Lipids and Atherosclerosis Unit, IMIBIC/Reina Sofia University Hospital/University of Cordoba, Cordoba, Spain; CIBER Fisiopatologia de la Obesidad y Nutricion (CIBEROBN), Instituto de Salud Carlos III, Cordoba, Spain.
Mol Nutr Food Res. 2014 Nov;58(11):2239-42. doi: 10.1002/mnfr.201400401. Epub 2014 Sep 22.
The addition of antioxidants to frying oil reduces postprandial oxidative stress and the inflammatory response. ER stress may trigger both inflammation and oxidative stress processes. We aimed to determine the biological effects of the intake of four models of frying oils on postprandial ER stress in peripheral blood mononuclear cells. Twenty obese people received four breakfasts following a randomized crossover design, consisting of muffins made with different oils (virgin olive oil (VOO), sunflower oil (SFO), and a mixture of seed oils (SFO/canola oil) with either dimethylpolysiloxane (SOD) or natural antioxidants from olives (SOP) added), which were previously subjected to 20 heating cycles. ER stress was assessed by measuring the mRNA levels of sXBP1, BiP, CRT, and CNX in peripheral blood mononuclear cells. Our study showed that the intake of the muffins made with SFO induced the postprandial increase of the mRNA levels of the ER stress-sensor sXBP1, and the ER stress related chaperones BiP and CRT (all p-values <0.05). The harmful effects associated with the use of SFO as frying oil, in terms of inflammatory response and postprandial oxidative stress, may be partially mediated by the induction of postprandial ER stress.
向煎炸油中添加抗氧化剂可降低餐后氧化应激和炎症反应。内质网应激可能会引发炎症和氧化应激过程。我们旨在确定摄入四种煎炸油模型对餐后外周血单个核细胞内质网应激的生物学影响。二十名肥胖者按照随机交叉设计接受了四种早餐，这些早餐由不同油（特级初榨橄榄油（VOO）、葵花籽油（SFO）和添加了二甲基聚硅氧烷（SOD）或橄榄天然抗氧化剂（SOP）的混合籽油（SFO/菜籽油）制成的松饼组成），这些油之前已经经过了 20 次加热循环。通过测量外周血单个核细胞中 sXBP1、BiP、CRT 和 CNX 的 mRNA 水平来评估内质网应激。我们的研究表明，摄入 SFO 制成的松饼会导致餐后内质网应激传感器 sXBP1 的 mRNA 水平以及与内质网应激相关的伴侣蛋白 BiP 和 CRT 的增加（所有 p 值均<0.05）。与使用 SFO 作为煎炸油相关的炎症反应和餐后氧化应激的有害影响，可能部分是通过诱导餐后内质网应激来介导的。
