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

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.

scholarly journals Synergistic Effect of Omega-3 Fatty Acids and Oral-Hypoglycemic Drug on Lipid Normalization through Modulation of Hepatic Gene Expression in High Fat Diet with Low Streptozotocin-Induced Diabetic Rats

Nutrients ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3652
Author(s):  
Suresh Khadke ◽  
Pallavi Mandave ◽  
Aniket Kuvalekar ◽  
Vijaya Pandit ◽  
Manjiri Karandikar ◽  
...  
Keyword(s):  
Gene Expression ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
High Fat Diet ◽  
Density Lipoprotein ◽  
Diabetic Rats ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
High Fat

Type 2 diabetes mellitus, which an outcome of impaired insulin action and its secretion, is concomitantly associated with lipid abnormalities. The study was designed to evaluate the combinational effect of omega-3 fatty acids (flax and fish oil) and glibenclamide on abnormal lipid profiles, increased blood glucose, and impaired liver and kidney functions in a high fat diet with low streptozotocin (STZ)-induced diabetic rats, including its probable mechanism of action. The male Wistar rats (n = 48) were distributed into eight groups. All animal groups except the healthy received a high fat diet (HFD) for 90 days. Further, diabetes was developed by low dose STZ (35 mg/kg). Diabetic animals received, omega-3 fatty acids (500 mg/kg), along with glibenclamide (0.25 mg/kg). Both flax and fish oil intervention decreased (p ≤ 0.001) serum triglycerides and very low density lipoprotein and elevated (p ≤ 0.001) high density lipoprotein levels in diabetic rats. Total cholesterol and low-density lipoprotein level was decreased (p ≤ 0.001) in fish oil-treated rats. However, it remained unaffected in the flax oil treatment group. Both flax and fish oil intervention downregulate the expression of fatty acid metabolism genes, transcription factors (sterol regulatory element-binding proteins-1c and nuclear factor-κβ), and their regulatory genes i.e., acetyl-coA carboxylase alpha, fatty acid synthase, and tumor necrosis factors-α. The peroxisome proliferator-activated receptor gamma gene expression was upregulated (p ≤ 0.001) in the fish oil treatment group. Whereas, carnitine palmitoyltransferase 1 and fatty acid binding protein gene expression were upregulated (p ≤ 0.001) in both flax and fish oil intervention group.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

scholarly journals Dietary fish oil modulates macrophage fatty acids and decreases arthritis susceptibility in mice.

1985 ◽  
Vol 162 (4) ◽  
pp. 1336-1349 ◽  
Author(s):  
C A Leslie ◽  
W A Gonnerman ◽  
M D Ullman ◽  
K C Hayes ◽  
C Franzblau ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Fish Oil ◽  
Corn Oil ◽  
Type Ii Collagen ◽  
Chow Diet ◽  
Standard Diet ◽  
Type Ii ◽  
Fish Oil Diet

B10.RIII and B10.G mice were transferred from a diet of laboratory rodent chow to a standard diet in which all the fat (5% by weight) was supplied as either fish oil (17% eicosapentaenoic acid [EPA], 12% docosahexaenoic acid [DHA], 0% arachidonic acid [AA], and 2% linoleic acid) or corn oil (0% EPA, 0% DHA, 0% AA, and 65% linoleic acid). The fatty acid composition of the macrophage phospholipids from mice on the chow diet was similar to that of mice on a corn oil diet. Mice fed the fish oil diet for only 1 wk showed substantial increases in macrophage phospholipid levels of the omega-3 fatty acids (of total fatty acid 4% was EPA, 10% docosapentaenoic acid [DPA], and 10% DHA), and decreases in omega-6 fatty acids (12% was AA, 2% docosatetraenoic acid [DTA], and 4% linoleic acid) compared to corn oil-fed mice (0% EPA, 0% DPA, 6% DHA, 20% AA, 9% DTA, and 8% linoleic acid). After 5 wk this difference between the fish oil-fed and corn oil-fed mice was even more pronounced. Further small changes occurred at 5-9 wk. We studied the prostaglandin (PG) and thromboxane (TX) profile of macrophages prepared from mice fed the two diets just before being immunized with collagen. Irrespective of diet, macrophages prepared from female mice and incubated for 24 h had significantly more PG and TX in the medium than similarly prepared macrophages from male mice. The increased percentage of EPA and decreased percentage of AA in the phospholipids of the macrophages prepared from the fish oil-fed mice was reflected in a reduction in the amount of PGE2 and PGI2 in the medium relative to identically incubated macrophages prepared from corn oil-fed mice. When this same fish oil diet was fed to B10.RIII mice for 26 d before immunization with type II collagen, the time of onset of arthritis was increased, and the incidence and severity of arthritis was reduced compared to arthritis induced in corn oil-fed mice. The females, especially those on the fish oil diet, tended to have less arthritis than the males. These alterations in the fatty acid pool available for PG and leukotriene synthesis suggest a pivotal role for the macrophage and PG in the immune and/or inflammatory response to type II collagen.

