多环芳烃致4种细胞彗星尾矩和双核细胞微核率变化差异的研究

目的探讨彗星尾矩和双核细胞微核(CBMN)率两个指标对多环芳烃反应动力学的差异。方法应用4株细胞系,分别是中国仓鼠卵巢细胞CHO-K1、小鼠成纤维细胞NIH3T3、中国仓鼠肺成纤维细胞CHL、人胚肺成纤维细胞HELF,给予不同浓度的苯并(a)芘[B(a)P]处理,观察彗星尾矩和CBMN率的变化情况。阳性对照分别是过氧化氢和环磷酰胺。结果在所应用的B(a)P浓度范围内,4种细胞均在较低剂量下就出现了明显的拖尾(CHO-K1:0.5μmol/L;NIH3T3:0.75μmol/L;CHL:0.5μmol/L;HELF:0.3125μmol/L),并且随作用浓度的增加,彗星尾矩呈直线形上升趋势,各组与其邻近的较低剂量组相比,差异有显著性。CBMN率在中剂量组才出现显著升高(CHO-K1:2.0μmol/L;NIH3T3:1.5μmol/L;CHL:2.0μmol/L;HELF:1.25μmol/L),达到一定作用剂量后,CBMN率的上升趋于平缓,其剂量反应曲线基本呈S型。结论彗星尾矩和CBMN率对多环芳烃动力学反应模式不同,敏感性不同,在进行环境致癌物早期效应标志物研究时,应合理地将两种方法相结合,综合评价化学物所致遗传损伤。     

Impact of diets containing corn oil or olive/sunflower oil mixture on the human plasma and lipoprotein lipid metabolism

Summary Background The effects of monounsaturated fatty acids (MUFA) rich diets compared to those that are rich in polyunsaturated fatty acids (PUFA) as well as the effects of an intake of single oils compared to oil mixtures are controversially discussed and results are contradictory. Aim of this study To evaluate the effects of a plant oil-mixture (olive/sunflower oil; saturated/monounsaturated/polyunsaturated (S/M/P) = 14:69:17) high in oleic acid but also showing a moderate content of polyunsaturated fatty acids (PUFA) in comparison with a single, PUFA rich corn oil (S/M/P = 13:33:54) used in a normal, balanced diet on human plasma and lipoprotein metabolism. Methods The double-blind designed study comprised 28 healthy, non-smoking young men aged between 19 and 31 years. After two weeks of adjustment (mixed, balanced diet: 11.6 MJ average, average fat intake ∼105 g/d), the design included a two week test period in which a diet with 80 g corn oil/d vs a mixture of 68 g olive- and 12 g sunflower oil/d (total 80 g) as the main fat source was given, followed by a crossover after two weeks. Compliance and ingestion of diets were monitored by assessing the fatty acid pattern in LDL and by determination of α- and γ-tocopherol in plasma and LDL. Results Diets were well incorporated due to the significant changes in plasma- and LDL-tocopherol levels and the significant different average ratio of oleic acid to linoleic acid in LDL. The PUFA-rich corn oil diet was able to reduce low density lipoprotein (LDL) cholesterol from adjustment to T2 significantly (p < 0.01), which was also confirmed by a trend after cross over (p=0.15). Total cholesterol (only after cross over at T3), total triglycerides (TG) and very low density lipoprotein (VLDL)-TG were significantly lower at T2 after the corn oil diet than after the mixed oil diet. Total high density lipoproteins (HDL) and HDL cholesterol remained unchanged by both diets. Conclusions The results show that during the intervention of two weeks for each diet and the following cross over the corn oil diet had more influence on lipoprotein metabolism than the MUFA-rich diet. The hypocholesteremic effect of the PUFA-rich diet must also be connected with the high amount of unsaponifiable substances, mainly phytosterols in the corn oil. Received: 10 May 2001, Accepted: 17 September 2001     

