Liver Fatty Acid and Element Changes After Partial Hepatectomy in Mice Fed Olive Oil– and Corn Oil–Enriched Diets

IDENTIFIKASI KADAR ASAM LEMAK BEBAS PADA BERBAGAI JENISMINYAK GORENG NABATILusi Marlina1, Imam Ramdan21,2 Teknik Kimia – Politeknik TEDC BandungEmail : [email protected] minyak goreng untuk mengolah makanan sangat banyak dipergunakan oleh masyarakat.Minyak goreng berasal dari bahan baku seperti: kelapa, kelapa sawit, jagung, kedelai, buah zaitun, dan lainlain. Kandungan utama dari minyak goreng secara umum adalah asam lemak yang terdiri dari asam lemakjenuh (saturated fatty acids) misalnya: asam plamitat, asam stearat, dan asam lemak tak jenuh (unsaturatedfatty acids) misalnya: asam oleat (Omega 9) dan asam linoleat (Omega 6). Asam lemak bebas merupakanasam lemak yang tidak terikat sebagai trigliserida yang dapat terbentuk karena adanya reaksi hidrolisis didalam minyak. Asam lemak yang berlebihan di dalam tubuh dapat memicu terjadinya kanker karena bersifatkarsinogen. Penelitian ini bertujuan untuk mengidentifikasi kadar asam lemak bebas pada minyak gorengnabati, dengan menggunakan metode titrasi asam basa. Titrasi asam basa yaitu suatu analisis kuantitatifuntuk menetapkan kadar senyawa-senyawa yang bersifat asam, dengan menggunakan larutan basa sebagaistandar. Analisis fisika meliputi warna, aroma dan massa jenis, sedangkan analisa kimia berdasarkan kadarasam lemak bebas. Hasil dari penelitian diperoleh : kadar asam lemak bebas dari berbagai sampel minyaknabati yang terdiri dari: minyak jagung sebesar 0,22%, minyak sawit sebesar 0,16%, VCO sebesar 0,25%dan minyak zaitun sebesar 0,21%, sedangkan untuk massa jenis minyak yaitu: minyak jagung sebesar1,01gr/ml, minyak sawit sebesar 1,04gr/ml, VCO sebesar 0,97gr/ml, dan minyak zaitun sebesar 0,90gr/ml.Secara umum dapat disimpulkan bahwa minyak goreng nabati yang diteliti tidak melebihi standar SNI 3741-1995 yang ditetapkan sebesar 0,30%.Kata kunci: minyak goreng nabati, asam lemak bebas, hidrolisis, titrasi asam basa.AbstractThe use of cooking oil to proceed food is very common in daily cooking. Vegetable Cooking oil is made ofsubstance like: coconut, pal oil, corn, soybean, sunflower seeds, and others. The prominent content ofcooking oil commonly is fatty acid which consists of saturated fatty acids, as: plamitat acid, stearat acid; andunsaturated fatty acids as: oleat acid (Omega 9) and linoleat acid (Omega 6). Free fatty acid is untied fattyacid as triglyceride that can be formed as a result of hydrolysis reaction in cooking oil. The abundant fattyacid in body can cause cancer because it is carcinogenic. The purpose of the research is to identify free fattyacid levels in vegetable cooking oil, by using alkalimeter method. Alkalimeter is a quantitative analysis todetermine level of acid compounds, using standard alkali solution. Physical analysis includes, smell andweight, meanwhile chemical analysis based on free fatty acid levels. The result of the research is: free fattyacid levels of various vegetable cooking oil samples those are: corn oil about 0,22%, palm fruit oil about0,16%, VCO about 0,25%, and olive oil about 00,21%, whereas for the weights, those are: corn oil about0,01gr/ml, palm fruit oil about 0,04gr/ml, VCO about 0,97gr/ml, and olive oil about 0,90gr/ml. It can generallybe concluded that examined vegetable cooking oil still meet the standard of SNI 3741-1995 that is 0,30%.Keyword: vegetable cooking oil, saturated fatty acid, hydrolysis, alkalimeter.