scholarly journals Saturated and monounsaturated fatty acids in membranes are determined by the gene expression of their metabolizing enzymes SCD1 and ELOVL6 regulated by the intake of dietary fat

2019 ◽  
Vol 59 (6) ◽  
pp. 2759-2769 ◽  
Author(s):  
Kathrin Weiss-Hersh ◽  
Ada L. Garcia ◽  
Tamás Marosvölgyi ◽  
Mónika Szklenár ◽  
Tamás Decsi ◽  
...  
Keyword(s):  
Gene Expression ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Hormone Receptors ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Hepatic Gene Expression ◽  
Metabolizing Enzymes ◽  
Plasma Phospholipids

Abstract Purpose We investigated the effect of dietary fats on the incorporation of saturated (SAFAs) and monounsaturated dietary fatty acids (MUFAs) into plasma phospholipids and the regulation of the expression of lipid-metabolizing enzymes in the liver. Methods Mice were fed different diets containing commonly used dietary fats/oils (coconut fat, margarine, fish oil, sunflower oil, or olive oil) for 4 weeks (n = 6 per diet group). In a second experiment, mice (n = 6 per group) were treated for 7 days with synthetic ligands to activate specific nuclear hormone receptors (NHRs) and the hepatic gene expression of CYP26A1 was investigated. Hepatic gene expression of stearoyl-coenzyme A desaturase 1 (SCD1), elongase 6 (ELOVL6), and CYP26A1 was examined using quantitative real-time PCR (QRT-PCR). Fatty acid composition in mouse plasma phospholipids was analyzed by gas chromatography (GC). Results We found significantly reduced hepatic gene expression of SCD1 and ELOVL6 after the fish oil diet compared with the other diets. This resulted in reduced enzyme-specific fatty acid ratios, e.g., 18:1n9/18:0 for SCD1 and 18:0/16:0 and 18:1n7/16:1n7 for ELOVL6 in plasma phospholipids. Furthermore, CYP26A1 a retinoic acid receptor-specific target was revealed as a new player mediating the suppressive effect of fish oil-supplemented diet on SCD1 and ELOVL6 hepatic gene expression. Conclusion Plasma levels of MUFAs and SAFAs strongly reflect an altered hepatic fatty acid-metabolizing enzyme expression after supplementation with different dietary fats/oils.

scholarly journals Jurnal_TEDC Vol. 11 No. 1, Januari 2017

2019 ◽  
Author(s):  
Lusi Marlina
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Corn Oil ◽  
Saturated Fatty Acids ◽  
Palm Fruit ◽  
Cooking Oil ◽  
Omega 6 ◽  
Fruit Oil

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.

Dietary lipid modulation of connective tissue matrix in rat abdominal aorta

1992 ◽  
Vol 262 (3) ◽  
pp. R389-R394 ◽  
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.

The impact of dietary feta cheese and butter on serum lipid profile and fatty acid composition in rat

2017 ◽  
Vol 47 (6) ◽  
pp. 884-895 ◽  
Author(s):  
Iraj Khodadadi ◽  
Ali Heshmati ◽  
Manoochehr Karami
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Profile ◽  
Acid Composition ◽  
Serum Lipid ◽  
Density Lipoprotein ◽  
Serum Fatty Acid ◽  
Content Type ◽  
Feta Cheese

