Nagaraju Anitha, Belur Lokesh R
Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute, Mysore, Karnataka 570 020, India.
Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute, Mysore, Karnataka 570 020, India.
Food Chem. 2008 Jun 1;108(3):950-7. doi: 10.1016/j.foodchem.2007.11.072. Epub 2007 Dec 7.
The effects of feeding Wistar rats with blended and interesterified oils of coconut (CO):groundnut (GNO) or CO:olive (OLO) on liver antioxidant enzyme activities and susceptibility of LDL to oxidation were studied. The hepatic lipid peroxidation (LPO) levels in the rats fed CO:GNO blend and interesterified oils were increased by 31% and 21%, when compared to the rats given CO. The superoxide dismutase activity was increased by 31% and 28%, and catalase (CAT) activity was increased by 37% and 39%, respectively, in rats given blends and interesterified oils of CO:GNO, as compared to those given CO. The activities of glutathione peroxidase (GPx) were increased by 17% and 20% in rats given CO:GNO blend and interesterified oils. Glutathione transferase (GST) level was also found to be increased by 26% and 31% after feeding blended and interesterified oils of CO:GNO, compared to those given CO. The LDL oxidation, which was elevated by feeding GNO, was found to be reduced by 10% and 14%, respectively, in the groups fed blended and interesterified oils of CO:GNO. Similarly, CO:OLO blended oils enhanced SOD, CAT, GPx and GST activities by 34%, 43%, 27% and 23%, respectively, compared to the rats given CO-containing diets. The corresponding increases in theses antioxidant enzyme activities when CO:OLO interesterified oils were fed to rats were 38%, 50%, 28% and 26%, respectively, when compared to rats given CO-containing diets. There was a significant reduction in hepatic LPO as well as oxidation of LDL, when blended and interesterified oils of CO:OLO were fed to rats. The results demonstrated that blended and interesterified oils of CO with GNO or OLO enhance hepatic antioxidant enzymes, decreased lipid peroxidation in liver and reduced the susceptibility of LDL to oxidation.
研究了用椰子油（CO）与花生油（GNO）或椰子油与橄榄油（OLO）的混合油及酯交换油喂养Wistar大鼠对肝脏抗氧化酶活性以及低密度脂蛋白（LDL）氧化敏感性的影响。与喂食CO的大鼠相比，喂食CO:GNO混合油和酯交换油的大鼠肝脏脂质过氧化（LPO）水平分别升高了31%和21%。与喂食CO的大鼠相比，喂食CO:GNO混合油和酯交换油的大鼠超氧化物歧化酶活性分别提高了31%和28%，过氧化氢酶（CAT）活性分别提高了37%和39%。喂食CO:GNO混合油和酯交换油的大鼠谷胱甘肽过氧化物酶（GPx）活性分别提高了17%和20%。与喂食CO的大鼠相比，喂食CO:GNO混合油和酯交换油后谷胱甘肽转移酶（GST）水平也分别提高了26%和31%。喂食GNO会使LDL氧化增加，而喂食CO:GNO混合油和酯交换油的组中LDL氧化分别降低了10%和14%。同样，与喂食含CO饮食的大鼠相比，CO:OLO混合油使超氧化物歧化酶、过氧化氢酶、谷胱甘肽过氧化物酶和谷胱甘肽转移酶活性分别提高了34%、43%、27%和23%。与喂食含CO饮食的大鼠相比，给大鼠喂食CO:OLO酯交换油时，这些抗氧化酶活性相应的提高分别为38%、50%、28%和26%。给大鼠喂食CO:OLO混合油和酯交换油后，肝脏LPO以及LDL氧化均显著降低。结果表明，CO与GNO或OLO的混合油及酯交换油可增强肝脏抗氧化酶活性，降低肝脏脂质过氧化，并降低LDL的氧化敏感性。
