Lipidomic and Antioxidant Response to Grape Seed, Corn and Coconut Oils in Healthy Wistar Rats

Abstract

Specialty oils differ in fatty acid, phytosterol and antioxidant content, impacting their benefits for cardiovascular health. The lipid (fatty acid, phytosterol) and antioxidant (total phenolics, radical scavenging capacity) profiles of grapeseed (GSO), corn (CO) and coconut (CNO) oils and their physiological (triacylglycerides, total and HDL-cholesterol and antioxidant capacity (FRAP) in serum and fatty acid and phytosterol hepatic deposition) and genomic (HL, LCAT, ApoA-1 and SR-BP1 mRNA hepatic levels) responses after their sub-chronic intake (10% diet for 28 days) was examined in healthy albino rats. Fatty acid, phytosterol and antioxidant profiles differed between oils (p ≤ 0.01). Serum and hepatic triacylglycerides and total cholesterol increased (p ≤ 0.01); serum HDL-Cholesterol decreased (p < 0.05); but serum FRAP did not differ (p > 0.05) in CNO-fed rats as compared to CO or GSO groups. Hepatic phytosterol deposition was higher (+2.2 mg/g; p ≤ 0.001) in CO- than GSO-fed rats, but their fatty acid deposition was similar. All but ApoA-1 mRNA level increased in GSO-fed rats as compared to other groups (p ≤ 0.01). Hepatic fatty acid handling, but not antioxidant response, nor hepatic phytosterol deposition, could be related to a more efficient reverse-cholesterol transport in GSO-fed rats as compared to CO or CNO.

Fiber and phenolic compounds contribution to the hepatoprotective effects of mango diets in rats fed high cholesterol/sodium cholate

“…Hepatic lipids were extracted from liver samples (1.0 g) with ice‐cold chloroform:methanol (2:1 v/v), using the Folch method (Folch, Lees, & Sloane Stanley, ). Cholesterol and fatty acids (as fatty acid methyl esters, fatty acid methyl esters) were analyzed in triplicate by gas chromatography with the same protocol used in a recent report (Wall‐Medrano et al, ), in an Agilent 6890 apparatus (Hewlett‐Packard, Wilmington, DE, USA), with an SP‐2560 capillary column (100 m × 0.25 mm; Supelco, Bellefonte, PA, USA), and a flame‐ionization detector. Values were expressed as mg/g (cholesterol), g/100 g (saturated [SFAs], monounsaturated [MUFAs], poly‐[PUFAs], and total unsaturated [UFAs] fatty acids) of total lipids, and as fatty acid ratios (MUFAs/SFAs, PUFAs/SFAs, UFAs/SFAs, n6/n3 UFAs).…”

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

“…Diets for chickens supplemented with grape seed and oil have been tested, affecting cholesterol and lipid content [ 150 ]; promising results for cholesterol transport in rats have been reported [ 151 ]. Grape seed oil supplementation in diets of animals for human consumption has been analyzed in various studies.…”

The Wine Industry By-Products: Applications for Food Industry and Health Benefits

“…Some studies have also compared the effects of grape seed oils and other vegetable oils. Wall-Medrano et al [ 121 ] carried out an in vivo experiment to compare the lipids and antioxidant profile of grape seed oil, corn oil, grape seed oil, and coconut oil in healthy Wistar rats under a sub-chronic intake (28 days). They observed that rats fed with grape seed oil and corn oil had a similar deposition of total fats in the liver, which was lower than the group fed with coconut oil.…”