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Bioactive Constituents, Metabolites, and Functions
Determination of key active components in different edible oils affecting lipid accumulation and reactive oxygen species production in HepG2 cells Xiaojing Li, Ying-Bin Shen, Gangcheng Wu, Xiguang Qi, Hui Zhang, Li Wang, and Haifeng Qian J. Agric. Food Chem., Just Accepted Manuscript • Publication Date (Web): 14 Oct 2018 Downloaded from http://pubs.acs.org on October 14, 2018
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Journal of Agricultural and Food Chemistry
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Determination of key active components in different edible oils affecting lipid accumulation
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and reactive oxygen species production in HepG2 cells
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Xiaojing Li, †‡ Yingbin Shen, § Gangcheng Wu, †‡ Xiguang Qi, †‡ Hui Zhang, *, †‡ Li Wang, †‡ Haifeng Qian†‡
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†State
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‡School
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§Department
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510632, Guangdong, China
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*Corresponding author: Hui Zhang, Ph.D.
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Tel:0510-85919101; Fax: 0510-85919101;
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E-mail address:
[email protected] Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China of Food Science and Technology, Jiangnan University, Wuxi 214122, China of Food Science and Engineering, School of Science and Engineering, Jinan University, Guangzhou
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ACS Paragon Plus Environment
Journal of Agricultural and Food Chemistry
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ABSTRACT: Owing to the poor ability of cells to decompose triglycerides, most studies of edible
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oil have depended on animal or clinical trials. However, such trials are expensive and time
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consuming, and the results are limited to considerable individual differences. This is the first study
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to comprehensively investigate the effect of different oils on lipid accumulation and reactive oxygen
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species (ROS) production in HepG2 cells by hydrolyzing oil to fatty acids with integrated fat
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content. In addition, the key components of fatty acid composition, phytosterol, polyphenols, and
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tocopherol/tocotrienol, in different oils, contributing to a decrease in content of lipid accumulation,
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cholesterol, ROS, and malondialdehyde (MDA) were analyzed using multivariate analysis. The
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results showed that the lipid accumulation content of coconut oil, Pu’er tea oil, olive oil, and
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flaxseed oil at a concentration of 200 μM decreased by 45.98 ± 0.75%, 50.35 ± 1.37%, 40.43 ±
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2.44% and 42.76 ± 1.88%, respectively, compared with the lard. In addition, the ROS contents of
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Pu’er tea oil, olive oil and flaxseed oil had no significant difference from that of control cells
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(p
