Cytotoxicity of thermally oxidized fats

Abstract

The effects of oxidized fat components (free fatty acids from the distillable nonurea adductable fraction) isolated from heated corn oil or heated olive oil on the morphology and growth of heart cells in primary culture were investigated. The free fatty acid fractions isolated from the fresh fats served as controls. Different concentrations of the fat fractions (20, 60, and 100 micrograms/ml) were added to the medium in the form of an emulsion with bovine serum albumin (Fraction V, poor in unesterified fatty acids). In the cell cultures treated with heated fats, intracellular lipid accumulation, increased cytoplasmic vacuolization, mitotic aberrations, pyknotic cells, and decreased mitosis were observed and were more pronounced in the case of the heated olive oil. These cytotoxic effects increased with higher concentrations of heated fats in the medium. The fresh fats also produced intracellular lipid accumulation, reductions in mitosis, and changes in the nucleus and cytoplasm, at the higher levels. These effects were greater in fresh olive oil-treated cultures. These observations indicate that oxidized fat components interfere physically or biochemically with normal cell functions resulting in pathological changes.

Comparison of thermally oxidized lipids and acetaminophen with concurrent consumption of ethanol as inducers of liver cirrhosis

“…Similarly, Ohfuji and Kaneda (1973) observed that esters of oxidatively polymerized oils are toxic to mice and sharply depressed their rates of growth. More recently, the adverse effects of volatile, nonvolatile, and thermally polymerized products of heatstressed corn, soy bean, lard, rapeseed, and linseed oils have been investigated in experimental animals (Bird et al, 1981;Potteau et al, 1983;Kimura et al, 1984;Perciballi & Pintaruo, 1985). There is a growing consensus that oxidative products of heated oils may be harmful to the consumer (Chang et al, I978;Billek et al, 1979;van der Heide, 1979).…”

The effects of cyclic fatty acid monomers on cultured porcine endothelial cells

“…Two concentrations of CFAM at 31 and 62 parts per million (ppm) were selected which corresponded to 112 and 224 µM, respectively. These concentrations fall within the spectrum of fatty acid supplementation levels in cell culture systems previously described in the literature (7,8,38,40,41).…”

“…Inhibition of growth and morphological changes in cultured cells by supplementation with the nonurea-adducting fraction isolated from thermally abused oils have been reported(41). These authors combined the fatty acids from fresh and heated oils with fatty acid-free BSA (1:60 w/w or 4:1 molar ratio) then added the complexed fatty acids-BSA to the media at concentrations of 20, 60, and 100 mg/L (ppm).…”

Are Free Fatty Acids Effective Taste Stimuli in Humans?

“…While sensitivity to fat could aid in the detection and consumption of essential fatty acids and a dense source of energy, it could also signal the presence of rancidity and discourage the consumption of such foods, for example, milk (Shipe and others 1978). FFA also possess cytotoxic effects (Bird and others 1981). While humans can overcome aversive stimuli and even acquire an appreciation of them, it is hypothesized that the purpose of fat taste is to help warn humans to avoid potentially toxic substances based on their FFA content.…”