Ide Takashi, Iwase Haruka, Amano Saaya, Sunahara Saki, Tachihara Ayuka, Yagi Minako, Watanabe Tsuyoshi
Department of Food and Nutrition, Faculty of Human Life, Jumonji University, 2-1-28 Sugasawa, Niiza, Saitama 352-8510, Japan.
Department of Food and Nutrition, Faculty of Human Life, Jumonji University, 2-1-28 Sugasawa, Niiza, Saitama 352-8510, Japan.
J Nutr Biochem. 2017 Mar;41:42-55. doi: 10.1016/j.jnutbio.2016.12.001. Epub 2016 Dec 14.
Interrelated effects of γ-linolenic acid (GLA) and sesamin, a sesame lignan, on hepatic fatty acid synthesis and oxidation were examined. Rats were fed experimental diets supplemented with 0 or 2 g/kg sesamin (1:1 mixture of sesamin and episesamin) and containing 100 g/kg of palm oil (saturated fat), safflower oil rich in linoleic acid, or oil of evening primrose origin containing 43% GLA (GLA oil) for 18 days. In rats fed sesamin-free diets, GLA oil, compared with other oils, increased the activity and mRNA levels of various enzymes involved in fatty acid oxidation, except for some instances. Sesamin greatly increased these parameters, and the enhancing effects of sesamin on peroxisomal fatty acid oxidation rate and acyl-CoA oxidase, enoyl-CoA hydratase and acyl-CoA thioesterase activities were more exaggerated in rats fed GLA oil than in the animals fed other oils. The combination of sesamin and GLA oil also synergistically increased the mRNA levels of some peroxisomal fatty acid oxidation enzymes and of several enzymes involved in fatty acid metabolism located in other cell organelles. In the groups fed sesamin-free diets, GLA oil, compared with other oils, markedly reduced the activity and mRNA levels of various lipogenic enzymes. Sesamin reduced all these parameters, except for malic enzyme, in rats fed palm and safflower oils, but the effects were attenuated in the animals fed GLA oil. These changes by sesamin and fat type accompanied profound alterations in serum lipid levels. This may be ascribable to the changes in apolipoprotein-B-containing lipoproteins.
研究了γ-亚麻酸（GLA）和芝麻木脂素芝麻素对肝脏脂肪酸合成及氧化的相关影响。给大鼠喂食实验性日粮，日粮中添加0或2 g/kg芝麻素（芝麻素与表芝麻素的1:1混合物），并分别含有100 g/kg的棕榈油（饱和脂肪）、富含亚油酸的红花油或含有43% GLA的月见草油（GLA油），持续18天。在喂食不含芝麻素日粮的大鼠中，与其他油相比，GLA油除在某些情况下外，增加了参与脂肪酸氧化的各种酶的活性和mRNA水平。芝麻素极大地提高了这些参数，并且芝麻素对过氧化物酶体脂肪酸氧化速率以及酰基辅酶A氧化酶、烯酰辅酶A水合酶和酰基辅酶A硫酯酶活性的增强作用在喂食GLA油的大鼠中比在喂食其他油的动物中更为显著。芝麻素和GLA油的组合还协同增加了一些过氧化物酶体脂肪酸氧化酶以及位于其他细胞器中参与脂肪酸代谢的几种酶的mRNA水平。在喂食不含芝麻素日粮的组中，与其他油相比，GLA油显著降低了各种生脂酶的活性和mRNA水平。芝麻素降低了喂食棕榈油和红花油大鼠的所有这些参数，但苹果酸酶除外，不过在喂食GLA油的动物中这些作用减弱。芝麻素和脂肪类型引起的这些变化伴随着血清脂质水平的显著改变。这可能归因于含载脂蛋白B的脂蛋白的变化。
