Einflußungesättigter Diätfettsäuren auf die Verteilung von Cholesterin in den einzelnen Lipoproteinfraktionen und auf Serumlipide von Ratten

Abstract

In six groups of nine young Sprague-Dawley rats each, the coconut fat used in the basal diet (group I) was replaced to 60% by pure oleic acid (group II) or linoleic acid (group III), respectively, by 0.6% of alpha-linolenic acid (IV), eicosatrienoic acid (V) and eicosapentaenoic acid (VI). A 60% replacement of the coconut fat in the basal diet by pure oleic acid, respectively, by 0.6% of eicosapentaenoic acid or eicosatrienoic acid significantly decreased the total cholesterol concentration in serum by 21% (HDL -28%; LDL -15%; VLDL -48%), respectively, 19% (HDL -12%; LDL -42%; VLDL +69%) or 15% (HDL -11%; LDL -21%) and the total free cholesterol concentration by 22% (HDL -27%), respectively, 41% (HDL -31%; LDL -66%) or 23% (HDL -21%; LDL -31%). The substitution of the coconut fat by 60% oleic acid or 0.6% alpha-linoleic acid had no influence on the total and total free cholesterol concentration in serum, though in the LDL-fraction a significant decrease of cholesterol could always be found. The concentrations of free fatty acids in serum were not influenced by the unsaturated dietary fatty acids while the phospholipid concentration was reduced by linoleic acid (-15%) and by eicosapentaenoic acid (-18%). The triglyceride content in serum was decreased by linoleic acid (-29%) and by eicosatrienoic acid (-25%).

The response of rats to long-term feeding with diets containing oxidized fat. 2. Biochemical indicators in the serum, liver, and bone mineralization

“…A significant reduction of the serum HDL fraction from 57.8 mg/dl in the control group (I) to 51.1 -51.4 mg/dl in the groups receiving diets containing fats with peroxide value of 160 and 200 meq 02/kg (groups V and VI) was found. The TAG content (from 64.1 to 65.9 mg/dl) and serum cholesterol METABOLISM INDICES OF RAT FED OXIDIZED FAT (from 73.0 to 78.1 mg/dl) were similar to that in rats fed diets with a similar amount of fat (9%) from various sources (Kirchgessner et al, 1993). In the experiment of Sanchez-Muniz et al (1998) a 15% addition of oxidized sunflower oil to diets caused a significant rise in total serum cholesterol in comparison with a group fed non-oxidized oil.…”