Hostname: page-component-cd9895bd7-dk4vv Total loading time: 0 Render date: 2024-12-28T06:01:18.488Z Has data issue: false hasContentIssue false
  • English
  • Français

Thermally oxidised sunflower-seed oil increases liver and serum peroxidation and modifies lipoprotein composition in rats

Published online by Cambridge University Press:  09 March 2007

Carmen Garrido-Polonio ,
M. Carmen García-Linares ,
M. Trinidad García-Arias ,
Sara López-Varela ,
M. Camino García-Fernández ,
Antonius H. M. Terpstra  and
Francisco J. Sánchez-Muniz
Carmen Garrido-Polonio
Affiliation:
Departamento de Nutrición y Bromatología I (Nutrición), Facultad de Farmacia, Universidad Complutense de Madrid, E-28040 Madrid, Spain
M. Carmen García-Linares
Affiliation:
Instituto de Ciencia y Tecnología de los Alimentos, Universidad de León, León, Spain
M. Trinidad García-Arias
Affiliation:
Instituto de Ciencia y Tecnología de los Alimentos, Universidad de León, León, Spain
Sara López-Varela
Affiliation:
Departamento de Nutrición y Bromatología I (Nutrición), Facultad de Farmacia, Universidad Complutense de Madrid, E-28040 Madrid, Spain
M. Camino García-Fernández
Affiliation:
Instituto de Ciencia y Tecnología de los Alimentos, Universidad de León, León, Spain
Antonius H. M. Terpstra
Affiliation:
Department of Laboratory Animal Science, Faculty of Veterinary Medicine, Utrecht University, Utrecht, The Netherlands
Francisco J. Sánchez-Muniz*
Affiliation:
Departamento de Nutrición y Bromatología I (Nutrición), Facultad de Farmacia, Universidad Complutense de Madrid, E-28040 Madrid, Spain
*
*Corresponding author: fax +34 91 3941732, email dhtcgl@unileon.es
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Peroxidation of LDL and other lipoproteins is thought to play a central role in atherogenesis. Dietary thermally oxidised oils may increase atherogenic risk in consumers by increasing their oxidative status. The present paper compares the effects of two diets containing unused sunflower-seed oil (US) or sunflower-seed oil repeatedly used in frying (FS) (both 15 g/100 g diet) on weight gain, food efficiency ratio, serum lipid levels and lipoprotein composition, and the content of thiobarbituric acid-reactive substances (TBARS) in the liver, serum, and lipoproteins in growing Wistar rats. After sixty potato fryings the FS contained 27·7 g polar material/100 g oil and 16·6 g oligomers/100 g oil. The FS-fed rats had a significantly lower weight gain and food efficiency ratio. Liver-TBARS increased due to the consumption of the highly altered oil and showed a significant linear relationship (all r<0·68; P>0·002) with the ingestion of thermally oxidised compounds. Serum-, VLDL-, LDL- and HDL-TBARS were significantly higher in the FS-fed rats (all P>0·001). Concentrations of serum total and non-esterified cholesterol and phospholipids were significantly higher in the FS-fed rats (P>0·05, P>0·05, and P>0·001, respectively). Serum triacylglycerol concentrations did not vary between the two dietary groups. Total and esterified cholesterol and phospholipid levels increased significantly in the HDL fraction (P>0·05, P>0·05, and P>0·001, respectively) of the FS-fed rats. HDL-cholesterol and HDL-phospholipids were significantly correlated with liver-TBARS (r<0·747; P>0·0001), VLDL-TBARS (r<0·642; P>0·003), LDL-TBARS (r<0·475; P>0·04), and HDL-TBARS (r<0·787; P>0·0001). The data suggest that the rat increases HDL as a protecting mechanism against the peroxidative stress induced by the consumption of a diet containing the thermally oxidised oil.

Keywords

Deep-fat fryingSerum and lipoprotein peroxidationSerum and lipoprotein lipidsLiver peroxidation
Type
Research Article
Information
British Journal of Nutrition , Volume 92 , Issue 2 , August 2004 , pp. 257 - 265
Copyright
Copyright © The Nutrition Society 2004

