Effects of high-fat diets on inflammation and antioxidant status in rats : comparison between palm olein and olive oil

Djohan, Youzan Ferdinand; Monde, Absalome; Camara-Cisse, Massara; Badia, Eric; Bonafos, Béatrice; Fouret, Gilles; Lauret, Céline; Dupuy, Anne‐Marie; Pinot, Edith; Koffi, Gustave; Niamké, Germaine; Sutra, Thibault; Gaillet, Sylvie; Lambert, Karen; Raynaud, Fabrice; Gayrard, Nathalie; Jover, Bernard; Cristol, Jean Paul; Coudray, Charles; Feillet‐Coudray, Christine

doi:10.18388/abp.2020_5639

Cited by 5 publications

(7 citation statements)

References 49 publications

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“…NO scavenging by superoxide anion (O 2 − ) could be increased leading to increased peroxynitrite production and hypercontractility. Consistent with this hypothesis and with a previous study [60], on the one hand, we observed a decreased SOD activity with PO and lard diet. On the other hand, the effect of tempol on Pheinduced contractile response was significantly decreased with PO and lard diets, indicating that O 2 − is not the main ROS involved in vascular tone.…”

Section: Discussionsupporting

confidence: 93%

Impact of Highly Saturated versus Unsaturated Fat Intake on Carbohydrate Metabolism and Vascular Reactivity in Rat

Djohan

Raynaud

Lambert

et al. 2022

Biochemistry Research International

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Palm olein (PO) and lard are considered harmful to health because of their highly saturated fatty acid content. On the contrary, olive oil (OO) with its high level of polyunsaturated fatty acids is considered healthier. This study aims to evaluate the effects of high consumption of these oils on carbohydrate metabolism and vascular function. Male Wistar rats were fed ad libitum for 12 weeks with different high fat diets (HFD) containing 30% of each oil. Systemic glycemia, insulinemia, and lipidemia were assessed by routine methods or by ELISA. GLUT4 muscular expression and hepatic and muscular Akt phosphorylation were analyzed by western blot. Vascular function was evaluated, ex vivo, on aortic rings and on the variations of isometric tensions. The results show that fasting blood glucose was increased with PO and OO diets and decreased with lard. Compared to control diet, this increase was significant only with PO diet. The area under the curve of IPGTT was increased in all HFD groups. Compared to control diet, this increase was significant only with PO. In contrast, stimulation of the pathway with insulin showed a significant decrease in Akt phosphorylation in all HFD compared to control diet. KCl and phenylephrine induced strong, dose-dependent vasoconstriction of rat aortas in all groups, but KCl EC50 values were increased with lard and OO diets. The inhibitory effect of tempol was absent in PO and lard and attenuated in OO. Vascular insulin sensitivity was decreased in all HFD groups. This decreased sensitivity of insulin was more important with PO and lard when compared to OO diet. In conclusion, the results of this study clearly show that high consumption of palm olein, olive oil, and lard can compromise glucose tolerance and thus insulin sensitivity. Furthermore, palm olein and lard have a more deleterious effect than olive oil on the contractile function of the aorta. Excessive consumption of saturated or unsaturated fatty acids is harmful to health, regardless of their vegetable or animal origin.

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Section: Discussionsupporting

confidence: 93%

Impact of Highly Saturated versus Unsaturated Fat Intake on Carbohydrate Metabolism and Vascular Reactivity in Rat

Djohan

Raynaud

Lambert

et al. 2022

Biochemistry Research International

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“…Olive oil, RPO, and CPO have oleic acid values of 66.4%, 39.2%, and 37.4% ( Kumar and Krishna, 2014 ; Mancini et al., 2015 ; Orsavova et al., 2015 ). Furthermore, Djohan et al. (2021) found that POl has anti-inflammatory properties comparable to olive oil, with no significant changes in interleukin-6 gene expression between the two.…”

Section: Palm Oil and Healthmentioning

confidence: 94%

“…(2019) RPO, olive oil 55% energy from RPO 40 male Wistar rats Both RPO and olive oil diets ↑ myokines gene expression Gauze-Gnagne et al. (2020) POl, olive oil 55% energy from POl 24 male Wistar rats No significant changes in interleukin-6 and oxidative stress parameters Djohan et al. (2021) RPO - 6 male Wistar rats ↓ fibrinogen, ↑ antithrombin levels Pereira et al.…”

Section: Palm Oil and Healthmentioning

confidence: 99%

Balancing functional and health benefits of food products formulated with palm oil as oil sources

Sulaiman

Sintang

Mantihal

et al. 2022

Heliyon

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“…The "minor" components of palm oil are what give it its nutritional advantages, which are related to its antioxidant power [31]. Numerous research studies on animals have emphasized the antioxidant properties of PO tocotrienols.…”

Section: Discussionmentioning

confidence: 99%

“…The findings of this study demonstrate that PO still retains its antioxidant effects despite the loss of carotenoids and micro-constituents including flavonoids and phenolic acids after refining. This might be because tocotrienols, potent free radical scavengers, are added to PO during refining, enhancing their antioxidant properties [31].…”

Section: Discussionmentioning

confidence: 99%

The Impact of Dietary Consumption of Palm Oil and Olive Oil on Lipid Profile and Hepatocyte Injury in Hypercholesterolemic Rats

et al. 2022

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A metabolic disease called hypercholesterolemia is connected to both oxidative damage and inflammation. The goal of the current investigation was to determine if olive oil and palm oil could prevent hypercholesterolemia-induced oxidative stress in the liver of rats fed a high-cholesterol diet (HCD). The experimental mice were given HCD for three months while also receiving 0.5 mL/kg of either palm or olive oil. Serum triglycerides, total cholesterol, LDL cholesterol, vLDL cholesterol, and the atherogenic index all significantly increased in HCD-fed rats, while HDL cholesterol significantly dropped. Additionally, HCD caused a notable rise in proinflammatory cytokines and serum transaminases in liver tissue. Additionally, HCD significantly increased the production of nitric oxide and lipid peroxidation in the liver while decreasing antioxidant enzymes. Treatment with palm and olive oils dramatically reduced the levels of pro-inflammatory cytokines and lipid peroxidation, improved antioxidant defenses, and considerably improved liver function indicators. Additionally, the examined oils dramatically decreased the expression of fatty acid synthase (FAS) in the liver of rats receiving HCD. In conclusion, HCD-fed rats exhibit significant antihyperlipidemic and cholesterol-lowering benefits from palm and olive oils. The improved antioxidant defenses, lower inflammation and lipid peroxidation, and altered hepatic FAS mRNA expression were the main mechanisms by which palm and olive oils produced their advantageous effects.

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Effects of high-fat diets on inflammation and antioxidant status in rats : comparison between palm olein and olive oil

Cited by 5 publications

References 49 publications

Impact of Highly Saturated versus Unsaturated Fat Intake on Carbohydrate Metabolism and Vascular Reactivity in Rat

Impact of Highly Saturated versus Unsaturated Fat Intake on Carbohydrate Metabolism and Vascular Reactivity in Rat

Balancing functional and health benefits of food products formulated with palm oil as oil sources

The Impact of Dietary Consumption of Palm Oil and Olive Oil on Lipid Profile and Hepatocyte Injury in Hypercholesterolemic Rats

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