Background: Trans fatty acids are said to be formed by the partial hydrogenation of vegetable oils. Some amounts are produced in digestive organs of ruminants and present in dairy products or meat. In Japan, use of tr...Background: Trans fatty acids are said to be formed by the partial hydrogenation of vegetable oils. Some amounts are produced in digestive organs of ruminants and present in dairy products or meat. In Japan, use of trans fatty acids in the foods is prohibited, thus trans fatty acids must come from foods or microbes in the digestive organs. Methods: Plasma levels of fatty acids including trans forms of healthy old men are measured by gas chromatography and correlations between various foods intakes and plasma levels of trans fatty acids such as palmitoelaidic, elaidic and linoelaidic acids are examined. Results: No correlations between various foods intakes and trans fatty acids were found except between intake of preference drinks such as tea or coffee and plasma levels of palmitoelaidic and linoelaidic acids. Conclusion: Since palmitoelaidic acid is cardioprotective, increase in plasma levels of palmitoelaidic acid may indicate that intakes of tea and coffee may be beneficial for heath by increasing palmitoelaidic acids.展开更多
GLC analysis was conducted to indicate the formation of trans- C18 fatty acids of sunflower, canola and palm oils during frying. Blends of sunflower oil and palm oil or canola oil were obtained by mixing sunflower oil...GLC analysis was conducted to indicate the formation of trans- C18 fatty acids of sunflower, canola and palm oils during frying. Blends of sunflower oil and palm oil or canola oil were obtained by mixing sunflower oil with palm or canola oils at the volume ratios of 60: 40, 40: 60 and 20: 80 (v/v), then heated at 180?C ± 5?C for 5, 10, 15 and 20 h in the atmospheric oxygen. GLC results demonstrate that the formation of trans C18-fatty acids was generally dependent upon the frying time and oil mixing ratios. Furthermore, mixing sunflower oil with oils rich in monounsaturated fatty acids (palm or canola oils) lowered the formation of trans-C18 fatty acids during frying.展开更多
This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of “Garba”, a street food largel...This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of “Garba”, a street food largely consumed in Côte d’Ivoire. For this purpose, the peroxide index and the neoformed compounds, especially trans fatty acids, acrylamid, polycyclic aromatic hydrocarbons were determined. This trial was carried out on 90 samples of frying oils and fried tuna fish collected from restaurant owners of “Garba” food in three locations in Abidjan. The samples were divided into three groups (G1, G2, and G3) according to the similarity of the practices adopted by the restorers. The results show that the peroxide values (14.95;15.01 and 11.97 meqO2/kg) of the oils respectively for G2, G3, and G1 are higher than the values fixed by the Codex Alimentarius. The trans fatty acid contents of the frying oils were 56.80%;61.01% and 55.18% respectively for G3, G2 and G1. The average acrylamide content of fried Tuna (69.43 μg/kg) is higher than the value recorded in the cooking oil (19.99 μg/kg). The average contents of the eleven HAPs determined in the oils are higher than those of the Tuna. The Benzo (a) pyrene contents of both matrices are lower than the EU standard 1881/2011 except for the G2 oil (2.66 μg/kg). Increased consumption of “Garba” may pose health risks to consumers as practices of frying Tuna generate compounds that are harmful to human health.展开更多
Objective To understand the dietary intake levels of trans fatty acids （TFA） in a Chinese population and establish a basis for health risk assessment of trans fatty acids. Methods The TFA contents data of 2613 food ...Objective To understand the dietary intake levels of trans fatty acids （TFA） in a Chinese population and establish a basis for health risk assessment of trans fatty acids. Methods The TFA contents data of 2613 food items and food consumption data of 10,533 people aged 3 years and above in two large cities in China were matched and a simple assessment method was used to estimate the distribution of dietary TFA intake. Results The mean content of TFA was highest in margarine （1.68±0.83 g/100g）, followed by chocolate and candy （0.89±2.68 g/100g）, edible vegetable oils （0.86±0.82 g/100g）, milk （0.83±1.56 g/100g）, and bakery