Department of Health Sciences, Universidad Católica de Valencia "San Vicente Mártir", Valencia, Spain.
Department of Basic Sciences, Universidad Católica de Valencia "San Vicente Mártir", Valencia, Spain.
Food Funct. 2022 Jul 4;13(13):7157-7167. doi: 10.1039/d2fo00919f.
Fats are an important part of diet, but not all lipids have the same structure and chemical properties. Unsaturated fatty acids have one or more double bonds in their structure and can be monounsaturated or polyunsaturated, respectively. Most vegetable oils, such as olive oil and corn oil, contain significant amounts of these fatty acids. The presence of double bonds in the molecule of a fatty acid constitutes vulnerable sites for oxidation reactions generating lipid peroxides, potentially toxic compounds that can cause cellular damage. In response to this oxidative damage, aerobic organisms have intracellular enzymatic antioxidant defense mechanisms. The aim of the present investigation was to study comparatively the effects of control liquid diets, of a defined composition, containing olive oil or corn oil as a lipid source respectively of monounsaturated and polyunsaturated fatty acids, on the oxidative metabolism of rats. Rats were divided into three groups which received a control animal feed diet (A.F.), olive oil liquid diet (O.O) and corn oil liquid diet (C.O) for 30 days. It was observed that the activity of the antioxidant enzymes superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx), increased in the liver and white fat tissue of rats fed with olive oil when compared to the corn oil group. However, in brown fat tissue and blood cells, the enzyme activities showed a tendency to decrease in the olive oil group. In addition, the effect of olive oil and corn oil on several glucose metabolism parameters (pyruvate, lactate, LDH, acetoacetate and beta-hydroxybutyrate) showed that corn oil impairs to a greater extent the cellular metabolism. All these results helped in concluding that some body tissues are more adversely affected than others by the administration of corn oil or olive oil, and their antioxidant defenses and cellular metabolism respond differently too.
脂肪是饮食的重要组成部分，但并非所有脂质都具有相同的结构和化学性质。不饱和脂肪酸在其结构中具有一个或多个双键，可以分别是单不饱和或多不饱和。大多数植物油，如橄榄油和玉米油，都含有大量这些脂肪酸。脂肪酸分子中双键的存在构成了氧化反应产生脂质过氧化物的脆弱部位，潜在的有毒化合物可能导致细胞损伤。为了应对这种氧化损伤，需有氧生物具有细胞内酶抗氧化防御机制。本研究旨在比较研究分别含有橄榄油和玉米油作为单不饱和和多不饱和脂肪酸脂质来源的控制型液体饮食对大鼠氧化代谢的影响。将大鼠分为三组，分别接受对照动物饲料饮食（A.F.）、橄榄油液体饮食（O.O.）和玉米油液体饮食（C.O.），持续 30 天。结果表明，与玉米油组相比，喂食橄榄油的大鼠肝脏和白色脂肪组织中的抗氧化酶超氧化物歧化酶（SOD）、过氧化氢酶（CAT）和谷胱甘肽过氧化物酶（GPx）活性增加。然而，在棕色脂肪组织和血细胞中，橄榄油组的酶活性呈下降趋势。此外，橄榄油和玉米油对几种葡萄糖代谢参数（丙酮酸、乳酸、LDH、乙酰乙酸和β-羟丁酸）的影响表明，玉米油对细胞代谢的损害更大。所有这些结果都有助于得出结论，即某些组织比其他组织更容易受到玉米油或橄榄油的影响，其抗氧化防御和细胞代谢也有不同的反应。
