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首页> 外文期刊>Nutrition & Food Science >Milk fat decreases inflammation biomarkers and amelioratesoxidative status in hypercholesterolemia rats
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Milk fat decreases inflammation biomarkers and amelioratesoxidative status in hypercholesterolemia rats

机译：乳脂可降低高胆固醇血症大鼠的炎症生物标志物并改善其氧化状态

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Purpose - The present investigation was undertaken to study the potential effects of milk lipids compared to sardine oil on inflammation biomarkers and lipid peroxidation in hypercholesterolemic rats. The paper aims to discuss these issues.Design/methodology/approach - Male Wistar rats were fed 20 percent casein combined with 5 percent milk lipids or 5 percent sardine oil and 1 percent cholesterol for 28 days. A control group was fed a standard diet.Findings - No significant difference in serum triacylglycerol (TG) was found in the milk lipids versus sardine oil and control. However, serum TG was reduced (1.7-fold) with sardine oil compared with the control. Serum total cholesterol (TC) was, respectively, 3.6- and 2.5-fold higher in milk lipids and sardine oil, respectively, compared with control. Compared to sardine oil, TC value was 1.4-fold higher in the milk lipid. Serum C-reactive protein (CRP) was elevated (eight- and 33-fold) in the milk lipid and sardine oil compared to control, respectively. However, CRP value was four-fold lower in milk lipids than those in sardine oil. Compared to sardine oil, iron value was two-fold higher in milk lipids versus sardine oil. Malondialdehyde content of red blood cell, heart and brain were decreased in milk lipids versus sardine oil (P> < 0.05). Hydroperoxydes contents in milk lipids were also lower in heart and aorta compared to sardine oil and control (p < 0.05).Originality/value - Milk lipids compared to sardine oil does not modulate the hypercholesterolemia but decreases inflammation biomarkers and seems to protect efficiency of some tissues against the cytotoxic action and oxidative stress of cholesterol enriched diet.
机译：目的-本研究旨在研究与沙丁鱼油相比，乳脂对高胆固醇血症大鼠炎症生物标志物和脂质过氧化的潜在影响。本文旨在讨论这些问题。设计/方法/方法-雄性Wistar大鼠饲喂20％的酪蛋白，5％的乳脂或5％的沙丁鱼油和1％的胆固醇，持续28天。对照组饲喂标准饮食。调查结果-与沙丁鱼油和对照组相比，乳脂中的血清三酰甘油（TG）没有发现显着差异。但是，与对照相比，沙丁鱼油可降低血清TG（1.7倍）。与对照组相比，乳脂和沙丁鱼油中的血清总胆固醇（TC）分别高3.6倍和2.5倍。与沙丁鱼油相比，乳脂中的TC值高1.4倍。与对照相比，乳脂和沙丁鱼油中的血清C反应蛋白（CRP）分别升高（八倍和33倍）。但是，乳脂中的CRP值比沙丁鱼油中的CRP值低四倍。与沙丁鱼油相比，乳脂中的铁价是沙丁鱼油的两倍。与沙丁鱼油相比，乳脂中红细胞，心脏和大脑的丙二醛含量降低（P> <0.05）。与沙丁鱼油和对照组相比，乳脂中过氧化氢的含量在心脏和主动脉中也较低（p <0.05）。来源/价值-与沙丁鱼油相比，乳脂不会调节高胆固醇血症，但会降低炎症生物标志物，似乎可以保护某些人的功效组织对抗富含胆固醇的饮食的细胞毒性作用和氧化应激。

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