Impact of dietary oils and fats on lipid peroxidation in liver and blood of albino rats (original) (raw)
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Impact of dietary oils and fats on lipid peroxidation in liver
2014
ObjectiveTo investigate the effects of different dietary fat and oils (differing in their degree of saturation and unsaturation) on lipid peroxidation in liver and blood of rats.MethodsThe study was conducted on 50 albino rats that were randomly divided into 5 groups of 10 animals. The groups were fed on dietary butter (Group I), margarine (Group II), olive oil (Group III), sunflower oil (Group IV) and corn oil (Group V) for 7 weeks. After 12 h of diet removal, livers were excised and blood was collected to measure malondialdehyde (MDA) levels in the supernatant of liver homogenate and in blood. Blood superoxide dismutase activity (SOD), glutathione peroxidase activity (GPx), serum vitamin E and total antioxidant capacity (TAC) levels were also measured to determine the effects of fats and oils on lipid peroxidation.ResultsThe results indicated that no significant differences were observed in SOD activity, vitamin E and TAC levels between the five groups. However, there was significant decrease of GPx activity in groups IV and V when compared with other groups. The results indicated that feeding corn oil caused significant increases in liver and blood MDA levels as compared with other oils and fats. There were positive correlations between SOD and GPx, vitamin E and TAC as well as between GPx and TAC (r: 0.743; P<0.001) and between blood MDA and liver MDA (r: 0.897; P<0.001). The results showed also negative correlations between blood MDA on one hand and SOD, GPx, vitamin E and TAC on the other hand.ConclusionsThe results demonstrated that feeding oils rich in polyunsaturated fatty acids (PUFA) increases lipid peroxidation significantly and may raise the susceptibility of tissues to free radical oxidative damage.
Several vegetable oils have been associated with beneficial or harmful effects on the cardiovascular system which arises from the level of saturation or unsaturation of such oils. A total of 20 rats were used for the experiment for a period of 21days. The rats were grouped into four according to the feed given to them which consisted of a normal rat feed control group(group A), formulated ration of rat feed and extra virgin olive oil group (group B), formulated ration of rat feed and canola oil group (group C), and formulated ration of rat feed and sunflower oil group (group D), all in a ratio of 4(feed):1(oil). At the end of the experiment, the blood was collected by cardiac puncture. The blood was collected in both plain bottles and EDTA anti-coagulatant bottles for analysis. The result showed that except for group B, all the groups showed significant increase (P<0.05) between their mean initial and final weights.The catalase result for olive oil, canola oil and sunflower oil were 0.293±0.075IU,0.429±0.147IU and 0.527±0.022IU respectively, but were not significantly different (P>0.05) when compared to the catalase level in the control group. The superoxide dismutase activity (SOD) of rats fed with canola oil, sunflower oil as well as the control group were 0.037±0.022 IU, 0.043±0.021IU and 0.014±0.002 IU respectively which were higher than those fed with olive oil (0.012±0.007IU), but there was also no significant difference when the superoxide dismutase activity was compared in all the rat groups.There was no significant difference (P>0.05) in bothErythrocyte Sedimentation Rate (ESR) and Malondialdehyde Activity (MDA) levels in all the groups. Group C had the highest MDA levels of 0.324±0.085 µM which was higher than that of the control (group A) which had MDA levels of 0.288±0.053µM; Group B had the lowest MDA levels of 0.188±0.043 µM; Group D had the highest ESR levels of 3.667±0.667mm/hr which was above that of the control which had ESR levels of 2.000±0.577 mm/hr; Group B had the lowest ESR levels of 1.667±0.333mm/hr. This suggests that although there was no significant difference in the lipid peroxidation and inflammatory parameters investigated there are still some concerns about the type of oils that we consumewhich can predispose our systems to lipid peroxidationand inflammation. Monounsaturated oil (olive oil) seemed to be better in terms of the parameters investigated.
Nutrition Research, 2000
The potential health benefits of various dietary oils in relation to cardiovascular disease and cancer are currently receiving considerable attention. This study investigated the effects of dietary canola, virgin olive, soybean, and sesame oils on body composition, serum lipids, lipid peroxidation and adipose tissue lipoprotein lipase activity in rats. Thirty-six male Sprague-Dawley rats were fed, ad-libitum, four diets each containing 40% of dietary energy in the form of either canola (CO), virgin olive (VO), soybean (BO), or sesame oils (SO) for seven weeks, with free access to water. At the end of the feeding period, the rats were sacrificed by decapitation and blood samples were analyzed for serum triglycerides (TG), total and HDL-Cholesterol (TC and HDL-C), glucose, insulin, malondialdehyde (MDA) and 4-hydroxy-2(E)-nonenal (4-HNE). Carcasses were analyzed for water, fat, and protein. Fat cell size and number, and adipose tissue lipoprotein lipase activity were determined from epididymal fat pads. Results showed a lower deposition of fat and lower percent liver fat in CO and BO groups as compared to SO and VO. Serum analysis also revealed a higher HDL-C/TC in CO group as compared to the other three groups. Serum triglyceride levels were highest in the VO group. SO group manifested the lowest levels of serum lipid peroxides. Lipoprotein lipase activity in adipose tissue homogenates (THATLPLA) per cell was significantly lower in VO as compared to BO and CO fed rats. It can be concluded that feeding CO resulted in a more favorable plasma lipid response than the other three vegetable oils whereas lipid oxidation was significantly lower with SO than CO feeding.
