Monounsaturated fat decreases hepatic lipid content in non-alcoholic fatty liver disease in rats

AIM： To evaluate the effects of different types of dietary fats on the hepatic lipid content and oxidative stress parameters in rat liver with experimental non-alcoholic fatty liver disease （NAFLD）. METHODS： A total of 32 Sprague-Dawley rats were randomly divided into five groups. The rats in the control group （n = 8） were on chow diet （Group 1）, rats （n = 6） on methionine choline-deficient diet （MCDD） （Group 2）, rats （n = 6） on MCDD enriched with olive oil （Group 3）, rats （n = 6） on MCDD with fish oil （Group 4） and rats （n = 6） on MCDD with butter fat （Group 5）. After 2 mo, blood and liver sections were examined for lipids composition and oxidative stress parameters.
RESULTS： The liver weight/rat weight ratio increased in all treatment groups as compared with the control group. Severe fatty liver was seen in MCDD ＋ fish oil and in MCDD ＋ butter fat groups, but not in MCDD and MCDD ＋ olive oil groups. The increase in hepatic triglycerides （TG） levels was blunted by 30% in MCDD ＋ olive oil group （0.59 ±0.09） compared with MCDD group （0.85 ±0.04, P 〈 0.004）, by 37% compared with MCDD ＋ fish oil group （0.95 ±0.07, P 〈 0.001）, and by 33% compared with MCDD ＋ butter group （0.09 ±0.1, P 〈 0.01）. The increase in serum TG was lowered by 10% in MCDD ＋ olive oil group （0.9 ±0.07） compared with MCDD group （1.05 ±0.06）. Hepatic cholesterol increased by 15-fold in MCDD group [（0.08 ±0.02, this increment was blunted by 21% in MCDD ＋ fish oil group （0.09 ±0.02）]. In comparison with the control group, ratio of long-chain polyunsaturated fatty acids omega-6/omega-3 increased in MCDD ＋ olive oil, MCDD ＋ fish oil and MCDD ＋ butter fat groups by 345-, 30- and 397-fold, respectively. In comparison to MCDD group （1.58 ±0.08）, hepatic MDA contents in MCDD ＋ olive oil （3.3 ±0.6）, MCDD ＋ fish oil （3.0 ±0.4）, and MCDD ＋ butter group （2.9 ±0.36） were increased by 108%, 91% and 87%, respecti     

Pilot study for an age- and gender-based nutrient signaling system for weight control

Nutrient signaling has recently shown how nutraceuticals regulate specific functions of the brain and adipose tissue. In this pilot study to find an effective nutrient signaling system to cause weight loss, a double-blind placebo-controlled trial using leucine, olive oil, and fish oil was conducted on volunteers to signal metabolic and appetite effects to regulate body weight, while controls took only fiber. Men and women aged 18–26 and 39–62 years were given different dosages that they took orally twice daily for 14 days while recording body weight, followed by 2 weeks to check rebound. Most young men and women lost weight on low dose leucine and olive oil. Mature men required higher doses. Mature women’s weight was affected least, though results are consistent with a hypothesis that sufficient leucine and docosahexaenoic acid would be effective. Determining how age affects signaling pathways by nutrients will be important to reduce risk of chronic disease associated with age and obesity. This pilot study has led to hypotheses of practical strategies.     

橄榄油脂肪乳剂对胃肠道肿瘤手术后体液免疫功能的影响

目的 探讨橄榄油脂肪乳剂对胃肠道肿瘤患者手术后体液免疫功能的影响.方法 将60例已确诊胃肠道肿瘤并在本院接受手术治疗的住院患者按照随机余数分组法随机分为试验组和对照组（每组30例）,手术后分别选择橄榄油脂肪乳剂（试验组）与中长链脂肪乳剂（对照组）进行肠外营养支持,连续5d,于术后7d抽取清晨空腹静脉血栓测体液免疫功能指标和血液生化指标,对结果数据进行比较分析.结果 手术前、后试验组体液免疫功能指标比较差异有统计学意义（P＜0.05）;手术后试验组体液免疫功能指标与对照组比较差异亦有统计学意义（P＜0.05）;两组之间血液生化检查结果比较差异无统计学意义.结论 橄榄油脂肪乳剂对胃肠道肿瘤患者手术后体液免疫功能有改善作用,并且使用安全、耐受性好.     

