Interrelated effects of dietary factors on hepatic fatty acid metabolism

以大鼠为实验动物，研究了不同食物因素对脂肪代谢的影响：(1)日粮低水平鱼油提高了芝麻素的生理活性，促进了肝脏脂肪酸氧化。(2)日粮芝麻素和α-硫辛酸以相加的方式抑制肝脏脂肪生成。但是，α-硫辛酸通过降低肝脏中的肉碱浓度来拮抗芝麻素对脂肪酸氧化的刺激作用。(3)日粮中的芝麻素和大豆磷脂以相加的方式抑制肝脏脂肪生成。此外，大豆磷脂通过增加肉碱的浓度来增强芝麻素对脂肪酸氧化的刺激作用。

Combined effects of different food factors affecting lipid metabolism were evaluated using rats as experimental animals.(1) Low dietary levels of fish oil enhanced physiological activity of sesamin to increase hepatic fatty acid oxidation.(2)Dietary sesamin and α-lipoic acid reduced hepatic lipogenesis in an additive fashion. However, α-lipoic acid antagonized the stimulating effect of sesamin of fatty acid oxidation through reductions in t carnitine concentration in the liver.(3)Dietary sesamin and soybean phospholipid reduced hepatic lipogenesis in an additive fashion. Moreover, soybeanphospholipid enhanced the stimulating effect of sesamin of fatty acid oxidation through the increase in carnitine concentration in th