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Vitamin E inhibits fish oil-induced hyperlipidemia and tissue lipid peroxidation in hamsters

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Lipids

Abstract

Previous research has linked hyperlipidemia with increased serum concentrations of lipid peroxidation products; however, a specific association between diet-induced oxidative stress and hyperlipidemia has not been studied. In the present study, the relationship between tissue lipid peroxidation and hyperlipidemia induced by ingestion of fish oil was examined. In Experiment 1, male Golden Syrian hamsters were fed semipurified diets composed of 1.6 wt% safflower oil plus 15.0 wt% of either butterfat (BF), safflower oil (SAFF), or high-cholesterol menhaden oil [MHO(H-CHOL)] semipurified diets for 27 d. The cholesterol contents of the diets were adjusted to 0.088%. The MHO(H-CHOL)-fed hamsters exhibited higher serum concentrations of total cholesterol, triglycerides, apolipoprotein B, and lipid peroxides when compared to the BF and SAFF diet groups. In a further study (Experiment 2), hamsters were fed for 27 d three dietary treatments: (i) MHO(H-CHOL) with no vitamin E content; (ii) a low-cholesterol menhaden oil containing high concentrations of vitamin E (2.5 mg tocopherol/g oil or dietary concentrations of 375 mg/kg) [MHO(L-CHOL)+E]; and (iii) the MHO(L-CHOL+E) with added cholesterol (595 mg/kg) [MHO(L-CHOL)+CHOL+E] to match the cholesterol content of the MHO(H-CHOL). The MHO(L-CHOL)+E and MHO(L-CHOL)+CHOL+E diet groups showed lower concentrations of serum cholesterol, triglycerides, and hepatic lipid peroxides than the MHO(H-CHOL)-treated group. Moreover, in contrast to the hypercholesterolemia caused by the MHO(H-CHOL) feeding, the MHO(L-CHOL)+E and MHO(L-CHOL)+CHOL+ E diets did not show a serum cholesterol-elevating action. This study supports the hypothesis that oxidative stress in the Syrian hamster could play a causal role in dietary-induced hyperlipidemia which can be inhibited by high vitamin E intake.

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Abbreviations

ANOVA:

analysis of variance

BF:

butterfat

HDL:

high density lipoprotein

LDL:

low density lipoprotein

MHO(H-CHOL):

high-cholesterol menhaden oil

MHO(L-CHOL)+E:

low-cholesterol menhaden oil with a high vitamin E content

MHO(L-CHOL)+CHOL+E:

low-cholesterol menhaden oil with a high vitamin E content and added cholesterol

NRC:

National Research Council

PUFA:

polyunsaturated fatty acids

SAFF:

safflower oil

TBARS:

thiobarbituric acid reactive substances

USP:

United States Pharmacopeia

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Authors and Affiliations

  1. School of Dietetics and Human Nutrition, Macdonald Campus of McGill University, 21, 111 Lakeshore, H9X 3V9, Ste. Anne de Bellevue, Quebec, Canada

    Stan Kubow, Nathalie Goyette & Kristine G. Koski

  2. Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, 21, 111 Lakeshore, H9X 3V9, Ste. Anne de Bellevue, Quebec, Canada

    Selim Kermasha

  3. Montreal General Hospital Research Institute and Department of Medicine, McGill University, H3G 1A4, Montreal, Quebec, Canada

    Jean Stewart-Phillip

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  1. Stan Kubow
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  2. Nathalie Goyette
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  4. Jean Stewart-Phillip
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  5. Kristine G. Koski
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Kubow, S., Goyette, N., Kermasha, S. et al. Vitamin E inhibits fish oil-induced hyperlipidemia and tissue lipid peroxidation in hamsters. Lipids 31, 839–847 (1996). https://doi.org/10.1007/BF02522979

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  • DOI: https://doi.org/10.1007/BF02522979

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