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| Effect of total polar components in fried peanut oil on lipid metabolism |
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| DOI： |
| KeyWord:peanut oil frying oil polar component lipid metabolism |
| FundProject:国家自然科学基金（31671786）；国家重点研发计划资助（32016YFD 04001404）；山东省泰山产业领军人才创新类项目（LJNY2015007） |
| Author Name | Affiliation | | JU Jingjie1, SU Qingfeng2, LI Youdong1, LI Jinwei1, CAO Peirang1, LIU Yuanfa1 | 1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China；
2.Chongqing Red Dragonfly Oil Co., Ltd., Chongqing 400010, China |
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| Abstract: |
| ：As one of the most commonly used edible oils in China, during the frying process, peanut oil goes on a series of chemical reactions and produces polar components of triglyceride oxide, polyglyceride and free fatty acids which are more polar than triglyceride. Human hepatocellular carcinoma cells (HepG2) were treated with total polar components of fried peanut oil, and then the lipid content in cells was assessed by oil red staining, as well as the lipid metabolism was assessed by measuring the relative expression content of genes related to lipid synthesis (SREBP-1c, FAS, ACC, HMGCR) by RT-PCR. The results showed that fat accumulation significantly increased with the increase of total polar components, the level of mRNA expression of SREBP-1c, FAS and ACC respectively enhanced by 2.95±0.08 (P<0.05), 3.24±0.16 (P<0.05) and 1.77±0.18 (P<0.05) times compared with control group when the mass concentration of polar components was 2.0 mg/mL, which suggested that polar components in peanut oil could up-regulate the expression of lipogenesis genes, thus leading to lipid accumulation in HepG2 cells. The study indicated that total polar components in fried peanut oil could cause lipid metabolism disorder in the cellular level. |
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