foods （0.41±0.91 g/100g）. TFA intake accounted for 0.34%, 0.30%, 0.32%, and 0.29% of the total energy intake in the 3-6, 7-12, 13-17, and 〉18 year age groups, respectively. Of the populations studied, 0.42% demonstrated TFA intakes （as percentage of energy intake） greater than 1%. The main sources of dietary TFA intake were edible vegetable oils, milk, mutton, and beef, and baked foods, which accounted for 49.8%, 16.56%, 12.21%, and 8.87%, respectively. Conclusion The current intake of TFA among concern regarding the threshold of TFA intake people in two cities did not appear to be of major health as the percentage of total energy recommended by the World Health Organization. Because most TFA were derived from industrially processed foods, the government should reinforce nutrition labeling and regulate food producers to further reduce TFA in food and to provide scientific instruction for consumers to make sound choices.展开更多
Clinical and epidemiologic studies showed that among dietary factors the type of fatty acids (FAs) in the diet plays an important role in determining risk of chronic disease. The aim of our study was to determine the ...Clinical and epidemiologic studies showed that among dietary factors the type of fatty acids (FAs) in the diet plays an important role in determining risk of chronic disease. The aim of our study was to determine the levels of Trans FA (TFA) in edible oil samples consumed in Tehran, Iran analyzed by gas chromatograph (GC). The mean of total TFA was 0.45% ranging from (0.11% - 1.61%) for liquid frying oils and 2.92% ranging from (0.46% - 5.40%) for solid oils. The major TFA observed in these two groups was elaidic acid in solid oils. The highest content of total saturated fatty acid (SFA) was detected in solid oils with average of 32.07 and palmitic acid was the major SFA in these four groups. Linoleic and linolenic acid are the most important poly unsaturated fatty acid (PUFA). The variance in the percentage of TFA in the edible oils probably resulted from differences in the type of oils, quality, heating, processing technique and storage condition of the edible oils. The results indicated that, edible oils contain considerable proportions of trans fatty acids. Therefore, it is important to assess the content of TFA in edible oils in Iran.展开更多
Trans fatty acids have adverse effects on health, so knowledge of their contents in foods would enable people to make informed food choices. TFA levels when not available in food composition tables make it difficult t...Trans fatty acids have adverse effects on health, so knowledge of their contents in foods would enable people to make informed food choices. TFA levels when not available in food composition tables make it difficult to estimate dietary intake. With the aim to analyze and identify the actual amount of trans fatty acid present in selected Indian fast food items, triplicate samples of six commonly consumed snacks as well as the oil used for preparing the same were collected from three different places. The separation of fatty acid was done using gas chromatography. Trans fatty acid isomers of oleic acid, linoleic acid and linolenic acid were identified in all food items. The predominant trans fatty acid present in all the food items was elaidic acid (18:1t9). The total trans fatty acids in different food items ranged from almost negligible to as high as 14.58 g/100g food. Different amount of TFA was found in same food category sourced from different outlets which is a challenge in making regulations aimed at TFA reduction so as to decrease health risk.展开更多
Fatty acids are unique macromolecules as they act as biological modulators of transcription factors and regulate their own metabolism by controlling the activity or abundance of transcription factors of fatty acid met...Fatty acids are unique macromolecules as they act as biological modulators of transcription factors and regulate their own metabolism by controlling the activity or abundance of transcription factors of fatty acid metabolism either by RNA processing and RNA stability. Peroxisome Proliferator Activated Receptor (PPAR-γ) and Sterol Regulatory Element Binding Protein (SREBP-1c) are transcription factors expressed primarily in adipose tissue. We have studied the relation of fatty acid including trans fatty acid assessed in adipose tissue with the transcription factors. Adipose tissue was collected from 50 healthy subjects