The effects of soy food and fish oil on lipid metabolism in livers and adipose tissues of rats

我们研究了同时摄入大豆蛋白和鱼油如何调节大鼠的脂质代谢。与酪蛋白和棕榈油相比，大豆蛋白和鱼油分别显著降低了血清脂质浓度。与酪蛋白相比，棕榈油饲粮中大豆蛋白显著降低了肝脏脂肪酸合成酶的活性和mRNA表达量，而鱼油则显著降低了肝脏脂肪酸合成酶的活性和mRNA表达量。在酶活性和mRNA表达水平上，添加鱼油显著刺激了肝脏脂肪酸氧化，而大豆蛋白显著提高了这些酶的活性，但对mRNA表达没有影响。冻干豆腐也表现出与大豆蛋白相似的降血脂作用。因此，在饮食组中，同时摄入大豆蛋白（冻干豆腐）和鱼油通常具有最大的降血脂作用，尽管这些作用不是协同作用。

We investigated how the simultaneous intake of soy protein and fish oil modulates lipid metabolism in rats. Compared with casein and palm oil, soy protein and fish oil significantly decreased serum lipid concentrations, respectively. Soy protein significantly reduced the activities and mRNA expressions of hepatic fatty acid synthetic enzymes compared with casein in palm oil diets, whereas fish oil strongly decreased the values regardless of protein sources. The supplementation of diets with fish oil significantly stimulated hepatic fatty acid oxidation at the level of enzymatic activity and mRNA expression, whereas soy protein significantly increased the activities of these enzymes, but not their mRNA expression. Freeze-dried tofu also showed hypolipidemic effect similar to soy protein. Therefore, simultaneous ingestion of soy protein (freeze-dried tofu) and fish oil generally had the greatest hypolipidemic effect among the dietary groups, although these actions were not synergistic.