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學校名稱輔仁大學
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研究生(中)閻姵伶
研究生(英)Pei-Ling Yen
論文名稱(中)油炸油對原發性高血壓大鼠體內氧化壓力及血壓的影響
論文名稱(英)Effect of deep frying oil on oxidative stress and blood pressure in spontaneously hypertensive rats
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指導教授(中)盧義發
指導教授(英)Yi-Fa Lu
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國圖全文開放日期.2007.12.31
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畢業學年度94
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關鍵字(中)油炸油 氧化壓力 血壓 原發性高血壓大鼠
關鍵字(英)deep frying oil oxidative stress blood pressure spontaneously hypertensive rat
摘要(中)高血壓為國人十大死因之一,亦是造成心血管、腦血管疾病及其併發症之主要原因。許多文獻證實,炸油的攝取會引起動物生理及組織上的病變,導致氧化壓力增加,甚至造成死亡。本研究欲探討油炸油的攝取對原發性高血壓大鼠(SHR)及正常血壓Wistar Kyoto (WKY)大鼠體內氧化壓力及血壓的影響。新鮮黃豆油每日以180±5℃油炸八小時,連續四天,製成油炸油。分別餵食雄性SHR及WKY大鼠含15%新鮮黃豆油(F)或油炸油(D)之飼料十週。結果顯示,油炸油的攝取會降低大鼠飼料效率,造成大鼠肝腎腫大,但對WKY大鼠或SHR的血壓均無顯著影響。油炸油會顯著增加WKY大鼠尿液中Thromboxane B2及8-iso PGF2α的排出量,但不影響6-keto PGF1α排出量。此外,油炸油的攝取會增加SHR紅血球上硫氫基的消耗率;增加SHR及WKY大鼠血漿TBARS值和NO含量;增加WKY大鼠肝臟TBARS值;降低SHR及WKY大鼠血漿總抗氧化力,但對血漿腎素活性及醛固酮含量無顯著影響,亦不影響組織中血管收縮素轉化?的活性。在脂肪酸組成部分,攝取油炸油會增加SHR及WKY大鼠血漿及肝臟中飽和脂肪酸含量及20:4 n-6/18:2 n-6比值,尤其會提高20:4 n-6的含量,降低肝臟中18:1 n-9、18:2 n-6及18:3 n-3含量。綜合上述,油炸油的攝取似乎不影響血壓及血壓相關物質,但會改變WKY大鼠類二十酸的代謝過程,且不論高血壓狀況與否,油炸油的攝取均會促使SHR及WKY大鼠體內氧化壓力上升。
摘要(英)Hypertension is the top ten lethal diseases in Taiwan and is also considered as the main cause of cardiovascular and cerebrovascular complications. Ingestion of deep frying oil has been reported to cause physiological and histological changes in experimental animals’ tissue, increased the oxidative stress and might lead to death. The purpose of this study was to investigate the effect of deep frying oil on oxidative stress and blood pressure in spontaneously hypertensive rat (SHR) and Wistar Kyoto (WKY) rats. Deep frying oil was prepared by frying fresh soybean oil at 180±5℃ for 8 hrs each day, at four consecutive days. Male SHR and WKY rats were fed diets containing 15% fresh soybean oil (F) or deep frying oil (D) for 10 weeks. Results showed that rats ingested D diet had lower feed efficiency and higher relative liver and kidney weight but had no significant influence on the blood pressure whether in WKY rats or SHR. WKY rats fed D diet significantly increased the urinary TXB2 and 8-iso PGF2α excretion, but not in the urinary 6-keto PGF1α excretion. Diets containing deep frying oil increased SH-group depletion of red blood cells from SHR; increased plasma TBARS and nitric oxide content in both SHR and WKY rats; increased hepatic TBARS of WKY rats; decreased SHR and WKY rats plasma trolox equivalent antioxidant capacity (TEAC). The D diet had no effect on plasma renin activity and aldosterone content and also on tissue angiotension-Ⅰ-converting enzyme activity. In fatty acid composition, SHR and WKY rats fed D diet increased saturated fatty acid and the ratio of 20:4 n-6 to 18:2 n-6 in plasma and liver, especially elevated 20:4 n-6 fatty acid; reduced 18:1 n-9, 18:2 n-6 and 18:3 n-3 fatty acids in liver. In conclusion, the ingestion of deep frying oil seemed not to influence blood pressure and its correlated parameters, but altered the eicosanoids metabolism in WKY rats and elevated oxidative stress in both SHR and WKY rats whether hypertension or not.