Purpose Cardiovascular diseases (CVDs) are the most common causes of death worldwide. Diets rich in saturated and trans-fatty acids are nutritional risk factors that foster the development of CVDs. The aim of this experimental study was to investigate the effects of dietary feta cheese and butter on serum lipid profile and fatty acid composition. Design/methodology/approach In all, 24 Wistar rats (eight weeks old) were fed with balanced high fat diets (24 per cent fat) including canola (control group) and either cheese or butter (experimental groups) for eight weeks. At the end of the experiment, body weights were determined, and the amount of food intake was calculated. Blood samples were collected at the beginning and at the end of the experiment, and lipid profile including total cholesterol, low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) and triglyceride as well as serum fatty acid composition were determined. Findings Consumption of the butter-based diet resulted in a significant increase in serum triglycerides (p < 0.05), whereas no substantial changes were observed in rats that received a cheese-based diet. The butter-based diet significantly increased serum total cholesterol and LDL-C (p < 0.05), whereas remarkably reduced HDL-C level. In contrast, cheese-based diet resulted in a magnificent increase in HDL-C and a significant decrease in LDL-C/HDL-C ratio (p < 0.05). Serum saturated fatty acids increased and polyunsaturated fatty acids decreased by the consumption of butter, whereas the intake of cheese caused relatively minor alterations in serum fatty acid composition. Originality/value Butter lowered HDL-C and increased LDL-C, whereas cheese strongly enhanced HDL-C. Therefore, it can be concluded that cheese is a beneficially healthier dairy product than butter.

scholarly journals The influence of dietary fatty acid composition on N-ethyl-N- nitrosourea-induced mammary tumour incidence in the rat and on the composition of inositol- and ethanolamine-phospholipids of normal and tumour mammary tissue

1994 ◽  
Vol 71 (4) ◽  
pp. 543-552 ◽  
Author(s):  
Christinem Williams ◽  
Karen Maunder
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Acid Composition ◽  
Dietary Fatty Acid ◽  
Tumour Tissue ◽  
Maize Oil

This study has investigated the influence of dietary fatty acid composition on mammary tumour incidence in N-ethyl-N-nitrosourea (ENU)-treated rats and has compared the susceptibility to dietary fatty acid modification of the membrane phospholipids phosphatidylinositol (PI) and phosphatidylethanolamine (PE) from normal and tumour tissue of rat mammary gland. The incidence of mammary tumours was significantly lower in fish oil- (29%), compared with olive oil- (75%; P < 0.04) but not maize oil-(63%; P < 0.1) fed animals. No differences in PI fatty acid composition were found in normal or tumour tissue between rats fed on maize oil, olive oil or fish oil in diets from weaning. When normal and tumour tissue PI fatty acids were compared, significantly higher amounts of stearic acid (18:0) were found in tumour than normal tissue in rats given olive oil (P < 0.05). A similar trend was found in animals fed on maize oil, although differences between normal and tumour tissue did not reach a level of statistical significance (P < 0.1). In mammary PE, maize oil-fed control animals had significantly higher levels of linoleic acid (18:2n−6) than either olive oil- or fish oil-fed animals (P < 0.05, both cases) and levels of arachidonic acid were also higher in maize oil- compared with fish oil-fed animals (P < 0.05). In tumour-bearing animals no differences in PE fatty acid composition were found between the three dietary groups. When normal and tumour tissue PE fatty acids were compared, significantly lower amounts of linoleic acid (18:2n-6; P < 0.01) and significantly greater amounts of arachidonic acid (20:4n−6; P < 0.05) were found in tumour than normal tissue of rats fed on maize oil. The present study shows that the fatty acid composition of PI from both normal and tumour tissue of the mammary gland is resistant to dietary fatty acid modification. The PE fraction is more susceptible to dietary modification and in this fraction there is evidence of increased conversion of linoleic acid to arachidonic acid in tumour compared with normal tissue. Lower tumour incidence rates in rats given fish oils may in part be due to alteration in prostanoid metabolism secondary to displacement of arachidonic acid by eicosapentaenoic acid, but PE rather than PI would appear to be the most likely locus for diet-induced alteration in prostanoid synthesis in this tissue. Effects of dietary fatty acids other than on the balance of n−6 and n−3 fatty acids, and on prostanoid metabolism, should also be considered. The significance of increased stearic acid content of PI in tumours of olive oil-fed animals and the possible influence of dietary fatty acids on the capacity for stearic acid accumulation requires further study.

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