undergoing elective abdominal surgery. Fatty acid was assessed in the tissue by gas chromatography. The expressions of PPARγ and SREBP-1c were studied by real time RT-PCR. The expressions of PPARγ and SREBP1c were significantly correlated (r = 0.4 p < 0.005). The trans fatty acid did not show any significant correlation with expression but significant correlation was observed between DHA (Docosahexaenoic acid) and PPARγ expression (r = 0.33 p < 0.03) which remained significant (r = 0.87, p < 0.0001) after being adjusted for BMI and insulin. An upregulation of PPARγ led to decreased levels of SREBP1c. In conclusion, trans fatty acid did not affect the expressions of PPAR-γ and SREB1c in this study.展开更多
Linoleic (LA) and α-linolenic acids (ALA) are considered essential fatty acids (EFA) because they are not produced by the human body. This way, EFAs sources must come from the diet. The primary dietary source of n-3 ...Linoleic (LA) and α-linolenic acids (ALA) are considered essential fatty acids (EFA) because they are not produced by the human body. This way, EFAs sources must come from the diet. The primary dietary source of n-3 fatty acids is ALA, found in seeds and seed oils. Other important sources are fish oils such as tuna, salmon and herring. Currently, numerous studies suggest possible benefits of essential fatty acids in human health, such as in cardiovascular, cognitive and eye health, and also during pregnancy and childhood. This paper also discusses the impact of fatty acids in human metabolism, and the available evidence regarding its risks. It addresses the relevant debate regarding a general ban of trans fatty acids (TFA) from the world food market, because of the cardiovascular risks associated with its consumption.展开更多
Background: Trans fatty acids are considered to impair health and some ω fatty acids are protective against atherosclerosis and diabetes mellitus. Trans fatty acids are said to be formed by the partial hydrogenation ...Background: Trans fatty acids are considered to impair health and some ω fatty acids are protective against atherosclerosis and diabetes mellitus. Trans fatty acids are said to be formed by the partial hydrogenation of vegetable oils. Some amounts are produced in digestive organs of ruminants and present in dairy products or meat. It is important how much these intaken fatty acids influence their plasma levels. Methods: Plasma levels of fatty acids including transforms of healthy old men are measured by gas chromatography and correlations between various foods intakes and plasma levels of trans fatty acids, and ω fatty acids are examined. Results: Intake of fish resulted in increase in plasma levels of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) but intake of meat such as beef, cow and chicken meat did not increase plasma levels of arachidonic acid (AA). Intakes of oils increased plasma levels of dihomo-g-linolenic acid significantly and AA to some extent. Conclusion: Plasma levels of EPA and DHA increased upon intakes of fish in Japanese old men. Oil intake but not meat intake increased DGLA significantly. These results may explain low incidence of cardiovascular diseases in Japanese people compared with American people whose plasma levels of DHA and EPA are lower.展开更多
Adverse health consequences are associated with consumption of so-called trans fatty acids （FAs） generated during chemical hydrogenation processes. Naturally-occurring trans fats, including trans vaccenic acid （TVA...Adverse health consequences are associated with consumption of so-called trans fatty acids （FAs） generated during chemical hydrogenation processes. Naturally-occurring trans fats, including trans vaccenic acid （TVA） derived from a conjugated isomer of linoleic acid （18：2 cis-9, trans-11）, （CLA） in contrast, are recognized as having potentially beneficial effects on human health. These natural trans FAs are found in fat from dairy products and meat of ruminants, and have distinct effects compared with trans FAs industrially produced. The lipid composition of cheeses depends on the milk used. In this work was determined CLA and TVA content in milk fat of sheep and cow to be 1.4% and 3.2%, respectively, and from goat, 0.7% and 1.8%. Also, differences in CLA and TVA content were found in fat extracted from samples of the same cheese type made from cow＇s milk from the same company but with different production dates during a year. The levels of CLA and TVA found in Uruguayan cheeses were generally higher than levels reported in previous studies with comparable cheeses produced in other countries. Milk fat is well-known to confer specific properties to foods. This in turn will affect the rheology and sensory attributes as food. For this reason, it is of interest to determine the triglyceride （TAG） composition in milk-derived foods. Results show that there are characteristic differences in the TAG composition of the different cheeses. We found minimal differences between cheeses from goat and sheep but found distinct characteristics for TAGs from cow milk-derived cheese.展开更多
