Unit:
Κατεύθυνση Χημεία ΤροφίμωνLibrary of the School of Science
Author:
Τσοροτιώτη Σοφία-Ελένη
Supervisors info:
Ιωάννης Ζαμπετάκης Επίκ. Καθηγητής ΕΚΠΑ (επιβλέπων), Κωνσταντίνος Δημόπουλος Καθηγητής ΕΚΠΑ, Χαράλαμπος Προεστός Λέκτορας ΕΚΠΑ
Original Title:
Μελέτη των καρδιοπροστατευτικών ιδιοτήτων ελληνικών τυριών
Translated title:
In vitro anti-atherogenic properties of traditional Greek cheese lipid fractions
Summary:
The aim of this study was to evaluate the antiatherogenic properties of two
different types of greek cheese: Kefalotyri and Ladotyri. Total lipids (TL) of
both types of cheese were extracted by the method of Bligh and Dyer and further
separated into total polar lipids (TPL) and total neutral lipids (TNL) by
counter-current distribution. TPL were further separated by preparative
thin-layer chromatography (TLC). TL, TPL, TNL and the obtained polar lipid
fractions after TLC separation were tested to determine the biological activity
against atherosclerosis based on the in vitro inhibition of Platelet Activating
Factor (PAF)-induced platelet aggregation. Both types of cheese exhibited
strong biological activity and their lipids were good PAF inhibitors. Comparing
the two types of cheese, Ladotyri lipid fractions showed stronger inhibitory
properties than those of Kefalotyri. The fact that both types of cheese contain
PAF inhibitors proves their nutritional value in terms of protection against
cardiovascular diseases, since PAF is a crucial inflammatory phospholipids
mediator that is implicated in the mechanism of atherogenesis.
Keywords:
Kefalotyri, Ladotyri, Lipids, PAF, Atherogenesis
Number of index pages:
xv-xvii
Number of references:
112
Number of pages:
xviii,102
