Fat and Protein from Olive Oil-Fried Sardines Interact to Normalize Serum Lipoproteins and Reduce Liver Lipids in Hypercholesterolemic Rats

Abstract

Fatty fish consumption has been recommended due to its high (n-3) PUFA content. However, an effect of its protein on serum lipids and lipoproteins has also been suggested. The present study was designed to determine the acceptability of diets containing sardines fried in olive oil or the fat extracted from those sardines and the normalization of serum lipids and lipoproteins, the hepatic lipid profile, and the fatty acid composition of the liver of growing Wistar rats fed these diets after dietary loading of cholesterol. Hypercholesterolemia was induced for 3 wk by feeding rats a casein/olive oil/cholesterol diet. Rats were then switched for 2 wk to cholesterol-free purified diets containing casein plus olive oil (CO), sardines fried in olive oil (S) and casein plus the fat extracted from sardines fried in olive oil (CSF). The S and CSF diets were well accepted by the rats. Withdrawal of dietary cholesterol markedly reduced (P < 0.05) serum cholesterol level in all of the groups, but the S group had the greatest decrease and the CO group the smallest decrease. The S group had a more normal lipoprotein profile, in which HDL was the major lipid carrier, whereas rats of the CO group still had beta-VLDL particles. CSF-fed rats had an intermediate profile. Liver fat and total, free and esterified cholesterol levels were lower (P < 0,05) in the S group than in the other two groups. The S and CSF diets increased (P < 0.05) the (n-3) PUFA content in hepatic triacylglyceride, cholesterol ester and phospholipid fractions. The liver fatty acid profile of the S group was more normalized than those of the other two groups. These findings suggest that the inclusion in the diet of whole sardines fried in olive oil normalizes cholesterol metabolism in hypercholesterolemic rats more quickly than consumption of their extracted fat.

Effect of Olive Oil-Fried Sardine Consumption on Cholesterol Content in the Serum, Lipoproteins, Spleen and Adipose Tissue of Hypercholesterolemic Rats

“…In accordance with previous results [4] , after 2 weeks of cholesterol withdrawal total TC levels decreased signifi cantly. Despite the low n-3 PUFA content of the S diet ( table 2 ), TC levels decreased to within the normal rat range in these S animals [14] .…”

“…The information on the effect that the consumption of fried-oily fi sh has on serum cholesterol is scarce. In previous studies, we observed that olive oilfried sardines produced a powerful hypocholesterolemic effect in hypercholesterolemic rats [3,4] .…”

Healthier lipid combination oil‐in‐water emulsions prepared with various protein systems: an approach for development of functional meat products

“…Boron trifluoride/ methanol was used for fatty acid methyl ester (FAME) preparation [22]. A Shimadzu gas chromatograph (Model GC-2014, Kyoto, Japan) fitted with a capillary column SP TM -2330 (60 m 0 0.25 mm  0.2 mm id) (Supelco, Inc, Bellefonte, USA) was used with a flame ionisation detector (FID).…”

Production variations of nutritional composition of commercial meat products

“…Boron trifluoride/ methanol was used for fatty acid methyl ester (FAME) preparation (Sánchez-Muniz, García Linares, García Arias, Bastida, & Viejo, 2003). A Shimadzu gas chromatograph (Model GC-2014, Kyoto, Japan) fitted with a capillary column SP™-2330 (60 m × 0.25 mm × 0.2 μm i.d.)…”