Kabir Y, Ide T
Laboratory of Nutrition Biochemistry, National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries, Tsukuba, Japan.
J Nutr Sci Vitaminol (Tokyo). 1995 Dec;41(6):635-45. doi: 10.3177/jnsv.41.635.
The activities of enzymes in fatty acid oxidation and synthesis in the liver of rats fed soybean phospholipids and soybean oil corresponding to the dietary levels of 3% fatty acid added to the diets containing a saturated fat (coconut oil) and a polyunsaturated fat (safflower oil) at the amounts corresponding to 12% fatty acid levels were compared. Soybean phospholipid compared with soybean oil added to both coconut and safflower oil diets significantly reduced the activities of enzymes in fatty acid synthesis (fatty and synthetase, glucose-6-phosphate dehydrogenase and malic enzyme). However, there were no significant differences in the activities of enzymes in fatty acid oxidation (carnitine palmitoyltransferase, acyl-CoA dehydrogenase and acyl-CoA oxidase) between the groups of rats fed soybean phospholipid and soybean oil added to coconut and safflower oil diets except for one occasion. Soybean phospholipid compared with soybean oil added to coconut oil diet significantly decreased the concentrations of triacylglycerol, cholesterol and phospholipid in the serum and of triacylglycerol and cholesterol in the liver. However, the dietary phospholipid added to safflower oil diet failed to alter these values. These results suggested that the alteration in the rate of fatty acid synthesis, but not oxidation, in the liver is responsible for the lipid-lowering effect of dietary soybean phospholipid added to a saturated fat diet.
比较了在含有饱和脂肪（椰子油）和多不饱和脂肪（红花油）的日粮中添加3%脂肪酸（对应于12%脂肪酸水平）时，喂食大豆磷脂和大豆油的大鼠肝脏中脂肪酸氧化和合成相关酶的活性。与添加到椰子油和红花油日粮中的大豆油相比，大豆磷脂显著降低了脂肪酸合成相关酶（脂肪酸合成酶、葡萄糖-6-磷酸脱氢酶和苹果酸酶）的活性。然而，除了一次情况外，在喂食添加了大豆磷脂和大豆油的椰子油和红花油日粮的大鼠组之间，脂肪酸氧化相关酶（肉碱棕榈酰转移酶、酰基辅酶A脱氢酶和酰基辅酶A氧化酶）的活性没有显著差异。与添加到椰子油日粮中的大豆油相比，大豆磷脂显著降低了血清中三酰甘油、胆固醇和磷脂以及肝脏中三酰甘油和胆固醇的浓度。然而，添加到红花油日粮中的膳食磷脂未能改变这些值。这些结果表明，肝脏中脂肪酸合成速率的改变而非氧化速率的改变，是添加到饱和脂肪日粮中的膳食大豆磷脂降低血脂作用的原因。
