2015 Fiscal Year Final Research Report
The role of 18:1 fatty acid in survival shortening of SHRSPs by dietary edible oil
| Project/Area Number |
25870606
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
Environmental and hygienic pharmacy
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| Research Institution | Gifu Pharmaceutical University |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Keywords | オレイン酸 / SHRSP / 菜種油 / 完全水添菜種油 |
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| Outline of Final Research Achievements |
To elucidate the contribution of 18:1 fatty acid to the survival shortening on spontaneously hypertensive rats stroke-prone (SHRSPs) induced by consumption of edible oils, we examined the survival, biophysical parameters and kinetics of 18:1 fatty acid using by SHRSPs fed the diet containing rapeseed oil which contains various level of 18:1 fatty acid. High intake of oleic acid, which is cis- form of 18:1 fatty acid, induced high blood pressure, renal dysfunction, accumulation of phytosterol in tissues and shorten the life span in SHRSPs. Meanwhile, limitation of 18:1 fatty acid in rapeseed oil (using fully hydrogenated oil) enhanced food intake, suppressed body weight, accumulation of phytosterol and blood pressure, and ameliorate renal disorder and lethal cerebral stroke in SHRSPs. These results indicated that 18:1 fatty acid level in diet affects the pathological conditions in SHRSPs and related with life span shortening by feeding the specific edible oils.
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| Free Research Field |
脂質栄養学
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