Hepatitis C virus(HCV)is a major cause of chronic hepatitis,liver cirrhosis,and hepatocellular carcinoma(HCC)worldwide.Among the structural proteins of HCV,the HCV core protein has the ability to regulate gene transcr...Hepatitis C virus(HCV)is a major cause of chronic hepatitis,liver cirrhosis,and hepatocellular carcinoma(HCC)worldwide.Among the structural proteins of HCV,the HCV core protein has the ability to regulate gene transcription,lipid metabolism,cell proliferation,apoptosis,and autophagy,all of which are closely related to the development of HCC.Transgenic mice carrying the HCV core gene exhibited age-dependent insulin resistance,hepatic steatosis,and HCC that resembled the clinical characteristics of chronic hepatitis C patients.Several dietary modifications,including calorie restriction and diets rich in saturated fatty acids,trans fatty acids,or cholesterol,were found to influence hepatic steatogenesis and tumorigenesis in HCV core gene transgenic mice.These strategies modulated hepatocellular stress and proliferation,in addition to hepatic fibrotic processes and the microenvironment,thereby corroborating a close interconnection between dietary habits and steatosis-related hepatocarcinogenesis.In this review,we summarize the findings obtained from mouse models transgenic for the HCV genome,with a special focus on HCV core gene transgenic mice,and discuss the mechanisms of steatogenesis and hepatocarcinogenesis induced by the HCV core protein and the impact of dietary habits on steatosis-derived HCC development.展开更多
The objective of this study was to survey the fatty acid profiles of fat spreads, margarines, shortenings, vegetable fat ice creams, vegetable fat milk-based cream substitutes, vegetable fat cheese substitutes, and re...The objective of this study was to survey the fatty acid profiles of fat spreads, margarines, shortenings, vegetable fat ice creams, vegetable fat milk-based cream substitutes, vegetable fat cheese substitutes, and reduced-fat cheeses on the Finnish market. The evaluation of the nutritional quality of fat in these products is of significance to dieticians and to the development of fat products with enhanced nutritional value. Remarkable differences between fatty acid profiles of vegetable fat products were found. Vegetable fat ice creams may have a lot of saturated fat and, in addition, the proportion of polyunsaturated fatty acids may be very low. Vegetable fat half creams had, in general, less saturated fat and more polyunsaturated fatty acids than cream. The spreads and shortenings studied contained less than 2% trans fatty acids of total fatty acids. Consumption of reduced-fat cheese in place of full-fat cheese does not negatively affect the nutritional quality of the consumed fat.展开更多
文摘Background: Trans fatty acids are said to be formed by the partial hydrogenation of vegetable oils. Some amounts are produced in digestive organs of ruminants and present in dairy products or meat. In Japan, use of trans fatty acids in the foods is prohibited, thus trans fatty acids must come from foods or microbes in the digestive organs. Methods: Plasma levels of fatty acids including trans forms of healthy old men are measured by gas chromatography and correlations between various foods intakes and plasma levels of trans fatty acids such as palmitoelaidic, elaidic and linoelaidic acids are examined. Results: No correlations between various foods intakes and trans fatty acids were found except between intake of preference drinks such as tea or coffee and plasma levels of palmitoelaidic and linoelaidic acids. Conclusion: Since palmitoelaidic acid is cardioprotective, increase in plasma levels of palmitoelaidic acid may indicate that intakes of tea and coffee may be beneficial for heath by increasing palmitoelaidic acids.
