Lim Jin Seon, Adachi Yoshikazu, Takahashi Yoko, Ide Takashi
National Food Research Institute, Tsukuba, Japan.
Br J Nutr. 2007 Jan;97(1):85-95. doi: 10.1017/S0007114507252699.
Effects of sesamin and sesamolin (sesame lignans) on hepatic fatty acid metabolism were compared in rats. Rats were fed either a lignan-free diet, a diet containing 0.6 or 2 g/kg lignan (sesamin or sesamolin), or a diet containing both sesamin (1.4 g/kg) and sesamolin (0.6 g/kg) for 10 d. Sesamin and sesamolin dose-dependently increased the activity and mRNA abundance of various enzymes involved in hepatic fatty acid oxidation. The increase was much greater with sesamolin than with sesamin. These lignans increased parameters of hepatic fatty acid oxidation in an additive manner when added simultaneously to an experimental diet. In contrast, they decreased the activity and mRNA abundance of hepatic lipogenic enzymes despite dose-dependent effects not being necessarily obvious. Sesamin and sesamolin were equally effective in lowering parameters of lipogenesis. Sesamolin accumulated in serum at 33- and 46-fold the level of sesamin at dietary concentrations of 0.6 and 2 g/kg, respectively. The amount of sesamolin accumulated in liver was 10- and 7-fold that of sesamin at the respective dietary levels. Sesamolin rather than sesamin can account for the potent physiological effect of sesame seeds in increasing hepatic fatty acid oxidation observed previously. Differences in bioavailability may contribute to the divergent effects of sesamin and sesamolin on hepatic fatty acid oxidation. Sesamin compared to sesamolin was more effective in reducing serum and liver lipid levels despite sesamolin more strongly increasing hepatic fatty acid oxidation.
在大鼠中比较了芝麻素和芝麻林素（芝麻木脂素）对肝脏脂肪酸代谢的影响。给大鼠喂食不含木脂素的饮食、含有0.6或2 g/kg木脂素（芝麻素或芝麻林素）的饮食，或含有芝麻素（1.4 g/kg）和芝麻林素（0.6 g/kg）的饮食，持续10天。芝麻素和芝麻林素剂量依赖性地增加了参与肝脏脂肪酸氧化的各种酶的活性和mRNA丰度。芝麻林素的增加幅度比芝麻素大得多。当同时添加到实验饮食中时，这些木脂素以相加的方式增加了肝脏脂肪酸氧化的参数。相反，尽管剂量依赖性效应不一定明显，但它们降低了肝脏生脂酶的活性和mRNA丰度。芝麻素和芝麻林素在降低生脂参数方面同样有效。在饮食浓度为0.6和2 g/kg时，芝麻林素在血清中的积累量分别是芝麻素的33倍和46倍。在各自的饮食水平下，肝脏中积累的芝麻林素量是芝麻素的10倍和7倍。芝麻林素而非芝麻素可以解释先前观察到的芝麻种子在增加肝脏脂肪酸氧化方面的强大生理效应。生物利用度的差异可能导致芝麻素和芝麻林素对肝脏脂肪酸氧化的不同影响。尽管芝麻林素更强烈地增加肝脏脂肪酸氧化，但与芝麻林素相比，芝麻素在降低血清和肝脏脂质水平方面更有效。