Olivary degeneration after intracranial haemorrhage or trauma: follow-up MRI

We studied serial MRI appearances of transneuronal degeneration in the inferior olives, retrospectively analysing follow-up images of five patients, three with head injury and two with brain stem haemorrhage. We performed 13 MRI studies 4 days to 2 years 7 months after the accident. All but one of the patients exhibited bilateral olivary high signal on T2-weighted images. The interval between causal event and appearance of olivary changes was 2–4 months, images 4 days to 1.5 months after the accidents revealing no changes. Olivary enlargement was observed in four patients 2–4 months after ictus. Received: 26 February 1998 Accepted: 6 May 1998     

Olive (Olea europaea L.) leaf extract attenuates early diabetic neuropathic pain through prevention of high glucose-induced apoptosis: in vitro and in vivo studies

Aim of study

Since the leaves of olive have been recommended in the literature as a remedy for the treatment of diabetes and they also contain antioxidant agents, we decided to investigate the possible effects of olive leaf extract (OLE) on in vitro and in vivo models of diabetic pain neuropathy.

Materials and methods

The high glucose-induced cell damage in naive and NGF-treated Pheochromocytoma (PC12) cells and streptozotocin-induced diabetic rats were used. Tail-flick test was used to access nociceptive threshold. Cell viability was determined by MTT assay. Biochemical markers of neural apoptosis were evaluated using immunoblotting.

Results

We found that elevation of glucose (4 times of normal) sequentially increases functional cell damage and caspase-3 activation in NGF-treated PC12 cells. Incubation of cells with OLE (200, 400 and 600 μg/ml) decreased cell damage. Furthermore, the diabetic rats developed neuropathic pain which was evident from decreased tail-flick latency (thermal hyperalgesia). Activated caspase 3 and Bax/Bcl2 ratio were significantly increased in spinal cord of diabetic animals. OLE treatment (300 and 500 mg/kg per day) ameliorated hyperalgesia, inhibited caspase 3 activation and decreased Bax/Bcl2 ratio. Furthermore, OLE exhibited potent DPPH free radical scavenging capacity.

Conclusion

The results suggest that olive leaf extract inhibits high glucose-induced neural damage and suppresses diabetes-induced thermal hyperalgesia. The mechanisms of these effects may be due, at least in part, to reduce neuronal apoptosis and suggest therapeutic potential of olive leaf extract in attenuation of diabetic neuropathic pain.     

Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants

Objectives of this work were studying physico-chemical change and heat stability of olive oils flavoured by selected Tunisian aromatic plants. Flavoured olive oils were prepared by maceration of fresh plant materials (rosemary, lavender, sage, menthe, basil, lemon and thyme) with olive oil at a 5% w/w level for 15 days. A sensorial evaluation was applied to select more appreciate flavoured olive oils by consumers. An oxidative procedure was applied to test the stability of selected flavoured olive oils: oils samples were kept in glass bottles and heated at 60 and 130 °C during 55 days and 6 h, respectively. The resistance to oxidation of these selected flavoured oils was compared to a control samples by measuring PV, K232 and K270 values and change in chlorophyll, carotenes and polyphénols contents. Obtained results show that addition of aromatic plants causes a slight increase in free acidity and viscosity of aromatised olive oils. L*, b* and a* values show that addition of thyme cause a great change in olive oil colours. Heat stability results shows that from selected aromatic plants, rosemary was effectiveness against oxidation followed by thyme and lemon. However, olive oil flavoured with basil exhibit a similar behaviour versus thermal oxidation then the natural olive oil.     

