Effects of Vitamin E Supplementation on Antioxidation and Lipid Profiles of Rats on Diets Supplemented with Cholesterol and Olive Oil

Abstract

Lipid peroxidation (LPO) has been identified as an important component of atherosclerosis. In this study, the effects of supplementation with cholesterol (0.5%), olive oil (5%) and vitamin E (0.05%) on erythrocyte glutathione (GSH), plasma malondialdehyde (MDA), total cholesterol, HDL-LDL cholesterol and triacylglycerol, brain and liver MDA and GSH concentrations of rats were investigated. A total of 50 Sprague-Dawley male rats aged 6 months, and of equal body weight were used and fed a standard ration ad libitum. Animals were housed in the University of Selcuk, Veterinary Faculty Experimental Animals Unit. The experiment lasted 60 days and there were five experimental groups as follows: 1. Control, 2. Cholesterol (0.5%), 3. Olive oil (5%), 4. Cholesterol plus vitamin E (0.05%), 5. Olive oil plus vitamin E (0.05%). At the end of the experiment, blood samples were taken by cardiac puncture and erythrocyte GSH, plasma MDA, cholesterol, HDL-LDL cholesterol, triacylglycerol and also GSH and MDA concentrations in brain and liver tissue of rats were spectrophotometrically determined. Supplementation of olive oil and cholesterol into rat diets (groups 2 and 3) caused significant differences in lipid parameters; HDL cholesterol concentrations were increased in the olive oil group and LDL cholesterol was lower than in the cholesterol fed group. Moreover, these decreases in LDL and triacylglycerol concentrations were more significant with vitamin E supplementation. The high plasma MDA concentrations showed that lipid peroxidation occurred in the olive oil group and the highest brain MDA concentrations were determined also in the olive oil group. These findings suggest that vitamin E addition may decrease the sensitivities of several oils to oxidation and that monounsaturated fatty acids in olive oil may decrease the incidence of atherosclerosis by regulating blood lipid profiles.

Effects of Baru Almond and Brazil Nut Against Hyperlipidemia and Oxidative Stress In Vivo

“…The higher contents of hepatic vitamin E observed in the animals' livers of baru almond and Brazil nut groups than that of lard group are probably associated to their lowered hepatic lipid peroxidation, estimated by MDA (Table 3). Vitamin E, especially as α-tocopherol, may block the initiation and inhibit the propagation of lipid peroxidation, as an effective in vivo antioxidant (Kurtoglu et al, 2008;Niki, 2014). The role of vitamin E in the reduction of lipid peroxidation has been confirmed in the literature, since the supplementation with α-tocopherol (100 IU/kg) in animals fed high-fat diet for 20 weeks was associated to significant reduction in serum and hepatic MDA concentrations (Kim et al, 2013).…”

Effect Supplementation of Mung Bean Sprouts (Phaseolus radiatus L.) and Vitamin E in Rats Fed High Fat Diet

“…MDA plasma levels rats fed a high fat diet were higher than mice fed a standard diet. In addition to plasma MDA levels, total cholesterol levels of rats fed a high fat diet was higher than rats fed a standard diet [11].…”

“…Level of total cholesterol rats consuming a high-fat diet and vitamin E is lower than the rats fed a high-fat diet without supplementation of vitamin E ( Vitamin E as an antioxidant has the effect of lowering lipid oxidation products, thus contributing to the pathology of atherosclerosis. Vitamin E supplementation of a high fat diet may protect very low density lipoprotein (VLDL) from alteration and consequently decrease its atherogenic effect [11].…”

Substitution of Soybean Meal with Indigofera zollingeriana Top Leaf Meal on Egg Quality of Cortunix cortunix japonica

“…The lower content of MDA in egg yolk in R4 was probably due to the role of antioxidants in the ILM which reduced lipid peroxidation. Antioxidants were actually stable which could reduce the levels of MDA in the yolk as well as in serum and liver (Sahin et al, 2008;Ni et al, 2012;Kurtoglu et al, 2008). Beta carotene in ILM acted as an antioxidant so did the isoflavone.…”