不同商业脂肪来源对生长期大鼠脑、肝脏和血脂谱的影响。
Effect of different commercial fat sources on brain, liver and blood lipid profiles of rats in growth phase.
作者信息
Angelis-Pereira Michel Cardoso de, Barcelos Maria de Fátima Píccolo, Pereira Juciane de Abreu Ribeiro, Pereira Rafaela Corrêa, Souza Raimundo Vicente de
机构信息
Associate Professor, Department of Nutrition, Universidade Federal de Lavras (UFLA), Minas Gerais, Brazil. Conception and design of the study, acquisition of data, manuscript preparation and manuscript writing, critical revision.
Associate Professor, Department of Food Science, UFLA, Lavras-MG, Brazil. Conception and design of the study, manuscript preparation and writing, critical revision.
出版信息
Acta Cir Bras. 2017 Dec;32(12):1013-1025. doi: 10.1590/s0102-865020170120000003.
PURPOSE
To investigate the fatty acid content of different fat sources and evaluate the effect of them on plasma and hepatic lipids and on the fatty acid profile of the brain tissue of Wistar rats.
METHODS
Thirty male albino Wistar rats received for 59 days, the following diets: diet added of margarine with low content of polyunsaturated fatty acids (PUFA); diet added of margarine with high content of PUFA; diet added of butter; diet added of hydrogenated vegetable fat; diet added of soybean oil. Fatty acid profile of the lipid sources, blood and hepatic lipids fractions and fatty acid profile of the brain tissue were determined.
RESULTS
Margarine consumption of provided different responses as to concentrations of blood and hepatic lipid fractions. Intake of butter and hydrogenated increased LDL-c/HDL-c ratio, being the steepest increase promoted by hydrogenated vegetable fat, which also raised LDL-c levels expressively. All fats used in the treatments reduced the cerebral concentration of docosahexaenoic acid when compared to soybean oil (control).
CONCLUSION
The different fat sources commonly consumed by population provided different responses in vivo. This is particularly relevant considering the role of these lipids in the incidence and prevention of cardiovascular diseases.
目的
研究不同脂肪来源的脂肪酸含量，并评估它们对Wistar大鼠血浆和肝脏脂质以及脑组织脂肪酸谱的影响。
方法
30只雄性白化Wistar大鼠接受以下饮食59天：添加低多不饱和脂肪酸（PUFA）人造黄油的饮食；添加高PUFA人造黄油的饮食；添加黄油的饮食；添加氢化植物油的饮食；添加大豆油的饮食。测定脂质来源、血液和肝脏脂质组分的脂肪酸谱以及脑组织的脂肪酸谱。
结果
食用人造黄油对血液和肝脏脂质组分浓度产生不同反应。食用黄油和氢化植物油会增加低密度脂蛋白胆固醇/高密度脂蛋白胆固醇比值，氢化植物油促进的增幅最大，其还显著提高了低密度脂蛋白胆固醇水平。与大豆油（对照）相比，处理中使用的所有脂肪均降低了大脑中二十二碳六烯酸的浓度。
结论
人群常见的不同脂肪来源在体内产生不同反应。考虑到这些脂质在心血管疾病发生和预防中的作用，这一点尤为重要。
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