Author: Mao, Changyi; Yu, Zhihui; Li, Chengliang; Jin, Yongguo; Ma, Meihu
Title: The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects Document date: 2018_7_31
ID: 3eeykk89_36
Snippet: As shown in Fig. 2 , the TG and TCHO contents of rats treated with the preserved eggs were significantly decreased (p<0.05) compared with the control group after 80 days (Fig. 2) . In the high-dose group (4.2 mg/mL), the TG and TCHO contents in the liver were found to decrease by 13.3% ( Fig. 2A ) and 29.6% (Fig. 2B ) respectively compared with the control group. However, as the dose raised up to high level (4.2 mg/mL), the TG levels in rats incr.....
Document: As shown in Fig. 2 , the TG and TCHO contents of rats treated with the preserved eggs were significantly decreased (p<0.05) compared with the control group after 80 days (Fig. 2) . In the high-dose group (4.2 mg/mL), the TG and TCHO contents in the liver were found to decrease by 13.3% ( Fig. 2A ) and 29.6% (Fig. 2B ) respectively compared with the control group. However, as the dose raised up to high level (4.2 mg/mL), the TG levels in rats increased compared to treatment with low doses of preserved eggs. On the one hand, the increase of TG levels may be due to the upregulation of the expression of fatty acid synthase (FAS) in livers after treated with high doses of preserved egg (Kakuma et al., 2000) . FAS is the key enzyme in liver fatty acid synthesis, TG increases with the increasement of the FAS (Postic and Girard, 2008) .
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