Acceptability of diets containing olive oil fried sardines (<i>Sardina pilchardus</i>) in the prevention of dietary hypercholesterolaemia in rats

Sánchez‐Muniz, Francisco J.; Higón, E.; Cava, Fernando; Viejo, J. M.

doi:10.1002/jsfa.2740560206

Cited by 12 publications

(6 citation statements)

References 20 publications

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“…Factors such as taste, smell and texture primarily influence diet intake (Naim et al, 1977). In agreement with a previous study (Sa´nchez-Muniz et al, 1991, 1992a data suggest that diets containing fried sardines were well accepted by the rats. Groups fed with S and SC diets ate significantly more SFA, palmitic acid and PUFA n-3 than their corresponding CO and COC-groups while oleic and linoleic acid intakes were similar in all groups during the experimental period (Table 2).…”

Section: Food Intake and Body Weight Gainsupporting

confidence: 90%

Effect of Olive Oil-Fried Sardine Consumption on Liver Lipid Composition and Fatty Acid Cholesterol Esterification in Hypercholesterolemic Rats

Viejo¹,

Bastida²,

Sánchez‐Muniz

et al. 2003

Food sci. technol. int.

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PUFA n-3 diets have hypolipemic and cardiovascular protection properties, however their effects on liver lipids are not well established. This work aimed to find out the acceptability and effects of diets containing olive oil-fried sardines on serum cholesterol, liver lipid and fatty acids profile in hypercholesterolemic growing Wistar rats. Hypercholesterolemia was induced for three weeks by a casein plus DL-methionine, olive oil and cholesterol plus bovine bileas cholesterol-raising agent. Rats were later transferred for three weeks to semisynthetic diets containing casein plus DL-methionine and olive oil (CO), casein plus DLmethionine, olive oil and the cholesterol-raising agent (COC), sardines fried in olive oil (S), and sardines friedin olive oil and the cholesterol-raising agent (SC). SC or S diets were well accepted by the rats. The SC-diet markedly blocked and reversed the hypercholesterolemic induction of the cholesterol-raising agent. The cholesterol withdrawal decreased serum cholesterol in CO and S dietsby decreasing the serum non-HDL-cholesterol content but the S-diet totally normalised the serum cholesterol. Fried sardines did not change the triacylglycerol, free, esterified and total cholesterol contents of liver. Although long PUFA n-6 and PUFA n-3 were decreased by the dietary cholesterol, olive oil-fried sardine consumption maintained the docosahexaenoic acid and thedocosahexaenoic acid/linolenic acid ratio in liver and cholesterol ester fraction at a high level. Olive oil fried sardines blocked the hypercholesterolemic effect of the diet containing cholesterol and help normalising lipoprotein profile in a rather short period. The oleic acid esterification of cholesterol was kept high in all experimental diets as a mechanism to maintain the liver cholesterol ester/free cholesterol ratio as high as possible. The fat in the oliveoil-fried sardines was used similarly to the oleic acid by the liver of hypercholesterolemic rats but increased its PUFA n-3 content in the total liver and its cholesterol ester fraction.

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Section: Food Intake and Body Weight Gainsupporting

confidence: 90%

Effect of Olive Oil-Fried Sardine Consumption on Liver Lipid Composition and Fatty Acid Cholesterol Esterification in Hypercholesterolemic Rats

Viejo¹,

Bastida²,

Sánchez‐Muniz

et al. 2003

Food sci. technol. int.

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“…With the exception of the liver, organ weights were similar to those obtained in a similar study, in which the same algae were added to diets without additional cholesterol 10 . Sánchez-Muniz et al 42 – 44 found that the inclusion of fried sardines to cholesterol-enriched diets markedly reduced serum cholesterol but increased liver weights. At present, we have no hypothesis to explain the effect of algae diets on the cardiosomatic index.…”

Section: Discussionsupporting

confidence: 73%

A Nori but not a Konbu, dietary supplement decreases the cholesterolaemia, liver fat infiltration and mineral bioavailability in hypercholesterolaemic growing Wistar rats