論文目次目錄 頁次 中文摘要.................................................Ⅰ 英文摘要.................................................Ⅲ 致謝.……………………………………………………………………Ⅴ 目錄.....................................................Ⅵ 表目錄..................................................ⅩI 圖目錄.................................................ⅩⅡ 附表目錄...............................................ⅩⅢ 附圖目錄...............................................ⅩⅢ 壹、前言..................................................1 貳、文獻回顧...............................................3 一、油炸油的性質及對體內生化代謝的影響...................3 (一) 油炸油的性質.......................................3 (二) 油炸油對體內生化代謝的影響.........................9 二、高血壓簡介..........................................16 (一) 高血壓的定義......................................17 (二) 高血壓的形成..................................... 17 (三) 高血壓的種類..................................... 18 (四) 自發性高血壓老鼠簡介............................. 20 三、腎素-血管收縮素-醛固酮系統對血壓的影響..............21 (一) 腎素............................................. 23 (二) 血管收縮素轉化?及相關產物....................... 25 (三) 醛固酮的作用..................................... 28 四、類二十酸............................................30 (一) 前列腺素簡介..................................... 30 (二) 花生四烯酸的代謝途徑............................. 31 (三) 前列腺素的生理功能............................... 33 (四) 前列腺素的代謝................................... 35 (五) 前列腺素與血壓的關係............................. 36 五、氧化壓力對血壓的影響................................38 (一) ROS對血壓的影響..................................38 (二) 醛類對血壓的影響................................. 39 (三) 高血壓大鼠體內氧化壓力與血壓的關係............... 41 六、一氧化氮............................................42 (一) NO生化特性.......................................43 (二) iNOS對心血管系統的影響...........................45 (三) NO對氧化壓力的關係...............................45 ?、實驗材料與方法........................................46 一、實驗材料............................................46 (一) 油炸油使用材料................................... 46 (二) 動物品種......................................... 46 (三) 飼料成分......................................... 46 (四) 分析用試藥....................................... 46 (五) 儀器設備......................................... 48 二、實驗方法............................................49 (一) 炸油的製備及飼料配製............................. 49 (二) 動物飼養與樣品收集............................... 49 (三) 油炸油的分析..................................... 51 (四) 血液及臟器分析項目簡述………………………………….. 53 (五) 尿液分析......................................... 54 (六) 血液分析......................................... 56 (七) 臟器分析......................................... 61 (八) 統計方法......................................... 62 肆、結果. ................................................63 一、黃豆油經32小時間歇性油炸後,其物理、化學性質之變化…...63 二、動物體重、生長情形與臟器重..........................63 三、油炸油對血壓之影響..................................64 四、油炸油對尿液參數之影響..............................64 (一) 油炸油對大鼠腎功能的影響......................... 64 (二) 油炸油對大鼠尿液中6-keto PGF1α、TXB2及 8-iso PGF2α排出量的影響...........................64 (三) 油炸油對大鼠尿液中鈉、鉀離子排出量的影響..........65 五、油炸油對体內抗氧化狀態之影響........................65 (一) 油炸油對大鼠紅血球抗氧化狀態的影響............... 