Liu J F, Huang C J
Department of Agricultural Chemistry, National Taiwan University, Taipei.
J Nutr. 1995 Dec;125(12):3071-80. doi: 10.1093/jn/125.12.3071.
To investigate the effect of dietary oxidized frying oil (OFO) on tissue retention of alpha-tocopherol (alpha-T). Long-Evans male weanling rats were divided to four groups based on a 2 x 2 factorial design. Two groups were fed 15% OFO diets, and the remaining two groups were fed control diets in which OFO was replaced by vitamin-E-stripped fresh soybean oil. Vitamin E as all-rac-alpha-tocopheryl acetate was added at the concentration of either 50 (normal E) or 500 (high E) mg/kg diet. The OFO sample was prepared by deepfrying sticks in fresh soybean oil at 205 +/- 5 degrees C for four 6-h periods. After 6 wks of feeding, alpha-T concentrations in most tissues were significantly lower in rats fed OFO diets (P < 0.05) than in the control groups. For rats fed the OFO diet with the normal vitamin E concentration, the alpha-T concentration is epididymal fat pad, plasma, liver, kidney, muscle, brain and lung were 29-64% those of the corresponding control group (P < 0.05). The interaction between the two dietary factors on tissue alpha-T was significant in liver, spleen, and adrenal gland. In these three tissues, the differences between the normal and high dietary vitamin E groups were less in rats fed the OFO diets than in rats fed the control diets. The tissue alpha-T concentrations of the high vitamin E OFO group were comparable with or higher (P < 0.05) than those of the normal vitamin E control group, indicating that the negative effect of OFO on tissue alpha-T concentration can be alleviated by dietary supplementation of vitamin E. Compared with the controls, rats OFO diets had significantly higher tissue thiobarbituric acid reactive substances (P < 0.05). Because the amount of alpha-T directly added into the test oil samples was not significantly decreased through an incubation (at 37 degrees C) period of up to 10 d, the inefficient absorption and/or enhanced catabolism or turnover of vitamin E may be involved in the inferior tissue alpha-T retention of OFO fed rats.
为研究膳食氧化煎炸油(OFO)对α-生育酚(α-T)组织留存率的影响。将雄性长 Evans 断奶大鼠按 2×2 析因设计分为四组。两组饲喂 15%的 OFO 日粮,其余两组饲喂对照日粮,其中 OFO 被维生素 E 去除的新鲜大豆油替代。以全消旋-α-生育酚醋酸酯形式添加维生素 E,添加浓度为 50(正常 E)或 500(高 E)mg/kg 日粮。OFO 样品通过在 205±5℃的新鲜大豆油中对薯条进行四次 6 小时的深度油炸制备。喂养 6 周后,饲喂 OFO 日粮的大鼠大多数组织中的α-T 浓度显著低于对照组(P<0.05)。对于饲喂正常维生素 E 浓度的 OFO 日粮的大鼠,附睾脂肪垫、血浆、肝脏、肾脏、肌肉、大脑和肺中的α-T 浓度为相应对照组的 29 - 64%(P<0.05)。两种膳食因素对组织α-T 的相互作用在肝脏、脾脏和肾上腺中显著。在这三个组织中,饲喂 OFO 日粮的大鼠中正常和高膳食维生素 E 组之间的差异小于饲喂对照日粮的大鼠。高维生素 E OFO 组的组织α-T 浓度与正常维生素 E 对照组相当或更高(P<0.05),表明通过膳食补充维生素 E 可减轻 OFO 对组织α-T 浓度的负面影响。与对照组相比,饲喂 OFO 日粮的大鼠组织中硫代巴比妥酸反应性物质显著更高(P<0.05)。由于在长达 10 天的孵育(37℃)期后直接添加到测试油样中的α-T 量没有显著降低,维生素 E 的吸收效率低下和/或分解代谢或周转率增加可能与饲喂 OFO 的大鼠组织中α-T 留存率较低有关。