Lu Z, Hendrich S, Shen N, White P J, Cook L R
Department of Food Science and Human Nutrition, Iowa State University, Ames 50011, USA.
J Am Coll Nutr. 1997 Dec;16(6):562-9.
A mutant soybean line (A16) low in linolenic acid content (2% of oil by weight) was developed to increase oil oxidative stability. It was unknown whether serum lipid and lipoprotein concentrations in humans would be affected should A16 soybean oil (A16 oil) replace commercial soybean oil in diets. This study was conducted to examine the hypothesis that in free-living normolipidemic women, the consumption of A16 oil at approximately 10% of energy intake (en%) would not affect serum lipids and lipoproteins differently than would the consumption of the same amount of a commercial soybean oil with 7% of linolenic acid content.
Fifteen free-living female college students consumed the soybean oil daily with regular meals for 9 weeks in different orders, with each test oil being eaten for 3 weeks. During the study, 13 en% was provided by each test oil and a total of 35 en% was from dietary fat. Serum concentrations of total cholesterol, high-density lipoprotein cholesterol (HDL cholesterol), low-density lipoprotein cholesterol (LDL cholesterol) and triacylglycerides (TAG) were measured. Serum total fatty acid patterns were analyzed as well.
Each of the three test oils decreased serum total cholesterol, LDL cholesterol and TAG concentrations from the baseline values. The feeding of A16 and commercial soybean oils decreased serum HDL cholesterol significantly compared with coconut oil (p < 0.05). Dietary inclusion of coconut oil increased serum myristic acid significantly more than did either soybean oil (p < 0.01). Serum arachidonic acid concentrations were significantly greater with A16 consumption than with commercial soybean oil consumption (p < 0.001).
A16 and commercial soybean oils both diminished serum HDL cholesterol. Although the fatty acid composition differed between the two soybean oils, A16 oil and commercial oil had similar effects on serum concentrations of lipoproteins and lipids. With increased oxidative stability, A16 oil is a good alternative to commercial soybean oil.
培育出一种亚麻酸含量低（占油重的2%）的突变大豆品系（A16），以提高油的氧化稳定性。尚不清楚在人类饮食中用A16大豆油（A16油）替代商业大豆油是否会影响血清脂质和脂蛋白浓度。本研究旨在检验以下假设：在自由生活的血脂正常女性中，摄入约占能量摄入量10%（能量百分比，en%）的A16油对血清脂质和脂蛋白的影响，与摄入相同量的含7%亚麻酸的商业大豆油没有差异。
15名自由生活的女大学生按不同顺序，连续9周在日常饮食中食用大豆油，每种试验油食用3周。在研究期间，每种试验油提供13%的能量，膳食脂肪总共提供35%的能量。测量血清总胆固醇、高密度脂蛋白胆固醇（HDL胆固醇）、低密度脂蛋白胆固醇（LDL胆固醇）和甘油三酯（TAG）的浓度。同时分析血清总脂肪酸模式。
三种试验油均使血清总胆固醇、LDL胆固醇和TAG浓度较基线值降低。与椰子油相比，A16大豆油和商业大豆油的摄入显著降低了血清HDL胆固醇（p<0.05）。饮食中加入椰子油使血清肉豆蔻酸增加显著多于两种大豆油（p<0.01）。食用A16油后血清花生四烯酸浓度显著高于食用商业大豆油（p<0.001）。
A16大豆油和商业大豆油均降低了血清HDL胆固醇。虽然两种大豆油的脂肪酸组成不同，但A16油和商业油对血清脂蛋白和脂质浓度的影响相似。由于氧化稳定性增强，A16油是商业大豆油的良好替代品。
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