Abstract

Gas chromatography was used to study changes in the fatty-acid (FA) profile of the liver and brain lipids in six groups of mice that received nanoliposomal complexes of different compositions added to drinks that replaced water in a long-term diet (3 months). The components of the six nanoliposomal types included clove essential oil (CEO), fish oil (FO), and sodium caseinate (Na-Cas), along with phosphatidylcholine (PC). It was found that compound nanoliposomal complexes that contain both essential polyunsaturated free fatty acids (PUFAs) and CEO natural antioxidant, along with Na-Cas food protein, can modify the liver and brain lipid profiles and increase the amount of decosahexaenoic acid (DHA) while considerably reducing the Σ omega-6/Σ omega-3 PUFA ratio. Such changes may increase resistance to inflammatory processes and reduce the risk of cancer and neuropsychiatric diseases. The obtained data may be used to develop new PUFA delivery systems based on PC liposomes.

中文翻译：

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接受纳米脂质复合物的小鼠肝脏和大脑中游离脂肪酸分布的变化

摘要

气相色谱法用于研究六组小鼠的肝脏和脑脂质的脂肪酸（FA）谱的变化，这些小鼠接受了不同成分的纳米脂质体复合物，这些复合物添加到了长期饮食中代替水的饮料中（3个月） 。六种纳米脂质体类型的成分包括丁香精油（CEO），鱼油（FO）和酪蛋白酸钠（Na-Cas）以及磷脂酰胆碱（PC）。发现含有必需多不饱和脂肪酸（PUFA）和CEO天然抗氧化剂以及Na-Cas食品蛋白的复合纳米脂质体复合物可以修饰肝脏和大脑的脂质分布，并增加十碳六烯酸（DHA）的量，而大大降低了Σomega-6 /Σomega-3 PUFA比。此类变化可能会增加对炎症过程的抵抗力，并降低罹患癌症和神经精神疾病的风险。所获得的数据可用于开发基于PC脂质体的新型PUFA递送系统。