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Monounsaturated fat decreases hepatic lipid content in non-alcoholic fatty liver disease in rats

机译:单不饱和脂肪可降低大鼠非酒精性脂肪肝疾病的肝脂质含量

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AIM: To evaluate the effects of different types of dietary fats on the hepatic lipid content and oxidative stress parameters in rat liver with experimental non-alcoholic fatty liver disease (NAFLD). METHODS: A total of 32 Sprague-Dawley rats were randomly divided into five groups. The rats in the control group (n = 8) were on chow diet (Group 1), rats (n = 6) on methionine choline-deficient diet (MCDD) (Group 2), rats (n = 6) on MCDD enriched with olive oil (Group 3), rats (n = 6) on MCDD with fish oil (Group 4) and rats (n = 6) on MCDD with butter fat (Group 5). After 2 mo, blood and liver sections were examined for lipids composition and oxidative stress parameters. RESULTS: The liver weight/rat weight ratio increased in all treatment groups as compared with the control group. Severe fatty liver was seen in MCDD + fish oil and in MCDD + butter fat groups, but not in MCDD and MCDD + olive oil groups. The increase in hepatic triglycerides (TG) levels was blunted by 30% in MCDD + olive oil group (0.59 ± 0.09) compared with MCDD group (0.85 ± 0.04, P < 0.004), by 37% compared with MCDD + fish oil group (0.95 ± 0.07, P < 0.001), and by 33% compared with MCDD + butter group (0.09 ± 0.1, P < 0.01). The increase in serum TG was lowered by 10% in MCDD + olive oil group (0.9 ± 0.07) compared with MCDD group (1.05 ± 0.06). Hepatic cholesterol increased by 15-fold in MCDD group [(0.08 ± 0.02, this increment was blunted by 21% in MCDD + fish oil group (0.09 ± 0.02)]. In comparison with the control group, ratio of long-chain polyunsaturated fatty acids omega-6/omega-3 increased in MCDD + olive oil, MCDD + fish oil and MCDD + butter fat groups by 345-, 30- and 397-fold, respectively. In comparison to MCDD group (1.58 ± 0.08), hepatic MDA contents in MCDD + olive oil (3.3 ± 0.6), MCDD + fish oil (3.0 ± 0.4), and MCDD + butter group (2.9 ± 0.36) were increased by 108%, 91% and 87%, respectively (P < 0.004). Hepatic paraoxonase activity decreased significantly in all treatment groups, mostly with MCDD + olive oil group (-68%). CONCLUSION: Olive oil decreases the accumulation of triglyceride in the liver of rats with NAFLD, but does not provide the greatest antioxidant activity.
机译:目的:评估不同类型的饮食脂肪对实验性非酒精性脂肪肝疾病(NAFLD)大鼠肝脏中肝脂质含量和氧化应激参数的影响。方法:将32只Sprague-Dawley大鼠随机分为5组。对照组(n = 8)的大鼠以低脂饮食(第1组),大鼠(n = 6)的甲硫氨酸胆碱缺乏饮食(MCDD)(第2组),大鼠(n = 6)富含MCDD橄榄油(第3组),大鼠(n = 6)和鱼油(组4)和鱼油(组4)和鱼油(组4)和鱼油(组4)。 2个月后,检查血液和肝脏切片的脂质组成和氧化应激参数。结果:与对照组相比,所有治疗组的肝脏重量/大鼠重量比均增加。在MCDD +鱼油和MCDD +黄油脂肪组中观察到严重的脂肪肝,而在MCDD和MCDD +橄榄油组中则没有。与MCDD组(0.85±0.04,P <0.004)相比,MCDD +橄榄油组(TG9)的肝甘油三酯(TG)水平升高减少了30%(0.85±0.04,P <0.004),与MCDD +鱼油组相比降低了37%( 0.95±0.07,P <0.001),与MCDD +黄油组相比,降低了33%(0.09±0.1,P <0.01)。与MCDD组(1.05±0.06)相比,MCDD +橄榄油组的血清TG升高降低了10%(0.9±0.07)。 MCDD组肝胆固醇升高了15倍[(0.08±0.02,MCDD +鱼油组(0.09±0.02)降低了21%)。与对照组相比,长链多不饱和脂肪的比例脂肪酸omega-6 / omega-3在MCDD +橄榄油,MCDD +鱼油和MCDD +黄油脂肪组中分别增加了345-,30-和397-倍,与MCDD组(1.58±0.08)相比,肝MCDD +橄榄油(3.3±0.6),MCDD +鱼油(3.0±0.4)和MCDD +黄油组(2.9±0.36)中的MDA含量分别增加了108%,91%和87%(P <0.004) )。在所有治疗组中,肝对氧合酶活性均显着下降,多数为MCDD +橄榄油组(-68%)结论:橄榄油可降低NAFLD大鼠肝脏中甘油三酸酯的积累,但不能提供最大的抗氧化活性。

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