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Effect of dietary hyperlipidemic components and fish oil on concentration of lipids in liver and liver fatty acid profile of rats

Einfluß hyperlipidämischer Nahrungskomponenten und Fischöl auf den Fettgehalt und die Fettsäurezusammensetzung von Rattenlebern

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Summary

This investigation was attempted to clarify the effects of dietary hyperlipidemic components and fish oil on concentration of lipids in liver and liver fatty acid profile of rats.

In a first experiment male Sprague-Dawley rats were maintained on a semipurified low-fat diet with 6.5% coconut oil and 1.5% safflower oil, but without added cholesterol, or a high-fat hyperlipidemic diet supplemented with 7.3% coconut oil, 7.3% beef tallow, 0.4% safflower oil, and 1.5% cholesterol for 28 days. Rats fed the hyperlipidemic diet were then switched to fish oil diets with 1.4%, 2.8%, and 5.6% fish oil in exchange for coconut oil and beef tallow for, respectively, 10 and 20 days. In a second experiment male Sprague-Dawley rats were fed low-fat or high-fat diets without or with 1.5% added cholesterol for 28 days. Half of each group was then changed to a fish oil diet (for 20 days) which contained 5.6% fish oil in exchange for coconut oil and beef tallow.

In experiment 1, rats fed the hyperlipidemic diet had enlarged fatty livers within 28 days. Experiment 2 showed that cholesterol in the diet was responsible for the accumulating liver lipids.

Feeding diets with added cholesterol, the proportions of saturated fatty acids (SFA), especially 18:0, were markedly reduced in liver, whereas levels of monounsaturated fatty acids (MUFA) were greatly increased compared to diets without added cholesterol. This increase was most pronounced with respect to 16:1 and 18:1. In contrast, fish oil diets lowered MUFA level in liver in spite of its high MUFA content. Rats fed the highly saturated hyperlipidemic diet low in 18:2 n-6 had reduced 18:2 n-6 levels in liver compared to rats fed the low-fat diet without added cholesterol. Also, 20:4 n-6 level in liver was markedly reduced after the administration of the hyperlipidemic diet or the fish oil diets. Results of experiment 2 elucidate that cholesterol as well as fish oil sharply lowered 20:4 n-6 level in liver, which might be due to a reduced desaturation. In both experiments feeding fish oil increased all long-chain n-3 polyunsaturated fatty acids (PUFA) in liver. This occurred in a dose-dependent fashion and reached a maximum level with 5.6% fish oil in the diet. When additional cholesterol was applied 22:6 n-3 level in liver fell. This indicates also an impaired desaturation of PUFA due to dietary cholesterol.

Zusammenfassung

In der vorliegenden Arbeit wurde der Einfluß hyperlipidämischer Diätkomponenten und Fischöl auf den Fettgehalt und die Fettsäurezusammensetzung von Rattenlebern untersucht.

Dazu erhielten in einem ersten Versuch männliche Sprague-Dawley Ratten über einen Zeitraum von 28 Tagen eine halbsynthetische fettarme, cholesterinfreie Diät mit 6,5% Kokosfett und 1,5% Distelöl bzw. eine fettreiche, hyperlipidämische Diät mit 7,3% Kokosfett, 7,3% Rindertalg, 0,4% Distelöl und 1,5% Cholesterin. Anschließend wurden 1,4%, 2,8% und 5,6% des gesättigten Fettes der hyperlipidämischen Diät durch Fischöl ersetzt und weitere 10 bzw. 20 Tage an die Tiere verabreicht. In einem zweiten Versuch wurden männliche Sprague-Dawley Ratten über 28 Tage fettarme bzw. fettreiche Diäten verabreicht, die kein oder 1,5% Cholesterin enthielten. Danach wurde ein Teil des Kokosfettes und Rindertalges durch 5,6% Fischöl ersetzt und weitere 20 Tage an die Hälfte aller Versuchtstiere verabreicht.

Ratten, die die hyperlipidämische Diät aus Versuch 1 erhielten, entwickelten innerhalb von 28 Tagen stark vergrößerte Fettlebern. Versuch 2 zeigte, daß Cholesterin für die Anreicherung von Leberlipiden verantwortlich war.

Durch die Zulage von Cholesterin fielen die Anteile der gesättigten Fettsäuren (SFA), besonders der 18:0, in der Leber ab, während die Anteile der Monoenfettsäuren (MUFA), vor allem 16:1 und 18:1 stark zunahmen. Im Gegensatz dazu verminderten Diäten mit Fischöl, trotz ihres hohen MUFA Gehaltes, die Anteile der MUFA in der Leber. Ratten, die die 18:2 n-6 arme, hyperlipidämische Diät erhielten, wiesen im Vergleich zu Ratten mit fettarmer und cholesterinfreier Diät einen niedrigeren Gehalt an 18:2 n-6 in der Leber auf. Auch der Anteil an 20:4 n-6 in der Leber erwies sich durch den Einsatz der hyperlipidämischen Diät und der Fischöldiäten als stark vermindert. Die Ergebnisse von Versuch 2 verdeutlichen, daß sowohl Cholesterin als auch Fischöl in der Diät den Anteil der 20:4 n-6 in den Leberlipiden reduzieren, was auf eine verminderte Desaturierung zurückzuführen sein dürfte. Fischölzulagen führten in beiden Versuchen zu einem Anstieg von allen langkettigen n-3 mehrfach ungesättigten Fettsäuren (PUFA). Die anteilsmäßige Zunahme dieser Fettsäuren war stark abhängig von der eingesetzten Fischöldosis und zeigte sich am größten bei Einsatz von 5,6% Fischöl. Der gleichzeitige Einsatz von Cholesterin verminderte hingegen den Anteil der 22:6 n-3 in den Rattenlebern, was ebenfalls auf eine gestörte Desaturierung der PUFA hindeuten dürfte.

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  1. Institut für Ernährungsphysiologie der Technischen Universität München, Freising-Weihenstephan, Germany

    G. I. Stangl, M. Kirchgeßner, K. Eder & A. M. Reichlmayr-Lais

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  2. M. Kirchgeßner
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  3. K. Eder
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  4. A. M. Reichlmayr-Lais
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Stangl, G.I., Kirchgeßner, M., Eder, K. et al. Effect of dietary hyperlipidemic components and fish oil on concentration of lipids in liver and liver fatty acid profile of rats. Z Ernährungswiss 33, 195–206 (1994). https://doi.org/10.1007/BF01610785

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  • DOI: https://doi.org/10.1007/BF01610785

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