Effects of blended oils with different n-6/n-3 polyunsaturated fatty acid ratios on high-fat diet-induced metabolic disorders and hepatic steatosis in rats

Abstract

This study investigated the effects of blended oils with different n-6/n-3 polyunsaturated fatty acid (PUFA) ratios on the metabolic disorders and hepatic steatosis in high-fat diet-fed rats. The 1:1 group had significantly lower serum low-density lipoprotein cholesterol (LDL-C), total cholesterol (TC), triglycerides, high-density lipoprotein cholesterol (HDL-C), and lipoprotein lipase (LPL) levels than those of the Lard group. The 5:1 group had significantly lower serum LDL-C, LPL, and adiponectin (ADP) than those in the Lard group. Serum LDL-C, angiotensin II (Ang II), endothelin-1, LPL and ADP levels in the 1:1 and 5:1 groups were significantly lower than those in the normal control group. The 5:1 group had significantly lower serum ADP, Ang II, LPL and resistin levels than those in the 20:1 group. The 20:1 group had significantly higher serum TC, LDL-C, HDL-C, nitric oxide (NO), 3-nitrotyrosine, free fatty acid and LPL levels than those in the 1:1 ratio group. Blended oils with a low n-6/n-3 PUFA ratio improved metabolic disorders and hepatic steatosis by regulating lipid metabolism, adipokines, endothelial cell function, and liver lipid metabolism. Conversely, a high n-6/n-3 PUFA ratio had adverse effects on metabolic profiles in high-fat diet-fed rats.

Role of encapsulation on the bioavailability of omega‐3 fatty acids

“…There are promising evidence linking regular consumption of omega‐3 lipids to the prevention and treatment of some widely recognized and chronic diseases, including age‐related macular degeneration and cardiometabolic diseases. Myocardial infarction, severe adverse cardiovascular events, and cardiac death are considerably decreased by omega‐3 PUFA intake (Casula et al., 2020; Yang et al., 2022). Notably, these FAs lower the elevated blood pressure and plasma triglycerides and bring down the risk of CVD and type‐2 diabetes (Bhat et al., 2023; Jiang et al., 2022).…”

“…Moreover, the activity of these desaturases, as well as the accumulation of long‐chain PUFA in various tissues, including liver, decreases when consuming a high‐fat diet due to oxidative stress resulting from NAFLD disrupting enzyme expression and activity. This disruption further reduces omega‐3 PUFA levels through free radical–dependent peroxidation processes (Valenzuela et al., 2017; Videla et al., 2022; Yang et al., 2022). The human body can convert around only 5% of the ingested ALA into long‐chain omega‐3 FA; hence, it is strongly advised to include long‐chain omega‐3‐rich oils (particularly EPA and DHA) from marine sources in recommended amounts within diets or as supplements because they have the added advantage of bypassing the conversion processes and being absorbed directly in the blood (Blanco‐Llamero et al., 2022; Saini et al., 2021; Wang et al., 2022).…”

“…Higher levels of omega‐6 PUFAs are positively correlated with inflammation, aggregation of platelets, and blood vessel constriction, whereas omega‐3 PUFAs reduce inflammation and improve the composition and function of vascular biomarkers (DiNicolantonio & OKeefe, 2019; Jurić et al., 2022; Saini et al., 2021; Yang et al., 2022). Numerous studies have demonstrated that maintaining the same omega‐3 PUFA levels while increasing omega‐6 PUFA intake has no adverse effects on oxidative stress and inflammation markers (Simopoulos, 2008; Yang et al., 2022). A low yet balanced omega‐6:omega‐3 ratio, ranging from 2:1 to 5:1, has antioxidant, anti‐inflammatory, and anti‐arrhythmic capabilities and thus protects against metabolic disorders (DiNicolantonio & OKeefe, 2019; Hanson et al., 2020; Jurić et al., 2022; Simopoulos, 2008; Yang et al., 2022).…”

“…Unlike omega-3 PUFA, the accompanying omega-6 FA has debatable health benefits. Higher levels of omega-6 PUFAs are positively correlated with inflammation, aggregation of platelets, and blood vessel constriction, whereas omega-3 PUFAs reduce inflammation and improve the composition and function of vascular biomarkers (DiNicolantonio & OKeefe, 2019;Jurić et al, 2022;Saini et al, 2021;Yang et al, 2022). Numerous studies have demonstrated that maintaining the same omega-3 PUFA levels while increasing omega-6 PUFA intake has no adverse effects on oxidative stress and inflammation markers (Simopoulos, 2008; Yang F I G U R E 2 Benefits of regular omega-3 fatty acid consumption.…”

“…et al, 2022). A low yet balanced omega-6:omega-3 ratio, ranging from 2:1 to 5:1, has antioxidant, anti-inflammatory, and anti-arrhythmic capabilities and thus protects against metabolic disorders (DiNicolantonio & OKeefe, 2019;Hanson et al, 2020;Jurić et al, 2022;Simopoulos, 2008;Yang et al, 2022). Figure 2 gives a simple summary of the benefits of regular omega-3 PUFA consumption.…”