摄食不同来源磷脂对大鼠脂质代谢及脑内磷脂脂肪酸组成的影响

Effects of different dietary phospholipids on lipid metabolism and brain phospholipids fatty acid composition in rats

研究了摄食不同来源磷脂对大鼠脂质代谢及其脑内磷脂脂肪酸组成的影响。雄性SD大鼠按体重随机分为大豆油对照组(添加9%)、牛乳磷脂组(添加5%)、大豆磷脂组(添加5%)、蛋黄磷脂组(添加5%),喂食3周。检测了血清总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)、游离脂肪酸(FFA)及肝脏TC、TG、磷脂(PL)的含量,并用气相色谱法测定了脑内磷脂脂肪酸的组成变化。结果显示:与大豆油对照组相比,3种磷脂均不同程度提高了大鼠体重、脏器指数,蛋黄磷脂效果显著;3种磷脂不同程度降低了血清TC、TG和FFA含量,牛乳磷脂降低血清FFA显著,大豆磷脂降低血清TC、TG显著,蛋黄磷脂降低FFA显著,大豆磷脂显著提升了血清HDL-C含量;3种磷脂不同程度降低了肝脏TC、TG、PL含量,牛乳磷脂与大豆磷脂降低肝脏TG、TC显著,而蛋黄磷脂降低肝脏TG显著;3种磷脂对脑内磷脂脂肪酸组成的影响各不相同,牛乳磷脂显著提高了脑内磷脂饱和脂肪酸含量,而大豆磷脂和蛋黄磷脂提高了DHA等多不饱和脂肪酸含量。研究表明,3种磷脂均有降血脂、肝脂作用,以大豆磷脂作用尤为明显,大豆磷脂和蛋黄磷脂的益智作用可能优于牛乳磷脂。

The effects of dietary phospholipids on lipid metabolism and brain phospholipids fatty acid composition in rats were studied. Male SD rats were randomly divided into soybean oil basal group（9% soybean oil） , milk phospholipids group （5% milk phospholipids and 4% soybean oil） , soybean phospholipids group （5 % soybean phospholipids and 4% soybean oil） and egg phospholipids group （5 % egg phospholipids and 4% soybean oil）. After 3 weeks feeding, the serum total cholesterol and hepatic lipid levels, and brain phospholipids fatty acids composition were determined. The results showed that the three phospholipids intake improved body weight and visceral index to different extents comparedwith soybean oil basal group, and the egg phospholipids group showed a significant effect. All of the phospholipids dietary reduced serum TC, TG and FFA contents at different levels, especially soybean phospholipids significantly reduced TC and TG levels, milk phospholipids and egg phospholipids FFA significantly reduced FFA levels. Serum HDL - C content was improved significantly by dietary soybean phospholipids. Hepatic TC was significantly reduced by milk phospholipids and soybean phospholipids, and hepatic TG was significantly reduced by all of the three. Brain phospholipids fatty acid composition was differently changed, and saturated fatty acids（SFA） content in brain phospholipids fatty acid composition was significantly improved by milk phospholipids, while soybean phospholipids and egg phospholipids improved polyunsaturated fatty acids（PUFA） content. The three phospholipids, especially soybean phospholipids could reduce serum and hepatic lipid contents. Soybean phospholipids and egg phospholipids were better than milk phospholipids on the intelligence improvement.