Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-Universität Gießen, Gießen, Germany.
Mol Nutr Food Res. 2011 Jan;55(1):109-21. doi: 10.1002/mnfr.201000424. Epub 2010 Nov 18.
Although oxidized fats are widely considered to have detrimental effects on human health, a large number of feeding studies with experimental animals have consistently demonstrated that oxidized fats, compared with fresh fats, cause a reduction in the concentrations of triacylglycerols and cholesterol in liver and plasma. The reason for these effects became clear when recently it was shown that thermo-oxidized fats contain characteristic substances such as hydroxylated fatty acids and cyclic fatty acid monomers which are potent ligands and activators of peroxisome proliferator-activated receptor α - a transcription factor controlling genes involved in fatty acid and lipoprotein metabolism. In addition, oxidized fats have also been reported to inhibit expression of genes involved in fatty acid synthesis and cholesterol homeostasis. These effects are mediated by inhibiting the maturation of sterol regulatory-element binding proteins, which are transcription factors regulating genes involved in fatty acid synthesis and cholesterol homeostasis. This review summarizes the phenotypical alterations of lipid metabolism observed in feeding studies dealing with oxidized fats and addresses the molecular mechanisms underlying these lipid metabolism alterations, in particular the lipid lowering effects of dietary oxidized fats.
尽管氧化脂肪被广泛认为对人类健康有害，但大量的动物实验喂养研究表明，与新鲜脂肪相比，氧化脂肪会降低肝脏和血浆中三酰甘油和胆固醇的浓度。当最近表明热氧化脂肪含有特征性物质，如羟脂肪酸和环状脂肪酸单体时，这些影响的原因变得清晰起来，这些物质是过氧化物酶体增殖物激活受体α的有效配体和激活剂-一种转录因子，控制参与脂肪酸和脂蛋白代谢的基因。此外，氧化脂肪也被报道抑制参与脂肪酸合成和胆固醇稳态的基因的表达。这些作用是通过抑制固醇调节元件结合蛋白的成熟来介导的，固醇调节元件结合蛋白是调节参与脂肪酸合成和胆固醇稳态的基因的转录因子。本文综述了与氧化脂肪有关的喂养研究中观察到的脂质代谢表型改变，并探讨了这些脂质代谢改变的分子机制，特别是饮食氧化脂肪的降血脂作用。