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Dietary lipid modulation of connective tissue matrix in rat abdominal aorta

AJP Regulatory Integrative and Comparative Physiology ◽

10.1152/ajpregu.1992.262.3.r389 ◽

1992 ◽

Vol 262 (3) ◽

pp. R389-R394 ◽

Cited By ~ 1

Author(s):

D. D. Hodgkin ◽

R. D. Gilbert ◽

P. J. Roos ◽

L. B. Sandberg ◽

R. J. Boucek

Keyword(s):

Fatty Acid ◽

Connective Tissue ◽

Olive Oil ◽

Morphometric Analysis ◽

Corn Oil ◽

Dietary Lipid ◽

Low Fat ◽

Abdominal Aortic ◽

Connective Tissue Matrix ◽

Tissue Matrix

Dietary lipid modulation of structural and passive mechanical properties of isolated rat abdominal aortic segments were assessed during the early developmental period. Rats were raised from conception to 90 days of age on semisynthetic diets containing various types and amounts of lipids. Aortic segments from three groups of rats fed high-fat diets (15%, wt/wt) consisting of olive oil, corn oil, or lard as the sole lipid sources were compared with those from rats fed a low-fat control diet containing corn oil (5%, wt/wt). Morphometric analysis of the tunica media demonstrated that rats raised on diets with a relatively low polyunsaturated fatty acid content (olive oil and lard) had greater numbers of elastic lamellae than rats raised on diets with opposite fatty acid indexes (high- and low-fat corn oil). Changes in elastin content of the tunica media, determined biochemically, paralleled those seen by morphometric analysis of the elastic lamellar number. Altered dietary fatty acid ratios were also associated with changes in smooth muscle cell number. In this regard, a decreased cellular density was observed in the olive oil and lard diets compared with the corn oil diet. The olive oil diet was unique amongst the dietary lipid regimens in raising, whereas the lard-containing diet lowered, indexes of aortic tissue elasticity. These results demonstrate an effect of chronic feeding of high dietary fat on the composition and biomechanical properties of the connective tissue matrix of abdominal aortic rings from young Sprague-Dawley rats.

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THE INFLUENCE OF DIFFERENT DIETARY FATS ON THE REPRODUCTIVE PERFORMANCE OF TURKEY HENS

Canadian Journal of Animal Science ◽

10.4141/cjas90-080 ◽

1990 ◽

Vol 70 (2) ◽

pp. 679-684 ◽

Cited By ~ 2

Author(s):

C. VILCHEZ ◽

S. P. TOUCHBURN ◽

E. R. CHAVEZ ◽

C. W. CHAN

Keyword(s):

Fatty Acid ◽

Olive Oil ◽

Dietary Fat ◽

Egg Production ◽

Corn Oil ◽

Dietary Fats ◽

Breeder Hens ◽

Fat Composition ◽

Feeding Diets ◽

Fatty Acid Compositions

Turkey breeder hens of the Quebec line were fed diets with no added fat, 3.5% animal-vegetable fat blend (A-V fat), or 3.5% fat provided by 4.4% dry fat product (DF), from 30 to 49 wk of age. The addition of A-V fat and DF to the breeder diets significantly (P < 0.05) reduced embryonic mortality between 8 and 28 d of incubation but had no effect on other reproductive parameters. Feeding diets with 0 or 5% A-V fat in a prebreeder diet from 21 to 28 wk of age in another experiment led to a detectable decrease in subsequent egg production. Those diets were followed by breeder diets with either no added fat, 5% A-V fat, 5% corn oil, or 5% olive oil from 28 to 48 wk of age. Hens fed no added dietary fat exhibited significantly higher fertility while those fed 5% corn oil laid the heaviest eggs. Hens fed 5% olive oil exhibited significantly higher embryo livability from 8 to 28 d of incubation and the highest hatchability of fertile eggs. Fatty acid compositions of plasma and yolk lipids were affected by the dietary fat composition. Key words: Turkey hens, dietary fat, reproduction, fatty acid

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Blood Lipid Components and SREBP-1 Gene Expression in Broiler Chickens Fed Different Dietary Lipid Sources

Acta Scientiae Veterinariae ◽

10.22456/1679-9216.81168 ◽

2018 ◽

Vol 44 (1) ◽

pp. 9

Author(s):

Amir Moslehi ◽

Ali Asghar Sadeghi ◽

Parvin Shawrang ◽

Mehdi Aminafshar

Keyword(s):

