过度煎炸油脂对大鼠糖脂代谢及相关基因表达的影响

Effect of Deep-Frying Edible Oil on Glucose and Lipid Metabolism and Its Related Gene Expression in Rats

取24只生长状况相同的Wistar雄鼠随机分成3组,每天分别灌胃1.5 mL正常油脂、过度煎炸油脂,对照组灌胃等量的生理盐水。4周后眼眶取血,6周后腹部主动脉取血,用于各项生化指标的检测;取肝脏组织进行基因表达状况的检测。结果显示:干预4周后,与对照组相比,正常油脂组血脂含量均有所升高,过度煎炸油脂组基本与对照组持平;干预6周后,正常油脂组甘油三酯高于对照组,而过度煎炸油脂组甘油三脂、总胆固醇、高密度脂蛋白胆固醇水平均明显低于对照组(P<0.01)。血糖水平在对照组、正常油脂组、过度煎炸油脂组呈逐渐增高趋势。qPCR结果表明:短期食用过度煎炸油脂即会导致大鼠肝脏组织ACC、ACOX1基因显著下调(P<0.05或P<0.01),这说明过度煎炸油脂中的毒性物质能通过影响脂肪酸正常的合成和代谢,造成机体脂肪酸合成代谢紊乱。同时Insig1基因明显下调(P<0.01),说明过度煎炸油脂会对机体糖代谢产生一定影响。

24 male Wistar rats were randomly divided into 3 groups, in which each rate was received with an e- qual amount of 1.5 mL of saline, normal oils, and deep - frying oils, respectively. Each rate in the control group was received with equal normal saline. Their bloods were taken from the eyes and abdominal after 4 weeks and 6 weeks, respectively for detection of various biochemical indexes. Liver tissues were used for relative gene expression detec- ting. The results showed that the normal serum lipid content increased in each group compared with that of control group, its content in deep -frying oils group was very close to the control group after 4 weeks intervention. While the triglyceride （TG） content in the normal oil group was higher than that in the control group, TG, total cholesterol, and high - density lipoprotein levels in deep - frying oil group were significantly lower than that of the control groupafter 6 weeks＇ intervention （P 〈 0.01 ）. There was an increasing tendency in the blood glucose level of the control group, normal oils group and deep - frying oils group. The results of quantitative real - time PCR showed that after the long - term consumption of deep - frying oils, the ability to regulate the ACC and ACOXI genes in liver tissues was declined （P 〈 0.05 or P 〈 0.01 ） , which indicated that toxic substances in deep -frying oils could result in syn- thesis and metabolism disorder of fatty acid by influencing normal synthesis and metabolism of fatty acid. At the same time, the Insigl gene was decreased significantly （P 〈0.01 ）, which indicated that deep -frying oils would have a certain effect on the body＇s glucose metabolism.