SummaryTne dietary effects of phytosterol and polyunsaturated fat (PUFA-fat) on the cholesterol and fatty acids levels in serum and liver of female rats were studied, with the following results.(1) Addition of 1 cholesterol with 0.25% cholic acid to a 10% butter diet increased cholesterol levels and decreased the ratio of polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) in the serum and liver. These changes diminished upon additions of phytosterol and PUFA-fat (cod liver oil) to the 10% butter-cholesterol diet. (2) While the cholesterol-rich diet increased the fatty acid content of the liver, addition of phytosterol to the butter-cholesterol diet depressed this increase. On the other hand , addition of PUFA-fat to the butter-cholesterol diet caused an increase of total fatty acid in the liver. (3) A negative relationship was found between the cholesterol level and the ratio of PUFA to SFA in serum (r=-0 .810) and also in liver (r=-0.548). There were significant positive correlations between the values for the serum and liver cholesterol levels (r=0 .720) and also between the respective values in the ratios of PUFA to SFA (r=0.521). These results indicate that dietary phytosterol and PUFA-fat modulate the levels of cholesterol in proportion to the increase in the ratio of PUFA to SFA in both serum and liver with the cholesterol diet , and show that the changes in the values for the serum reflected in changes in the liver.
SummaryThe effects of dietary fats and phytosterol on the fatty acid composition and lipoprotein cholesterol in serum were studied in female rats, with the following results.(1) The addition of 1% cholesterol to the 20% butter diet decreased the ratio of polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) in serum. This phenomenon was negated when there was an intake of cod liver oil and wheat germ oil. (2) when cholesterol was added to the 20% butter diet, the serum total cholesterol increased 3.7-fold, due to an increase in the lower density lipoprotein (LDL+VLDL). (3) The addition of 5% phytosterol to the 10% butter cholesterol diet reduced the total cholesterol level and increased the ratio of cholesterol in high density lipoprotein (HDL) to the cholesterol in LDL+VLDL. Although a 10% cod liver oil addition also reduced the total cholesterol level, the ratio of HDL/LDL+VLDL was similar to that of the 10% butter-cholesterol diet. (4) A direct relationship was found between the concentration of oleic acid (18:1) in serum and the total cholesterol level (r=0.947) and also the level of LDL+VLDL-cholesterol (r=0.935). These results show that cod liver oil, wheat germ oil, and phytosterol induce an increase in the PUFA/SFA ratio, promote hy pocholesterolemia, and change lipoprotein concentration. However, there were indications that no relationship exists between the change in the total cholesterol level and the change in the ratio of HDL/LDL+VLDL, and that the increase of total cholesterol and LDL+VLDL-cholesterol was consistent with the increase of oleic acid in serum.
The effects of a 47-week diet of butter or safflower oil as fat in combination with casein or soy protein as protein were observed for the serum concentrations of lipids and fatty acid compositions in rat serum and heart. Serum total cholesterol (Chol) did not differ among the four experimental diet groups. In the butter groups, significantly higher low-density lipoprotein (LDL)-Chol and lower high-density lipoprotein (HDL)-Chol were observed than in the safflower oil groups (p<0.005, respectively). Higher levels of α-tocopherol were found in the butter groups than in the safflower oil groups (p<0.05) and in the casein groups than in the soy protein groups (p<0.01). In comparison with the safflower oil groups, the butter groups showed higher n-3 polyunsaturated fatty acids (PUFA) contents and lower n-6 PUFA contents in serum and the hearts (p<0.005). The ratios of n-3/n-6 PUFA in the butter groups in serum, 0.26 and 0.18, and in the hearts, 0.37 and 0.36, (butter-casein diet and butter-soy protein diet, respectively) were higher than those of the safflower oil groups of under 0.01 in serum and 0.02 and 0.03 in the hearts (safflower oil-casein diet and safflower oil-soy protein diet, respectively) (p<0.005). In the soy protein groups, higher n-3 PUFA contents in the hearts were found than those of the casein groups (p<0.05). This study suggested that the butter diet induces higher levels of n-3 PUFA and a higher n-3/n-6 PUFA ratio than the safflower oil diet in rat serum and hearts over a long feeding period.
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