摘要
目的:观察并比较脂肪乳剂灌胃和高脂饲料喂养诱导家兔红细胞膜脂质过氧化损伤及其流动性改变的效果。方法:选择40只家兔,随机分为脂肪乳剂灌胃组(n=20)和高脂饲料喂养组(n=20),分别给予脂肪乳剂连续灌胃2周和高脂饲料喂养8周。两组动物分别在实验前后采用酶法测定血浆总胆固醇(TC)、低密度脂蛋白胆固醇(LDL-C)、红细胞膜低密度脂蛋白胆固醇(MLDL-C)、红细胞膜高密度脂蛋白胆固醇(MHDL-C)、共轭双烯(MCD)、红细胞丙二醛(RMDA)、红细胞超氧化物歧化酶(RSOD)及红细胞膜流动性(M-Flu)。结果:与实验前比较,实验后两组家兔血TC、LDL-C、MLDL-C、MCD、RMDA的水平均显著升高(P<0.01,或P<0.05);而RSOD、M-Flu、MHDL-C的水平均显著下降(P<0.01,或P<0.05),两组间实验前、后上述各指标比较均无明显差异。结论:脂肪乳剂灌胃在建立高脂血症家兔模型的同时,还可诱导红细胞膜发生脂质过氧化损伤,流动性降低,其效果同高脂饲料喂养组相当。
AIM: To study and compare the results of lipid peroxide injury to rabbit erythrocyte mere- branes and fluidity induced by gastric intralipid Forty rabbits were randomly divided into gastric perfusion and high cholesterol feeding. METHODS: intralipid perfusion group and high cholesterol feeding group. The former was subjected to gastric intralipid perfusion for 2 consecutive weeks and the latter was given high cholesterol feeding for consecutive 8 weeks. Levels of plasma total cholesterol ( TC), low-den- sity lipoprotein-cholesterol ( LDL-C), erythrocyte membrane LDL-C ( MLDL-C), membrane high-density lipoprotein-cholesterol ( MHDL-C ), membrane conjugated diene ( MCD), erythrocyte malondialdehyde (RMDA), erythrocyte superoxide dismutase (RSOD) and membrane fluidity (M-Flu) in both groups were, respectively, measured before and after the experiment. RESULTS: Compared with those before the experiment, the levels of TC, LDL-C, MLDL-C, MCD and RMDA significantly increased but RSOD, M-Flu and MHDL-C significantly decreased after the experiment in both groups. No significant differences in the above parameters were observed between groups. CONCLUSIONS: The results suggest that gastric intralipid perfusion, just as high cholesterol feeding, may induce erythrocyte membrane lipid per- oxide and lower its fluidity in the establishment of hyperlipidemia models.
出处
《心脏杂志》
CAS
2014年第1期21-23,28,共4页
Chinese Heart Journal
基金
海南省卫生厅科研课题项目资助(琼卫2008-37)
海南省自然基金指导性计划项目课题资助(806109)
国家自然科学基金课题项目资助(81160036/H0212)
关键词
脂肪乳剂
灌胃
高脂饲料
红细胞膜
脂质过氧化
流动性
intralipid
gastric perfusion
hypercholesterol food
erythrocyte membrane
lipid peroxide
fluidity