Bocanegra

Nieto

Bastida³

et al. 2008

Br J Nutr

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The nutritional consequences of algae consumption in young populations consuming hypercholesterolaemic diets have hardly been investigated. This study tests the effect of algae supplementation of cholesterol-enriched balanced diets on growth, dietary efficiency ratio, mineral intake and absorption, organ weight and structure and cholesterolaemia in growing Wistar rats. Three groups of ten rats each were fed for 3 weeks with experimental diets containing 93 % casein-soyabean oil base with 2·4 % cholesterol-raising agent and 7 % supplement. The control group received cellulose (35 %), group 2 consumed Nori (33·8 % fibre) and group 3 consumed Konbu (36·1 % fibre). Food intake and body weight gain were not significantly affected. Algae groups presented significantly higher dietary efficiency ratio values than control rats. Apparent absorption of several minerals appeared significantly affected, mainly in Nori-fed rats, with a significant decrease in the ratio of Zn and Cu intakes and apparent absorption. Nori diet significantly decreased plasma cholesterol. Algae supplement did not significantly affect organ size and structure. Control and Konbu rats showed severe liver fat infiltration, while Nori rats exhibited a significantly lower degree of lipid-like hepatocyte vacuolization but light to moderate leukocyte infiltration. Light to moderate scaling off of the epithelium and moderate submucosa oedema was observed in all groups. Although long-term studies are needed to check the possible extrapolation of these data to human subjects, it can be concluded that a Nori, but not a Konbu, dietary supplement reverses the negative effect of dietary cholesterol intake and also appears to be related to mineral availability in growing subjects.

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“…Although cardiosomatic indices of rats fed with steamed fish were higher in comparison with fried fish fed rats, there was no fat accumulation in hearts of the former unlike in the latter groups. Higher hepatosomatic index was found in rats fed with fried sardines (fried in 8 th to 10 th oil use) [18] which could be due to inclusion of cholesterol in the diet by these workers. But they found the cardiosomatic index to be the same for all the groups.…”

Section: Resultsmentioning

confidence: 93%

“…Huang et al [20] proposed that the beneficial effect of a high protein diet on the toxicity of deteriorated oil is via a sufficient induction of hepatic microsomal enzymes to metabolize the lipid peroxidation products. Dietary induction of hepatic microsomal enzymes by thermally oxidized fats was studied by other investigators as well [18].…”

Section: Resultsmentioning

confidence: 99%

Repeated use of oil for frying fish. Effects of feeding the fried fish to rats

Ammu¹,

Raghunath

Sankar

et al. 2000

Nahrung

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Four groups of weanling male albino rats (Wistar strain) were fed isonitrogenous diet (10% protein) identical in all respects except in the nature of the protein source, for 4 weeks. Control group (group 1) had steamed mackerel meat as the protein source, whereas groups 2, 3 and 4 had mackerel fried on the 1st, 3rd and 4th days in the same coconut oil repeatedly used for frying each day. Four groups of adult male rats weighing around 130 g were fed on the same diet for 12 weeks. Weanlings fed on fish fried on the 4th day showed significantly lower feed consumption and weight gain compared to the other three groups. All the three groups of adult rats fed on fried fish compared well with control rats in weight gain and hepatosomatic index. There was a decrease in the total lipid and cholesterol content of the liver of rats fed with fried fish in comparison with the control rats. The total lipid and cholesterol in heart and serum cholesterol levels increased significantly from control rats through group 4. The C22:6/C20:5 ratio in the heart lipid showed a very high value compared to the dietary lipids. Histopathological examination showed initial stages of cell damage in the liver and kidney of rats fed with fish fried on the 4th day. In-vitro digestibility of proteins of fried fish were lower than that of steamed fish, but the difference in this respect between proteins of fish fried on different days was not significant.

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Acceptability of diets containing olive oil fried sardines (Sardina pilchardus) in the prevention of dietary hypercholesterolaemia in rats

Cited by 12 publications

References 20 publications

Effect of Olive Oil-Fried Sardine Consumption on Liver Lipid Composition and Fatty Acid Cholesterol Esterification in Hypercholesterolemic Rats

Effect of Olive Oil-Fried Sardine Consumption on Liver Lipid Composition and Fatty Acid Cholesterol Esterification in Hypercholesterolemic Rats

A Nori but not a Konbu, dietary supplement decreases the cholesterolaemia, liver fat infiltration and mineral bioavailability in hypercholesterolaemic growing Wistar rats

Repeated use of oil for frying fish. Effects of feeding the fried fish to rats

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