Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Institute for Advanced and Applied Chemical Synthesis, Jinan University, Guangzhou, 510632, China.
Food Res Int. 2024 Jan;175:113728. doi: 10.1016/j.foodres.2023.113728. Epub 2023 Nov 23.
Flaxseed oil (FO) has been demonstrated its multiple beneficial effects in vivo due to high concentration of α-linolenic acid. The deterioration of FO can be triggered by high temperature heating during the deep frying process resulting in alteration of healthy properties. In this study, the effect of FO before and after deep frying on lipid metabolism and gut homeostasis of rats was investigated compared to deep-fried palm oil (DPO) treated group. Deep-fried flaxseed oil (DFO) treatment significantly enhanced the triglyceride accumulation in serum and liver tissues of rats. A greater increase of peroxides and proinflammatory cytokine levels was found in the serum of DFO treated rats compared to other groups. The histopathologic data indicated that DFO and DPO reduced the villus height of intestinal and colonic tissues and increased the inflammatory cell infiltration. The inflammatory cytokines (TNFα and IL-6) were enhanced and the key markers of epithelia colonic tissues (occludin and MUC-2) were suppressed in rats with DFO interventions, which is in consistency with histopathologic results. In addition, FO could increase the number of beneficial bacteria while the relative abundance of obesity and inflammatory-related bacteria was promoted by DFO treatment, including Ruminococcaceae, Prevotellaceae, and Selenomonadales. In conclusion, DFO intake had a significant impact on the disruption of gut barrier homeostasis, potentially worsening the dysbiosis than DPO. The beneficial effects of FO in vivo could be significantly reduced by extreme deep frying, which suggests the need for moderate cooking edible oils such as FO.
亚麻籽油（FO）因其高浓度的α-亚麻酸而在体内表现出多种有益作用。在油炸过程中，由于高温加热，FO 会变质，从而改变其健康特性。在这项研究中，与油炸棕榈油（DPO）处理组相比，研究了 FO 在油炸前后对大鼠脂代谢和肠道内稳态的影响。油炸亚麻籽油（DFO）处理显著增加了大鼠血清和肝脏组织中的甘油三酯积累。与其他组相比，DFO 处理大鼠血清中的过氧化物和促炎细胞因子水平显著增加。组织病理学数据表明，DFO 和 DPO 降低了肠道和结肠组织的绒毛高度，并增加了炎症细胞浸润。DFO 干预大鼠的炎症细胞因子（TNFα 和 IL-6）增加，结肠组织上皮的关键标志物（occludin 和 MUC-2）受到抑制，这与组织病理学结果一致。此外，FO 可以增加有益细菌的数量，而 DFO 处理则促进了肥胖和炎症相关细菌的相对丰度增加，包括 Ruminococcaceae、Prevotellaceae 和 Selenomonadales。总之，DFO 的摄入对肠道屏障内稳态的破坏有显著影响，其潜在的肠道菌群失调作用可能比 DPO 更严重。极端油炸会显著降低 FO 在体内的有益作用，这表明需要适度烹饪食用油，如 FO。
