Explore the Mechanism of Shanxi Aged Vinegar on High-fat Diet-Induced Antioxidant in Rats Based on PI3K/AKT1 Pathway

Objective: To explore the antioxidant mechanism of Shanxi aged vinegar on rats induced by high fat diet based on PI3K/AKT1 pathway. Methods: Thirty SPF male Wistar rats were randomly divided into 5 groups: Normal group (C, conventional diet), high fat model group (M, high fat emulsion), low (LV), medium (MV) and high (HV) Shanxi aged vinegar intervention groups (1.35, 2.7, 5.4 g/(kg·bw)). Modeling (5 weeks) at the same time given Shanxi aged vinegar intervention, the aged vinegar intervention continued for 5 weeks. Serum lipid content, liver injury index and antioxidant enzyme activity were detected. The histopathological status of liver was observed by HE staining. The mRNA and protein levels of PIK3CA and AKT1 in rat liver were detected by qRT-PCR and Western blotting, and the localization was analyzed by immunohistochemistry. Results: Compared with group C, liver steatosis was severe in group M, serum lipid content and degree of liver injury were significantly increased (P