文摘GLC analysis was conducted to indicate the formation of trans- C18 fatty acids of sunflower, canola and palm oils during frying. Blends of sunflower oil and palm oil or canola oil were obtained by mixing sunflower oil with palm or canola oils at the volume ratios of 60: 40, 40: 60 and 20: 80 (v/v), then heated at 180?C ± 5?C for 5, 10, 15 and 20 h in the atmospheric oxygen. GLC results demonstrate that the formation of trans C18-fatty acids was generally dependent upon the frying time and oil mixing ratios. Furthermore, mixing sunflower oil with oils rich in monounsaturated fatty acids (palm or canola oils) lowered the formation of trans-C18 fatty acids during frying.
文摘This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of “Garba”, a street food largely consumed in Côte d’Ivoire. For this purpose, the peroxide index and the neoformed compounds, especially trans fatty acids, acrylamid, polycyclic aromatic hydrocarbons were determined. This trial was carried out on 90 samples of frying oils and fried tuna fish collected from restaurant owners of “Garba” food in three locations in Abidjan. The samples were divided into three groups (G1, G2, and G3) according to the similarity of the practices adopted by the restorers. The results show that the peroxide values (14.95;15.01 and 11.97 meqO2/kg) of the oils respectively for G2, G3, and G1 are higher than the values fixed by the Codex Alimentarius. The trans fatty acid contents of the frying oils were 56.80%;61.01% and 55.18% respectively for G3, G2 and G1. The average acrylamide content of fried Tuna (69.43 μg/kg) is higher than the value recorded in the cooking oil (19.99 μg/kg). The average contents of the eleven HAPs determined in the oils are higher than those of the Tuna. The Benzo (a) pyrene contents of both matrices are lower than the EU standard 1881/2011 except for the G2 oil (2.66 μg/kg). Increased consumption of “Garba” may pose health risks to consumers as practices of frying Tuna generate compounds that are harmful to human health.
文摘Objective To understand the dietary intake levels of trans fatty acids （TFA） in a Chinese population and establish a basis for health risk assessment of trans fatty acids. Methods The TFA contents data of 2613 food items and food consumption data of 10,533 people aged 3 years and above in two large cities in China were matched and a simple assessment method was used to estimate the distribution of dietary TFA intake. Results The mean content of TFA was highest in margarine （1.68±0.83 g/100g）, followed by chocolate and candy （0.89±2.68 g/100g）, edible vegetable oils （0.86±0.82 g/100g）, milk （0.83±1.56 g/100g）, and bakery foods （0.41±0.91 g/100g）. TFA intake accounted for 0.34%, 0.30%, 0.32%, and 0.29% of the total energy intake in the 3-6, 7-12, 13-17, and 〉18 year age groups, respectively. Of the populations studied, 0.42% demonstrated TFA intakes （as percentage of energy intake） greater than 1%. The main sources of dietary TFA intake were edible vegetable oils, milk, mutton, and beef, and baked foods, which accounted for 49.8%, 16.56%, 12.21%, and 8.87%, respectively. Conclusion The current intake of TFA among concern regarding the threshold of TFA intake people in two cities did not appear to be of major health as the percentage of total energy recommended by the World Health Organization. Because most TFA were derived from industrially processed foods, the government should reinforce nutrition labeling and regulate food producers to further reduce TFA in food and to provide scientific instruction for consumers to make sound choices.
文摘Clinical and epidemiologic studies showed that among dietary factors the type of fatty acids (FAs) in the diet plays an important role in determining risk of chronic disease. The aim of our study was to determine the levels of Trans FA (TFA) in edible oil samples consumed in Tehran, Iran analyzed by gas chromatograph (GC). The mean of total TFA was 0.45% ranging from (0.11% - 1.61%) for liquid frying oils and 2.92% ranging from (0.46% - 5.40%) for solid oils. The major TFA observed in these two groups was elaidic acid in solid oils. The highest content of total saturated fatty acid (SFA) was detected in solid oils with average of 32.07 and palmitic acid was the major SFA in these four groups. Linoleic and linolenic acid are the most important poly unsaturated fatty acid (PUFA). The variance in the percentage of TFA in the edible oils probably resulted from differences in the type of oils, quality, heating, processing technique and storage condition of the edible oils. The results indicated that, edible oils contain considerable proportions of trans fatty acids. Therefore, it is important to assess the content of TFA in edible oils in Iran.
