title: Effects of Polar Compounds Generated from the Deep-Frying Process of Palm Oil on Lipid Metabolism and Glucose Tolerance in Kunming Mice.
abstract: 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.
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China.
authors.forename: Xiaodan
authors.initials: X
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China.
authors.forename: Xiaoyan
authors.initials: X
authors.lastname: Yu
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China.
authors.forename: Dewei
authors.initials: D
authors.lastname: Sun
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China.
authors.forename: Jinwei
authors.initials: J
authors.lastname: Li
authors.affiliation: Department of Food Science and Engineering, Jinan University , Guangzhou 510632, China.
authors.forename: Yong
authors.initials: Y
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China.
authors.forename: Peirang
authors.initials: P
authors.lastname: Cao
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China.
authors.forename: Yuanfa
authors.identifier: http://orcid.org/0000-0002-8259-8426
authors.initials: Y
authors.lastname: Liu
mesh_terms: D000273:Adipose Tissue / Q000378:metabolism; D000818:Animals; D005947:Glucose / Q000378:metabolism*; D005951:Glucose Tolerance Test; D006358:Hot Temperature; D050356:Lipid Metabolism; D008099:Liver / Q000378:metabolism; D008297:Male; D051379:Mice; D010084:Oxidation-Reduction; D047493:PPAR alpha / Q000235:genetics / Q000378:metabolism; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry* / Q000378:metabolism
chemical_list: D047493:PPAR alpha; D010938:Plant Oils; D000073878:Palm Oil; D005947:Glucose
keywords: deep-fried palm oil; glucose intolerance; lipid metabolism; liver function; polar compounds