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.
Nutr Res. 2017 Dec;48:49-64. doi: 10.1016/j.nutres.2017.10.009. Epub 2017 Oct 12.
Dietary perilla oil rich in α-linolenic acid and α-lipoic acid lowers the serum lipid level through changes in hepatic fatty acid metabolism. We therefore hypothesized that the combination of these dietary factors may ameliorate lipid metabolism more than the factors individually. Moreover, α-lipoic acid exerts strong anti-oxidative activity. Hence, we also hypothesized that α-lipoic acid may attenuate perilla oil-mediated oxidative stress. We therefore studied the combined effects of perilla oil and α-lipoic acid on lipid metabolism and parameters of oxidative stress. Male rats were fed diets supplemented with 0 or 2.0 g/kg R-α-lipoic acid and containing 120 g/kg of palm (saturated fat), corn (linoleic acid), or perilla oil (α-linolenic acid) for 23 days. Perilla oil compared with other fats decreased serum lipid concentrations in rats fed α-lipoic acid-free diets; however, the combination of perilla oil with α-lipoic acid was ineffective for observing more marked decreases in serum lipid levels. Alterations in hepatic fatty acid synthesis and oxidation may account for the observed changes. Perilla oil, compared with palm and corn oils, strongly increased the malondialdehyde level in the serum and liver. α-Lipoic acid counteracted the increases in these parameters even though the effects were attenuated in the liver. α-Lipoic acid increased the parameters of the anti-oxidant system. The results suggested that α-lipoic acid can ameliorate oxidative stress induced by perilla oil, but the combination of these dietary factors was ineffective for additionally reducing serum lipid levels.
富含α-亚麻酸和α-硫辛酸的紫苏油通过改变肝脏脂肪酸代谢来降低血清脂质水平。因此，我们假设这些饮食因素的结合可能比单独作用更能改善脂质代谢。此外，α-硫辛酸具有很强的抗氧化活性。因此，我们还假设α-硫辛酸可以减轻紫苏油介导的氧化应激。因此，我们研究了紫苏油和α-硫辛酸对脂质代谢和氧化应激参数的联合作用。雄性大鼠用添加 0 或 2.0 g/kg R-α-硫辛酸的饮食喂养 23 天，这些饮食含有 120 g/kg 的棕榈（饱和脂肪）、玉米（亚油酸）或紫苏油（α-亚麻酸）。与其他脂肪相比，紫苏油降低了不添加α-硫辛酸的饮食喂养大鼠的血清脂质浓度；然而，紫苏油与α-硫辛酸的组合对观察到更显著的血清脂质水平降低没有效果。肝脂肪酸合成和氧化的改变可能解释了观察到的变化。与棕榈油和玉米油相比，紫苏油强烈增加了血清和肝脏中的丙二醛水平。α-硫辛酸即使在肝脏中的作用减弱，也能抵消这些参数的增加。α-硫辛酸增加了抗氧化系统的参数。结果表明，α-硫辛酸可以改善紫苏油引起的氧化应激，但这些饮食因素的组合对进一步降低血清脂质水平没有效果。
