Oxidative susceptibility of low density lipoprotein from rabbits fed atherogenic diets containing coconut, palm, or soybean oils
| Autor: | N. F. Hew, S. H. Goh, Y. M. Choo, S. C. Yap, S. F. Yap, H. T. Khor, A. S. H. Ong |
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| Rok vydání: | 1995 |
| Předmět: |
food.ingredient
medicine.medical_treatment Palm Oil Biochemistry Soybean oil Cholesterol Dietary Lipid peroxidation chemistry.chemical_compound food Dietary Fats Unsaturated medicine Animals Plant Oils Food science chemistry.chemical_classification Cholesterol Vitamin E Fatty Acids Organic Chemistry Coconut oil food and beverages Fatty acid Cell Biology Soybean Oil Lipoproteins LDL Oleic acid chemistry Coconut Oil Diet Atherogenic lipids (amino acids peptides and proteins) Lipid Peroxidation Rabbits Corn oil |
| Zdroj: | Lipids. 30:1145-1150 |
| ISSN: | 1558-9307 0024-4201 |
| DOI: | 10.1007/bf02536616 |
| Popis: | The oxidative susceptibilities of low density lipoproteins (LDL) isolated from rabbits fed high-fat atherogenic diets containing coconut, palm, or soybean oil were investigated. New Zealand white rabbits were fed atherogenic semisynthetic diets containing 0.5% cholesterol and either (i) 13% coconut oil and 2% corn oil (CNO), (ii) 15% refined, bleached, and deodorized palm olein (RBDPO), (iii) 15% crude palm olein (CPO), (iv) 15% soybean oil (SO), or (v) 15% refined, bleached, and deodorized palm olein without cholesterol supplementation [RBDPO(wc)], for a period of twelve weeks. Total fatty acid compositions of the plasma and LDL were found to be modulated (but not too drastically) by the nature of the dietary fats. Cholesterol supplementation significantly increased the plasma level of vitamin E and effectively altered the plasma composition of long-chain fatty acids in favor of increasing oleic acid. Oxidative susceptibilities of LDL samples were determined by Cu2(+)-catalyzed oxidation which provide the lag times and lag-phase slopes. The plasma LDL from all palm oil diets [RBDPO, CPO, and RBDPO(wc)] were shown to be equally resistant to the oxidation, and the LDL from SO-fed rabbits were most susceptible, followed by the LDL from the CNO-fed rabbits. These results reflect a relationship between the oxidative susceptibility of LDL due to a combination of the levels of polyunsaturated fatty acids and vitamin E. |
| Databáze: | OpenAIRE |
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