文摘Trans fatty acids have adverse effects on health, so knowledge of their contents in foods would enable people to make informed food choices. TFA levels when not available in food composition tables make it difficult to estimate dietary intake. With the aim to analyze and identify the actual amount of trans fatty acid present in selected Indian fast food items, triplicate samples of six commonly consumed snacks as well as the oil used for preparing the same were collected from three different places. The separation of fatty acid was done using gas chromatography. Trans fatty acid isomers of oleic acid, linoleic acid and linolenic acid were identified in all food items. The predominant trans fatty acid present in all the food items was elaidic acid (18:1t9). The total trans fatty acids in different food items ranged from almost negligible to as high as 14.58 g/100g food. Different amount of TFA was found in same food category sourced from different outlets which is a challenge in making regulations aimed at TFA reduction so as to decrease health risk.
文摘Fatty acids are unique macromolecules as they act as biological modulators of transcription factors and regulate their own metabolism by controlling the activity or abundance of transcription factors of fatty acid metabolism either by RNA processing and RNA stability. Peroxisome Proliferator Activated Receptor (PPAR-γ) and Sterol Regulatory Element Binding Protein (SREBP-1c) are transcription factors expressed primarily in adipose tissue. We have studied the relation of fatty acid including trans fatty acid assessed in adipose tissue with the transcription factors. Adipose tissue was collected from 50 healthy subjects undergoing elective abdominal surgery. Fatty acid was assessed in the tissue by gas chromatography. The expressions of PPARγ and SREBP-1c were studied by real time RT-PCR. The expressions of PPARγ and SREBP1c were significantly correlated (r = 0.4 p < 0.005). The trans fatty acid did not show any significant correlation with expression but significant correlation was observed between DHA (Docosahexaenoic acid) and PPARγ expression (r = 0.33 p < 0.03) which remained significant (r = 0.87, p < 0.0001) after being adjusted for BMI and insulin. An upregulation of PPARγ led to decreased levels of SREBP1c. In conclusion, trans fatty acid did not affect the expressions of PPAR-γ and SREB1c in this study.
文摘Linoleic (LA) and α-linolenic acids (ALA) are considered essential fatty acids (EFA) because they are not produced by the human body. This way, EFAs sources must come from the diet. The primary dietary source of n-3 fatty acids is ALA, found in seeds and seed oils. Other important sources are fish oils such as tuna, salmon and herring. Currently, numerous studies suggest possible benefits of essential fatty acids in human health, such as in cardiovascular, cognitive and eye health, and also during pregnancy and childhood. This paper also discusses the impact of fatty acids in human metabolism, and the available evidence regarding its risks. It addresses the relevant debate regarding a general ban of trans fatty acids (TFA) from the world food market, because of the cardiovascular risks associated with its consumption.
文摘Background: Trans fatty acids are considered to impair health and some ω fatty acids are protective against atherosclerosis and diabetes mellitus. Trans fatty acids are said to be formed by the partial hydrogenation of vegetable oils. Some amounts are produced in digestive organs of ruminants and present in dairy products or meat. It is important how much these intaken fatty acids influence their plasma levels. Methods: Plasma levels of fatty acids including transforms of healthy old men are measured by gas chromatography and correlations between various foods intakes and plasma levels of trans fatty acids, and ω fatty acids are examined. Results: Intake of fish resulted in increase in plasma levels of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) but intake of meat such as beef, cow and chicken meat did not increase plasma levels of arachidonic acid (AA). Intakes of oils increased plasma levels of dihomo-g-linolenic acid significantly and AA to some extent. Conclusion: Plasma levels of EPA and DHA increased upon intakes of fish in Japanese old men. Oil intake but not meat intake increased DGLA significantly. These results may explain low incidence of cardiovascular diseases in Japanese people compared with American people whose plasma levels of DHA and EPA are lower.
