摘要
采用定量灌胃的方式研究过度煎炸油(DFEO)的摄入对大鼠氧化应激的影响,同时探讨其引起氧化损伤可能的机理。研究发现:干预6周后,DFEO组血清GSH–Px、T–AOC水平显著降低(ρ<0.05),MDA水平显著升高(ρ<0.05);肝组织切片显示出现脂肪空泡,肝窦扩张,肝细胞界限不清;同时RT–PCR结果表明,过度煎炸油会导致大鼠肝脏组织HMOX1、VEGF基因显著下调(ρ<0.01)。这说明DFEO富含大量毒性物质,会影响正常的基因表达,使机体清除氧自由基能力下降,甚至破坏正常的组织细胞形态。
To study the effect of deep–frying edible oils（DFEO） on oxidative stress in rats and to understand possible mechanisms,this experiment was done through controlling the intake of DFEO. The results showed that after the intervention of 6 weeks,in the DFEO group,the serum levels of GSH–Px and T–AOC significantly decreased（ρ0.05） and MDA increased significantly（ρ0.05）. Meanwhile,tissue sections of liver were observed,which showed that there were some fat vacuoles and liver sinusoidal expansion in the DFEO group,and liver cell boundaries were not clear. The results of RT–PCR showed that DFEO would lead to some genes expressions,such as HMOX1、VEGF,significantly decreased（ρ0.01）,which indicated that deep–frying edible oils rich in large amounts of toxic substances would cause serious damage after ingestion of animal body,and long–term intake would influence the normal gene expression,lose the ability to remove oxygen free radicals or even break liver cell morphology.
出处
《粮食与油脂》
北大核心
2016年第5期43-46,共4页
Cereals & Oils
基金
国家自然科学基金资助项目(31471701)