References

Andrikopoulos, NK, Dedoussis, GV, Falirea, A,Kalogeropoulos, N & Hatzinikola, HSDeterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes Int J Food Sci Nutr (2002) 53,351 – 363.CrossRefGoogle ScholarPubMed
Arbolés, GCarbajal, A, Gonzalvo, B,Nutrición, yrecomendaciones dietéticas para personas mayores. (Nutrition and dietetic recommendations for elderly people). Grupo de trabajo 'Salud pública' de la Sociedad Española de Nutrición (SEN) Nutr Hosp (2003) 18,113 – 141.Google Scholar
Bastida, Sánchez-Muniz, FJPolar content vs. TAG oligomer content in the frying-life assessment of monounsaturated and polyunsaturated oils used in deep frying J Am Oil Chem Soc (2002) 79 447 – 451.CrossRefGoogle Scholar
Billek, G Heated fats in the diet. In The Role of Fats in Human Nutrition, pp. 163–171 [Padley, FB and Podmore, J, editors, in collaboration with Brun, JP, Burt, R and Nicols, BW]. ChichesterEllis Horwood Ltd (1985)Google Scholar
Canales, A & Sánchez-Muniz, FJParaoxonase, something more than an enzyme?(in Spanish) Med Clin (Barc) (2003) 12,537 – 548.CrossRefGoogle Scholar
Clark, WL & Serbia, GWSafety aspects of frying fat oils Food Technol (1991) 45,84 – 89.Google Scholar
Cuesta, CSánchez-Muniz, FJ & Hernández, IEvaluation of non polar methyl esters by column and gas chromatography for the assessment of used frying olive oils. J Am Oil Chem Soc (1991) 68,443 – 445.CrossRefGoogle Scholar
Cuesta, CSánchez-Muniz, FJRodríguez, A & Varela, GPhysico-chemical changes in olive oil used in repeated frying and its impact on blood lipoproteins in rats (in Spanish) Rev Esp Fisiol (1987) 43 51 – 56.Google Scholar
Dobarganes, MC & Márquez-Ruiz, GRegulation of used frying fats and validity of quick tests for discarding the fats. Grasas y Aceites (1998) 49,331 – 335.CrossRefGoogle Scholar
Dobarganes, MCPérez-Camino, MC & Márquez-Ruiz, GHigh performance size exclusion chromatography of polar compounds in heated and non-heated fats Fat Sci Technol (1988) 90,308 – 311.Google Scholar
Esterbauer, HGebicki, JPuhl, H & Jürgens, GThe role of lipid peroxidation and antioxidants in oxidative modification of LDL. Free Radic Biol Med (1992) 13,341 – 390.CrossRefGoogle ScholarPubMed
Firestone, D Regulation of frying fat and oil. In Deep Frying Chemistry, Nutrition and Practical Applications, pp. 323–334 [Perkins, EGErickson, MD, editors]. Champaign, IL: AOACS Press (1996)Google Scholar
Food and Nutrition Board Recommended Dietary Allowances, 10th ed., WashingtonDC National Academic Press (1989)Google Scholar
Frankel, ENSmith, LMHamblin, CL,Creveling, RK & Cliford, AJOccurrence of cyclic fatty acid monomers in frying oils used for fast foods J Am Oil Chem Soc (1984) 61 87 – 90.CrossRefGoogle Scholar
Glass, CPittman, RCWeinsteim, DB & Steinberg, DDissociation of tissue uptake of cholesterol ester from that of apoprotein A-I of rat plasma high density lipoprotein: selective delivery of cholesterol ester to liver, adrenal and gonad. Proc Natl Acad Sci USA (1983) 80,5435 – 5439.CrossRefGoogle ScholarPubMed
Grundy, SM & Denke, MADietary influences on serum lipids and lipoproteins J Lipid Res (1990) 31 1149– 1172.CrossRefGoogle ScholarPubMed
International Union of Pure and Applied Chemistry IUPAC method 2.432 Standard Methods for the Analysis of Oils Fats and Derivatives 1st supplement to 7th ed. 2.432/1 – 2.432/7 Dieffenbacher, APocklington, WDOxfordPergamon Press (1992)Google Scholar
Izaki, YYoshikawa, S & Uchiyama, MEffect of ingestion of thermally oxidized frying oil on peroxidative criteria in rats. Lipids (1984) 19 324 – 331.CrossRefGoogle ScholarPubMed
Kahl, R & Hildebrandt, AGMethodology for studying antioxidant activity and mechanisms of action of antioxidants. Chem Toxicol (1986) 24 1007–1014.CrossRefGoogle ScholarPubMed
Kudchodkar, BJLacko, AGDory, L & Fungwe, TVDietary fats modulate serum paraoxonase 1 activity in rats. J Nutr (2000) 130 2427–2433.CrossRefGoogle ScholarPubMed
López-Varela, SSánchez-Muniz, FJ & Cuesta, CDecreased food efficiency ratio, growth retardation and changes in liver composition in rats consuming thermoxidized and polymerized sunflower oil used for frying. Food Chem Toxicol (1995) 33,181 – 189.CrossRefGoogle Scholar
Mackness, MI &Durrington, PNHDL, its enzymes and its potential to influence lipid peroxidation. Atherosclerosis (1995) 115 243 – 249.CrossRefGoogle ScholarPubMed
