Liting Wan , Lin Li , Xia Zhang , Bing Li , Kristen J. Brao , Janette M. Harro , Mark E. Shirtliff
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引用次数: 0
Abstract
This work aims to study the effects of dietary lipid content and composition on hepatic lipids of mice fed palm olein (PO)-based low-fat diet, PO-based high-fat diet, palm stearin (PS)-based low-fat diet, or PS-based high-fat diet for 8 weeks. Results showed that high PO and PS intake significantly elevated serum LDL-c and TCHO levels and hepatic TG content without altering the expression levels of genes involved in DNL. Overall, quantitative lipidomics revealed that accumulated lipids were polyunsaturated PE and saturated & monounsaturated SM/Cer_NS in response to high PO intake. While high PS intake led to increased levels of polyunsaturated PC and mono- & polyunsaturated TG. These enriched lipids may lead to disturbed hepatic PUFA metabolism. When lipid intake was constant, only under high fat intake did PS show minor effects on hepatic lipids. These results highlighted the role of lipid quantity instead of lipid quality on hepatic lipid profiles.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.