Nutritional Evaluation of an Inter-Esterified Perilla Oil and Lard in Comparison with Butter and Margarine Based on the Survival of Stroke-Prone Spontaneously Hypertensive (SHRSP) Rats

Abstract

Some kinds of vegetable oil and a partially-hydrogenated oil shorten the survival of the stroke-prone spontaneously hypertensive (SHRSP) rats compared with perilla seed oil, soybean oil and lard. The n-3/n-6 ratio of constituent fatty acids, phytosterol content and other factors in these oils have been proposed to affect the survival of this strain. Here, we examined the safety of a fat produced by the inter-esterification of perilla oil and lard (Perilla-Lard) on the bases of the survival of SHRSP rats. The mean survival time decreased in the order of the butter, the Perilla-Lard, the lard, the margarine and the partially-hydrogenated soybean oil (Hyd.Soy) group. The correlations between survival time and cholesterol content or phytosterol content in the diet were analyzed, and the probable health benefits of the new margarine-type fats made of animal fats and oils with high n-3/n-6 ratios were discussed.

High Dietary Saturated Fat is Associated with a Low Risk of Intracerebral Hemorrhage and Ischemic Stroke in Japanese but not in Non-Japanese: A Review and Meta-Analysis of Prospective Cohort Studies

“…The mean survival time of SHRSPs fed various dietary oils was longest in rats fed a diet high in saturated fatty acids under a 10% (wt/wt) oil-fed condition with 1% NaCl solution 37 ) . Under this same condition with a 0.25% NaCl solution, the mean survival duration was longest in SHRSPs that were fed butter in comparison to those fed perilla-lard, lard, margarine, or hydrogenated soy 38 ) . Specific fats may also affect the lifespan of SHRSPs.…”

Metabolite Profiling Based on Lipophilic Compounds for Quality Assessment of Perilla (Perilla frutescens) Cultivars

“…Perilla (Perilla frutescens) seeds are a traditional source of oils produced in Korea, India, China, and other Asian countries. Perilla seeds are rich in tocopherol, phytosterol, and other natural nutrients such as policosanol . Tocopherol is frequently used in foods as an antioxidant.…”

Rapid Discrimination of Fatty Acid Composition in Fats and Oils by Electrospray Ionization Mass Spectrometry

“…When a control fat or oil is unknown, the fatty acid composition (including the degree of unsaturation) and the varying chain lengths are useful for establishing the distinction between liquid oils and solid fats; the classification into drying, semi-drying, and nondrying oils; and the discrimination of types of fats and oils. Fatty acid composition is frequently analyzed by gas chromatography (GC) [4][5][6][7][8][9][10] and gas chromatography-mass spectrometry (GC-MS) [1][2][3][11][12][13][14] of saponifiables 1,2,4,5,11-13 for their classification, or for the discrimination of fats and oils. When fats and oils are saponified, saponifiables are obtained in the form of fatty acid salts, such as potassium salts in an aqueous layer.…”

“…4 -------C10:0 171 2.8 ----trace --C12:0 199 1.5 -------C14:0 227 2.7 -------C14:1 225 trace trace ---1.3 --C15:0 241 2.5 -------C15:1 239 0.8 -------C16:0 255 Saponification of fats and oils for sample preparation Samples of fats and oils (approximately 0.2 g) were saponified with 0.5 M potassium hydroixde-ethanol solution (3 mL). 4,5,[11][12][13]22,23 The solution was heated for 1 h at 70˚C. After saponification, the solution was divided into two samples for GC-MS and ESI-MS analyses.…”