Impact of different types of olive oil on cardiovascular risk factors: A systematic review and network meta-analysis

Background and aimThis network meta-analysis (NMA) compares the effects of different types of olive oil (OO) on cardiovascular risk factors.Methods and resultsLiterature search was conducted on three electronic databases (Medline, Web of Science, and Cochrane Central). Inclusion criteria: Randomized controlled trials (RCTs) (≥3 weeks duration of intervention) comparing at least two of the following types of OO: refined OO (ROO), mixed OO (MOO), low phenolic (extra) virgin OO (LP(E)VOO), and high phenolic (extra) virgin OO (HP(E)VOO). Random-effects NMA was performed for seven outcomes; and surface under the cumulative ranking curve (SUCRA) was estimated, using an analytical approach (P-score). Thirteen RCTs (16 reports) with 611 mainly healthy participants (mean age: 26–70 years) were identified. No differences for total cholesterol, HDL-cholesterol, triacylglycerols, and diastolic blood pressure were observed comparing ROO, MOO, LP(E)VOO and HP(E)VOO. HP(E)VOO slightly reduce LDL-cholesterol (LDL-C) compared to LP(E)VOO (mean difference [MD]: −0.14 mmol/L, 95%–CI: −0.28, −0.01). Both, HP(E)VOO and LP(E)VOO reduces SBP compared to ROO (range of MD: −2.99 to −2.87 mmHg), and HP(E)VOO may improve oxidized LDL-cholesterol (oxLDL-C) compared to ROO (standardized MD: −0.68, 95%–CI: −1.31, −0.04). In secondary analyses, EVOO may reduce oxLDL-C compared to ROO, and a dose-response relationship between higher intakes of phenolic compounds from OO and lower SBP and oxLDL-C values was detected. HP(E)VOO was ranked as best treatment for LDL-C (P-score: 0.83), oxLDL-C (0.88), and SBP (0.75).ConclusionsHP(E)VOO may improve some cardiovascular risk factors, however, public health implications are limited by overall low or moderate certainty of evidence.     

Dietary oil modifies the plasma proteome during aging in the rat

Fatty acids and other components of the diet may modulate, among others, mechanisms involved in homeostasis, aging, and age-related diseases. Using a proteomic approach, we have studied how dietary oil affected plasma proteins in young (6 months) or old (24 months) rats fed lifelong with two experimental diets enriched in either sunflower or virgin olive oil. After the depletion of the most abundant proteins, levels of less abundant proteins were studied using two-dimensional electrophoresis and mass spectrometry. Our results showed that compared with the sunflower oil diet, the virgin olive oil diet induced significant decreases of plasma levels of acute phase proteins such as inter-alpha inhibitor H4P heavy chain (at 6 months), hemopexin precursor (at 6 and 24 months), preprohaptoglobin precursor (at 6 and 24 months), and α-2-HS glycoprotein (at 6 and 24 months); antioxidant proteins such as type II peroxiredoxin (at 24 months); proteins related with coagulation such as fibrinogen γ-chain precursor (at 24 months), T-kininogen 1 precursor (at 6 and 24 months), and apolipoprotein H (at 6 and 24 months); or with lipid metabolism and transport such as apolipoprotein E (at 6 and 24 months) and apolipoprotein A-IV (at 24 months). The same diet increased the levels of apolipoprotein A-1 (at 6 and 24 months), diminishing in general the changes that occurred with age. Our unbiased analysis reinforces the beneficial role of a diet rich in virgin olive oil compared with a diet rich in sunflower oil, modulating inflammation, homeostasis, oxidative stress, and cardiovascular risk during aging.     

反胶束体系中猪胰脂肪酶水解橄榄油的动力学研究

目的：系统研究猪胰脂肪酶在二（2-乙基已基）丁二酸酯磺酸钠（AOT）/异辛烷反胶束体系中水解橄榄油的动力学行为。方法：考察温度，wo([H2O]/[AOT])，pH和表面活性剂的浓度对酶反应的影响以及酶的稳定性。结果：酶反应符合常规的一级反应动力不模型，活化有Ea=43.68kJ/mol；最佳pH值为7.7。结论：高浓度表面活性剂对酶表现非竞争性抑制作用；wo是决定酶稳定性的关键。