Effect of Dietary Vitamin E on the Toxicity of Autoxidized Oil to Rats

Yoshida, Hiromi; Kajimoto, Gorō

doi:10.1159/000177532

Cited by 47 publications

(51 citation statements)

References 15 publications

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“…In our experiments, we did not find significant changes in the composition of fatty acids as the result of oxidizing fat ( Table 2). The tendency towards a reduction in the proportion of C183 and C182acids, and rise in C181 and C18.0 acids was similar to the results of other authors (Yoshida and Kajimoto, 1989;Hayam et al, 1993;Hochgraf et al, 1997), who oxidized fat under similar conditions. Batches of fat prepared for the experiment differed the most in terms of their peroxide contents, to a lesser degree in their contents of secondary oxidation products, and did not differ at all in their fatty acid composition (Table 2).…”

Section: Resultssupporting

confidence: 91%

The response of rats to long-term feeding with diets containing oxidized fat. 1. Thermooxidative changes in fat, body weight gain, feed consumption and utilisation

Zduńczyk

Juśkiewicz²,

Długoszewska³

et al. 2000

J. Anim. Feed Sci.

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A 5:3:2 mixture of rape seed oil, poultry fat, and beef tallow was saturated with oxygen and heated at 70-80°C for 48 to 96 h to obtain batches of fat having peroxide values of 5.1, 50.0, 100.5, and 208.6 meq 02/kg and respective anisidine values of 2.6, 12.1, 22.2, and 95.9. Six casein diets containing 10% oxidized fat with peroxide values of 5, 40, 80, 120, 160 or 200 meq 02/kg were prepared and fed for 8 weeks each to 12 individually housed rats with an initial body weight of 58.5 g. Body weight gain, feed intake and utilisation, PER, protein and fat digestibilities, VFA content in the caecum of two groups of rats, and P-glucuronidase activity in the caecal digesta, and phosphatase activity in the mucosa of the small intestine were measured.The degree to which fat was oxidized did not affect feed intake, body weight gain or protein digestibility. Feed utilisation was, however, lower in the groups fed diets with peroxide values of 160 and 200 meq 02/kg. Fat digestibility was lower only with the highest degree of oxidation. Phosphatase activity decreased while that of glucuronidase rose as the degree of fat oxidation increased. The VFA concentration in the digesta of the caecum of rats fed the diet with the most oxidized fat was significantly lower than in the control group, which points to the unfavourable effect of oxidized fat on bacterial activity in the large intestine. INTRODUCTIONThe component of feeds and food that is most susceptible to oxidation is fats. Numerous studies have provided much evidence for the very harmful effects of prolonged heating of fats (for instance, during frying) leading to the formation of polymerized and cyclic products (Corcos Benedetti et al., 1987;Lopez-Varela et al., 1995;Sanchez-Muniz et al., 1998). There is less information, however, on the negative effects of oxidizing fat at lower temperatures, e.g. as when fat is stored improperly or heated for short time during the production of meat meal. Earlier experiments of many authors have provided conflicting results on the nutritional and toxic effects of oxidized fat on animals (Carpenter et al., 1966). According to more recent experiments of Hochgraf et al. (1997), a 10% content of fat oxidized to 1300 meq 02/kg at a temperature of 37°C caused the growth rate of rats to decline mainly as a consequence of lower feed intake, but at equal intakes, differences in body weight of rats fed on fresh and oxidized fat were not significant. Hayam et al. (1993) reported contradictory results and did not find differences in feed intake and oil digestibility, but did find significant differences in the body weight between rats fed diets containing soyabean oil fresh or oxidized to 420 meq 02/kg. Similar results were obtained by Sanchez-Muniz et al. (1998) who found that at similar feed intake weight gains were smaller in rats fed highly oxidized than fresh soya oil. According to the authors the lower growth rate was caused by the smaller linolenic acid content in oxidized oil. The diversity of the results of reported experiments...

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Section: Resultssupporting

confidence: 91%

The response of rats to long-term feeding with diets containing oxidized fat. 1. Thermooxidative changes in fat, body weight gain, feed consumption and utilisation

Zduńczyk

Juśkiewicz²,

Długoszewska³

et al. 2000

J. Anim. Feed Sci.

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show abstract

“…The finding that the growth was similar in rats fed the fresh fat and in those fed the oxidized fat suggests that the oxidized fat did not produce general toxic effects in the animals. In other studies feeding diets with oxidized oils reduced the growth of animals due to oxidative stress and a reduced digestibility of nutrients [6,18]. This indicates that the fat used in this study was moderately oxidized as compared with the fats used in other studies.…”

Section: Discussionmentioning

confidence: 61%

“…The administration of diets with highly oxidized fats reduces food intake, food efficiency, and the digestibility of fatty acids [6][7][8]. Highly oxidized fats usually contain significantly less polyunsaturated fatty acids and tocopherols than the equivalent fresh oils because of loss through oxidation [7,8].…”

