餵食炸油降低飮食β-胡蘿蔔素於大鼠體內之維生素A價值

Dietary Oixdized Frying Oil Compromised Vitamin A Value of β-Carotene in Rats

朱哲輝(Cherh-Huei Chu) ； 黃青真(Ching-Jang Huang)

《中華民國營養學會雜誌》 23卷3期 (1998/08) Pp. 281-295

https://doi.org/10.6691/JCNS.199808_23(3).0006

摘要

本研究以動物實驗探討炸油之攝入對飮食中維生素A先質生體利用之影響。剛離乳之Long-Evans雄鼠先飼以含15%新鮮黃豆油之維生素A缺乏飼料(F0)七週後，逢機分成六組：F0組繼續餵養維生素A缺乏之飼料；D6、D60及D6E組餵養含15%炸油飼料；F6與F60組爲餵養含15%新鮮油飼料之對照組。D6、D6E及F6組飼料含6 mg/kg diet之β-胡蘿蔔素，D60與F60組飼料含60 mg/kg diet之胡蘿蔔素；供爲唯一之膳食維生素A來源。除D6E組飼料含高量維生素E(500 mg/kg diet)外，其他五組飼料均含正常量維生素E(50 mg/kg)。餵養實驗飼料八週後，F0組老鼠肝維生素A幾已耗盡，血漿視網醇質顯著降低；確屬維生素A缺乏。D6與D6E組老鼠肝維生素A濃度、存量只比F0組稍高，約只達F6組老鼠的十分之一。將炸油飮食之β-胡蘿蔔素含量提高爲10倍(D60)，使D60組肝維生素A濃度與F6組相當，支持了炸油使膳食β-胡蘿蔔素之利用降爲十分之一的結果。D6組血漿維生素A濃度顯著低於F6、F60、D60組，不過並未如F0組降低至維生素A缺乏範圍，因其肝維生素A渡仍有7μg/g。由於D6E組肝中維生素E含量已經高於F6組，然其肝中維生素A濃度卻仍與D6組一樣偏低，可知炸油對膳食中β-胡蘿蔔素利用之嚴重幹擾，應非間接來自於其造成維生素E利用不佳之故。

關鍵字

β-胡蘿蔔素 ； 維生素A ； 炸油 ； 生體保留率

並列摘要

The purpose of this study is to investigate the effect of oxidized frying oil on the vitamin A value of β-carotene in rats. Long-Evans male weanling rats were depleted of vitamin A for 7 weeks. They were then randomly divided to 6 groups. FO group was continued on the vitamin A deficient diet. D6 D60 and D6E groups were fed the frying oil containing (15%w/w) diets whereas F6 and F60 groups were fed similar diets except that 15% fresh (w/w) soybean oil were substituted for the frying oil. Dietary vitamin A was provided by 6mg/kg diet of -carotene in the F6 D6 and D6E diets. High level (60mg/kg diet) of -carotene was supplemented to the P60 and D60 diets. Normal level of vitamin E (50mg/kg diet of all rac-α-tocophery1 acetate) was provided except for the D6E diet in which high level of vitamin E (500mg/kg) was supplemented. After feeding the test diets for 8 weeks, liver and plasma vitamin A concentrations were as low as 0.64μg/g and 0.14μg/mL, respectively, in the F0 group indicating the vitamin A depleted nature of this group. The liver vitamin A concentration (μg/g) content (μg/liver) and retention rate (%) of the D6 and D6E groups were about one tenth those of the F6 group. The utilization of dietary β-carotene was reduced to one tenth by dietary frying oil was further supported by the fact that increase β-carotene to 10 folds (D60) resulted in comparable level of liver vitamin A to the F6 group. The plasma vitamin A concentration of the D6 group, although not as low as in the deficient range like the F0 group, was significantly lower than that of the P6, F60 and D60 groups, despite there was a 7μg/g vitamin A concentration in the liver. The results clearly demonstrated that the utilization of dietary β-carotene as dietary vitamin A source was strikingly compromised by feeding an oxidized frying oil containing diet. As the D6E group was similarly affected as the D6 group, the effect was not indirectly caused by the compromised vitamin E status resu1ted from feeding an oxidized frying oil diet.

並列關鍵字

β-carotene ； oxidezed frying oil ； vitamin A ； rat