Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, P.R. China.
Guangxi Vocational College of Technology and Business, Nanning, 530008, Guangxi, P.R. China.
Sci Rep. 2017 Jul 24;7(1):6241. doi: 10.1038/s41598-017-06506-3.
The impact of dietary soybean oil, lard and fish oil on physiological responses in middle age is little studied. In this study, we investigated the changes of oxidative stress, inflammatory cytokines, telomere length, and age-related gene expression in the liver of middle-aged rats in response to the above three fat diets. Male Sprague Dawley rats (12 months old) were fed AIN-93M diets for 3 months, in which soybean oil was equivalently replaced by lard or fish oil. As compared to the lard diet, intake of fish oil diet significantly decreased body weight gain, white blood cell count, and levels of hepatic triacylglycerol, total cholesterol, fat accumulation, low-density lipoprotein, oxidative stress and inflammatory cytokines (P < 0.05), but increased telomere length (P < 0.05). On the other hand, lard diet and soybean oil diet showed great similarity in the above variables. PCR array analysis further indicated that fish oil diet significantly down-regulated gene expression related to inflammatory response, apoptosis, DNA binding, proteostasis and telomere attrition. Differentially expressed genes were enriched in the complement and coagulation cascades pathways. Such physiological and molecular responses could be due to different fatty acid composition in fish oil, lard and soybean oil.
膳食大豆油、猪油和鱼油对中年生理反应的影响研究较少。本研究探讨了上述三种脂肪饮食对中年大鼠肝脏氧化应激、炎性细胞因子、端粒长度和与年龄相关的基因表达变化。雄性 Sprague Dawley 大鼠（12 月龄）用 AIN-93M 饮食喂养 3 个月，其中大豆油被等量的猪油或鱼油替代。与猪油饮食相比，鱼油饮食显著降低了体重增加、白细胞计数和肝三酰甘油、总胆固醇、脂肪堆积、低密度脂蛋白、氧化应激和炎性细胞因子水平（P<0.05），但增加了端粒长度（P<0.05）。另一方面，猪油饮食和大豆油饮食在上述变量上表现出很大的相似性。PCR 阵列分析进一步表明，鱼油饮食显著下调了与炎症反应、细胞凋亡、DNA 结合、蛋白质稳态和端粒磨损相关的基因表达。差异表达的基因富集在补体和凝血级联途径中。这些生理和分子反应可能是由于鱼油、猪油和大豆油中不同的脂肪酸组成。
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