Departamento de Farmacología, Farmacognosia y Botánica, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain.
Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain.
Nutrients. 2018 Nov 26;10(12):1830. doi: 10.3390/nu10121830.
Restructuring pork (RP) by adding new functional ingredients, like Chia oil (one of the richest natural source of α-linolenic acid) or hydroxytyrosol (HxT) (potent antioxidant), both with hypolipidemic activities, is one of the strategies that may help to reduce the potential negative effects of high meat products consumption. The aim of this study was to evaluate the Chia oil- or HxT-enriched-RP effect on the lipoprotein profile of aged rats fed high-fat, high-energy, and cholesterol-enriched diets. RP samples were prepared by mixing lean pork and lard with or without Chia oil (152.2 g/kg fresh matter) or HxT (3.6 g/kg fresh matter). Diets were prepared by mixing a semisynthetic diet with freeze-dried RP. Groups of 1-year male Wistar rats were fed the following experimental diets for 8 weeks: C, control-RP diet; HC, cholesterol-enriched-RP diet; and Chia oil-RP (CHIA) and HxT, Chia oil- or hydroxytyrosol-RP, cholesterol-enriched diet. Plasma lipid, lipoprotein profile, SREBP-1c protein, and low-density lipoproteins (LDL) receptor gene () expressions were evaluated. Compared to C diet, the HC diet increased plasma cholesterol, triglycerides, free fatty acids, total lipids, and SREBP-1c expression, but reduced expression and significantly modified the lipoprotein profile, giving rise to the presence of high levels of atherogenic cholesterol-enriched very low-density lipoproteins (VLDL) particles. Compared to the HC diet, the HxT diet did not produce significant changes in feed intake but it reduced the body weight. Chia oil and HxT partially arrested the negative effects of the high-fat, high-energy, and cholesterol-enriched meat-based diets on lipemia and lipoproteinemia, mostly by reducing the amount of cholesterol content in VLDL (60% and 74% less in CHIA and HxT vs. HC, respectively) and the VLDL total mass (59% and 63% less in CHIA and HxT vs. HC, respectively). Free fatty acids (FFA) significantly correlated with adipose tissue weight and VLDL total mass (both < 0.05), and plasma triglycerides, phospholipids, total lipids, and SREBP-1c (all < 0.001), suggesting the important role of FFA in lipoprotein metabolism. Results support the recommendation to include these ingredients in pork products addressed to reduce the presence of increased atherogenic particles in aged people at CVD risk consuming large amounts of pork.
通过添加新的功能性成分来重构猪肉（RP），如奇亚籽油（一种富含α-亚麻酸的最丰富的天然来源之一）或羟基酪醇（HxT）（一种有效的抗氧化剂），都具有降血脂作用，这是一种可能有助于降低高肉类产品消费潜在负面影响的策略。本研究旨在评估富含奇亚籽油或 HxT 的 RP 对高脂肪、高能量和高胆固醇饮食喂养的老年大鼠脂蛋白谱的影响。RP 样品通过混合瘦猪肉和猪油并添加或不添加奇亚籽油（152.2 g/kg 新鲜物质）或 HxT（3.6 g/kg 新鲜物质）来制备。饮食由半合成饮食与冻干 RP 混合而成。1 岁雄性 Wistar 大鼠分为 3 组，分别给予以下实验饮食 8 周：C，对照 RP 饮食；HC，富含胆固醇的 RP 饮食；奇亚油-RP（CHIA）和 HxT，奇亚油或羟基酪醇-RP，富含胆固醇饮食。评估了血浆脂质、脂蛋白谱、SREBP-1c 蛋白和低密度脂蛋白（LDL）受体基因（）的表达。与 C 饮食相比，HC 饮食增加了血浆胆固醇、甘油三酯、游离脂肪酸、总脂质和 SREBP-1c 的表达，但降低了的表达，并显著改变了脂蛋白谱，导致富含致动脉粥样硬化胆固醇的极低密度脂蛋白（VLDL）颗粒水平升高。与 HC 饮食相比，HxT 饮食并没有显著改变饲料摄入量，但体重减轻。奇亚籽油和 HxT 部分阻止了高脂肪、高能量和高胆固醇富含肉类饮食对脂血症和脂蛋白血症的负面影响，主要通过降低 VLDL 中的胆固醇含量（CHIA 和 HxT 分别比 HC 低 60%和 74%）和 VLDL 总量（CHIA 和 HxT 分别比 HC 低 59%和 63%）。游离脂肪酸（FFA）与脂肪组织重量和 VLDL 总量显著相关（均 < 0.05），与血浆甘油三酯、磷脂、总脂质和 SREBP-1c 显著相关（均 < 0.001），提示 FFA 在脂蛋白代谢中起重要作用。结果支持在针对降低心血管疾病风险的老年人中存在增加的致动脉粥样硬化颗粒的猪肉产品中添加这些成分的建议，这些老年人大量食用猪肉。
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