Pakistan Journal of Biological Sciences, 2011
The objective of the study was to evaluate the effects of different vegetable oils [red palm olein (RPO), palm olein (PO), corn oil (CO) and coconut oil (COC)] on lipid profile in rat. Sixty six Sprague Dawley male rats were randomly divided into eleven groups of 6 rats per group and were treated with 15% concentrations of RPO, PO, CO and COC for 4 and 8 weeks. Rats in control group were given normal rat pellet only while in treated groups 15% of additional vegetable oils were given. The results at 4 weeks showed a decline in Low Density Lipoprotein Cholesterol (LDL-C) values at RPO and PO groups whereas in CO and COC groups the LDL-C were increased compared to the control group. The High Density Lipoprotein Cholesterol (HDL-C) values increased in RPO and PO groups whereas it was declined in CO and COC groups compared to the control group. At 8 weeks, there was no significant difference (P ≥ 0.05) in HDL-C of rats treated with vegetable oils compared to the control group. However, the LDL-C in RPO and PO was significantly decreased (P ≤ 0.05) in the LDL-C and there was no significant difference (P≥0.05) for CO and COC groups compared to the control groups. The mean value of the LDL-C after 8 weeks in the control group, RPO, PO, CO, and COC groups were 66.1 mg/dl, 31.9 mg/dl, 41.1 mg/dl, 50.41 mg/dl and 54.31 mg/dl respectively. There was significant decreased (P ≤ 0.05) in the total cholesterol (TC) in RPO group for 4 weeks compared to the control group while the TC in PO, CO and COC were within the normal range. The results of TC in all treated rats for 8 weeks were within the normal range. There was no significant difference in TC of rats treated with vegetable oils compared to the control group. Triglycerides (TG) in all treated rats for 4 weeks were within the normal range whereas the TG in RPO, PO and CO groups for 8 weeks were significant increase (P ≤ 0.05) compared to the control group but there was no significant difference between the control group and COC group.
The effect of consuming oxidized oil supplemented with fiber on lipid profiles in rat model
Journal of research in medical sciences : the official journal of Isfahan University of Medical Sciences, 2011
This study was conducted to evaluate the effects of consuming thermally oxidized oil supplemented with pectin on liver glutathione peroxidase activity, serum malondialdehyde and lipid profiles in male Sprague-Dawley rats. Fifty growing male Sprague-Dawley rats were randomly divided into different groups. The diets differed only in their fat and pectin content. The diets had fresh sunflower oil or thermally oxidized sunflower oil. The diets were supplemented with pectin in the amount of 50 g/kg diet or not supplemented. Thus, there were four experimental groups: "fresh oil", "oxidized oil", "fresh oil + pectin", "oxidized oil + pectin". Study duration was 42 days. Non parametric, Kruskal-Wallis and Mann-Whitney tests were used to evaluate mean values of variables in groups. In oil consumption, peroxide, p- Anisidine, thiobarbituric acid, free fatty acid values and total polar compounds increased but iodine value was decreased. In the oxidized o...
Lipids, 1999
The present study examined the antioxidant activity of conjugated octadecatrienoic fatty acid (9 cis,11 trans,13 trans-18:3), α-eleostearic acid, of karela seed (Momordica charantia), fed to rats for 4 wk. The growth pattern of rats and the effect on plasma cholesterol and high density lipoprotein (HDL) cholesterol and peroxidation of plasma lipid, lipoprotein, eryhrocyte membrane, and liver lipid were measured. Rats were raised on diets containing sunflower oil mixed with three different levels of conjugated trienoic fatty acid (9c,11t,13t-18: 3) 0.5, 2, and 10% by weight; the control group was raised with sunflower oil as dietary oil as the source of linoleic acid (9c,12c-18:2). The growth pattern of the three experimental groups of rats showed no significant difference compared to the control group of rats, but the group with 10% 9c,11t,13t-18:3 had slightly higher body weight than the control group of rats. Concentrations of total cholesterol, HDL-cholesterol, and non-HDL-cholesterol in plasma were similar in all four groups. Plasma lipid peroxidation was significantly lower in the case of 0.5% 9c,11t,13t-18:3 group than the control group and the 2 and 10% 9c,11t,13t-18:3 dietary groups as well. Lipoprotein oxidation susceptibility test with 0.5, 2, and 10% 9c,11t,13t-18:3 dietary groups was significantly less susceptible to lipoprotein peroxidation when compared with sunflower oil dietary group, and the dietary group with 0.5% 9c,11t,13t-18:3 showed least susceptibility. There was significant lowering in erythrocyte ghost membrane lipid peroxidation in the 0.5, 2, and 10% 9c,11t,13t-18:3 dietary groups compared to the sunflower oil groups. Nonenzymatic liver tissue lipid peroxidation was significantly lower in the group of rats raised on 0.5% 9c,11t,13t-18:3, but the groups on 2 and 10% 9c,11t,13t-18:3 acid did not show any significant difference compared with the control group of rats.