65 (二) 油炸油對大鼠血漿抗氧化狀態的影響................. 65 (三) 油炸油對大鼠肝臟中TBARS值的影響.................66 六、油炸油對大鼠血漿肝功能指數的影響....................66 七、油炸油炸油對大鼠血漿腎素活性及醛固酮含量的影響......66 八. 油炸油對大鼠體內血管收縮素轉化?活性的影響......... 66 九、油炸油炸油對體內脂肪酸組成之影響....................66 (一) 油炸油對大鼠血漿中脂肪酸組成的影響............... 67 (二) 油炸油對大鼠血小板脂肪酸組成的影響............... 67 (三) 油炸油對大鼠肝臟脂肪酸組成的影響................. 68 伍、討論..................................................66 一、黃豆油經32小時間歇性油炸後,其物理、化學性質之變化…...69 二、動物體重、生長情形與臟器重..........................70 三、油炸油對血壓之影響..................................71 四、油炸油對尿液參數之影響..............................72 五、油炸油對体內抗氧化狀態之影響........................74 六、油炸油對大鼠血漿肝功能指數的影響....................77 七、油炸油炸油對大鼠血壓相關物質的影響................. 77 八、油炸油炸油對體內脂肪酸組成之影響....................78 陸、結論..................................................80 柒、參考文獻.............................................100 表目錄 頁次 表一、國家聯席委員會對18歲以上成人之血壓分類標準與定義...17 表二、實驗飼料之組成......................................82 表三、實驗分析之生物指標..................................53 表四、黃豆油在32小時間歇性油炸中其物理化學性質之改變.....83 表五、新鮮及油炸油之脂肪酸組成............................84 表六、新鮮及油炸油對WKY及SHR大鼠生長參數的影響.........85表七、新鮮及油炸油對WKY及SHR大鼠尿液體積及前列腺素排出 量之影響...........................................86表八、新鮮及油炸油對WKY及SHR大鼠尿液鈉及鉀排出量之 影響...............................................87 表九、新鮮及油炸油對WKY及SHR大鼠血漿中抗氧化參數之 影響...............................................88表十、新鮮及油炸油對WKY大鼠和SHR血漿、腎臟及肺臟血管收 縮素轉化?活性之影響...............................89 表十一、新鮮及油炸油對WKY及SHR大鼠血漿中脂肪酸組成的 影響...............................................90表十二、新鮮及油炸油對WKY及SHR大鼠血小板中脂肪酸組成的 影響...............................................91表十三、新鮮及油炸油對WKY及SHR大鼠肝臟中脂肪酸組成的影 響.......................................................92 圖目錄 頁次 圖一、油炸時油炸油之變化...................................7 圖二、油炸油的揮發性及非揮發性分解產物之產生...............8 圖三、腎素-血管收縮素-醛固酮系統:血壓調節的關鍵因子........22 圖四、血管收縮素及鉀離子對醛固酮分泌的作用機制............29 圖五、前列腺素及前列凝素之合成與作用路徑..................32 圖六、花生四烯酸三種主要代謝路徑..........................32 圖七、調節體內血壓的三套系統..............................37 圖八、油炸油製備流程......................................93 圖九、動物實驗流程........................................94 圖十、新鮮及油炸油對WKY大鼠及SHR收縮壓之影響..........95 圖十一、新鮮及劣化油對WKY大鼠及SHR紅血球TBARS值 (A)和硫氫基消耗率(B)之影響....................... 96 圖十二、新鮮及油炸油對WKY大鼠及SHR肝臟TBARS值之 影響.............................................97圖十三、新鮮及油炸油對WKY大鼠和SHR血漿肝功能指標之 影響.............................................98 圖十四、新鮮及油炸油對WKY大鼠和SHR血漿腎素活性及醛固酮 含量之影響.........................................99 附表目錄 頁次 附表一 新鮮及油炸油對WKY及SHR大鼠收縮壓之影響....... 123 附表二、新鮮及油炸油對WKY大鼠和SHR血漿肝功能指標 之影響..........................................124 附表三、新鮮及油炸油對WKY大鼠和SHR血漿腎素活性及醛固酮 含量之影響......................................125 附圖目錄 附圖一、新鮮及油炸油對WKY大鼠及SHR第十週尿液 6-keto PGF1α、8-iso PGF2α及TXB2排出量的影響.....126附圖二、新鮮及油炸油對WKY大鼠和SHR第十周尿液鈉及鉀排出 量之影響.........................................127附圖三、新鮮及油炸油對WKY大鼠和SHR血漿抗氧化狀態 之影響...........................................128
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