Mild Ingestion of Used Frying Oil Damages Hepatic and Renal Cells in Wistar Rats

Totani, Nagao; Ojiri, Yuko

doi:10.5650/jos.56.261

Cited by 23 publications

(39 citation statements)

References 14 publications

(24 reference statements)

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“…Under these conditions, most works reported a reduction in the feed intake, growth rate or conversion rate (Koch et al, 2007) and an increase in physiological injures (Staprans et al, 2005;Szarek et al, 2006;Yuan et al, 2007) in animals given the diet including overheated oil. However, when dietary oils were peroxidised close to commercial practice and included at a medium level in diets (80 to 100 g/kg), peroxide value did not increase too much and no effect on rat performance was observed (Eder and Kirchgessner, 1999;Quiles et al, 2002;Totani and Ojiri, 2007). In fact, Totani and Ojiri (2007) even observed a tendency to increase feed consumption in rats fed with recovered frying oil compared to those given fresh oil.…”

Section: Resultsmentioning

confidence: 95%

“…However, when dietary oils were peroxidised close to commercial practice and included at a medium level in diets (80 to 100 g/kg), peroxide value did not increase too much and no effect on rat performance was observed (Eder and Kirchgessner, 1999;Quiles et al, 2002;Totani and Ojiri, 2007). In fact, Totani and Ojiri (2007) even observed a tendency to increase feed consumption in rats fed with recovered frying oil compared to those given fresh oil. Moreover, no lesions were observed in the internal organs of turkeys subjected to prolonged feeding periods when diets with peroxide values of 5 meq O 2 /kg feed (including 5% fat) were used, whereas the inclusion of fat with 50 meq O 2 /kg caused morphological lesions in the liver (Szarek, et al, 2006).…”

Section: Resultsmentioning

confidence: 95%

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Effect of oxidation state of dietary sunflower oil and dietary zinc and α -tocopheryl acetate supplementation on performance of fattening rabbits

et al. 2011

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Twelve diets were formulated using the same raw materials and including 3% of sunflower oil at 3 different oxidation levels [fresh (F), peroxidised (P; 55°C for 11 d; 83 meq O 2 /kg oil) and highly-oxidised (O; 140°C for 31 h; ρ-anisidine value of 125)], with 2 levels of α-tocopherol supplementation (0 and 100 ppm), and 2 levels of Zn supplementation (0 and 200 ppm). A trial with 900 growing rabbits was carried out in order to study the effect of the oxidation and protection level of supplemented oil on the performance of animals from weaning (28 d) to 63 d of age. Another coetaneous trial was performed to study the effect of the oxidation level of sunflower oil (F, P and O) on caecal activity around weaning, using 120 suckling rabbits randomly re-allocated into 12 litters of 10 kits (4 litters per diet) from 17 to 44 d of age. Four rabbits per litter were slaughtered at 30 and 44 d (16 rabbits/treatment and age). Full gastro-intestinal tract and caecum were weighed and pH, dry matter (DM), ammonia nitrogen (NH 3 ) and volatile fatty acids concentration (VFA) values in caecal content were measured. No effect was observed either in the mortality rate, body weight gain, feed intake or conversion rate throughout the growing period when peroxidised or oxidised oils were included in the diet, being on average 32%, 45.1 g/d, 107.6 g DM/d and 2.44, respectively. Dietary supplementation with α-tocopherol and/or Zn had no effect on the mortality rate, feed intake and performance of rabbits during the fattening period. Daily weight gain just after weaning (28 to 30 d of age) was higher for kits receiving the diet supplemented with F and O diets than those with the P diet (55, 50 and 35 g/d, respectively; P<0.05), but no further effect on performance was observed. Young rabbits fed with the P diet showed lower DM percentage in caecum at 30 d of age (-9.5%; P<0.05) than those with F or O diets. Caecum of young rabbits fed with the O diet presented lower NH 3 content at 30 d of age that those given F diet (-38%; P<0.05) and higher total VFA and acetic acid concentration (+36 and +34 %, respectively; P<0.05). Therefore, and although many questions are still open, oxidised oils could be considered as a possible energy source for rabbit nutrition.

