醋摄入对高胆固醇血症兔动脉粥样硬化某些生化危险因素的急性影响。
Acute effects of vinegar intake on some biochemical risk factors of atherosclerosis in hypercholesterolemic rabbits.
机构信息
Department of Biology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
出版信息
Lipids Health Dis. 2010 Jan 28;9:10. doi: 10.1186/1476-511X-9-10.
BACKGROUND
Exaggerated postprandial spikes in blood glucose and lipids induce proportional increases in oxidative stress, which acutely trigger impairment endothelial, inflammation and increased risk of future cardiovascular events. In this research, we have investigated acute effects of vinegar intake on some of the biochemical atherosclerosis risk factors in high cholesterol fed rabbits to see if we can find a probable protective value for it.
METHODS
The rabbits were randomly divided into four groups: normal diet, high cholesterol diet (%1 cholesterol), %1 cholesterol with 5 ml vinegar (low dose), %1 cholesterol with 10 ml vinegar (high dose). After fasting for 12-15 hours, blood samples were taken to determine baseline values. Three hours after feeding, blood samples were collected again to investigate acute effects of vinegar intake on the measured factors.
RESULTS
Using high-dose vinegar with cholesterolemic diet caused significant reduce in LDL-cholesterol (LDL-C), oxidized-LDL (ox-LDL), malondialdehyde (MDA), total cholesterol (TC) and apolipoprotein B (ApoB) in comparison with hypercholesterolemic diet. Consumption low-dose vinegar with cholesterolemic diet induced a significant decrease in fibrinogen and glucose compared to hypercholesterolemic diet. Level of serum nitrite, nitrate, triacylglycerol (TAG), HDL-cholesterol (HDL-C), apolipoprotein A (ApoA), serum glutamic pyruvic transaminase (SGPT), serum glutamic oxaloacetate transaminase (SGOT) and C-reactive protein (CRP) were not significantly difference in low and high doses vinegar with cholesterolemic diet compared to hypercholesterolemic diet. A significant difference was observed for LDL-C, ApoB100 and TC between low and high doses vinegar.
CONCLUSION
This study suggest that vinegar, might have some acute effects on biochemical risk factors of atherosclerosis and a probable protective value can be considered for its postprandial use.
背景
餐后血糖和血脂的过度升高会导致氧化应激的相应增加，这会导致内皮功能障碍、炎症加剧，并增加未来心血管事件的风险。在这项研究中，我们研究了摄入醋对高胆固醇喂养的兔子一些生化动脉粥样硬化危险因素的急性影响，以观察是否能发现其可能的保护价值。
方法
将兔子随机分为四组：正常饮食组、高胆固醇饮食组（胆固醇含量为 1%）、1%胆固醇加 5 毫升醋（低剂量组）、1%胆固醇加 10 毫升醋（高剂量组）。禁食 12-15 小时后，抽取血样以确定基线值。喂食 3 小时后，再次采集血样以研究摄入醋对所测因素的急性影响。
结果
与高胆固醇饮食组相比，高剂量醋与高胆固醇饮食合用可显著降低 LDL-胆固醇（LDL-C）、氧化 LDL（ox-LDL）、丙二醛（MDA）、总胆固醇（TC）和载脂蛋白 B（ApoB）。与高胆固醇饮食组相比，低剂量醋与高胆固醇饮食合用可显著降低纤维蛋白原和血糖。与高胆固醇饮食组相比，低剂量和高剂量醋与高胆固醇饮食合用对血清硝酸盐、三酰甘油（TAG）、高密度脂蛋白胆固醇（HDL-C）、载脂蛋白 A（ApoA）、血清谷氨酸丙酮酸转氨酶（SGPT）、血清谷氨酸草酰乙酸转氨酶（SGOT）和 C-反应蛋白（CRP）的水平无显著差异。低剂量和高剂量醋组的 LDL-C、ApoB100 和 TC 之间存在显著差异。
结论
本研究表明，醋可能对动脉粥样硬化的生化危险因素有一些急性影响，其餐后使用可能具有一定的保护价值。
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