文摘Adverse health consequences are associated with consumption of so-called trans fatty acids （FAs） generated during chemical hydrogenation processes. Naturally-occurring trans fats, including trans vaccenic acid （TVA） derived from a conjugated isomer of linoleic acid （18：2 cis-9, trans-11）, （CLA） in contrast, are recognized as having potentially beneficial effects on human health. These natural trans FAs are found in fat from dairy products and meat of ruminants, and have distinct effects compared with trans FAs industrially produced. The lipid composition of cheeses depends on the milk used. In this work was determined CLA and TVA content in milk fat of sheep and cow to be 1.4% and 3.2%, respectively, and from goat, 0.7% and 1.8%. Also, differences in CLA and TVA content were found in fat extracted from samples of the same cheese type made from cow＇s milk from the same company but with different production dates during a year. The levels of CLA and TVA found in Uruguayan cheeses were generally higher than levels reported in previous studies with comparable cheeses produced in other countries. Milk fat is well-known to confer specific properties to foods. This in turn will affect the rheology and sensory attributes as food. For this reason, it is of interest to determine the triglyceride （TAG） composition in milk-derived foods. Results show that there are characteristic differences in the TAG composition of the different cheeses. We found minimal differences between cheeses from goat and sheep but found distinct characteristics for TAGs from cow milk-derived cheese.
基金This review has partially supported by JSPS Grants-in-Aid for Scientific Research(C)(KAKENHI,16K08616,16K08734,and 19K07383).
文摘Hepatitis C virus(HCV)is a major cause of chronic hepatitis,liver cirrhosis,and hepatocellular carcinoma(HCC)worldwide.Among the structural proteins of HCV,the HCV core protein has the ability to regulate gene transcription,lipid metabolism,cell proliferation,apoptosis,and autophagy,all of which are closely related to the development of HCC.Transgenic mice carrying the HCV core gene exhibited age-dependent insulin resistance,hepatic steatosis,and HCC that resembled the clinical characteristics of chronic hepatitis C patients.Several dietary modifications,including calorie restriction and diets rich in saturated fatty acids,trans fatty acids,or cholesterol,were found to influence hepatic steatogenesis and tumorigenesis in HCV core gene transgenic mice.These strategies modulated hepatocellular stress and proliferation,in addition to hepatic fibrotic processes and the microenvironment,thereby corroborating a close interconnection between dietary habits and steatosis-related hepatocarcinogenesis.In this review,we summarize the findings obtained from mouse models transgenic for the HCV genome,with a special focus on HCV core gene transgenic mice,and discuss the mechanisms of steatogenesis and hepatocarcinogenesis induced by the HCV core protein and the impact of dietary habits on steatosis-derived HCC development.
文摘The objective of this study was to survey the fatty acid profiles of fat spreads, margarines, shortenings, vegetable fat ice creams, vegetable fat milk-based cream substitutes, vegetable fat cheese substitutes, and reduced-fat cheeses on the Finnish market. The evaluation of the nutritional quality of fat in these products is of significance to dieticians and to the development of fat products with enhanced nutritional value. Remarkable differences between fatty acid profiles of vegetable fat products were found. Vegetable fat ice creams may have a lot of saturated fat and, in addition, the proportion of polyunsaturated fatty acids may be very low. Vegetable fat half creams had, in general, less saturated fat and more polyunsaturated fatty acids than cream. The spreads and shortenings studied contained less than 2% trans fatty acids of total fatty acids. Consumption of reduced-fat cheese in place of full-fat cheese does not negatively affect the nutritional quality of the consumed fat.
