The aim of this study was</span><span style="font-family:Verdana;"> to investigate the effects of different modified fats on the body weight, biochemical profile, and biomarkers of hepatic oxidat...The aim of this study was</span><span style="font-family:Verdana;"> to investigate the effects of different modified fats on the body weight, biochemical profile, and biomarkers of hepatic oxidative status in Balb-</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">c</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">mice. The animals were divided into four groups and fed for 75 days with a </span><span style="font-family:Verdana;">normolipidic</span><span style="font-family:Verdana;"> (Control Group</span></span><span style="font-family:Verdana;">,</span><span style="font-family:""><span style="font-family:Verdana;"> CG) or </span><span style="font-family:Verdana;">hiperlipidic</span><span style="font-family:Verdana;"> diets (40% kcal) containing a commercial interesterified fat (IFG) rich in palmitic acid (39%);a blend of non-interesterified fat (NIFG), with 2-fold less saturated fatty acids at the </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">sn</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;">-2 position of triacylglycerols;or </span><span style="font-family:Verdana;">a partially</span><span style="font-family:Verdana;"> hydrogenated vegetable oil (</span><span style="font-family:Verdana;">PHFG), source of trans fatty acid (20%) and of linolenic acid (6%). The mice of the IFG and NIFG presented similar results in all evaluated parameters. The serum biochemical profile and hepatic oxidative stress markers in mice of the PHFG were similar to CG, except for total cholesterol (TC) which was significantly higher (p < 0.05) for the mice of th</span><span style="font-family:Verdana;">e PHFG. The mice feed with interesterified fat (IFG) showed serum TC (p < 0.01), non-HDL-C (p < 0.05), glucose (p < 0.05) and hepatic reduced glutathione values (2.7 fold, p < 0.05) and glutathione reductase activity (2.4 fold, p < 0.001) significantly higher when compared to the mice </span><span style="font-family:Verdana;">fed</span><span style="font-family:Verdana;"> with partially hydrogenated vegetable oil (PHFG). The hydrogenated fat source of trans fatty acid (20%) had less important metabolic effects than fats containing </span><span style="font-family:Verdana;">amount</span></span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> of palmitic acid (interesterified or non-interesterified). Our results suggest that the replacement of hydrogenated fats by interesterified fats may not be such a simple solution to reduce or eliminate </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">trans</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> fatty acids in foods.展开更多
文摘The aim of this study was</span><span style="font-family:Verdana;"> to investigate the effects of different modified fats on the body weight, biochemical profile, and biomarkers of hepatic oxidative status in Balb-</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">c</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">mice. The animals were divided into four groups and fed for 75 days with a </span><span style="font-family:Verdana;">normolipidic</span><span style="font-family:Verdana;"> (Control Group</span></span><span style="font-family:Verdana;">,</span><span style="font-family:""><span style="font-family:Verdana;"> CG) or </span><span style="font-family:Verdana;">hiperlipidic</span><span style="font-family:Verdana;"> diets (40% kcal) containing a commercial interesterified fat (IFG) rich in palmitic acid (39%);a blend of non-interesterified fat (NIFG), with 2-fold less saturated fatty acids at the </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">sn</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;">-2 position of triacylglycerols;or </span><span style="font-family:Verdana;">a partially</span><span style="font-family:Verdana;"> hydrogenated vegetable oil (</span><span style="font-family:Verdana;">PHFG), source of trans fatty acid (20%) and of linolenic acid (6%). The mice of the IFG and NIFG presented similar results in all evaluated parameters. The serum biochemical profile and hepatic oxidative stress markers in mice of the PHFG were similar to CG, except for total cholesterol (TC) which was significantly higher (p < 0.05) for the mice of th</span><span style="font-family:Verdana;">e PHFG. The mice feed with interesterified fat (IFG) showed serum TC (p < 0.01), non-HDL-C (p < 0.05), glucose (p < 0.05) and hepatic reduced glutathione values (2.7 fold, p < 0.05) and glutathione reductase activity (2.4 fold, p < 0.001) significantly higher when compared to the mice </span><span style="font-family:Verdana;">fed</span><span style="font-family:Verdana;"> with partially hydrogenated vegetable oil (PHFG). The hydrogenated fat source of trans fatty acid (20%) had less important metabolic effects than fats containing </span><span style="font-family:Verdana;">amount</span></span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> of palmitic acid (interesterified or non-interesterified). Our results suggest that the replacement of hydrogenated fats by interesterified fats may not be such a simple solution to reduce or eliminate </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">trans</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> fatty acids in foods.
