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KMID : 1007520190280041195
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Food Science and Biotechnology
2019 Volume.28 No. 4 p.1195 ~ p.1206
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Comparison of long-term effects of egg yolk consumption under normal and high fat diet on lipid metabolism and fatty acids profile in mice
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Yu Zhihui
Wang Ning
Hu Gan
Ma Meihu
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Abstract
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This study compared the long-term effects of EY consumption under two diet conditions: normal (ND?+?EY) and high fat diet (HFD?+?EY), on lipid metabolism in mice. ND?+?EY did not increase serum triglycerides, total cholesterol hepatic triglyceride concentrations, adipose tissue accumulation and glucose impairment, not leading to fatty liver. HFD?+?EY markedly decreased adipose tissue accumulation, the triglyceride and total cholesterol, and improved serum HDL-C and blood glucose impairment compared with HFD. PLS-DA analyzes showed both ND?+?EY and HFD?+?EY could decrease serum C18:1 and MUFA. HFD?+?EY could further decrease hepatic C18:2 and PUFA and increase C18:1 and MUFA excretion, which were associated with lower expression of Elovl6 and higher expression of Scd1 in liver. These results suggest that HFD?+?EY significantly improved dyslipidemia caused by HFD through modifying lipid metabolism, and ND?+?EY did not adversely affect the biomarkers associated with dyslipidemia risk, but showed less obvious regulation of lipid metabolism than HFD?+?EY.
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KEYWORD
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Egg yolk, Normal diet, High fat diet, Lipid profile, Fatty acid biomarker
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