The influence of dietary vitamin E, fat, and methionine on blood cholesterol profile, homocysteine levels, and oxidizability of low density lipoprotein in the gerbil
The influence of dietary vitamin E, fat, and methionine on blood cholesterol profile, homocysteine levels, and oxidizability of low density lipoprotein in the gerbil
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DOI：
10.1016/j.jnutbio.2004.04.009
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发表时间：
2004-12-01
影响因子：
5.6
通讯作者：
Peace, R
中科院分区：
文献类型：
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作者：
Hidiroglou, N;Gilani, GS;Peace, R
本试验以沙鼠为试验对象，研究了饲粮维生素E水平（25 mg/kg、75 mg/kg、300 mg/kg和900 mg/kg）、两种饲粮蛋氨酸水平（酪蛋白或酪蛋白+ l -蛋氨酸（1% w/w））和两种脂质来源（大豆油[20%]或大豆油[4%]+椰子油[16%，1:4 w/w]）对血清脂质（总胆固醇、高密度脂蛋白胆固醇、低密度脂蛋白胆固醇）的影响。此外，本研究还考察了饮食诱导的高同型半胱氨酸血症和补充维生素E对低密度脂蛋白氧化的影响。组织维生素E（心脏、肝脏和血浆）在增加膳食维生素E补充（25、75、300和900 mg/kg）后显示出剂量反应（P小于或等于0.001）。此外，与单独服用大豆油的动物相比，服用椰子油+大豆油的动物的组织维生素E水平更高（P小于或等于0.001）。血液胆固醇谱显示，受饱和脂肪和补充蛋氨酸的影响，总胆固醇和低密度脂蛋白胆固醇增加（P小于或等于0.001）。与25 mg/kg和75 mg/kg膳食维生素E相比，较高膳食维生素E水平（300和900 mg/kg）的低密度脂蛋白胆固醇谱显示降低（P小于或等于0.001）。血浆蛋白羰基不受膳食维生素E和补充蛋氨酸摄入量的影响。体外氧化LDL的实验表明，维生素E延缓了氧化期的滞后时间（P小于等于0.001），减少了总二烯的产生（P小于等于0.001）。相反，蛋氨酸的添加降低了滞期延迟时间（P≤0.001），提高了总二烯产量（P≤0.001）。饲粮中添加维生素E显著降低了血浆脂质过氧化氢的形成（P <或等于0.05），而添加l -蛋氨酸（1%）显著增加了血浆脂质过氧化氢的形成（P <或等于0.05）。饲粮中添加1%的l -蛋氨酸和添加饱和脂肪可提高血浆同型半胱氨酸（P <或等于0.001）。目前的数据表明：1)膳食脂类（饱和脂肪酸和不饱和脂肪酸）以及维生素E和蛋氨酸的补充改变了血胆固醇脂蛋白谱；2)补充维生素E和蛋氨酸对体外氧化参数LDL（滞后时间和二烯生成）和血浆过氧化氢生成有影响；3)血浆同型半胱氨酸浓度受蛋氨酸添加量和饲料中饱和脂肪含量的影响。(C) 2004爱思唯尔公司版权所有。
A 90-day feeding study with gerbils was conducted to evaluate the influence of dietary vitamin E levels (25 mg/kg diet, 75 mg/kg, 300 mg/kg, and 900 mg/kg), two levels of dietary methionione (casein or casein+L-methionine (1% w/w)) and two sources of lipid (soybean oil [20%] or soybean oil [4%]+coconut oil [16%, 1:4 w/w]) upon serum lipids (total cholesterol, HDL-cholesterol, LDL-cholesterol). In addition, this study examined the effects of diet-induced hyperhomocysteinemia and supplemental dietary vitamin E on the oxidation of low density lipoproteins. Tissue vitamin E (heart, liver, and plasma) demonstrated a dose response (P less than or equal to 0.001) following the supplementation with increasing dietary vitamin E (25, 75, 300, and 900 mg/kg). In addition, tissue vitamin E levels were found to be higher (P less than or equal to 0.001) in those animals receiving a combination of coconut oil+ soybean oil as compared to the group receiving soybean oil solely. Blood cholesterol profiles indicated an increase (P less than or equal to 0.001) in total cholesterol and LDL cholesterol by the influence of saturated fat and supplemental methionine. Low-density lipoprotein cholesterol profile demonstrated a reduction (P less than or equal to 0.001) at the higher dietary vitamin E levels (300 and 900 mg/kg) as compared to the 25 mg/kg and 75 mg/kg dietary vitamin E. Plasma protein carbonyls were not influenced by dietary vitamin E nor by supplemental methionine intake. In vitro oxidation of LDL showed that vitamin E delayed the lag time of the oxidation phase (P less than or equal to 0.001) and reduced total diene production (P less than or equal to 0.001). On the contrary, supplemental methionine decreased (P less than or equal to 0.001) the delay time of the lag phase, whereas total diene production was increased (P less than or equal to 0.001). Plasma lipid hydroperoxides were significantly reduced (P less than or equal to 0.05) with supplemental dietary vitamin E, whereas supplemental L-methionine (1%) resulted in a significant (P less than or equal to 0.05) increase in lipid plasma hydroperoxide formation. Plasma homocysteine was elevated (P less than or equal to 0.001) with supplemental dietary L-methionine (1%) as well as the inclusion of dietary saturated fat. The present data showed that 1) a combination of dietary lipids (saturated and unsaturated fatty acids) as well as vitamin E and methionine supplementation altered blood cholesterol lipoprotein profiles; 2) in vitro oxidation parameters including LDL (lag time and diene production) and plasma hydroperoxide formations were affected by vitamin E and methionine supplementation; and 3) plasma homocysteine concentrations were influenced by supplemental methionine and the inclusion of dietary saturated fat. (C) 2004 Elsevier Inc. All rights reserved.