Sardine LCAT Lipid peroxidation Lipoproteins Cholesterol A B S T R A C TThe effect of highly purified sardine proteins was compared with that of casein on serum and lipoproteins lipid peroxidation and reverse cholesterol transport. Lecithin: cholesterol acyltransferase (LCAT) activity, high density lipoproteins (HDL 2 and HDL 3 ) composition and serum lipid and lipoproteins peroxidation were determined in rats fed a cholesterol-rich diet. Hypercholesterolemic rats were divided into two groups fed diets enriched with cholesterol and containing 20% of highly purified sardine proteins (SPc) or casein (CASc) for 28 days. A control group was fed a standard diet (CAS). Compared with CAS and CASc, the thiobarbituric acid reactive substances (TBARS) concentrations of low density lipoprotein (LDL)-HDL 1 in SPc were 3.5-and 1.7-fold higher compared with casein diets. TBARS in HDL 2 and HDL 3 were, respectively, 2.3-and 1.6-fold lower in SPc compared with CASc. In SPc group, LCAT activity was higher compared to CASc and CAS (P < 0.05). Purified sardine proteins had no beneficial effects on LDL-cholesterol and lipid peroxidation. However, they reduced HDL oxidation and improved reverse cholesterol transport, in the hypercholesterolemic rat.

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Purpose -The present investigation was undertaken to study the potential effects of milk lipids compared to sardine oil on inflammation biomarkers and lipid peroxidation in hypercholesterolemic rats. The paper aims to discuss these issues. Design/methodology/approach -Male Wistar rats were fed 20 percent casein combined with 5 percent milk lipids or 5 percent sardine oil and 1 percent cholesterol for 28 days. A control group was fed a standard diet. Findings -No significant difference in serum triacylglycerol (TG) was found in the milk lipids versus sardine oil and control. However, serum TG was reduced (1.7-fold) with sardine oil compared with the control. Serum total cholesterol (TC) was, respectively, 3.6-and 2.5-fold higher in milk lipids and sardine oil, respectively, compared with control. Compared to sardine oil, TC value was 1.4-fold higher in the milk lipid. Serum C-reactive protein (CRP) was elevated (eight-and 33-fold) in the milk lipid and sardine oil compared to control, respectively. However, CRP value was four-fold lower in milk lipids than those in sardine oil. Compared to sardine oil, iron value was two-fold higher in milk lipids versus sardine oil. Malondialdehyde content of red blood cell, heart and brain were decreased in milk lipids versus sardine oil ( p , 0.05). Hydroperoxydes contents in milk lipids were also lower in heart and aorta compared to sardine oil and control ( p , 0.05). Originality/value -Milk lipids compared to sardine oil does not modulate the hypercholesterolemia but decreases inflammation biomarkers and seems to protect efficiency of some tissues against the cytotoxic action and oxidative stress of cholesterol enriched diet.

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Free radicals in biological systems have been implicated in inflammation, atherosclerosis, and numerous other diseases and disorders. It is not clear that the source of lipid in the diet can modulate the inflammatory response to stress and disease. The aim of the study was to verify the effects of dietary lipids on dyslipidaemia and markers of oxidative stress and inflammation, in diet-induced hypercholesterolaemic rats.Male Wistar rats (n = 18) weighing 200°10 g were fed diets (containing 20 % casein enriched with 1.5 % cholesterol) varying in lipid (5%) sources and consisted of either casein-sardine oil (CASs), casein mixture of vegetable oils (olive 3.9% + nut 1 % + sunflower 0.1%, n -6/n-3 = 7 (CASv), casein milk lipids (CASm) for 28 days. Serum total cholesterol and triacyglycerols were evaluated. Serum lipid peroxidation was measured by thiobarbituric acid reactive substances (TBARS) analysis (1)