower in the diabetic patients compared with control subjects (p 〈 0.05) before diet and it increased significantly after diet (p 〈 0.05). LDL lipid peroxides and conjugated diene formation were related to LDL glycation (r = 0.46, p 〈 0.05 and r = 0.49, p 〈 0.05, respectively). Both decreased following diet (lipid peroxides for diabetic patients from 476 ± 30 to 390 ± 20 nmol/mg protein p 〈 0.05 and for control subjects from 350 ± 36 to 198 ± 30 nmol/mg protein p 〈 0.05). HDL conjugated diene formation decreased in both groups after diet but only significantly in the control group (55.4 ± 7.5 to 53.2 ± 6.7 nmol/mg protein for diabetic patients and 45.8 ± 6.4 to 31.6 ± 4.8 nmol/mg protein p 〈 0.05 for control subjects). There was a positive correlation between LDL lipid peroxide formation and percentage of cholesteryl ester linoleic acid in LDL from diabetic patients (r = 0.61, p 〈 0.05) and control subjects (r = 0.91, p 〈 0.01). Fatty acid composition of LDL was reflected in the composition of HDL. In the presence of HDL lipoprotein peroxidation decreased. This decrease in lipoprotein peroxidation was positively related to the percentage of linoleic acid in LDL (r = 0.71, p 〈 0.05). This study confirms the close relationship between the fatty acid composition of LDL and HDL and demonstrates the importance of the fatty acid composition of the cholesteryl ester fraction in relation to LDL oxidation in diabetes. Linoleic acid in HDL appears to be a protecting factor against oxidation. [Diabetologia (1996) 39: 667–676]
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s001250050494
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Fourier transform Raman spectroscopic study of hydrogen bonding in 2,5-dimercapto-1,3,4-thiadiazole using an environmental chamberThis paper is dedicated to Professor D. A. Long on the occasion of his 70th birthday. (1995)
    Chichester [u.a.] : Wiley-Blackwell
    Journal of Raman Spectroscopy 26 (1995), S. 617-622 
    Details
    ISSN: 0377-0486
    Keywords: Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: The bands at 2485 and 940 cm-1 observed in the Raman spectra of 2,5-dimercapto-1,3,4-thiadiazole represent the hydrogen-bonded ν(SH) stretching and δ(C-SH) in-plane bending modes, respectively. A quantitative study of the hydrogen bonding was carried out using intensity measurements of the bands assigned to the hydrogen-bonded and the free δ(C-SH) in-plane deformations at 940 and 919 cm-1, respectively, as a function of temperature. The Fourier transform (FT) Raman spectra were recorded over the temperature range 303-403 K using an environmental chamber fitted into the FT Raman sample compartment. The equilibrium constants between the free and the hydrogen-bonded molecules were determined over this temperature range and the average enthalpy for hydrogen-bond formation was obtained (ΔH° = -3.35 ± 0.2 kJ mol-1).
    Additional Material: 9 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/jrs.1250260806
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    Paper (German National Licenses)
    Fulltext
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