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Parenteral Lipid Emulsions in Guinea Pigs Differentially Influence Plasma and Tissue Levels of Fatty Acids, Squalene, Cholesterol, and Phytosterols

  • Original Article
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Lipids

Abstract

Lipid emulsions are made by mixing vegetable and/or fish oils with egg yolk and contain different types and amounts of fatty acids and sterols. This study assessed the effects of oral diet, soybean oil (SO)-, fish oil (FO)-, a mixture of olive and soybean oil (OOSO)-, and a mixture of fish, olive, coconut, and soybean oil (FOCS)-based emulsions on plasma triacylglycerols and plasma and tissue fatty acid and sterol content following acute and chronic intravenous administration in the guinea pig. Upon acute administration, peak triacylglycerols were highest with SO and lowest with OOSO. Upon chronic administration, the plasma triglyceride levels did not increase in any group over that of the controls. Fatty acid levels varied greatly between organs of animals on the control diets and organs of animals following acute or chronic lipid administration. Squalene levels increased in plasma following acute administration of OOSO, but plasma squalene levels were similar to control in all emulsion groups following chronic administration. Total plasma phytosterol levels were increased in the SO, OOSO, and FOCS groups following both acute and chronic infusions, whereas phytosterols were not increased following FO infusion. Total phytosterol levels were higher in liver, lung, kidney and adipose tissue following SO and OOSO. Levels were not increased in tissues after FO and FOCS infusion. These results indicate that fatty acid and sterol contents vary greatly among organs and that no one tissue reflects the fatty acid or sterol composition of other tissues, suggesting that different organs regulate these compounds differently.

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Abbreviations

ALP:

Alkaline phosphatase

ALT:

Alanine aminotransferase

AST:

Aspartate aminotransferase

CO:

Coconut oil

DHA:

Docosahexaenoic acid

DPA:

Docosapentaenoic acid

EPA:

Eicosapentaenoic acid

FO:

Fish oil emulsion

FOCS:

Fish, olive, coconut and soybean oils emulsion

OOSO:

Olive and soybean oils emulsion

GC:

Gas chromatography

HDL-C:

High density lipoprotein-cholesterol

LCT:

Long-chain triacylglycerols

LDL-C:

Low density lipoproteins-Cholesterol

LDL-R:

Low density lipoprotein receptor

LE:

Lipid emulsion

LPL:

Lipoprotein lipase

MCT:

Medium chain triacylglycerols

PUFA:

Polyunsaturated fatty acids

PNALD:

Parenteral-nutrition associated liver disease

RBC:

Red blood cells

SO:

Soybean oil emulsion

TG:

Triacylglycerols

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Acknowledgments

The authors wish to thank Elaine Bammerlin for providing editorial assistance and Dr. Cary Mariash for the statistical analysis of data. This study was supported by a grant from Baxter Healthcare Corporation, Deerfield, IL 60015, USA.

Conflict of interest

All authors declare no conflict of interest.

Author information

Authors and Affiliations

  1. Methodist Research Institute, Indiana University Health, Indianapolis, IN 46202, USA

    Kevin Harvey, Zhidong Xu, Candace Walker & Rafat Siddiqui

  2. Baxter Healthcare Corporation, Deerfield, IL 60015, USA

    Thomas Pavlina, Sheila McGrath & Gary Zaloga

Authors
  1. Kevin Harvey
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  2. Zhidong Xu
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  3. Candace Walker
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  4. Thomas Pavlina
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  7. Rafat Siddiqui
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Correspondence to Rafat Siddiqui.

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Harvey, K., Xu, Z., Walker, C. et al. Parenteral Lipid Emulsions in Guinea Pigs Differentially Influence Plasma and Tissue Levels of Fatty Acids, Squalene, Cholesterol, and Phytosterols. Lipids 49, 777–793 (2014). https://doi.org/10.1007/s11745-014-3927-2

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