Gene Expression ◽

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Olive Oil ◽

Serum Lipid ◽

Corn Oil ◽

Density Lipoprotein ◽

Dietary Lipid ◽

Lipid Components

Background: Liver plays an important role in energy homeostasis. Intense liver diseases are accompanied with lower concentrations of n-3 and n-6 poly unsaturated fatty acids (PUFA). It has been found that n-3 PUFA play importantly protective roles in the liver. There was limited information about the effects of lipid sources on serum lipid components and liver sterol regulatory element binding-1 (SREBP-1) gene expression. Therefore, the aim of this study was to evaluate and compare the effects of fish oil, corn oil, olive oil and tallow, respectively, as dietary sources of n-3, n-6, n-9 and saturated fatty acid on serum lipid compound and liver SREBP-1 gene expression in broiler chicks.Materials, Methods & Results: In a completely randomized design, 240 one-day-old broiler chicks were allocated to five dietary treatments, four replicates and 12 chicks per each. Dietary treatments included of: control (diet without lipid supplementation) and diet supplemented with fish oil as a n-3 fatty acid source, corn oil as a n-6 fatty acid source, olive oil as a n-9 fatty acid source and tallow as a saturated fatty acid which were added to diets at 1.5, 3 and 4% in the starter, grower and finisher, respectively. At days 28 and 42 of age, liver tissue was dissected out and samples were placed in liquid nitrogen, also blood samples were collected. The SREBP-1 mRNA expression in liver tissue was quantitated using RT-PCR. Broilers fed diets containing fish oil, corn oil and olive oil as unsaturated fatty acid sources had lower concentrations of triacylglycerol than those fed other diets. Also, diets containing fish oil and tallow showed the lowest low density lipoprotein (LDL) levels at day 28 of age. Diets containing corn oil and olive oil showed higher levels of cholesterol and high density lipoprotein (HDL) than other diets but, these differences were not significant at days 28 and 42 of age (P ≥ 0.05). In both sampling periods, the chickens fed diets containing tallow expressed higher (P < 0.05) SREBP-1 gene as compared to those fed other dietary lipids. Broilers fed diet containing corn oil had higher (P < 0.05) SREBP-1 gene expression than those fed diet containing fish oil and olive oil.Discussion: Serum lipids were affected by dietary fat source. Lower concentration of serum triacylglycerols was found in broilers fed fish oil and corn oil diets as dietary n-3 and n-6 fatty acid sources. It was shown that dietary PUFA, especially n-6 and n-3 fatty acids could reduce hepatic fatty acid and triacylglycerol synthesis. Broilers fed corn oil diet showed elevated LDL levels respect with those fed fish oil or tallow at day 28 of age. The results showed that dietary polyunsaturated fatty acids and saturated fatty acids substantially affected on SREBP-1 gene expression at days 28 and 42 of age. The birds fed fish oil as n-3 PUFA source expressed lower SREBP-1 gene compared with other groups at day 28 of age. Longer chain length, high number of double bonds, and the presence of the first double bond gives these fatty acids distinct and unique properties that separate them and their metabolic products from the more common n-6 and n-9 fatty acids. The finding of this study indicated lipogenic effects of tallow and then corn oil. The results confirmed that each of dietary lipid sources had different effect on serum lipid components. It was also found that SREBP-1 gene expression is age-dependent and it increased as age of broilers increased.

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Changes in liver fatty acid unsaturation after partial hepatectomy in the rat

Lipids ◽

10.1007/s11745-000-543-9 ◽

2000 ◽

Vol 35 (4) ◽

pp. 445-452 ◽

Cited By ~ 5

Author(s):

Tomonori Kishino ◽

Munehiko Tanno ◽

Hideo Yamada ◽

Shozo Saito ◽

Shigenobu Matsumoto

Keyword(s):

Fatty Acid ◽

Partial Hepatectomy ◽

Liver Fatty Acid ◽

Fatty Acid Unsaturation

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EFEK KONSUMSI BERBAGAI JENIS MINYAK GORENG TERHADAP KETEBALAN TUNIKA INTIMA PADA TIKUS JANTAN STRAIN WISTAR

JURNAL MEDIA KESEHATAN ◽

10.33088/jmk.v5i2.192 ◽

2018 ◽

Vol 5 (2) ◽

pp. 163-169

Author(s):

Tetes Wahyu Witradharma

Keyword(s):

Fatty Acid ◽

Olive Oil ◽

Saturated Fatty Acid ◽

Corn Oil ◽

Blood Lipid ◽

Male Rats ◽

Protective Effects ◽

Close Relationship ◽

Tunica Intima ◽

Chain Saturated Fatty Acid

CVD has close relationship with nutrition and food. But the results of another study did not support the close relationship between saturated fat intake with blood lipid levels and risk of CVD. The aim is to determine the effect of various types of fried oil consumption to the thickness of tunica intima in male rats of wistar strain. This study was an experimental research. The sample were 25 rats based on inclusion and exclusion criteria. Treatment groups were separated and each given long chain saturated fatty acid (LCSFA) cow fat, medium chain saturated fatty acid (MCSFA) VCO, polyunsaturated fatty acid (PUFA) corn oil and monounsaturated fatty acid (MUFA) olive oil orally 2.5 ml/day for 2 months. Data were obtained include the sample characteristics and thickness of tunica intima. The highest mean of tunica intima thickness was corn oil 16385,61±1715,79 nm and the lowest olive oil 12075,97±2464,34 nm (p=0,033). This study shows that the harmful effects of SFA and the protective effects of UFA to the thickness of tunica intima need to be corrected because not all SFA is bad and UFA is good for health. It is therefore recommended to inform about foods are beneficial for health.

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