Effects of polar compounds in fried palm oil on liver lipid metabolism in C57 mice

Abstract

Polar components (PCs) are produced during the frying of oil, affecting the quality of edible oil and posing a hazard to human health. In this study, C57 mice were fed a high‐fat (HF) diet containing purified PCs for nine weeks. Their effects on lipid metabolism and liver function in animals were analyzed. Our results indicated that the contents of total PCs and saturated fatty acid increased from 6.07 ± 0.6% and 58.27 ± 0.35% to 19.17 ± 1.8% and 69.91 ± 0.51%, respectively (P < 0.01). PC intake resulted an 18.56% higher liver index in mice than that in the HF group. The PC group had the highest malondialdehyde (MDA) content (1.94 ± 0.11 nmol/mg protein) and the liver nonalcoholic fatty liver disease (NAFLD) activity score (NAS) was 4, which already showed NAFLD characteristics. In addition, the expression levels of lipid metabolism‐related genes, including sterol regulatory element binding protein‐1c (SREBP‐1c), fatty acid synthetase (FAS), peroxisome proliferator‐activated receptor‐alpha, and peroxisome acyl‐CoA oxidase 1, indicated that PC increased hepatic lipid accumulation by upregulating the transcriptional level of fat synthesis genes and further leads to liver damage by affecting mitochondrial function. Our results provided important information about the effects of PCs produced in the frying process of PO on animal health, which is critical for assessing the biosafety of fried products. Practical Application The research will help promote the industrial upgrading of fried foods and help consumers build healthy lifestyles.

The effect of Crocodile (Crocodylus Siamensis) Oil on Hepatic Energy Homeostasis Mechanism and Mitochondrial Function in Rats

“…Previous studies have found that abnormalities of mitochondrial morphology and function may be associated with fatty liver accumulation [27][28]. Meanwhile, Li et al [9] compared the effect of PO and low-fat diet on the expression level of lipid breakdown-related genes and found that the PPAR-α expression levels of the PO-treated group were signi cantly downregulated. The nuclear receptor protein-PPARs-are fundamentally important for energy homeostasis.…”

“…Palm oil contains higher ratios of SFA to MUFA and PUFA than other cooking oils [8]. Previously, Li et al [9] studied the effects of palm oil diet compared with low-fat diet on the expression level of lipid breakdown-related genes and found that palm oil showed signi cantly downregulated hepatic PPAR-α expression levels. When PPARα is inhibited by fatty acids, FA oxidation and the ensuing ATP production are diminished.…”

OIL PALM ECONOMIC PERFORMANCE IN MALAYSIA AND R&D PROGRESS IN 2020

“…Recently, Hu et al (2020) conducted a comparative intermittent frying trials using palm stearin and oil blend containing a mixture of high oleic sunflower oil and canola oil, and depicted that the combined level of primary and secondary oxidation in palm stearin was two folds lower than that of blended oil. According to Su et al (2020), the oil types and frying cycles could also influence the fate of acrylamide in fried products. The consumption of naturally stable oil for frying is not only found to be cost-effective but also overcomes public concern towards oils produced from genetically modified crops (Qi et al, 2020).…”

“…It is a known fact that the intake of used oils through food poses the tendency of health incidences. Recently published findings revealed the effect of consuming overheated oils which lead to higher occurrence of non-alcoholic fatty liver disease based on the intervention studies using human hepatic carcinoma cell line (HepG2) (Chatuphonprasert et al, 2020) and C57 mice (Li et al, 2020). In a study comparing the effect of heated canola and palm olein on gut microflora in rats, Ruan et al (2020) found that the latter oil significantly stimulates the proliferation of beneficial probiotics namely Lactobacillus and Roseburia.…”

Polar compound composition of four vegetable oils as affected by tert‐butylhydroquinone (TBHQ) and chlorophyll during room‐temperature storage

“…The TPC content is an accurate and reliable index used to evaluate the quality of frying oils (Ahmad Tarmizi et al ., 2019). Many countries, namely Spain, Italy, Portugal, Germany, France, Belgium, Switzerland and the Netherlands, have established the maximum allowance of 24–27% for TPCs (Li et al ., 2020). Nevertheless, measuring TPC alone to evaluate oil degradation is inapplicable to oils that contain abundant quantities of natural diglycerides (DGs) (Ahmad Tarmizi et al ., 2019).…”