本文選題：過度煎炸油　切入點：糖脂代謝　出處：《中國糧油學報》2017年04期 　論文類型：期刊論文

【摘要】：取24只生長狀況相同的Wistar雄鼠隨機分成3組,每天分別灌胃1.5 mL正常油脂、過度煎炸油脂,對照組灌胃等量的生理鹽水。4周后眼眶取血,6周后腹部主動脈取血,用于各項生化指標的檢測;取肝臟組織進行基因表達狀況的檢測。結果顯示:干預4周后,與對照組相比,正常油脂組血脂含量均有所升高,過度煎炸油脂組基本與對照組持平;干預6周后,正常油脂組甘油三酯高于對照組,而過度煎炸油脂組甘油三脂、總膽固醇、高密度脂蛋白膽固醇水平均明顯低于對照組(P0.01)。血糖水平在對照組、正常油脂組、過度煎炸油脂組呈逐漸增高趨勢。qPCR結果表明:短期食用過度煎炸油脂即會導致大鼠肝臟組織ACC、ACOX1基因顯著下調(P0.05或P0.01),這說明過度煎炸油脂中的毒性物質能通過影響脂肪酸正常的合成和代謝,造成機體脂肪酸合成代謝紊亂。同時Insig1基因明顯下調(P0.01),說明過度煎炸油脂會對機體糖代謝產(chǎn)生一定影響。
[Abstract]:Twenty-four male Wistar rats with the same growth status were randomly divided into 3 groups. 1.5 mL of normal fat was fed into the stomach each day, and the control group was fed with the same amount of normal saline for 4 weeks, and the abdominal aorta was taken after 6 weeks of abdominal aorta blood collection after the control group was fed with the same amount of normal saline for 4 weeks. The results showed that after 4 weeks of intervention, compared with the control group, the serum lipids in the normal fat group were higher than those in the control group. After 6 weeks of intervention, triglycerides in the normal fat group were higher than those in the control group, while triglycerides and total cholesterol in the excessive frying fat group were higher than those in the control group. The level of high density lipoprotein cholesterol was significantly lower than that of control group (P 0.01). The results of qPCR showed that short-term overfrying oil could lead to the decrease of ACC-ACOX1 gene in liver tissue of rats by P0.01-P 0.05 or P0.01-P, which indicated that the toxic substances in overfried oil could be affected by the effect of overfrying oil. Normal synthesis and metabolism of fatty acids, At the same time, Insig1 gene obviously down-regulated P0.01G, which indicated that excessive frying and frying oil would have a certain effect on body glucose metabolism.
【作者單位】： 天津科技大學食品工程與生物技術學院;
【基金】：國家自然科學基金(31471701)
【分類號】：TS221
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本文編號：1595964