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首页> 外文期刊>The British Journal of Nutrition >Influence of virgin coconut oil-enriched diet on the transcriptional regulation of fatty acid synthesis and oxidation in rats - a comparative study.
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Influence of virgin coconut oil-enriched diet on the transcriptional regulation of fatty acid synthesis and oxidation in rats - a comparative study.

机译：富含原始椰子油的饮食对大鼠脂肪酸合成和氧化的转录调控的影响-一项比较研究。

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摘要

The present study was carried out to evaluate the effects of virgin coconut oil (VCO) compared with copra oil, olive oil and sunflower-seed oil on the synthesis and oxidation of fatty acids and the molecular regulation of fatty acid metabolism in normal rats. Male Sprague-Dawley rats were fed the test oils at 8% for 45 d along with a synthetic diet. Dietary supplementation of VCO decreased tissue lipid levels and reduced the activity of the enzymes involved in lipogenesis, namely acyl CoA carboxylase and fatty acid synthase (FAS) (P<0.05). Moreover, VCO significantly (P<0.05) reduced the de novo synthesis of fatty acids by down-regulating the mRNA expression of FAS and its transcription factor, sterol regulatory element-binding protein-1c, compared with the other oils. VCO significantly (P<0.05) increased the mitochondrial and peroxisomal beta -oxidation of fatty acids, which was evident from the increased activities of carnitine palmitoyl transferase I, acyl CoA oxidase and the enzymes involved in mitochondrial beta -oxidation; this was accomplished by up-regulating the mRNA expression of PPAR alpha and its target genes involved in fatty acid oxidation. In conclusion, the present results confirmed that supplementation of VCO has beneficial effects on lipid parameters by reducing lipogenesis and enhancing the rate of fatty acid catabolism; this effect was mediated at least in part via PPAR alpha -dependent pathways. Thus, dietary VCO reduces the risk for CHD by beneficially modulating the synthesis and degradation of fatty acids.
机译：本研究旨在评估初榨椰子油（VCO）与椰油，橄榄油和葵花籽油相比对正常大鼠脂肪酸合成和氧化以及脂肪酸代谢的分子调控的作用。将雄性Sprague-Dawley大鼠与合成饮食一起以8％的剂量喂入试验油45 d。膳食中补充VCO可降低组织脂质水平，并降低参与脂肪形成的酶的活性，即酰基CoA羧化酶和脂肪酸合酶（P <0.05）。此外，与其他油相比，VCO通过下调FAS及其转录因子，固醇调节元件结合蛋白1c的mRNA表达，显着（P <0.05）减少了脂肪酸的从头合成。 VCO显着（P <0.05）增加了脂肪酸的线粒体和过氧化物酶体β-氧化作用，这从肉碱棕榈酰转移酶I，酰基辅酶A氧化酶和参与线粒体β-氧化作用的酶的活性增加中可以看出;这可以通过上调PPARα及其与脂肪酸氧化有关的靶基因的mRNA表达来实现。总之，目前的结果证实，补充VCO可以通过减少脂肪生成和提高脂肪酸分解代谢的速率对脂质参数产生有益的影响。该作用至少部分地通过PPARα依赖性途径介导。因此，饮食中的VCO可通过有益地调节脂肪酸的合成和降解来降低冠心病的风险。

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