脂肪乳的特点及临床应用

脂肪乳剂是构成TPN中非蛋白质能量的来源之一。传统的以大豆油为基础的长链脂肪乳,由于长链脂肪乳存在导致脂质过氧化、免疫抑制、诱发炎症和损伤内皮系统作用的潜在风险,因此,研究出了中／长链脂肪乳剂、鱼油、橄榄油、结构脂肪乳剂、SMOF等。不同脂肪乳剂的差别主要在于甘油三酯的不同,即结合于甘油的脂肪酸的不同,而脂肪酸的不同代谢特点决定了各种脂肪乳剂在临床中的不同应用。     

指纹图谱和主成分分析法评价杜仲叶的质量

目的采用主成分分析法(PCA)和指纹图谱法,对4个不同产地20个批次杜仲叶的质量进行评价。方法采用Aichrom AQ C18色谱柱(250 mm×4.5 mm,5μm),流动相为甲醇与0.1%甲酸的梯度洗脱系统,检测波长323 nm;检测并确定了20个批次药材指纹图谱的14个共有峰,采用二维双指标评价法和PCA统计分析法,统计出杜仲叶组分的分布特点。结果 2号(绿原酸)、3号(咖啡酸)、7号(未知)、10号(未知)组分为显著贡献的主成分组分。结论不同产地杜仲叶样品中指纹组分各异,确定的主组分能显著区别药材的不同产地,可为杜仲叶药材质量的整体控制及其制剂的质量研究提供依据。     

Efficacy of gel containing organic extra virgin olive oil for peristomal skin hygiene: A pilot randomised controlled trial

AimTo assess the efficacy and safety of the application, during stoma hygiene, of a pH-neutral gel containing organic EVOO (oEVOO) for the maintenance of peristomal skin integrity.MethodPatients with a colostomy or ileostomy were enrolled in a pilot randomized controlled trial and assigned treatment with a pH-neutral gel made from natural products including oEVOO or usual stoma hygiene gel. The primary outcome was three domains of abnormal peristomal skin: Discolouration, Erosion and Tissue overgrowth. Secondary outcomes that were evaluated included skin moisture; oiliness; skin elasticity; water-oil balance; patients’ perceptions; difficulty inserting and removing the pouching system; pain, any other chemical, infectious, mechanical, or immunological complications of concern. The intervention lasted 8 weeks.ResultsTwenty-one patients were recruited for the trial and randomly assigned to either the experimental group (n = 12) or the control group (n = 9). The groups did not differ significantly in terms of patient characteristics. No significant differences between groups were identified either at baseline (p = 0.203) or at the end of the intervention (p = 0.397). In the experimental group, domains of abnormal peristomal skin improved after the intervention. The difference observed before and after the intervention was statistically significant (p = 0.031).ConclusionThe use of a gel containing oEVOO has shown similar levels of efficacy and safety to other gels commonly used for peristomal skin hygiene. It is also relevant to highlight that a significant improvement in skin condition was observed in the experimental group before and after the intervention.     

速冻橄榄的护色

通过橄榄冻前不同的处理工艺比较 ,发现青橄榄经 0 .2 %碳酸氢钠溶液浸泡不同时间后速冻解冻 ,对于阻止解冻后的色泽变化稍有作用 ,但是不明显 ;冻前热烫 ,0 .2 %碳酸氢钠溶液热烫比水热烫要好 ,其中以 0 .2 %碳酸氢钠溶液 90℃热烫 5s效果最好 ,可以维持样品 5h内色泽不出现明显的改变 ;经过微波处理后速冻 ,以 314W处理 15s的效果较好 ;以不同的护色液进行反压处理真空封口包装或者使果实表面形成糖衣的方法 ,对于橄榄解冻后护色 ,则具有更好的效果 .分析测定结果表明 ,经较好的护色方法处理 ,速冻解冻 9h的橄榄样品中的叶绿素含量与未速冻的原料中的叶绿素含量接近 .     

含橄榄油脂肪乳剂用于肠外营养的安全性和有效性研究

目的验证含橄榄油的脂肪乳剂在肠外营养中的安全性和有效性。方法2003年12月至2004年5月,复旦大学附属中山医院、上海交通大学医学院附属瑞金医院及复旦大学附属华山医院3个医疗中心,采用前瞻性、随机、双盲对照研究方法共对205例接受腹部中等程度以上手术的病人行5d全肠外营养支持。两组等热量[125·5kJ/(kg·d)]、等氮[0·20g/(kg·d)]。研究组应用20%克林诺,对照组应用20%英脱力匹特,脂肪乳剂用量[甘油三酯1g/(kg·d)]。研究期间检测血常规、肝肾功能、血脂、电解质等生物学指标。结果两组在不良事件发生率、人体测量值、生命体征、内脏蛋白浓度、血液学检查、肝肾功能、电解质、血脂数值方面差异均无显著性意义。结论含橄榄油脂肪乳剂-克林诺是肠外营养时一种新型、安全有效的脂肪乳剂。