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Comparison of long-term effects of egg yolk consumption under normal and high fat diet on lipid metabolism and fatty acids profile in mice.
- Source :
- Food Science & Biotechnology; Aug2019, Vol. 28 Issue 4, p1195-1206, 12p
- Publication Year :
- 2019
-
Abstract
- This study compared the long-term effects of EY consumption under two diet conditions: normal (ND + EY) and high fat diet (HFD + EY), on lipid metabolism in mice. ND + EY did not increase serum triglycerides, total cholesterol hepatic triglyceride concentrations, adipose tissue accumulation and glucose impairment, not leading to fatty liver. HFD + EY markedly decreased adipose tissue accumulation, the triglyceride and total cholesterol, and improved serum HDL-C and blood glucose impairment compared with HFD. PLS-DA analyzes showed both ND + EY and HFD + EY could decrease serum C18:1 and MUFA. HFD + EY could further decrease hepatic C18:2 and PUFA and increase C18:1 and MUFA excretion, which were associated with lower expression of Elovl6 and higher expression of Scd1 in liver. These results suggest that HFD + EY significantly improved dyslipidemia caused by HFD through modifying lipid metabolism, and ND + EY did not adversely affect the biomarkers associated with dyslipidemia risk, but showed less obvious regulation of lipid metabolism than HFD + EY. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 12267708
- Volume :
- 28
- Issue :
- 4
- Database :
- Complementary Index
- Journal :
- Food Science & Biotechnology
- Publication Type :
- Academic Journal
- Accession number :
- 137183212
- Full Text :
- https://doi.org/10.1007/s10068-018-00545-w