Effect of Ingestion of Thermally Oxidized Sunflower Oil on the Fatty Acid Composition and Antioxidant Enzymes of Rat Liver and Brain in Development

Abstract

Background: The current study was undertaken to assess the effects of oxidized sunflower oil ingestion (obtained by heating at 98°C with air insufflation during 48 h and incorporated at 5% in a fat-free diet) on liver and brain fatty acid composition, and some serum parameters and protective enzymes against peroxidation (glutathione peroxidase, glutathione reductase, catalase and glucose-6-phosphate dehydrogenase). Results: The main results show that the oxidized oil contains 262 mmol/kg of hydroperoxides, 5.7% of the esters are oxidized and 50.4% are polymerized. In the liver, we noticed that oxidized oil exercises a toxic effect as confirmed by the increase in the thiobarbituric acid reactive substance (TBARS) concentration. In the same way, we noticed that vitamin E exercises a favorable effect in the preservation against free radicals and lipid peroxidation; however, it cannot ensure this protection alone. In the liver, only glutathione peroxidase and glutathione reductase activities were positively correlated with the TBARS concentration. In the treated groups, we also noted changes in the fatty acid profiles of liver and brain homogenates, essentially by the appearance of trans fatty acid (18:1 trans) and an increase in arachidonic acid content.

The Effects of Frying Oils Supplemented with Vitamin E on Blood Parameters and Growth Performance of Rats

“…This decrease could be attributed to a reduction in TC absorption, possibly due to high amounts of oxidized esters. Another probable explanation for such decrease, might be due to a decrease in biosynthesis of cholesterol [6]. In the current study, increased TC amount in oxidized oil group could be due to enhanced reactivity of 5-hydroxy-3-methylglutaryl-coenzyme A reductase, which is in line with the literature [16] [17].…”

“…Results presented here disagreed with those of Shaeizadeh et al [5] who showed that rats fed oxidized oil had higher levels of TC than their counterparts in the control group, or even among animals fed oxidized oil and fiber (pectin found that rats fed oxidized oil with pectin had slightly lower level of plasma TC, possibly due to improved cholesterol fecal excretion. On contrary, Ammouche et al [6] demonstrated a decrease in TC and TAG levels among animals fed oxidized sunflower oil compared to the fresh oil group. This decrease could be attributed to a reduction in TC absorption, possibly due to high amounts of oxidized esters.…”

“…Several studies have demonstrated that thermally oxidized lipid impacts the growth performance of rats [1] and affects the serum lipoproteins profiles [5], serum antioxidant endogenous enzymes [5] [6], blood parameters (erythrocyte osmotic fragility and hematocrit %) [7], blood pressure [8], level of thiobarbituric acid-reactive substances (TBARS) [5] [6], serum fatty acid profile [5] [6] [7], liver lipids [1] [6], rate of desaturation of fatty acids [1], and tocopherol level in theplasma [1] [6]. For example, Ammouche et al [6] showed that oxidized sunflower oil had a toxic effect in animals, as reflected in higher level of malonaldehyde and a disturbance in antioxidant enzymes activities.…”

“…For example, Ammouche et al [6] showed that oxidized sunflower oil had a toxic effect in animals, as reflected in higher level of malonaldehyde and a disturbance in antioxidant enzymes activities. Yen et al [8] found that deep-frying oil decreased feed efficiency, while increased liver and kidney weights, and TBARS, in the meantime, feed efficiency and total antioxidant capacity were decreased in rats fed deep-frying oil (DFO).…”

Limited effects of combined dietary copper deficiency/iron overload on oxidative stress parameters in rat liver and plasma

“…However, dietary TBARS concentrations in this study were increased 8-to 10-fold in the +Fe and ÀCu/+Fe diets compared with controls after 1 and 7 days (at room temperature and 48C, respectively), while concentrations in liver rose by only 50%, suggesting a poor correspondence between TBARS levels in diet and tissue. Previous work have shown that ingestion of lipid oxidation products from thermally stressed oils is normally associated with an increase in liver TBARS concentrations [45,46]. In the present study, however, activities of hepatic GSH-Px were unchanged with dietary Fe overload whereas hepatic GSH-Px activities were shown by others to rise following intake of lipid oxidation products [45].…”