The influence of marine oil intake upon levels of lipids, alpha-tocopherol and lipid peroxidation in serum and liver of rats.
The influence of marine oil intake upon levels of lipids, alpha-tocopherol and lipid peroxidation in serum and liver of rats.
复制标题
海洋油摄入量对大鼠血清和肝脏中脂质、α-生育酚和脂质过氧化水平的影响。
DOI：
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发表时间：
1984
影响因子：
1.6
通讯作者：
O. Igarashi
中科院分区：
文献类型：
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作者：
K. Mouri;H. Ikesu;T. Esaka;O. Igarashi
研究了膳食摄入海洋油脂（CLO和SBO）对大鼠血清和肝脏中脂质、α-生育酚和TBARS的影响。在膳食脂肪中（占膳食的8%），海洋植物油和玉米油的比例从100：0到0：100分五步改变。在喂食超过50%CLO的组中，与喂食低于50%CLO的大鼠相比，血清胆固醇水平降低，而肝脏胆固醇升高。另一方面，SBO摄入量降低血清胆固醇，TG和PLs在组中超过25%的总脂肪，而它也引起了肝脏胆固醇和总脂质的升高，在略高于CLO摄入量的情况下。TBARS水平在肝脏中增加的摄入量的海洋油，而α-生育酚水平相反，在血清和肝脏中下降。在50%和25%海洋油组的实验饮食中，仅分别涉及0.6%和0.3%的ω-3型不饱和脂肪酸（EPA和DHA），因为两种海洋油均含有约15%的ω-3型多不饱和脂肪酸。我们的研究结果表明，这种低含量的ω-3型脂肪酸影响身体脂质代谢方面的胆固醇，TG，PL，α-生育酚和脂质过氧化反应的变化。
The effect of dietary intake of marine oils (CLO and SBO) on the lipids, alpha-tocopherol and TBARS in serum and liver was investigated in rats. In the dietary fats (8% in diet), the proportion of marine oils and corn oil was changed at five steps from 100:0 to 0:100. In the groups fed more than 50% CLO, serum cholesterol levels decreased while liver cholesterol increased as compared with the rats fed less than 50% CLO. On the other hand, SBO intake lowered serum cholesterol, TGs and PLs in the group on more than 25% of total fats, while it also induced an elevation of liver cholesterol and total lipids, in slightly higher degree as compared with the case for CLO intake. TBARS levels increased in liver with increasing intake of both marine oils, whereas alpha-tocopherol levels contrarily decreased in serum and liver. Only 0.6 and 0.3% of omega-3 type unsaturated fatty acids (EPA and DHA) were involved in the experimental diets of 50% and 25% marine oil groups respectively, since both marine oils contained about 15% of omega-3 type polyunsaturated fatty acids. Our results show that such a low content of omega-3 type fatty acids affects body lipid metabolism with respect to change in cholesterol, TGs, PLs, alpha-tocopherol and lipid peroxidation.