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Effects of Polar Compounds Generated from the Deep-Frying Process of Palm Oil on Lipid Metabolism and Glucose Tolerance in Kunming Mice
- Li, Xiaodan, Yu, Xiaoyan, Sun, Dewei, Li, Jinwei, Wang, Yong, Cao, Peirang, Liu, Yuanfa
- Journal of agricultural and food chemistry 2017 v.65 no.1 pp. 208-215
- Elaeis guineensis, adipose tissue, animal health, beta oxidation, biosafety, blood serum, deep fat frying, enzyme activity, fried foods, frying oil, genes, glucose, glucose tolerance, glucose tolerance tests, high fat diet, lipid composition, lipid peroxidation, lipids, liver, mice, mitochondria, peroxisomes, polar compounds
- In the present study, effects of deep-fried palm oil, specifically polar compounds generated during the frying process, on animal health including lipid and glucose metabolism and liver functions were investigated. Kunming mice were fed a high-fat diet containing deep-fried palm oil or purified polar compounds for 12 weeks. Their effects on animal health including hepatic lipid profile, antioxidant enzyme activity, serum biochemistry, and glucose tolerance were analyzed. Our results revealed that the consumption of polar compounds was related to the change of lipid deposition in liver and adipose tissue, as well as glucose tolerance alteration in Kunming mice. Correspondingly, the transcription study of genes involved in lipid metabolism including PPARα, Acox1, and Cpt1α indicated that polar compounds probably facilitated the fatty acid oxidation on peroxisomes, whereas lipid oxidation in mitochondria was suppressed. Furthermore, glucose tolerance test (GTT) revealed that a high amount of polar compound intake impaired glucose tolerance, indicating its effect on glucose metabolism in vivo. Our results provide critical information on the effects of polar compounds generated from the deep-frying process of palm oil on animal health, particularly liver functions and lipid and glucose metabolism, which is important for the evaluation of the biosafety of frying oil.