Construction of local gene network for revealing different liver function of rats fed deep-fried oil with or without resistant starch

Wang, Zhiwei; Liao, Tianqi; Zhou, Zhong Kai; Wang, Yuyang; Diao, Yongjia; Strappe, Pádraig; Prenzler, Paul D.; Ayton, Jamie; Blanchard, Christopher L.

doi:10.1016/j.toxlet.2016.06.2101

Cited by 8 publications

(4 citation statements)

References 32 publications

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“…Consistent with the findings of the present study, a study on the effect of DFO on impaired hepatic balance and increased adipose tissue and fatty liver injury in Wistar rats showed that DFO consumption decreased antioxidant enzymes of the liver and increased oxidative stress factors in the Wistar rats (16), so that DFO caused liver damage (16). Also, Wang et al (2016) showed that DFO consumption leads to liver injury in rats (14).…”

Section: Discussionsupporting

confidence: 91%

“…According to previous studies, 8 liters of sunflower oil was used to prepare DFO. The oil was heated for 4 consecutive days, 8 hours a day, at a temperature of 190 to 200 ° C and based on the available sources, the food (chicken nuggets, potatoes, chicken and protein products such as sausages and coldcuts) was immersed in the oil every 30 minutes, and at the end of the fourth day the oil was fed to rats by gavage (14).…”

Section: Dfo Preparationmentioning

confidence: 99%

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The Anti-inflammatory Effects of Aerobic Training and Octopamine Consumption in the Heart Tissue of Rats Fed Deep-Fried Oil

et al. 2019

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Background and objectives: It has been reported that deep-fried oils (DFOs) used in the preparation of fast foods can affect the immune system. On the other hand, regular physical activity and proper nutrition, in addition to affecting physical function, have a tremendous impact on the immune system. The aim of the present study was to investigate the anti-inflammatory effects of aerobic training (T) and octopamine (O) consumption in the heart tissue of rats fed DFO. Methods: In this experimental study, 25 male Wistar rats with mean age of 20 weeks old and weighing 300-350 were purchased and divided into 5 groups of 5 rats, including: 1) control, 2) DFO, 3) DFO+T, 4) DFO+O and 5) DFO+T+O. During four weeks, groups 2-5 received DFO by gavage; groups 3-5 ran on treadmill (with speed of 50% Vo2max in the first week which reached 65% Vo2max in the last week) five sessions per week and 20 minutes per session and groups 4-5 received 81 μmol/kg octopamine supplement peritoneally for 5 days per week. Nuclear factor kappa B (NF-κB) and tumor necrosis factor-alpha (TNF-α) gene expression were measured in heart tissue. Results: DFO significantly increased NF-κB (P=0.005) and TNF-α (P=0.001) gene expression levels; T significantly on decreased NF-κB (P=0.01) and TNF-α (P=0.007) gene expression levels; O consumption significantly decreased NF-κB (P=0.001) and TNF-α (P=0.001) gene expression levels; however, the interactive effects of T and O consumption on NF-κB (P=0.57) and TNF-α (P=0.20) gene expression levels was not significant. Conclusion: It seems that T and O consumption alone have anti-inflammatory effects on the heart tissue of rats fed DFO, however T and O do not have anti-inflammatory interactive effects.

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Section: Discussionsupporting

confidence: 91%

Section: Dfo Preparationmentioning

confidence: 99%

The Anti-inflammatory Effects of Aerobic Training and Octopamine Consumption in the Heart Tissue of Rats Fed Deep-Fried Oil

et al. 2019

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“…Based on previous studies, 8 liters of sunflower oil were used to prepare DFO. The oil was heated for 4 consecutive days, 8 hours a day at a temperature of 190 to 200° C, and depending on the available sources, food items (chicken nuggets, potatoes, chicken and protein products such as sausages and salami) were immersed in the frying oil every 30 minutes, and finally, on the fourth day, the oil was fed to rats by gavage (18).…”

Section: Supplement Preparation and Consumptionmentioning

confidence: 99%

The Effect of Aerobic Training and Octopamine Supplement on Gene Expression Levels of VEGF and PDGFR in the Heart Tissue of Rats Exposed to Deep Fried Oil

