Food Research Institute, National Agriculture and Food Research Organization (NARO), Tsukuba, Ibaraki, Japan.
Graduate School of Bioresource Sciences, Akita Prefectural University, Akita, Japan.
PLoS One. 2019 Jan 17;14(1):e0210950. doi: 10.1371/journal.pone.0210950. eCollection 2019.
Soy protein and fish oil are food components that decrease the risk of cardiovascular disease. Previous studies demonstrated that these food components reduced serum cholesterol levels and suppressed hepatic lipogenesis. However, the underlying mechanisms of action of these food components remain unclear. Ten classes of serum lipoprotein profiles showed that dietary tofu, a soybean curd, suppressed cholesterol absorption, while fish oil reduced most of the lipoprotein classes in rats. Tofu and fish oil both halved the level of the lipoprotein class LAC1 (LDL-anti-protease complex), a 15-nm LDL-anti-protease complex, which is speculated to be a cause of atherosclerosis. Moreover, a global transcriptome analysis revealed that tofu inhibited the mRNA expression of genes involved in hepatic lipogenesis, while fish oil stimulated that of genes related to fatty acid degradation. Therefore, tofu and fish oil independently regulate lipid metabolism. The decrease observed in LAC1 may have been due to reduced cholesterol absorption in the tofu diet group and the interference of lipogenesis via the activation of polyunsaturated fatty acid detoxification in the fish oil group.
大豆蛋白和鱼油是降低心血管疾病风险的食物成分。先前的研究表明，这些食物成分降低了血清胆固醇水平并抑制了肝内脂质生成。然而，这些食物成分的作用机制尚不清楚。十类血清脂蛋白谱表明，膳食豆腐，一种豆制品，抑制了胆固醇的吸收，而鱼油则降低了大鼠的大多数脂蛋白类。豆腐和鱼油都将脂蛋白类 LAC1（LDL-抗蛋白酶复合物）的水平减半，LAC1 是一种 15nm 的 LDL-抗蛋白酶复合物，推测是动脉粥样硬化的一个原因。此外，全转录组分析显示，豆腐抑制了与肝内脂质生成相关的基因的 mRNA 表达，而鱼油则刺激了与脂肪酸降解相关的基因的表达。因此，豆腐和鱼油独立调节脂代谢。在 LAC1 观察到的减少可能是由于豆腐饮食组中胆固醇吸收减少，以及鱼油组通过激活多不饱和脂肪酸解毒来干扰脂质生成。
