Dietary Manipulations of Body Fat-reducing Potential of Conjugated Linoleic Acid in Rats
Dietary Manipulations of Body Fat-reducing Potential of Conjugated Linoleic Acid in Rats
复制标题
共轭亚油酸对大鼠体内脂肪减少潜力的饮食控制
DOI：
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发表时间：
2001
期刊：
影响因子：
--
通讯作者：
K. Yamada
中科院分区：
文献类型：
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作者：
M. Sugano;A. Akahoshi;K. Koba;Kazunari Tanaka;Tomokazu Okumura;Hiroko Matsuyama;Yuki Goto;T. Miyazaki;Kayoko Murao;M. Yamasaki;M. Nonaka;K. Yamada
为了研究共轭亚油酸（CLA）是否可以通过饮食调节来提高机体降脂潜能，我们在大鼠身上研究了共轭亚油酸与不同蛋白质、脂肪和芝麻素的联合作用。雄性大鼠分别饲喂含有1% CLA或亚油酸（LA）、不同蛋白质（20%酪蛋白或大豆蛋白）、脂肪（7%紫苏油或大豆油）和0.2%芝麻素（SES）的饲粮，为期3或4周。当饲粮脂肪来源为大豆油时，无论饲粮蛋白质来源如何，与LA相比，CLA均显著降低了附睾和肾周脂肪组织的重量。然而，以大豆蛋白为蛋白质来源时，还原效果最高。SES刺激了两种蛋白质饮食中附睾和肾周脂肪组织重量的减少。相比之下，CLA增加了棕色脂肪组织的重量，且SES与大豆油的组合进一步增加了棕色脂肪组织的重量，而与紫苏油的组合则没有增加棕色脂肪组织的重量。饮食调节对血清瘦素和TNF-α水平无影响。因此，通过与可能刺激脂肪酸β-氧化的食物因素适当结合，可以增加CLA的体脂减潜能。
To study whether the body fat-reducing potential of conjugated linoleic acid (CLA) could be increased through dietary manipulations, the effects of the combination of CLA with different proteins, fats, and sesamin were examined in rats. Male rats were fed diets containing 1% CLA or linoleic acid (LA) in combination with different proteins (20% of casein or soybean protein), fats (7% perilla oil or soybean oil) and 0.2% sesamin (SES) for 3 or 4 weeks. When the dietary fat source was soybean oil, CLA, as compared with LA, significantly reduced weights of epididymal and perirenal adipose tissues, irrespective of the dietary protein sources. However, the highest reducing effect was shown when soybean protein was given as a protein source. SES stimulated the reduction of epididymal and perirenal adipose tissue weights in both protein diets. In contrast, CLA increased the weight of brown adipose tissue, and SES further increased it in combination with soybean oil but not with perilla oil. No effect of dietary manipulation was observed on serum leptin and TNF-α levels. Thus, the body fat-reducing potential of CLA can be increased by an appropriate combination with food factors that may stimulate fatty acid β-oxidation.
影响因子：
3.8
作者：
DOERRLER, W;FEINGOLD, KR;GRUNFELD, C
通讯作者：
GRUNFELD, C