High dietary oleic acid in olive oil‐supplemented diet enhanced omega‐3 fatty acid in blood plasma of rats

Abstract

This study was conducted to investigate the effect of dietary oleic acid in olive oil‐supplemented diets on the blood lipid profile and fatty acid composition in blood plasma and adipose tissue of rats. A total of 60 Sprague Dawley rats with mean body weight of 249 g ± 3.04 g were equally divided into three diet groups: control (CON) contained 10% coconut oil, olive50 contained 5% coconut oil and 5% olive oil, and olive100 contained 10% olive oil. Oleic acid (OA) level was highest in olive100 followed by the olive50 and control. The final body weight (BW) of the rats was significantly affected by the intake of OA, in which rats fed olive100 had the lowest final BW, which signified that OA could be associated with weight loss. Olive oil intake significantly increased levels of the high‐density lipoprotein cholesterol (HDL‐C) and exhibited a potential attenuation effect on the glutamic‐oxaloacetic transaminase and the glutamic‐pyruvic transaminase, and a potential role in the reduction of triglycerides in the bloodstream of the animals. In terms of fatty acid composition, significantly high OA was observed in the blood plasma and adipose tissues of rats fed olive100. Omega‐3 polyunsaturated fatty acids (PUFAs), such as linolenic (C18:3 n −3), eicosapentaenoic (C20:5 n −3), and docosahexaenoic (C22:6 n −3), and n −6 PUFA arachidonic (C20:4 n −6) were also significantly increased in the blood plasma of rats fed olive100. These findings suggest that the intake of dietary high OA may enhance the omega‐3 fatty acid levels in the blood plasma of rats and may have a positive effect in reducing risks to cardiovascular disease, as evidenced by weight loss, increased HDL‐C levels, and decreased TG levels in the blood plasma of experimental animals.

High Dietary Marula (<em>Sclerocarya birrea</em> <em>subsp. caffra</em>) Seed (nut) Cake Induces Detrimental Effects on Performance, Carcass Characteristics and Immuno-Physiology of Broiler Chickens

“…Indeed, oleic acid was previously shown to decrease food energy intakes in humans [49] through its eliciting of production of oleoylethanolamide [50], which is known to decrease food intake [51][52][53] through a mechanism involving the histaminergic system [54]. Oleic acid also has capacity to regulate body weight in animals as was demonstrated through a decrease in this parameter in rats fed a diet supplemented with 10% olive oil [55], a rich (70 -80%) source of oleic acid. Mechanistically, this might occur through high MUFA diets exhibiting greater rates of oxidation leading to decreased body weight [56].…”

“…However, it is evident that the observed increase in the chicken serum cholesterol concentrations with increasing dietary MSC inclusion levels in the current study is again associated with oleic acid. Indeed, a previous study showed consumption of oleic acid-rich olive oil to increase blood plasma and adipose tissue concentrations of high-density lipoprotein cholesterol (HDL-C) [55]. Apparently, the MUFA has unique ability to selectively increase the levels of the healthbeneficial blood HDL-C whilst decreasing those of its cardiovascular disease (CVD)-associated low-density lipoprotein cholesterol (LDL-C) counterpart [55,98,99] resulting to its attenuation of CVD risk in hypercholesterolemic patients [100,101].…”

“…Indeed, a previous study showed consumption of oleic acid-rich olive oil to increase blood plasma and adipose tissue concentrations of high-density lipoprotein cholesterol (HDL-C) [55]. Apparently, the MUFA has unique ability to selectively increase the levels of the healthbeneficial blood HDL-C whilst decreasing those of its cardiovascular disease (CVD)-associated low-density lipoprotein cholesterol (LDL-C) counterpart [55,98,99] resulting to its attenuation of CVD risk in hypercholesterolemic patients [100,101]. Hence, it will be necessary to measure concentrations of both HDL-C and LDL-C in MSC-fed broilers in future studies in order to discern which exactly between the two cholesterol species is responsible for the observed elevation in serum cholesterol levels of birds fed incremental marula by-product-containing diets.…”

Optimization of Supercritical CO2 Extraction of Moringa oleifera Seed Oil Using Response Surface Methodological Approach and Its Antioxidant Activity

“…The composition of Moringa seed oil was determined by GC-MS. As shown in Figure 3, Table 5 that the oil mainly contains fatty acids, which account for 98.16%, of which 0.92% is β-sitosterol, stigmasterol and rapeseed oil sterol, and 85.43% is oleic acid. Natural oleic acid has a protective effect on blood vessels, and plays an important role in the metabolic process of humans and animals (36). However, the oleic acid synthesized by human body cannot meet the required needs of the body, and the most of the oleic acid needs to be ingested by humans from food.…”

Oleic acid in Angus and Hanwoo (Korean native cattle) fat reduced the fatty acid synthase activity in rat adipose tissues

“…These documented findings highlight the importance of OA intake on human health concerning blood lipid profiles. In our previous study, we found that the oleic acid in olive oil can reduce the risk for CVD as evidenced by a loss of body weight, reduced triglyceride (TG), and increased PUFA such as α -linolenic acid (ALA), eicosapentaenoic (EPA), docosahexaenoic (DHA), and arachidonic (AA) acids in the blood lipid profiles of experimental rats [ 11 ]. Aside from the blood lipid profiles, understanding the lipogenic enzyme activities in the adipose tissue of rats would contribute to the effort to understand the health-related effects of oleic acid.…”