Lipid peroxidation in liver microsomes of rats fed soybean, olive, and coconut oil
The Journal of Nutritional Biochemistry, 1993
The effect of varying unsaturation degree of dietary lipid on the oxidative response of rat liver microsomes was studied. Three groups of growing male rats were maintained for 6 weeks on 15% fat diets containing either soybean oil, olive oil, or coconut oil, with the same level of vitamin E. After 6 weeks, microsomal malondialdehyde, vitamin E, and fatty acid composition were measured in liver microsomes. The relative abundance of saturated and unsaturated fatty acids in the microsomes reflected the composition of the dietary lipid. When dietary requirement for vitamin E was satisfied, the increased polyunsaturated fatty acid intake from vegetable oils did not enhance lipid peroxidation in physiological conditions, as demonstrated by similar malondialdehyde concentrations found in the three groups. However, the somewhat lower vitamin E content measured in soybean oil-fed rats confirms an enhanced requirement for dietary antioxidant caused by the increased intake of polyunsaturated fatty acids. The susceptibility of liver microsomes to lipid peroxidation stimulated by the ADP/iron/ascorbate system was also studied. Membranes of soybean oil-fed rats exhibited the highest peroxidation rate, as shown by oxygen consumption and malondialdehyde and 4-hydroxy-2,3-trans-nonenal production, because of the lower concentration of vitamin E and of the higher content of polyunsaturated fatty acids. Microsomes of olive oil-and coconut oil-fed rats showed highest protection against lipid peroxidation.
The effect of dietary fat on malondialdehyde concentrations in Fischer 344 rats
Mechanisms of Ageing and Development, 1999
The effects of dietary fat and age on the level of malondialdehyde (MDA), a product of lipid peroxidation, were investigated in cerebellum, kidney, and liver tissues of female Fischer 344 rats. Groups of rats were fed diets containing various levels of corn oil (3, 5, 10, 15, or 20%), starting at 57 days of age, for a duration of 2, 10, or 20 weeks. High fat diets are thought to promote tumor formation, diabetes, and cardiovascular diseases via induction of oxidation stress, and this can begin early in the lifespan. However, it was observed that rats chronically consuming 3 and 5% corn oil diets yielded significantly higher levels of MDA, as analyzed by high-performance liquid chromatography, compared with those fed higher fat diets. After 20 weeks of feeding, the concentration of MDA in each of the three organs studied showed no significant differences among rats consuming diets containing 10, 15, or 20% corn oil. The levels of MDA were highest in the cerebellum, followed by kidney, and lowest in liver. Over the 20-week feeding period, a decrease in MDA level in both cerebellum www.elsevier.com/locate/mechagedev : S 0 0 4 7 -6 3 7 4 ( 9 9 ) 0 0 0 5 7 -3 R.P. Danam et al. / Mechanisms of Ageing and De6elopment 110 (1999) 87-99 88 and liver was observed.
Lipidomic and Antioxidant Response to Grape Seed, Corn and Coconut Oils in Healthy Wistar Rats
Nutrients, 2017
Specialty oils differ in fatty acid, phytosterol and antioxidant content, impacting their benefits for cardiovascular health. The lipid (fatty acid, phytosterol) and antioxidant (total phenolics, radical scavenging capacity) profiles of grapeseed (GSO), corn (CO) and coconut (CNO) oils and their physiological (triacylglycerides, total and HDL-cholesterol and antioxidant capacity (FRAP) in serum and fatty acid and phytosterol hepatic deposition) and genomic (HL, LCAT, ApoA-1 and SR-BP1 mRNA hepatic levels) responses after their sub-chronic intake (10% diet for 28 days) was examined in healthy albino rats. Fatty acid, phytosterol and antioxidant profiles differed between oils (p ≤ 0.01). Serum and hepatic triacylglycerides and total cholesterol increased (p ≤ 0.01); serum HDL-Cholesterol decreased (p < 0.05); but serum FRAP did not differ (p > 0.05) in CNO-fed rats as compared to CO or GSO groups. Hepatic phytosterol deposition was higher (+2.2 mg/g; p ≤ 0.001) in CO-than GSO-fed rats, but their fatty acid deposition was similar. All but ApoA-1 mRNA level increased in GSO-fed rats as compared to other groups (p ≤ 0.01). Hepatic fatty acid handling, but not antioxidant response, nor hepatic phytosterol deposition, could be related to a more efficient reverse-cholesterol transport in GSO-fed rats as compared to CO or CNO.