Dietary oils have critical influences on human health,and thermally cooking or frying modify the components and nutritional functions of oils.Palm oil was the most widely used oil in food processing industry,but its h...Dietary oils have critical influences on human health,and thermally cooking or frying modify the components and nutritional functions of oils.Palm oil was the most widely used oil in food processing industry,but its health effects remain debatable.In the current study,we aimed to compare the effects of thermally oxidized palm oil and canola oil on gut microbiota.Palm oil or canola oil were heated at 180°C for 10 h to prepare high-fat diets.Rats were fed high-fat diets for 3 months,and hematological properties,gut microflora composition and intestinal gene expression were examined.The results indicated that heated canola oil consumption elevated plasma total cholesterol and LDL-c levels compared with unheated canola oil,but heated palm oil do not had these effects;and consumption of heated palm oil significantly elevated the relative abundance of Lactobacillucs and Roseburia in gut,compared with non-heated palm oil or two canola oil groups.Moreover,intestinal expression of IL-22 was increased in heated palm oil fed animal,though ZO-1 and GPR41 were reduced.In conclusion,heating process may enhance the effects of palm oil on proliferation of probiotics Lactobacillucs,and weaken the effects of canola oil on cholesterol transport and metabolism.展开更多
Background: The benefits of using the oxidized oils from rendering and recycling as an economic source of lipids and energy in animal feed always coexist with the concerns that diverse degradation products in these ox...Background: The benefits of using the oxidized oils from rendering and recycling as an economic source of lipids and energy in animal feed always coexist with the concerns that diverse degradation products in these oxidized oils can negatively affect animal health and performance. Therefore, the quality markers that predict growth performance could be useful when feeding oxidized oils to non-ruminants. However, the correlations between growth performance and chemical profiles of oxidized oils have not been well examined. In this study, six thermally oxidized soybean oils(OSOs) with a wide range of quality measures were prepared under different processing temperatures and processing durations, including 45 °C-336 h;67.5 °C-168 h;90 °C-84 h;135 °C-42 h;180 °C-21 h;and225 °C-10.5 h. Broilers and nursery pigs were randomly assigned to diets containing either unheated control soybean oil or one of six OSOs. Animal performance was determined by measuring body weight gain, feed intake,and gain to feed ratio. The chemical profiles of OSOs were first evaluated by common indicative tests, including peroxide value, thiobarbituric acid reactive substances, p-anisidine value, free fatty acids, oxidized fatty acids,unsaponifiable matter, insoluble impurities, and moisture, and then analyzed by the liquid chromatography-mass spectrometry-based chemometric analysis.Results: Among common quality indicators, p-anisidine value(An V), which reflects the level of carbonyl compounds,had the greatest inverse correlation with the growth performance of both broilers and pigs, followed by free fatty acids and oxidized fatty acids. Among the 17 aldehydes identified in OSOs, C9-C11 alkenals, especially 2-decenal and 2-undecenal, had stronger inverse correlations(r <-0.8) with animal performance compared to C5-C8 saturated alkanals,suggesting that chain length and unsaturation level affect the toxicity of aldehydes.Conclusions: As the major lipid oxidation products contributing to the An V, individual C9-C11 unsaturated aldehydes in heavily-oxidized oils could function as effective prediction markers of growth and feed intake in feeding non-ruminants.展开更多
基金Hubei Provincial Natural Science Foundation of China(Grant No.2017CFB275)National Natural Science Foundation of China(Grant Nos.31271855 and 81402669)the Fundamental Research Funds for the Wuhan Polytechnic University(2019J04).
文摘Dietary oils have critical influences on human health,and thermally cooking or frying modify the components and nutritional functions of oils.Palm oil was the most widely used oil in food processing industry,but its health effects remain debatable.In the current study,we aimed to compare the effects of thermally oxidized palm oil and canola oil on gut microbiota.Palm oil or canola oil were heated at 180°C for 10 h to prepare high-fat diets.Rats were fed high-fat diets for 3 months,and hematological properties,gut microflora composition and intestinal gene expression were examined.The results indicated that heated canola oil consumption elevated plasma total cholesterol and LDL-c levels compared with unheated canola oil,but heated palm oil do not had these effects;and consumption of heated palm oil significantly elevated the relative abundance of Lactobacillucs and Roseburia in gut,compared with non-heated palm oil or two canola oil groups.Moreover,intestinal expression of IL-22 was increased in heated palm oil fed animal,though ZO-1 and GPR41 were reduced.In conclusion,heating process may enhance the effects of palm oil on proliferation of probiotics Lactobacillucs,and weaken the effects of canola oil on cholesterol transport and metabolism.
基金partially supported by the Agricultural Experiment Station project MIN-18-125 (C. C.) from the United States Department of Agriculture(USDA)。
文摘Background: The benefits of using the oxidized oils from rendering and recycling as an economic source of lipids and energy in animal feed always coexist with the concerns that diverse degradation products in these oxidized oils can negatively affect animal health and performance. Therefore, the quality markers that predict growth performance could be useful when feeding oxidized oils to non-ruminants. However, the correlations between growth performance and chemical profiles of oxidized oils have not been well examined. In this study, six thermally oxidized soybean oils(OSOs) with a wide range of quality measures were prepared under different processing temperatures and processing durations, including 45 °C-336 h;67.5 °C-168 h;90 °C-84 h;135 °C-42 h;180 °C-21 h;and225 °C-10.5 h. Broilers and nursery pigs were randomly assigned to diets containing either unheated control soybean oil or one of six OSOs. Animal performance was determined by measuring body weight gain, feed intake,and gain to feed ratio. The chemical profiles of OSOs were first evaluated by common indicative tests, including peroxide value, thiobarbituric acid reactive substances, p-anisidine value, free fatty acids, oxidized fatty acids,unsaponifiable matter, insoluble impurities, and moisture, and then analyzed by the liquid chromatography-mass spectrometry-based chemometric analysis.Results: Among common quality indicators, p-anisidine value(An V), which reflects the level of carbonyl compounds,had the greatest inverse correlation with the growth performance of both broilers and pigs, followed by free fatty acids and oxidized fatty acids. Among the 17 aldehydes identified in OSOs, C9-C11 alkenals, especially 2-decenal and 2-undecenal, had stronger inverse correlations(r <-0.8) with animal performance compared to C5-C8 saturated alkanals,suggesting that chain length and unsaturation level affect the toxicity of aldehydes.Conclusions: As the major lipid oxidation products contributing to the An V, individual C9-C11 unsaturated aldehydes in heavily-oxidized oils could function as effective prediction markers of growth and feed intake in feeding non-ruminants.
