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The effects of polyunsaturated:saturated fatty acids ratios and peroxidisability index values of dietary fats on serum lipid profiles and hepatic enzyme activities in rats

Published online by Cambridge University Press:  08 March 2007

Min Jeong Kang ,
Myoung Suk Shin ,
Jung Nan Park  and
Sang Sun Lee
Min Jeong Kang
Affiliation:
Department of Food and Nutrition, Hanyang University, Seoul 133-791, South Korea
Myoung Suk Shin
Affiliation:
Department of Food and Nutrition, Hanyang University, Seoul 133-791, South Korea
Jung Nan Park
Affiliation:
Department of Food and Nutrition, Hanyang University, Seoul 133-791, South Korea
Sang Sun Lee*
Affiliation:
Department of Food and Nutrition, Hanyang University, Seoul 133-791, South Korea
*
*Corresponding author: Professor S. S. Lee, fax +82 2 2281 8285, email leess@hanyang.ac.kr
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Abstract

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Raising the dietary PUFA:saturated fatty acids (SFA) ratio has been recommended for the prevention of CVD. However, a high PUFA:SFA (P:S) ratio diet enhances oxidative stress because PUFA are highly susceptible to lipid peroxidation. Thus, we focused on the role of the dietary P:S ratio and peroxidisability index (PI) value on serum and liver tissue and investigated the effects of dietary P:S ratios (0·4, 1·0, and 4·8) with a fixed PI value (81) on serum lipid parameters and hepatic enzyme activities (experiment 1). To elucidate whether those phenomena were unique to the P:S ratio, we examined the effects of dietary PI values (36, 81, 126, and 217) with a constant P:S ratio (1·0) (experiment 2). Female Sprague–Dawley rats weighing 240–280 g were fed experimental diets for 4 weeks. When dietary PI value was maintained at 81, serum HDL-cholesterol (HDL-C) increased with increasing dietary P:S ratio. When the P:S ratio was fixed at 1·0, HDL-C was the lowest with mid–low PI (MLPI) (PI value of 81). In both experiments, serum LDL-cholesterol:HDL-C ratio kept in the range of 0–2. The hepatic superoxide dismutase, catalase, and glutathione peroxidase (GSH-Px) activities and thiobarbituric acid reactive substance (TBARS) concentrations were the highest in the lowest dietary P:S ratio group (experiment 1). GSH-Px, glutathione-S-transferase, and TBARS were the lowest in rats fed the MLPI diet (experiment 2). In conclusion, these results indicate that a P:S ratio of 1·0–1·5 and a PI value of 80–90 in the diet are within a favourable range to reduce the risk of CVD.

Keywords

Dietary fatty acidsPolyunsaturated:saturated fatty acids ratioPeroxidisability indexLipid profilesAntioxidant enzyme activity
Type
Research Article
Information
British Journal of Nutrition , Volume 94 , Issue 4 , October 2005 , pp. 526 - 532
Copyright
Copyright © The Nutrition Society 2005

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