Shafaeizadeh Shila, Jamalian Jalal, Owji Ali Akbare, Azadbakht Leila, Ramezani Roghayeh, Karbalaei Narges, Rajaeifard Abdolreza, Tabatabai Negar
Nutritionist, Department of Nutrition, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran and Baby Nutrition Division, Danone Company, Singapore.
J Res Med Sci. 2011 Dec;16(12):1541-9.
This study was conducted to evaluate the effects of consuming thermally oxidized oil supplemented with pectin on liver glutathione peroxidase activity, serum malondialdehyde and lipid profiles in male Sprague-Dawley rats.
Fifty growing male Sprague-Dawley rats were randomly divided into different groups. The diets differed only in their fat and pectin content. The diets had fresh sunflower oil or thermally oxidized sunflower oil. The diets were supplemented with pectin in the amount of 50 g/kg diet or not supplemented. Thus, there were four experimental groups: "fresh oil", "oxidized oil", "fresh oil + pectin", "oxidized oil + pectin". Study duration was 42 days. Non parametric, Kruskal-Wallis and Mann-Whitney tests were used to evaluate mean values of variables in groups.
In oil consumption, peroxide, p- Anisidine, thiobarbituric acid, free fatty acid values and total polar compounds increased but iodine value was decreased. In the oxidized oil group compared to the fresh oil group, total cholesterol, high density lipoprotein cholesterol and malondialdehyde increased (p < 0.05). Serum malondialdehyde was decreased in the "oxidized oil + pectin" group compared to the oxidized oil alone (2.82 ± 0.51 vs. 3.61 ± 0.72 nmol/ml; p < 0.05). Total cholesterol decreased in both groups containing pectin compared to their respective diets without supplementation (70.10 ± 10.75 vs. 81.20 ± 13.10 mg/dl; p < 0.05).
Pectin consumption could decrease serum malondialdehyde and cholesterol in the diet that contains oxidized oil. Pectin supplementation could decrease the detrimental effects of thermally oxidized oil.
本研究旨在评估食用添加果胶的热氧化油对雄性Sprague-Dawley大鼠肝脏谷胱甘肽过氧化物酶活性、血清丙二醛和脂质谱的影响。
将50只生长中的雄性Sprague-Dawley大鼠随机分为不同组。饮食仅在脂肪和果胶含量上有所不同。饮食中含有新鲜向日葵油或热氧化向日葵油。饮食中添加50 g/kg的果胶或不添加。因此，有四个实验组：“新鲜油”、“氧化油”、“新鲜油+果胶”、“氧化油+果胶”。研究持续时间为42天。使用非参数检验、Kruskal-Wallis检验和Mann-Whitney检验来评估各组变量的平均值。
在食用油中，过氧化物、对茴香胺、硫代巴比妥酸、游离脂肪酸值和总极性化合物增加，但碘值降低。与新鲜油组相比，氧化油组的总胆固醇、高密度脂蛋白胆固醇和丙二醛增加（p<0.05）。与单独的氧化油组相比，“氧化油+果胶”组的血清丙二醛降低（2.82±0.51对3.61±0.72 nmol/ml；p<0.05）。与各自未添加果胶的饮食相比，两个添加果胶的组的总胆固醇均降低（70.10±10.75对81.20±13.10 mg/dl；p<0.05）。
食用果胶可降低含氧化油饮食中的血清丙二醛和胆固醇。补充果胶可降低热氧化油的有害影响。