Section: Introductionmentioning

confidence: 99%

Effects of a Dietary Thermally Oxidized Fat on Thyroid Morphology and mRNA Concentrations of Thyroidal Iodide Transporter and Thyroid Peroxidase in Rats

et al. 2003

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Background/Aim: Recent studies demonstrated that feeding oxidized fats increases the concentrations of total and free thyroxine in blood of rats and pigs. This finding suggested that oxidized fats affect the function of the thyroid gland. This study investigates the effects of a thermally oxidized dietary fat on the morphology of the thyroid gland and on the expression of proteins (Na⁺/I^– symporter, thyroid peroxidase) involved in the synthesis of thyroid hormones in rats at different dietary iodine concentrations. Methods: An experiment was conducted with 48 growing male Sprague-Dawley rats which were allotted to four groups of 12 animals each. According to a bifactorial experimental design, the rats received semisynthetic diets with 10% of either a fresh or an oxidized fat, with low (50 µg/kg) or adequate (400 µg/kg) iodine concentrations, over a period of 38 days. The oxidized fat was prepared by heating sunflower oil at a temperature of 55°C for a period of 5 weeks. The oxidized fat had much higher concentrations of lipid peroxidation products than the fresh fat as assessed by determining the peroxide concentrations (877 vs. 33 mEq O₂/kg) and those of thiobarbituric acid reactive substances (25 vs. 0.7 µmol/kg). Results: Rats fed the diets containing oxidized fat had higher concentrations of total and free thyroxine in plasma, a greater height of thyroid epithelial cells, a smaller diameter of thyroid follicle lumen, a lower Na⁺/I^– symporter mRNA concentration, and a higher thyroid peroxidase mRNA concentration than rats fed the fresh fat (p < 0.05 for all effects). The concentrations of triiodothyronine and thyrotropin were not different between rats fed the fresh fat and those fed the oxidized fat. The dietary iodine supply also had significant effects on some of the parameters analyzed. There were no interactions between type of fat and dietary iodine concentrations. Conclusion: The rat model used here shows that dietary oxidized fats affect the morphology and the function of the thyroid gland, irrespective of the dietary iodine supply.

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“…The oxidative stress was much more pronounced in spleen and heart after a short treatment (Group II, 2 weeks), while kidney and liver were more stressed after prolonged treatment (Group IV, 4 weeks). The red cell membrane has been used as a model for oxidative damage to biomembranes as well as an index of vitamin E status [5]. Hemolysis is also a typical type of membrane damage induced by various lipids.…”

Section: Controlmentioning

confidence: 99%

“…Studies concerning lipid peroxidation have been mostly carried out with neutral lipids, especially with fats and oils [5,6]. But little is known about the toxicity and nutritive problems associated with oxidized phospholipids.…”

Section: Introductionmentioning

confidence: 99%

Effect of Oxidized Phosphatidylcholine on Biomarkers of Oxidative Stress in Rats

Al-Orf

2011

Ind J Clin Biochem

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In this study it was planned to investigate the effect of oxidized phosphatidylcholine (derived from egg) feeding on lipid peroxidation of different tissues in rats. Male Wistar albino rats were fed oxidized and unoxidized phosphatidylcholine for 2 and 4 weeks, respectively. During the period of study food intake and body weights of animals increased gradually. Animals fed oxidized phosphatidylcholine for 2 and 4 weeks showed 33 and 15% spontaneous hemolysis of red blood cells in vitro. Under identical experimental conditions animals given unoxidized phosphatidylcholine showed 14.5 and 13.4% hemolysis for 2 and 4 week's period, respectively. Thiobarbituric acid reactive substances (TBARS) level in thymus, spleen, kidney, heart, liver and lung significantly increased in rats given oxidized phosphatidylcholine as compared to unoxidized group. Furthermore, in oxidized phosphatidylcholine group TBARS values in kidney, liver and lungs continued to rise for 4 weeks of treatment while TBARS level in heart, spleen and thymus was found to be decreased at the end of 4 weeks of oxidized phosphatidylcholine feeding. Plasma triacylglycerol and cholesterol was found to increase in rats who had received oxidized phosphatidylcholine for 2 weeks. These findings suggest that excess and persistent intake of oxidized phosphatidylcholine can cause significant damage to organs.

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Effect of Dietary Vitamin E on the Toxicity of Autoxidized Oil to Rats

Cited by 47 publications

References 15 publications

The response of rats to long-term feeding with diets containing oxidized fat. 1. Thermooxidative changes in fat, body weight gain, feed consumption and utilisation

The response of rats to long-term feeding with diets containing oxidized fat. 1. Thermooxidative changes in fat, body weight gain, feed consumption and utilisation

Effects of a Dietary Thermally Oxidized Fat on Thyroid Morphology and mRNA Concentrations of Thyroidal Iodide Transporter and Thyroid Peroxidase in Rats

Effect of Oxidized Phosphatidylcholine on Biomarkers of Oxidative Stress in Rats

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