Ratnayake W M, Plouffe L, Hollywood R, L'Abbé M R, Hidiroglou N, Sarwar G, Mueller R
Nutrition Research Division, Food Directorate, Health Protection Branch, Health Canada, Ottawa, Ontario.
Lipids. 2000 Apr;35(4):409-20. doi: 10.1007/s11745-000-539-5.
In recent studies, the life span of stroke-prone spontaneously hypertensive (SHRSP) rats was altered by a variety of dietary fats. It was relatively shorter in rats fed canola oil as the sole source of fat. The present study was performed to find out whether the fatty acid profile and the high content of sulfur compounds in canola oil could modulate the life span of SHRSP rats. SHRSP rats (47 d old, n = 23/group) were matched by body weight and systolic blood pressure and fed semipurified diets containing 10% canola oil, high-palmitic canola oil, low-sulfur canola oil, soybean oil, high-oleic safflower oil, a fat blend that mimicked the fatty acid composition of canola oil, or a fat blend high in saturated fatty acids. A 1% sodium chloride solution was used as drinking water to induce hypertension. After consuming the diets for 37 d, five rats from each dietary group were killed for collection of blood and tissue samples for biochemical analysis. The 18 remaining animals from each group were used for determining their life span. The mean survival time of SHRSP rats fed canola oil (87.4+/-4.0 d) was not significantly different (P > 0.05) from those fed low-sulfur canola oil (89.7+/-8.5 d), suggesting that content of sulfur in canola oil has no effect on the life span of SHRSP rats. The SHRSP rats fed the noncanola oil-based diets lived longer (mean survival time difference was 6-13 d, P < 0.05) than those fed canola and low-sulfur canola oils. No marked differences in the survival times were observed among the noncanola oil-based groups. The fatty acid composition of the dietary oils and of red blood cells and liver of SHRSP rats killed after 37 d of treatment showed no relationship with the survival times. These results suggest that the fatty acid profile of vegetable oils plays no important role on the life span of SHRSP rat. However, phytosterols in the dietary oils and in liver and brain were inversely correlated with the mean survival times,indicating that the differential effects of vegetable oils might be ascribed, at least partly, to their different phytosterol contents.
在最近的研究中，多种膳食脂肪改变了易患中风的自发性高血压（SHRSP）大鼠的寿命。以菜籽油作为唯一脂肪来源的大鼠寿命相对较短。本研究旨在探究菜籽油中的脂肪酸谱和高含量硫化合物是否会影响SHRSP大鼠的寿命。将SHRSP大鼠（47日龄，每组n = 23只）按体重和收缩压进行匹配，分别喂食含10%菜籽油、高棕榈酸菜籽油、低硫菜籽油、大豆油、高油酸红花油、模拟菜籽油脂肪酸组成的脂肪混合物或高饱和脂肪酸脂肪混合物的半纯化日粮。用1%氯化钠溶液作为饮用水诱导高血压。在食用这些日粮37天后，每组处死5只大鼠，采集血液和组织样本进行生化分析。每组剩余的18只动物用于测定其寿命。喂食菜籽油的SHRSP大鼠的平均存活时间（87.4±4.0天）与喂食低硫菜籽油的大鼠（89.7±8.5天）无显著差异（P>0.05），这表明菜籽油中的硫含量对SHRSP大鼠的寿命没有影响。喂食非菜籽油日粮的SHRSP大鼠比喂食菜籽油和低硫菜籽油的大鼠寿命更长（平均存活时间差异为6 - 13天，P<0.05）。在非菜籽油组之间未观察到存活时间的显著差异（P>0.05）。处理37天后处死的SHRSP大鼠的日粮油、红细胞和肝脏中的脂肪酸组成与存活时间无关。这些结果表明，植物油的脂肪酸谱对SHRSP大鼠的寿命没有重要影响。然而，日粮油、肝脏和大脑中的植物甾醇与平均存活时间呈负相关，这表明植物油的不同作用至少部分可能归因于它们不同的植物甾醇含量。
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