| Summary: | 碩士 === 中山醫學大學 === 生化暨生物科技研究所 === 103 === Thermal oxidative oil, especially repeatedly used frying oil, contains free fatty acids, small molecular alcohol, aldehyde, ketone, acid, lactone and hydrocarbon, diglyceride and monoglyceride, cyclic and epoxy compounds, trans isomers those are resulted from the chemical reactions of hydrolysis, oxidation, isomerization and polymerization during deep frying. Thermally oxidized oil generates reactive oxygen species that have been implicated in several pathological processes including hypertension, fatty liver, cardiovascular disease. Piper betel has been confirmed to have tumor suppressive, anti-mutagenic, antioxidant, hypolipidemic, and hepatoprotective effects. A long-term high-fat diet no only increases body and liver weight, and also leads to fatty liver. Fatty liver disease does not affect the liver function indices at first, but cumulative effects will lead to non-alcoholic steatohepatitis, a steatosis associated with inflammation, cell death, and fibrosis which can progress to cirrhosis. The aim of present study is to investigate the effects of Piper betel on serum lipids, liver function and gut microbiota in rats fed with thermally oxidized soybean oil/ high-cholesterol diets. Male Sprague-Dawley rats were divided into three groups and were fed with the following diets, respectively, for 10 weeks: soybean oil repeatedly used in frying food (FSO), FSO diet + Piper betle [50 mg/kg] (FSOL), and FSO diet + Piper betle [100 mg/kg] (FSOH). After 10 weeks, the rats were sacrificed, and blood samples were collected for blood biochemical parameters analysis and cecal contents for bacterial culture. Experimental results show that Piper betle reduced blood ALT, and TC data, increased the amount of Bifidobacterium and Lactobacillus, produced competitive exclusion effect, thereby changing the intestinal flora ecology.
Keywords：Piper betle、High-fat diet、thermally oxidized oil、Bifidobacterium、Lactobacilli
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