Cardenia Vladimiro, Vivarelli Fabio, Cirillo Silvia, Paolini Moreno, Rodriguez-Estrada Maria Teresa, Canistro Donatella
Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, Cesena, Italy.
Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Bologna, Italy.
Chem Phys Lipids. 2017 Oct;207(Pt B):206-213. doi: 10.1016/j.chemphyslip.2017.05.005. Epub 2017 May 21.
The present study aimed to evaluate the impact of Raphanus sativus cv Sango sprout juice (SSJ) administration (75mg/kg b.w. SSJ/day) on the brain lipidomic profile (fatty acid, sterols, cholesterol oxidation) of rats (non-genetic model) subjected to a high-fat (34% crude fat) dietary regimen. The SSJ did not affect the lipid infiltration (7.7-9.3%) and the fatty acid composition of the rat brain, which was mainly composed by unsaturated fatty acids (∼58%); however, the high-fat diet regimen significantly halved linoleic acid (LA). The high-fat diet also decreased (21.13mg/g) the level of brain cholesterol with respect to the regular diet (4.5% crude fat) (23.83mg/g); however, when the diet was shifted from high-fat to a regular regimen with or without SSJ supplementation, the levels of cholesterol significantly (p <0.05) increased up to 30.46mg/g of brain. The main oxysterols were 24(S)-hydroxycholesterol (24(S)-HC) and β-epoxycholesterol (β-EC). The high-fat diet led to the highest cholesterol oxidation (63.1μg/g), increasing 27-hydroxycholesterol (27-HC) infiltration (0.24μg/g rat brain) through the blood-brain barrier (BBB) compared to the regular diet (0.13μg/g rat brain). On the other hand, when the diet was switched from high-fat to a regular regimen with SSJ supplementation, a significant reduction of 27-HC in the rat brain was found. Although 24-HC did not significantly change (p=0.054), an increasing trend was observed when high-fat diet was supplied. The principal component analysis (PCA) revealed that SSJ was more active in counteracting cholesterol oxidation when supplied with the high-fat diet, due to inverse correlation with 24(S)-HC and 27-HC; however, further studies are needed to better understand which is the relationship between LA and cholesterol homeostasis in rat brain.
本研究旨在评估给予萝卜品种“桑果”芽汁（SSJ，75mg/kg体重/天）对高脂（34%粗脂肪）饮食方案喂养的大鼠（非基因模型）脑脂质组学特征（脂肪酸、甾醇、胆固醇氧化）的影响。SSJ不影响大鼠脑内的脂质浸润（7.7 - 9.3%）以及脂肪酸组成，大鼠脑内脂肪酸主要由不饱和脂肪酸构成（约58%）；然而，高脂饮食方案使亚油酸（LA）含量显著减半。与常规饮食（4.5%粗脂肪）（23.83mg/g）相比，高脂饮食还使脑胆固醇水平降低（至21.13mg/g）；但是，当饮食从高脂转变为常规饮食（无论是否补充SSJ）时，胆固醇水平显著（p <0.05）升高至30.46mg/g脑。主要的氧化甾醇为24(S)-羟基胆固醇（24(S)-HC）和β-环氧胆固醇（β-EC）。与常规饮食（0.13μg/g大鼠脑）相比，高脂饮食导致最高的胆固醇氧化（63.1μg/g），使27-羟基胆固醇（27-HC）通过血脑屏障（BBB）向大鼠脑内的浸润增加（0.24μg/g大鼠脑）。另一方面，当饮食从高脂转变为补充SSJ的常规饮食时，大鼠脑内的27-HC显著减少。虽然24-HC没有显著变化（p = 0.054），但在给予高脂饮食时观察到其有上升趋势。主成分分析（PCA）显示，在高脂饮食时补充SSJ在对抗胆固醇氧化方面更具活性，这是由于其与24(S)-HC和27-HC呈负相关；然而，需要进一步研究以更好地理解大鼠脑内LA与胆固醇稳态之间的关系。
