Effect of conjugated linoleic acid and different type of dietary fat on serum lipid profile, liver enzymes activity and oxidative stress markers in Wistar rats

• Autorzy: Franczyk-Zarow M. , Kus E. , Kostogrys R.B.
• Języki publikacji: EN

Abstrakty

EN

Background. Nutritional recommendations emphasize the need to limit consumption of saturated fatty acids and to increase the intake of polyunsaturated fatty acids in the prevention of non-communicable chronic diseases, particularly cardiovascular diseases. Among the fatty acids with health-related effects on the body, conjugated fatty acids are mentioned (i.e. CLA). Objective. The current study was designed to determine the effects of conjugated linoleic acid (CLA) on serum lipid profile, glucose, liver enzymes activity (AST and ALT), malonic dialdehyde (MDA) as well as lipid hydroperoxide (LPO) concentrations in rats fed diet differing in type of dietary fat. Material and methods. Male Wistar rats were divided into six groups and fed the following diets: control AIN-93G diet contained soybean oil (O) and diets with modification of fat source: butter (B) and margarine (M). The experimental diets were supplemented with 1% of conjugated linoleic acid (O+CLA, B+CLA, M+CLA). After 21 days the blood was collected and lipid profile, glucose, liver enzymes, MDA as well as LPO were analyzed. Results. The dietary treatments had no significant effect on the body weight and liver weight of the animals. The concentrations of total cholesterol (TC) and LDL+VLDL cholesterol were unchanged. Both experimental factors (fat source and CLA) had a significant influence on the TAG and HDL levels. Margarine (M) significantly increased the TAG concentration, whereas CLA had a significant impact on the TAG reduction (M+CLA). Glucose level was significantly decreased in all groups fed diets supplemented with CLA. Serum ALT significantly increased in all CLA groups. Fat source had statistically significant influence on the MDA concentration. The LPO level was significantly elevated in all CLA groups. There was statistically significant interaction of experimental factors (fat source and CLA supplementation) on LPO level. Conclusions. Margarine had an adverse effect on the rat’s lipid profile. However, in the group fed with margarine, the addition of CLA decreased the concentration of TAG. Regardless of the type of the dietary fat, CLA supplementation increased the level of LPO in the blood serum of animals.

PL

Wprowadzenie. Zalecenia żywieniowe podkreślają potrzebę ograniczania spożycia nasyconych kwasów tłuszczowych i zwiększania spożycia wielonienasyconych kwasów tłuszczowych w prewencji przewlekłych chorób niezakaźnych, szczególnie chorób układu krążenia. Spośród kwasów tłuszczowych o prozdrowotnym oddziaływaniu na organizm wymienia się sprzężone kwasy tłuszczowe (tu: CLA). Cel. Badanie miało na celu określenie wpływu sprzężonego kwasu linolowego (CLA) na profil lipidowy, aktywność enzymów wątrobowych (AST i ALT), dialdehyd malonowy (MDA) oraz stężenie wodoronadtlenku lipidów (LPO) w surowicy krwi szczurów żywionych dietami zawierającymi różne źródła tłuszczu. Materiały i metody. Samce szczurów Wistar żywiono dietami AIN-93G o różnym źródle tłuszczu: olej sojowy (O), masło (B) i margaryna (M). Diety eksperymentalne uzupełniono 1% dodatkiem CLA (O+CLA, B+CLA, M+CLA). Zwierzęta otrzymywały dietę oraz wodę ad libitum. Po 21 dniach doświadczenia w pobranej krwi wykonano analizy profilu lipidowego, glukozy, aktywności enzymów wątrobowych (AST i ALT), MDA oraz LPO. Wyniki. Skład diet eksperymentalnych nie miał istotnego wpływu na masę ciała i masę wątroby zwierząt. Stężenia cholesterolu całkowitego (TC) i cholesterolu frakcji LDL + VLDL nie uległy zmianie. Zarówno źródło tłuszczu jak i CLA miały znaczący wpływ na poziomy TAG i frakcji HDL cholesterolu. Margaryna (M) istotnie zwiększała stężenie TAG, podczas gdy CLA obniżył istotnie stężenie TAG w grupie M+CLA. Poziom glukozy we wszystkich grupach, którym podawano diety z dodatkiem CLA, istotnie się zmniejszył. Aktywność ALT w surowicy istotnie wzrosła we wszystkich grupach z dodatkiem CLA. Źródło tłuszczu miało statystycznie istotny wpływ na stężenie MDA. Poziom LPO był istotnie podwyższony we wszystkich grupach CLA. Wykazano istotną statystycznie interakcję czynników eksperymentalnych (źródło tłuszczu i CLA) na poziom LPO. Wnioski. Żywienie zwierząt dietą z dodatkiem margaryny miało niekorzystny wpływ na profil lipidowy szczurów. Natomiast w grupie żywionej margaryną dodatek CLA obniżył stężenie TAG. Bez względu na rodzaj spożywanego tłuszczu suplementacja CLA podniosła poziom LPO w surowicy krwi zwierząt.

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2019
• Tom: 70
• Numer: 1
• Opis fizyczny: p.27-33,ref.

Twórcy

autor

Franczyk-Zarow M.

• Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Kus E.

• Jagiellonian Centre for Experimental Therapeutics (JCET), Bobrznńskiego 14, 30-348 Krakow, Poland

autor

Kostogrys R.B.

• Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

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Identyfikatory

DOI

10.32394/rpzh.2019.0049