Mechanisms of adverse effect of air-oxidized soy bean oil-feeding in rats.

Abstract

SummaryIn order to clarify the mechanism of the adverse effects of air-oxidized oil feeding, the effects of dietary soy bean oil on body weight gain, food consumption, fecal consistency and gastrointestinal functions were investigated inrats. Feeding of oxidized soy bean oil with a peroxide value above 350 produced significant reductions in body weight gain, food consumption and intestinal sucrase activity, and severe diarrhea. These adverse effects were prevented with the concurrent feeding of Gobo dietary fi ber and were rapidly eliminated within a day after switching to the diet containing the unoxidized soy bean oil. Furthermore, the remarkable release of sucrase from the small intestine was observed on perfusion of the jejunum with Ringer's bicarbonate solution containing the oxidized soy bean oil at the 1% level. These findings suggest that the adverse effects occurring after air-oxidized oil feeding are due to a disturbance of gastrointestinal functions, and raise the possibility that the primary cause might be solubilization or exfoliation of the brush border membrane.

Effects of dietary lipid sources on performance and apparent total tract digestibility of lipids and energy when fed to nursery pigs1

“…Thus, our data indicate that the SO used was susceptible to lipid peroxidation. Feeding peroxidized lipids has demonstrated to reduce growth in rats (Kimura et al, 1984), chickens (Cabel et al, 1988;Sheehy et al, 1994;Dibner et al, 1996a,b), andpigs (DeRouchey et al, 2004). It may also increase the need to detoxify peroxidation products by the pig (Shurson et al, 2012), causing oxidative stress because of accumulation of reactive oxygen substances.…”

The effects of moderately oxidised dietary oil with or without vitamin E supplementation on performance, nutrient digestibility, some blood traits, lipid peroxidation and antioxidant defence of male broilers

“…Due to heating, oxidised oil usually has a lower α‐tocopherol content as compared to fresh oil 7, 8. In addition, lipid peroxidation products might damage the brush border membrane in the intestine and decrease the absorption of antioxidants 6, 9. In former studies, it was found that oxidised dietary oil reduced α‐tocopherol concentrations in tissues and increased susceptibility of muscle to lipid oxidation 8, 10–12.…”

Comparison of thermally oxidized lipids and acetaminophen with concurrent consumption of ethanol as inducers of liver cirrhosis

“…Similarly, Ohfuji and Kaneda (1973) observed that esters of oxidatively polymerized oils are toxic to mice and sharply depressed their rates of growth. More recently, the adverse effects of volatile, nonvolatile, and thermally polymerized products of heatstressed corn, soy bean, lard, rapeseed, and linseed oils have been investigated in experimental animals (Bird et al, 1981;Potteau et al, 1983;Kimura et al, 1984;Perciballi & Pintaruo, 1985). There is a growing consensus that oxidative products of heated oils may be harmful to the consumer (Chang et al, I978;Billek et al, 1979;van der Heide, 1979).…”