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Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 95%

Effect of oxidation state of dietary sunflower oil and dietary zinc and α -tocopheryl acetate supplementation on performance of fattening rabbits

et al. 2011

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“…Using a blender, the latter was mixed uniformly with 7 wt% of experimental oils and fresh oil, respectively. The three kinds of diets, thus prepared, were handled and provided as described in our paper [5][6][7] . All the diets were used after radio-sterilization.…”

Section: Dietsmentioning

confidence: 99%

“…Many dark red patches due to dotted bleeding were observed on the surfaces of the livers 5) from the amino acids group, suggesting degeneration of inner tissues ( ). A control rat and two rats in the gluten group also had patches, but their numbers were small.…”

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confidence: 99%

Effects of Oil Heated with Gluten on Weight-Loss Dieting. I.

2008

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Fresh oil was heated for 20 h at 180 with amino acids or gluten. A powdered diet (AIN93G; no fat) was mixed with 7 wt% of fresh oil (control), or supernatants of the heated oils described above, and fed to male Wistar rats for 12 weeks. No gross symptoms attributable to the heated oils were observed, but the gluten group showed a slow body weight increase; a significant difference was found in the weight after age 21 weeks in spite of diet consumption comparable to that of the control group. The serum of the heated oil groups showed a tendency toward lower values on various hematological measures, especially triacylglycerol and free fatty acid and toward higher values on aspartate aminotransferase (AST) and alanine aminotransferese (ALT), than those of the control group. All the rats except one in the gluten group had the same level of AST as those of the control rats, while the amino acid group included four rats with AST over 100 IU/L, the highest value in the control group. The number of dark red patches found on the surface of the liver and histological evaluation also showed frequent damage to the livers of the amino acid group. The difference in toxicity between the two heated oils seems to be related to the molecular sizes of amino acids and gluten. Gluten or melanoidin produced during heating probably decreased or counteracted the cytotoxicity of thermally oxidized oil. It is expected that oil heated with gluten can be used as a safe and effective oil for humans on weight-reduction diets.

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“…In addition, highly deteriorated oil in the pan can be absorbed into batter coatings, as oil used in commercial frying is often abused by being used to fry foods at high temperatures for more than 20 h [3][4][5][6][7][8][9] . In a previous experiment [10][11][12][13] , we gave rats for 12 weeks a commercial standard diet (no fat) containing 7 wt% of oil recovered from food-manufacturing companies immediately after use; such oil is ordinarily utilized mostly as a component of livestock feed. The animals did not show gross symptoms but developed serious organ damage due to ingestion of recovered oil.…”

Section: Introductionmentioning

confidence: 99%

Gluten Binds Cytotoxic Compounds Generated in Heated Frying Oil

Totani¹,

Burenjargal²

2008

J. Oleo Sci.

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Male Wistar rats, age 10 weeks, were fed for 11 weeks a commercial powdered diet (no fat) containing 7 wt% fresh frying oil and 0.1 wt% gluten heated in oil at 180 for 10 h followed by filtration. The animals appeared to grow normally and had the same serum levels of glucose, triacylglycerol, phospholipids, and cholesterol as those of a control group fed a diet containing 7 wt% fresh oil. However, aspartate aminotransferase (AST), and alanine aminotransferase (ALT) were significantly higher in the test group, and many dark-red patches due to bleeding were observed on the livers of this group. In contrast, rats fed for 11 weeks a diet containing 7 wt% of oil obtained by filtration after the heating described above did not show any damage to the liver or kidneys and showed no gross symptoms. Rats fed a diet containing 7 wt% fresh frying oil and 0.1 wt% gluten heated in a tube at 180 for 10 h did not show any differences from the control group. Analyses of low-molecular-weight compounds in the filtered oil revealed that gluten obviously reduced the level of all the low-molecular-weight compounds (except ethanol) of the oil heated at 180 for 10 h. Thus, it was suggested that gluten reacted with/adsorbed thermally oxidized oil/decomposition products and kept the cytotoxic low-molecular-weight compounds in the chemical structure even after filtration.

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Mild Ingestion of Used Frying Oil Damages Hepatic and Renal Cells in Wistar Rats

Cited by 23 publications

References 14 publications

Effect of oxidation state of dietary sunflower oil and dietary zinc and α -tocopheryl acetate supplementation on performance of fattening rabbits

Effect of oxidation state of dietary sunflower oil and dietary zinc and α -tocopheryl acetate supplementation on performance of fattening rabbits

Effects of Oil Heated with Gluten on Weight-Loss Dieting. I.

Gluten Binds Cytotoxic Compounds Generated in Heated Frying Oil

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