Effect of Ingesting Heated Soybean Oil on Oxidation of Low Density Lipoprotein in Rats

• Main Authors: Yeong-Jyh Yeh, 葉勇智
• Other Authors: Jimy-Tsai
• Format: Others
• Language: zh-TW
• Published: 1999
• Online Access: http://ndltd.ncl.edu.tw/handle/43174086097801501234

碩士 === 輔仁大學 === 食品營養學系 === 87 === Unsaturated oils can be oxidized easily during heating, and form hydroperoxides which will break to from various free radicals. These highly unstable free radicals will induce other fatty acids to be oxidized to become a chain reaction. The aim of this study was to investigate whether the heated soybean oil has bad effects on the oxidation of low density lipoprotein in acute or chronic Wistars’ liver injury. In this study, soybean oil was fried at 200 ℃, 8 hrs per day, for three days to become the heated oil. The study was divided into two parts. The first part was also be divided into four groups that include normal groups of fresh oil and heated soybean oil； chronic groups that were used CCl4 to induce chronic liver injury of fresh oil and heated soybean oil. Wistar rats were fed with heated oil diet or fresh oil diet. The other part was divided to six groups that include normal groups of fresh oil and heated oil； acute groups of fresh oil and heated soybean oil. Eighteen Wistar rats were fed with fresh oil diet and Eighteen Wistar rats were fed with heated soybean oil diet for eight weeks. Then, using these Wistar rats to study if the heated soybean oil may accelerate the oxidation of LDL. Results showed that LDL from Wistar rats fed with heated soybean oil exhibited higher conjugated diene formation than fresh oil groups. In other words , The Wistars’ lag phase fed with heated soybean oil were significantly shorter. However, feeding heated soybean oil increases lipid hydroperoxides. On the basis of LDL oxidation hypothesis, heated oil uptake may impose latent risk on the pathogenesis of atherosclerosis.