The effect of dietary oxidized fats on the antioxidant status of erythrocytes and their susceptibility to haemolysis in rats and guinea pigs

Abstract

Three experiments were carried out with rats (experiments 1 and 2) and guinea pigs (experiment 3) to study the effect of oxidized fats, in interaction with dietary concentrations of vitamins E and C, on the antioxidant status of erythrocytes and the rate of haemolysis. In experiment 1, diets with fresh or thermoxidized fats, containing either 25 or 250 mg alpha-tocopherol equivalents/kg were used; experiment 2 included diets with fresh or thermoxidized fats, containing 25 mg alpha-tocopherol equivalents/kg; in experiment 3, besides a control diet with a fresh fat, diets containing thermoxidized fats with various concentrations of Vitamin E (35 vs. 175 mg alpha-tocopherol equivalent/kg) and Vitamin C (300 vs. 1000 mg/kg) were used. Rats and guinea pigs fed diets with oxidized fats had reduced concentrations of glutathione in erythrocytes as compared with animals fed the fresh fat diets. In rats fed oxidized fats, the activity of catalase and in guinea pigs fed oxidized fats, the activity of glutathione peroxidase plus the concentration of alpha-tocopherol was reduced in erythrocytes as compared with animals fed the equivalent fresh fat diets. The concentrations of alpha-tocopherol in erythrocytes were increased by both, Vitamin E and Vitamin C while the concentrations of glutathione were independent of the concentrations of those vitamins in the diets. Erythrocytes of guinea pigs fed oxidized fats also showed an increased susceptibility to haemolysis during incubation in hypotonic salt solutions; this effect could be improved by increasing the concentrations of both, Vitamin E and Vitamin C. Parameters of in vivo haemolysis (activities of lactate dehydrogenase and acidic phosphatase and concentrations of potassium and free haemoglobin in plasma) were not adversely affected in rats and guinea pigs fed the oxidized fats as compared with animals fed the fresh fats. The study shows that dietary oxidized fats reduce the antioxidant status of erythrocytes and increase their susceptibility against haemolysis but do not increase the rate of haemolysis in vivo.

Dietary lipid oxidation and vitamin E supplementation influence in vivo erythrocyte traits and postmortem leg muscle lipid oxidation in broiler chickens

“…This is in accordance with previous observations concerning the hemolysis rate in guinea pigs fed either fresh or oxidized fat with increasing concentrations of vitamins E and C (Keller et al 2004). The authors suggested that higher hemolysis susceptibility was due to a deficiency of antioxidant defences.…”

“…In contrast to most other studies dealing with the effects of thermoxidized fats (Corcos Benedetti et al 1987;Dibner et al 1996;Engberg et al 1996;Hochgraf et al 1997), feeding a diet containing oxidized sunflower oils did not impair growth and did not cause symptoms of toxicity, but the dietary treatment in our experiment lasted only 14 d. The results obtained were in accordance with the observations of Keller et al (2004) in rats, of Oertel (1982) in guinea pigs and chickens, and Sheehy et al (1993) in chickens fed sunflower oil, but not linseed oil. In general, growth performance traits were not affected by the supplementation with atocopheryl acetate.…”

“…It is well known that the quality of dietary lipid and dietary supplementation above the requirements of antioxidants leads to a significant improvement in the quality of poultry products (meat and eggs), as lipid stability during storage is enhanced (Bou et al 2009). Furthermore, vitamin E (a-tocopheryl acetate) acts by fortifying lipid stability of cellular membranes and, in mammals, its deficiency is associated with a higher incidence of the hemolysis rate in guinea pigs (Keller et al 2004). Erythrocytes play a major role in the physiologic functions of the circulatory system, such as oxygen transport, and their integrity is associated with welfare Abbreviations: ANOVA, analysis of variance; BHT, butyl-hydroxy toluene; FCR, feed conversion ratio; GE, gross energy; HR, hemolysis rate; MDA, malonaldehyde; PBS, phosphate buffered saline; SO, sunflower oil; SOE, sunflower oil and a-tocopheryl acetate; SO-OX, oxidized sunflower oil; TBA, thiobarbituric acid; TBARS, thiobarbituric acid reactive substances conditions.…”

Effects of oxidised oil and vitamin E on performance and some blood traits of heat-stressed male broilers

“…Similarly, Zdunczyk et al (2000) and Keller et al (2004) reported that oxidised dietary oils lead to a reduced antioxidant status of erythrocytes and make them more susceptible to haemolysis. It is also suggested that these detrimental effects of oxidised dietary oils can be alleviated by vitamin E supplementation (Jakobsen et al, 1993;Sheehy et al, 1993;Dibner et al, 1996;Keller et al, 2004).…”

“…Furthermore, the usage of oxidised oil in diets can lead to growth depression in poultry (Cabel et al, 1988;Lin et al, 1989;Sheehy et al, 1994;Dibner et al, 1996;Engberg et al, 1996;Jankowski et al, 2000) and in other animal species (Keller et al, 2004). It has been suggested that growth depression might be due to a reduction in feed intake as a result of reduced palatability and off flavour of rancid feed, or a decrease in digestibility of the oxidised oil (Wideman, 1986;Zdunczyk et al, 2000;.…”