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目的研究不同油脂负荷后小鼠血脂及脂肪酸谱的变化,从而探讨膳食不同脂肪酸构成对餐后血脂的影响。方法 96只雄性C57BL/6小鼠随机分为玉米胚芽油组和猪油组,空腹状态下按照体重1%分别灌胃玉米胚芽油或猪油。在0、30、60、120、180和240 min,每组分别随机取8只小鼠,眼球采血,分离血清,检测血脂和脂肪酸谱的变化。结果灌胃猪油组小鼠的血清甘油三酯和总游离脂肪酸在120、180、240 min分别显著高于灌胃玉米胚芽油组小鼠(P<0.05)。分析脂肪酸构成发现,灌胃猪油组小鼠血清饱和脂肪酸和单不饱和脂肪酸水平在60、120、180和240 min均显著高于灌胃玉米胚芽油组小鼠(P<0.05),而多不饱和脂肪酸水平则显著低于灌胃玉米胚芽油组小鼠(P<0.05)。其中,灌胃猪油组小鼠血清棕榈酸和油酸在60、120、180和240 min均显著高于灌胃玉米胚芽油组小鼠(P<0.05),亚油酸和花生四烯酸则显著低于灌胃玉米胚芽油组小鼠(P<0.05)。结论与玉米胚芽油比较,摄入猪油餐后血清甘油三酯和饱和脂肪酸水平更高,因此更容易增加心血管疾病的风险。
Objective To study the changes of blood lipids and fatty acid profiles in mice after different lipid loads, so as to explore the effects of dietary fatty acids on postprandial blood lipids. Methods Ninety-six male C57BL / 6 mice were randomly divided into corn germ oil group and lard oil group, and fed with 1% body weight of corn germ oil or lard respectively under fasting condition. At 0, 30, 60, 120, 180 and 240 min, 8 mice were randomly selected from each group. Blood was collected from the eye and the serum was separated. The changes of blood lipid and fatty acid profile were measured. Results Serum triglycerides and total free fatty acids in mice fed lard oil were significantly higher than those in mice injected with corn germ oil at 120,180 and 240 min, respectively (P <0.05). Analysis of fatty acid composition found that the levels of serum saturated fatty acids and monounsaturated fatty acids in mice fed lard oil group were significantly higher than those of mice fed with corn germ oil (P <0.05) at 60,120,180 and 240 min The level of unsaturated fatty acid was significantly lower than that of the mice inoculated with corn germ oil (P <0.05). Among them, the levels of palmitic acid and oleic acid in mice fed lard group were significantly higher than those in mice fed with corn germ oil (P <0.05) at 60,120,180 and 240 min, respectively. The contents of linoleic acid and arachidonic acid Was significantly lower than that of mice inoculated with corn germ oil (P <0.05). Conclusions Compared with corn germ oil, elevated triglyceride and saturated fatty acid levels after meal intake of lard increase the risk of cardiovascular disease more readily.