Evaluation of Hydrolysis and Absorption of Thermally Oxidized Olive Oil in Non-Absorbed Lipids in the Rat

Márquez‐Ruiz, Gloria; Pérez‐Camino, María del Carmen; Dobarganes, M. C.

doi:10.1159/000177759

Cited by 29 publications

(18 citation statements)

References 13 publications

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“…Marquez-Ruiz et al 14) fed Wistar rats ad libitum a diet containing 6 to 20 wt% of oil heated at 180 for 150 h. They collected feces and analyzed the fecal lipids by high-performance size exclusion chromatography. They found that enzymatic hydrolysis was markedly reduced when the dietary triglycerides were of complex structure and that the extent of in vivo hydrolysis depended on both the amount and degree of alteration of the dietary oil.…”

Section: Discussionmentioning

confidence: 99%

Effects of Oil Heated with Gluten on Weight-Loss Dieting. II.

et al. 2008

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We previously proposed that oil heated with gluten was suitable for use as a safe oil for weightloss dieting. In the present paper, the properties of the oil were improved, and the weight-loss effect was compared with that of heated oil. Fresh oil was heated for 10 h at 180 with or without gluten and filtered using filter paper. A powdered diet (AIN93G; no fat) was mixed with 7 wt% of fresh oil (control) or filtrates of the heated oils described above, and the mixture was fed to male Wistar rats for 12 weeks. The gluten and heated oil groups showed no gross symptoms attributable to the experimental oils but had a slowed body weight increase; a significant difference was found in weight on and after 21 weeks of age as compared to rats consuming the control diet, and fecal excretion was increased as compared to the control group. Serum levels of triacylglycerol, phospholipids, cholesterol, and glucose of the gluten and heated oil groups were significantly lower than those of the control group. High aspartate aminotransferase (AST) levels occurred more frequently in the heated oil group than the gluten group. The number of rats with dark red patches on the surface of the liver, which are indicative of liver damage, was higher in the heated oil group. In conclusion, the weight-reducing effect of the oil heated with gluten was confirmed and improved by removing traces of heated gluten from the oil.

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Section: Discussionmentioning

confidence: 99%

Effects of Oil Heated with Gluten on Weight-Loss Dieting. II.

et al. 2008

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“…The gluten and heated oils had chemical structures which lipase could not hydrolyze, and resulted in their excretion 20) . The gluten group excreted less oil than the heated oil group did, opening the possibility that the presence of gluten inhibited oxidation and intra-and inter triacylglycerol cross-linking reactions.…”

Section: Discussionmentioning

confidence: 99%

“…The difference in amounts of fecal oil excreted in the control group and the gluten oil groups (20-70 mg), was smaller than the difference in non-triacylglycerol fractions in ingested oil (140-242 mg/d = (0.986 0.835) (930-1600) mg/d), where fresh and gluten oils contained 98.6% and 83.5% triacylglycerol fraction, respevtively 3) ). Marquez-Ruiz et al 20) analyzed fecal lipids from male Wistar rats fed a diet containing thermally processed olive oil (180 for 150 h). Using high-performance size exclusion chromatography, these authors found a very complicated pattern composed of fatty acids, fatty acid polymers, oxidized triacylglycerol as well as dimers, trimers, and polymers of triacylglycerol.…”

Section: Discussionmentioning

confidence: 99%

Effects of Thermally Processed Oil on Weight Loss in Rats

Burenjargal

Totani

2008

J. Oleo Sci.

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We have previously proposed that thermally processed oil holds promise as a dietary supplement intended for weight loss. We employed a thermal process whereby oil was heated to 180 for 10 h in the absence and presence of gluten. We compared the effects of three diets, untreated oil, heated oil, heated oil and gluten on body weight, retroperitoneal weight and lipid composition and fecal lipid contents. Ten week-old male Wistar rats were fed ad libitum a diet containing 7 wt% of the oil for 12 weeks. The oil heated with gluten showed low levels of food efficiency and oil absorption ratios, and high levels of fecal oil excretion, oil content and bile acid content. Diets containing thermally treated oils resulted in significantly lower retroperitoneal tissue weights and lipid contents as compared to the control group; the groups fed the heated oil and gluten diets showed a general decrease in the fatty acid (especially linoleic acid) amount. In conclusion, oil heated with gluten was not fully digested and thus excreted without showing any detrimental effects on either the organs or feces. This resulted in safe and effective weight loss in growing adult rats.

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“…Marquez-Ruiz et al 20) investigated the contribution of hydrolysis and absorption to the reduced digestibility of heated-oxidized oils and reported difficulties in the hydrolysis of complex glyceridic molecules included in the oil. Also, their data suggested that the extent of hydrolysis undergone in vivo was closely dependent on the amount and degree of alteration of the dietary fat.…”

Section: Diet Oilmentioning

confidence: 99%

Effects of Oil Heated with Gluten on Weight-Loss Dieting. I.

2008

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Fresh oil was heated for 20 h at 180 with amino acids or gluten. A powdered diet (AIN93G; no fat) was mixed with 7 wt% of fresh oil (control), or supernatants of the heated oils described above, and fed to male Wistar rats for 12 weeks. No gross symptoms attributable to the heated oils were observed, but the gluten group showed a slow body weight increase; a significant difference was found in the weight after age 21 weeks in spite of diet consumption comparable to that of the control group. The serum of the heated oil groups showed a tendency toward lower values on various hematological measures, especially triacylglycerol and free fatty acid and toward higher values on aspartate aminotransferase (AST) and alanine aminotransferese (ALT), than those of the control group. All the rats except one in the gluten group had the same level of AST as those of the control rats, while the amino acid group included four rats with AST over 100 IU/L, the highest value in the control group. The number of dark red patches found on the surface of the liver and histological evaluation also showed frequent damage to the livers of the amino acid group. The difference in toxicity between the two heated oils seems to be related to the molecular sizes of amino acids and gluten. Gluten or melanoidin produced during heating probably decreased or counteracted the cytotoxicity of thermally oxidized oil. It is expected that oil heated with gluten can be used as a safe and effective oil for humans on weight-reduction diets.

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Evaluation of Hydrolysis and Absorption of Thermally Oxidized Olive Oil in Non-Absorbed Lipids in the Rat

Cited by 29 publications

References 13 publications

Effects of Oil Heated with Gluten on Weight-Loss Dieting. II.

Effects of Oil Heated with Gluten on Weight-Loss Dieting. II.

Effects of Thermally Processed Oil on Weight Loss in Rats

Effects of Oil Heated with Gluten on Weight-Loss Dieting. I.

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