| Summary: | 博士 === 國立臺灣大學 === 食品科技研究所 === 106 === Lipids account for a high proportion of dietary calories, which greatly affect human health. Due to differences in composition of fatty acid of individual cooking oils, certain biological effects of these oils may vary. Deep-frying is one of the most common processes used worldwide for preparation of cooked food. It is lack of human feeding study to investigate the molecular mechanisms on how and which deep-fried oil exerts its adverse effects. This study aimed to compare how human body responds differently to several popular uncooked and deep-fried oils with varied fatty acid compositions with respect of non-targeted metabolomics. Adopting a switch-over experimental design (n=15), provided them once a week the milk shakes prepared from 60g of olive oil, soybean oil, palm oil, camellia oil, tallow (butter), and deep-fried oils of the last 4, respectively; in comparison with a no-fat milk shake control. The experiments lasted for 10 weeks. Each time, serum, plasma, and urine samples were collected at baseline, after 2 hours, and after 4 hours. The metabolomic profile was measured by UHPLC-QTOF. We observed significant differences between control group and experimental groups for 33 serum metabolites (FDR p<0.05) which take part in lipid digestion, fatty acid metabolism, metabolism of pyrimidines and pyrimidine nucleosides, amino acid metabolism, neurobiology, and anti-oxidative. SPLS-DA revealed distinct metabolomics patterns between MUFA and SAFA oils, between soybean oil, olive oil and palm oil, and between two MUFA rich oils (olive and camellia oils). In other hand, Wilcoxon signed-rank test showed significant difference in 23 metabolites between fresh oil and fried oil, which are mainly dicarboxylic acid and phenolic acid. In addition, the results showed that the intake of milk shakes prepared with soybean oil or camellia oil subjected to deep frying causes an effect over the total metabolomics profile that enables discrimination versus the rest of oil groups. The present metabolomics study suggests shared and distinct metabolisms of various fresh and deep-fried cooking oils/fats.
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