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炎症和不良血管重塑在反复加热的棕榈油对大鼠血压升高作用中的影响。

Involvement of inflammation and adverse vascular remodelling in the blood pressure raising effect of repeatedly heated palm oil in rats.

作者信息

Ng Chun-Yi, Kamisah Yusof, Faizah Othman, Jubri Zakiah, Qodriyah Hj Mohd Saad, Jaarin Kamsiah

机构信息

Department of Pharmacology, Faculty of Medicine, Universiti Kebangsaan Malaysia, 50300 Kuala Lumpur, Malaysia.

出版信息

Int J Vasc Med. 2012;2012:404025. doi: 10.1155/2012/404025. Epub 2012 Jun 21.

DOI:10.1155/2012/404025
PMID:22778962
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3388444/
Abstract

Oil thermoxidation during deep frying generates harmful oxidative free radicals that induce inflammation and increase the risk of hypertension. This study aimed to investigate the effect of repeatedly heated palm oil on blood pressure, aortic morphometry, and vascular cell adhesion molecule-1 (VCAM-1) expression in rats. Male Sprague-Dawley rats were divided into five groups: control, fresh palm oil (FPO), one-time-heated palm oil (1HPO), five-time-heated palm oil (5HPO), or ten-time-heated palm oil (10HPO). Feeding duration was six months. Blood pressure was measured at baseline and monthly using tail-cuff method. After six months, the rats were sacrificed and the aortic arches were dissected for morphometric and immunohistochemical analyses. FPO group showed significantly lower blood pressure than all other groups. Blood pressure was increased significantly in 5HPO and 10HPO groups. The aortae of 5HPO and 10HPO groups showed significantly increased thickness and area of intima-media, circumferential wall tension, and VCAM-1 than other groups. Elastic lamellae were disorganised and fragmented in 5HPO- and 10HPO-treated rats. VCAM-1 expression showed a significant positive correlation with blood pressure. In conclusion, prolonged consumption of repeatedly heated palm oil causes blood pressure elevation, adverse remodelling, and increased VCAM-1, which suggests a possible involvement of inflammation.

摘要

油炸过程中的油脂热氧化会产生有害的氧化自由基，这些自由基会引发炎症并增加患高血压的风险。本研究旨在探讨反复加热的棕榈油对大鼠血压、主动脉形态学以及血管细胞黏附分子-1（VCAM-1）表达的影响。将雄性Sprague-Dawley大鼠分为五组：对照组、新鲜棕榈油（FPO）组、一次性加热棕榈油（1HPO）组、五次加热棕榈油（5HPO）组或十次加热棕榈油（10HPO）组。喂养期为六个月。在基线时和每月使用尾套法测量血压。六个月后，处死大鼠并解剖主动脉弓进行形态学和免疫组织化学分析。FPO组的血压显著低于所有其他组。5HPO组和10HPO组的血压显著升高。5HPO组和10HPO组的主动脉内膜中层厚度、面积、圆周壁张力和VCAM-1均显著高于其他组。在5HPO和10HPO处理的大鼠中，弹性膜紊乱且破碎。VCAM-1表达与血压呈显著正相关。总之，长期食用反复加热的棕榈油会导致血压升高、不良重塑和VCAM-1增加，这表明炎症可能参与其中。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c3b3/3388444/fc2e485301c2/IJVM2012-404025.005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c3b3/3388444/c5b9394cb378/IJVM2012-404025.001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c3b3/3388444/18de387d8f7c/IJVM2012-404025.002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c3b3/3388444/7a05f2bea2c6/IJVM2012-404025.003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c3b3/3388444/ca613d5db61b/IJVM2012-404025.004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c3b3/3388444/fc2e485301c2/IJVM2012-404025.005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c3b3/3388444/c5b9394cb378/IJVM2012-404025.001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c3b3/3388444/18de387d8f7c/IJVM2012-404025.002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c3b3/3388444/7a05f2bea2c6/IJVM2012-404025.003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c3b3/3388444/ca613d5db61b/IJVM2012-404025.004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c3b3/3388444/fc2e485301c2/IJVM2012-404025.005.jpg

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