Table 1.
Composition and mass percentage of experimental diets (%).
| Components | Control Group | High-Fructose Group | EP | SP |
|---|---|---|---|---|
| Background diet | 100 | 0 | 0 | 0 |
| Sucrose | 0 | 45.4 | 45.4 | 45.4 |
| Casein | 0 | 20 | 20 | 20 |
| β-corn starch | 0 | 15 | 15 | 15 |
| Cellulose | 0 | 5 | 5 | 5 |
| Mineral mixture (AIN-76) | 0 | 3.5 | 3.5 | 3.5 |
| Vitamin blend | 0 | 1 | 1 | 1 |
| Corn oil | 0 | 10 | 8 | 8 |
| Soy bean phospholipid | 0 | 0 | 0 | 2 |
| Egg yolk phospholipid (PL-100M) | 0 | 0 | 2.04 | 0 |
| Cholesterol | 0 | 0.1 | 0.06 | 0.1 |
| SUM | 100 | 100 | 100 | 100 |
Note: Commercial standard chow (control group), high-fructose group (model group), an HFD containing 2% egg PLs (egg yolk phospholipids group, EP), and an HFD containing 2% soy PLs (soybean phospholipids group, SP).