The functional role of some tomato products on lipid profile and liver function in adult rats
The functional role of some tomato products on lipid profile and liver function in adult rats
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DOI：
10.1089/jmf.2007.0517
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发表时间：
2008-09-01
影响因子：
2.4
通讯作者：
El-din, Maha Mohamed Essam
中科院分区：
文献类型：
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作者：
Ibrahim, Hoda Salama;Ahmed, Lamiaa Ali;El-din, Maha Mohamed Essam
本研究旨在探讨番茄红素对高脂血症大鼠的增重、采食量、饲料效率、血脂、致动脉粥样硬化指数和肝酶的作用。将48只雄性白化病大鼠分为两组：第一组（n = 6）保持基础饮食作为正常对照，第二组（n = 42）喂高脂血症饮食5周以诱导高脂血症。后一组被分为七个亚组：第一个亚组是阳性对照组，而其他的补充有两个水平之一的番茄制品（10或20毫克番茄红素/千克饮食）。计算BWG、采食量和FER，并收集血液样品以测定血清中的总脂质、总胆固醇、甘油三酯、脂蛋白组分、致动脉粥样硬化指数和肝功能。还计算了相对器官重量。结果表明，除了高血脂组补充番茄酱中番茄红素水平较低外，各种番茄制品的给药均显著降低了采食量。此外，BWG和FER不受添加番茄制品在任何摄入量水平的影响。与阳性对照组相比，补充番茄粉、番茄酱或番茄酱的高血脂大鼠在几乎所有研究参数方面均显示出显著改善。结果显示，番茄酱中较高的番茄红素水平对所有脂质参数产生显著改善，其次是番茄酱中10 mg/kg的番茄红素，其导致高密度脂蛋白胆固醇显著升高，与阴性对照组相当。最低的致动脉粥样硬化指数是通过添加番茄酱中较低水平的番茄红素，然后添加相同来源的较高水平的番茄红素来实现的。因此，由于番茄制品对测试参数的积极影响，建议在饮食中增加番茄及其制品的消费。应鼓励开展营养教育计划，告知公众番茄及其制品，特别是番茄酱和番茄酱，在降低高脂血症风险方面的重要性。
This study was carried out to investigate the functional role of lycopene obtained from powder prepared from fresh tomato, tomato paste, and ketchup that contained equal amounts of lycopene based on levels of intake on body weight gain (BWG), feed intake, feed efficiency ratio (FER), lipid profiles, atherogenic index, and liver enzymes of hyperlipidemic rats. Forty-eight male albino rats were divided into two main groups: the first group (n = 6 rats) was kept on the basal diet as a normal control, while the second group (it = 42 rats) was fed a hyperlipidemic diet for 5 weeks to induce hyperlipidemia. The latter group was divided into seven subgroups: the first subgroup was the positive control group, while the others were supplemented with one of the tomato products at one of two levels (10 or 20 mg of lycopene/kg of diet). BWG, feed intake, and FER were calculated, and blood samples were collected to determine total lipids, total cholesterol, triglycerides, lipoprotein fractions, atherogenic index, and liver function in sera. Relative organ weights were also calculated. Results revealed that administration of various tomato products produced a significant reduction in feed intake except for the hyperlipidemic group that supplemented with the lower lycopene level from tomato paste. In addition, BWG and FER were not influenced by addition of tomato products at any level of intake. Hyperlipidemic rats supplemented with tomato powder, tomato paste, or ketchup showed significant improvement in almost all the parameters studied compared to the positive control group. Results showed that the higher lycopene level from tomato paste produced significant improvement in all lipid parameters, followed by 10 mg of lycopene/kg from tomato paste, which caused significant elevation in high-density lipoprotein cholesterol comparable to that of the negative control group. The lowest atherogenic index was achieved by addition of the lower lycopene level from tomato paste followed by the higher lycopene level from the same source. So, because of the positive effect of tomato products on the tested parameters an increase in consumption of tomato and its products in the diet is recommended. Nutrition education programs should be encouraged to inform the public of the importance of tomato and its products, especially tomato paste and ketchup, in decreasing the risk of hyperlipidemia.