Márquez-Ruiz, GMartín Polvillo, MJorge, N,Ruiz Méndez, MVDobarganes, MCInfluence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes J Am Oil Chem Soc (1999) 76 421 – 425.CrossRefGoogle Scholar
Mensink, RP & Katan, MBEffect of dietary fatty acids on serum lipids and lipoproteins. A meta-analysis of 27 trials. Arterioscler Thromb (1992) 12, 911 – 919.CrossRefGoogle ScholarPubMed
Metcalfe, LVSchmitz, AA & Pelka, JRRapid preparation of fatty acid esters from lipids for gas chromatographic analysis. Anal Chem (1966) 38 514 – 515.CrossRefGoogle Scholar
Naim, MMorley, RKare, H & Ingle, EDSensory factors which affect the acceptance of raw and heated defatted soy-beans by rats J Nutr (1977) 109 1653 – 1658.CrossRefGoogle Scholar
National Research Council Guide for the Care and Use of Laboratory Animals publication no. 86–23 (rev.) WashingtonDC NHI (1985)Google Scholar
National Research Council Nutrient Requirements of Laboratory Animals, 4th revised ed. WashingtonDC National Academic Press (1995)Google Scholar
Nevin, DNZambon, AFurlong, CERichter, RJHumbert, RHokanson, JE & Brunzelli, JDParaoxonase genotypes, lipoprotein lipase activity, and HDL Arterioscler Thromb Vasc Biol (1996) 16 1243– 1249.CrossRefGoogle ScholarPubMed
Quiles, JQRamirez-Tortosa, MCGómez, JQAHuertas, JR & Mataix, JRole of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying Food Chem (2002) 76 461 – 468.CrossRefGoogle Scholar
Romero, ASánchez-Muniz, FJ & Cuesta, CDeep fat frying of frozen foods in sunflower oil. Fatty acid composition in fryer oil and frozen prefried potatoes J Sci Food Agric (2000) 80 2135 – 2141.3.0.CO;2-K>CrossRefGoogle Scholar
Romero, ASánchez-Muniz, FJTulasne, C & Cuesta, CHigh-performance size-exclusion chromatographic studies on a high-oleic acid sunflower oil during potato frying J Am Oil Chem Soc (1995) 72 1513– 1517.CrossRefGoogle Scholar
Sánchez-Muniz, FJArroyo, RSánchez-Montero, JM & Cuesta, CIn vitro digestibility study of thermal oxidized palm oleins Food Sci Tech Int (2000) 6 449–456.CrossRefGoogle Scholar
Sánchez-Muniz, FJBastida, S & González-Muñoz, MJColumn and high-performance size exclusion chromatography applications to the in vivo digestibility study of a thermoxidised and polymerised olive oil Lipids (1999) 34 1187 – 1192.CrossRefGoogle Scholar
Sánchez-Muniz, FJ & Cuesta, CLipid metabolism in experimental animals Grasas y Aceites (1998) 49 340– 347.CrossRefGoogle Scholar
Sánchez-Muniz, FJCuesta, C & Garrido-Polonio, MCSunflower oil used for frying. Combination of column, gas and high-performance size exclusion chromatography for its evaluation J Am Oil Chem Soc (1993) 70 235 – 240.CrossRefGoogle Scholar
Sánchez-Muniz, FJLopez-Varela, SGarrido-Polonio, MC & Cuesta, CDietary effects on growth, liver peroxides, and serum and lipoprotein lipids in rats fed a thermoxidised and polymerised sunflower oil J Sci Food Agric (1998) 76 364– 372.3.0.CO;2-E>CrossRefGoogle Scholar
Stapräns, IPan, XMMiller, M & Rapp, JHEffect of dietary lipid peroxide on metabolism of serum chylomicrons in rats Am J Physiol (1993 a) 264 G561 – G568.Google ScholarPubMed
Stapräns, IRapp, JHPan, XM & Feingold, KRThe effect of oxidized lipids in the diet on serum lipoprotein peroxides in control and diabetic rats J Clin Invest (1993 b) 92 638– 643.CrossRefGoogle ScholarPubMed
Steinberg, D Transport of cholesterol and cholesterol ester by HDL. In Drugs Affecting Lipid Metabolism, pp. 42–47 [Paoletti, R, Kritchevsky, D and Holmes, WL, editors]. BerlinSpringer-Verlag (1987)CrossRefGoogle Scholar
Terpstra, AHMWoodward, CRH & Sánchez-Muniz, FJImproved techniques for the separation of serum lipoproteins by density gradient ultracentrifugation. Visualization on prestaining and rapid separation of serum lipoproteins from small volumes of serum Anal Biochem (1981) 111 149–157.CrossRefGoogle ScholarPubMed
Ty, AWWilliams, MW & Gray, MLAbsorption and lymphatic transport of peroxidized lipids by rat small intestine in vivo: role of mucosal GSH Am J Physiol (1992) 262 G99 – G101.Google Scholar
Yagi, K Lipid peroxides, free radicals, and diseases. In Active Oxygen, Lipid Peroxides, and Antioxidants pp. 39–56. Boca Raton, FL: CRC Press and Tokyo: Japan Science Society Press (1993)Google Scholar