Diyete Eklenen Doymuş Yağ Asitleri ve Fruktozun Lipoprotein Profili ve Kolesterol Metabolizması ile İlişkisi
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Currently, along with development of food industry, consumption of high saturated fatty acids and fructose via processed food are associated with increased chronic disease prevalence. Therefore, the aim of the study was to examine the effects of dietary high saturated fatty acids or fructose intake on cholesterol metabolism, blood lipid and lipoprotein profile in mice. The previous study had been performed with C57BL/6 type male mice (n=40, 8 weeks old). After the standardization period for 2 weeks, mice had been divided into 4 groups and fed with standart chow, high monounsaturated fatty acids, high saturated fatty acids or high fructose containing diets ad libitum for 15 weeks. At the end of the study, the animals had been sacrificed; then blood and tissues were isolated immediately. It was determined that feed intake in fructose group was higher than other groups (p<0.05). In parallel energy intake of dietary manipulation groups were higher than control (p<0.001), body weights in these groups were higher compared to the control (p<0.05). Plasma and liver total cholesterol levels, plasma LDL-C, non-HDL-C (p<0.05), apo-B levels (p<0.001), total cholesterol/HDL-C, LDL-C/HDL-C (p<0.05) and apo-B/apo-A1 ratios (p<0.001) were higher and plasma HDL-C (p<0.05) and apo-A1 levels (p<0.001) were lower in high saturated fat and high fructose fed groups compared to other groups. It was determined that plasma VLDL-C and Lp(a) values were not different among all groups (p>0.05). According to western-blot analysis, the contents of HMG-CoA reductase and ACAT-1 in high saturated fatty acids and high fructose groups were higher compared high monounsaturated fatty acids and control groups. In conclusion, these results showed that dietary high saturated fatty acids or fructose intake affected the cholesterol metabolism and lipoprotein profile with underlying mechanisms. Hence, saturated fatty acids and fructose intake should be limited in the diet in accordance to the individual differences and other dietary factors.