Amoli¹,

Hosseini²,

Azarbayjani³

et al. 2023

jspac

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Background: Deep-fried oils (DFO) produce toxins that endanger people's health. Using herbal supplements along with exercise training can help improve health. The purpose of this study was to investigate the effect of aerobic training (T) and octopamine (O) supplementation on VEGF and PDGFR gene expression levels in the heart tissue of rats poisoned with DFO. Materials and Methods:In this experimental study, 25 male Wistar rats were purchased and placed in 5 groups of 5 animals, including: 1) control, 2) DFO, 3) DFO+T, 4) DFO+O and 5) DFO+T+O.Over a course of 4 weeks, rats in groups 2 to 5 received DFO by gavage, and rats in groups 3 and 5 ran on the treadmill 5 times a week with moderate intensity; also, rats in groups 4 and 5 received 81 μmol/kg octopamine supplement intraperitoneally 5 days a week. The Kolmogorov-Smirnov statistical test, independent samples t-test and two-way analysis of variance were used to analyze the research findings (p<0.05).Results: DFO had a significant effect on increasing the gene expression levels of VEGF (p=0.001) and PDGFR (p=0.002); training had a significant effect on the reduction of VEGF (p=0.001) and PDGFR (p=0.012); also, octopamine consumption had a significant effect on the reduction of VEGF (p=0.001) and PDGFR (p=0.045). Conclusion:It seems that aerobic training and octopamine consumption alone have anti-inflammatory effects in the heart tissue of DFO-poisoned rats, however they do not have significant anti-inflammatory interactive effects.

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“…Some studies suggest that the damage caused by fried oil to the body systems is a result of oxidative stress [ 5 ]. However, there is now strong evidence that the gut microbiota and its metabolic disturbances are also responsible for the induction of systemic low-grade inflammation, especially by changes in the composition and levels of short-chain fatty acids (SCFAs), which are mostly the metabolic end products of the gut microbiota [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Fried Soybean Oil Causes Systemic Low-Grade Inflammation by Disrupting the Balance of Gut Microbiota in Mice

Hu,

Huang,

Fang

et al. 2024

Microorganisms

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Previous reports have mainly investigated the long-term effects (>30 d), such as gut microbiota dysbiosis and systemic low-grade inflammation, in mice fed fried oil. However, short-term intake of deep-fried oil is more likely to occur in daily life, and such studies are lacking. This study aimed to investigate the short-term effects of fried oil intake on systemic low-grade inflammation. Male Kunming mice were fed non-fried soybean oil or low (25%), medium (50%), or high (100%)—fried oil at 4.4 g/kg for 6 d. Serum and fecal samples were collected on day 7. In all groups fed fried oil, the serum levels of tumor necrosis factor (TNF-α) were significantly elevated 2-4-fold. Among the gut microbiota, the abundance of Alloprevotella significantly decreased by up to 76%, while Lactobacilli significantly increased by up to 385%. The fecal valeric acid content was significantly increased and positively correlated with TNF-α levels. Both valeric acid and TNF-α levels were positively correlated with the abundance of Lactobacilli and negatively correlated with that of Alloprevotella. In summary, a short-term ingestion of even low doses of fried oil alters the gut microbiota Alloprevotella and Lactobacilli and increases fecal valeric acid content, which correlates with increased serum TNF-α levels.

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Construction of local gene network for revealing different liver function of rats fed deep-fried oil with or without resistant starch

Cited by 8 publications

References 32 publications

The Anti-inflammatory Effects of Aerobic Training and Octopamine Consumption in the Heart Tissue of Rats Fed Deep-Fried Oil

The Anti-inflammatory Effects of Aerobic Training and Octopamine Consumption in the Heart Tissue of Rats Fed Deep-Fried Oil

The Effect of Aerobic Training and Octopamine Supplement on Gene Expression Levels of VEGF and PDGFR in the Heart Tissue of Rats Exposed to Deep Fried Oil

Fried Soybean Oil Causes Systemic Low-Grade Inflammation by Disrupting the Balance of Gut Microbiota in Mice

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