煎炸花生油中的总极性组分对脂质代谢的影响

Effect of total polar components in fried peanut oil on lipid metabolism

花生油在煎炸过程中发生一系列化学反应,产生了氧化甘油三酯、聚合甘油三酯和游离脂肪酸等极性大于甘油三酯的极性组分。用煎炸花生油的极性组分处理人肝癌细胞(HepG2),通过油红染色评估细胞内脂肪的含量,通过RT-PCR测量与脂质合成密切相关的基因(SREBP-1c、FAS、ACC、HMGCR)的mRNA相对表达含量评估脂质代谢情况。结果表明:随着极性组分的增多,细胞内脂肪含量明显增多;在极性组分质量浓度为2.0 mg/mL时,SREBP-1c、FAS、ACC的mRNA水平分别增加为对照组的2.95±0.08(P<0.05)、3.24±0.16(P<0.05)、1.77±0.18(P<0.05)倍,表明花生油中的极性组分会上调脂质合成相关基因的表达,进而导致HepG2细胞的脂质聚积。研究结果说明煎炸花生油中的极性组分在细胞层面导致脂质代谢紊乱。

As one of the most commonly used edible oils in China,during the frying process,peanut oil goes on a series of chemical reactions and produces polar components of triglyceride oxide,polyglyceride and free fatty acids which are more polar than triglyceride.Human hepatocellular carcinoma cells(HepG2)were treated with total polar components of fried peanut oil,and then the lipid content in cells was assessed by oil red staining,as well as the lipid metabolism was assessed by measuring the relative expression content of genes related to lipid synthesis(SREBP-1c,FAS,ACC,HMGCR)by RT-PCR.The results showed that fat accumulation significantly increased with the increase of total polar components,the level of mRNA expression of SREBP-1c,FAS and ACC respectively enhanced by 2.95±0.08(P<0.05),3.24±0.16(P<0.05)and 1.77±0.18(P<0.05)times compared with control group when the mass concentration of polar components was 2.0 mg/mL,which suggested that polar components in peanut oil could up-regulate the expression of lipogenesis genes,thus leading to lipid accumulation in HepG2 cells.The study indicated that total polar components in fried peanut oil could cause lipid metabolism disorder in the cellular level.