三种食用油对大鼠血脂、血小板功能、生物膜及脂质过氧化的影响  

Effects of Lard,Corn Oil and Rice Bran oil on Serum Lipids, Lipid Peroxidation, Platelet Function, Fatty Acid Composition and Fluidity of cell Membranes in Rats

作　　者：魏志华[1] 刘圣美[1] 何英伟[1] 唐茂云[1] 

机构地区：[1]湖南医科大学营养卫生教研室

出　　处：《中国公共卫生学报》1994年第3期139-142,共4页

基　　金：国家自然科学基金

摘　　要：采用成年ＳＤ大鼠，分别喂给猪油、米糠油和玉米油，观察其对血脂、血小板功能、生物膜及脂质过氧化的影响。结果表明，与猪油组比较，米糠油和玉米油组血清ＴＣ、ＴＧ、ＬＤＬ－Ｃ、ＴＣ／ＨＤＬ－Ｃ均较低，血浆６－Ｋ－ＰＧＦ１２／ＴＸＢ２比值较高，血小板聚集率较低，膜磷脂中多不饱和脂肪酸含量较多，膜流动性较大，心、肝、脑组织中ＭＤＡ含量较高，肝超氧化物歧化酶活性较低，易于脂质过氧化。米糠油和玉米油组之间则无明显差异。Adult SD rats were fed for three months diets that containing 11 % lard,corn oil or rice bran oil respecfively for three months, and the rats used to determine serum lipid changes continued to be fed for one month the diets containing 1% cholesterol for one month ed. The fat concentration in the diets was 35. 42 %, The results showed that in comparision with lard, corn oil and rice bran oil groups had lower serum TC,TG,LDL-C and TC/HDL-C. MDA values in heart, lives and blain were higher in corn oil and rice bran oil groups than in lard group. and SOD activity in liver was highest in lard group. The lard group had smallest plasma 6-K-PGFla/TXB2 and largest platelet aggregation rate. Corn oil and rice bran oil groups had larger membrane fluidity and more polyunsaturated fatty acids in membranes than lard one. There was no significant difference between corn and rice bran oils in most of the above indexes.

关 键 词：食用油 血脂 血小板 生物膜 脂质 

分 类 号：R151.41[医药卫生—营养与食品卫生学]