Lipidomics of blood and organs of rats fed diets supplemented with different edible oils

Abstract

Studies were carried out to compare the effects of different edible oils (olive, turkey, palm, groundnut and soya) on lipidomics of blood and organs of rats. Thirty-six male albino rats divided into six groups (n = 6) were fed compounded diets without oil (control) and with different oils (10%) each ad libitum for twenty-eight days. Lipid profiles of tissues (blood, brain, heart and liver) and Hydroxymethylglutaryl CoA (HMG CoA) reductase activity in brain and liver were determined. All edible oil-containing diets (especially groundnut and soya oils) significantly reduced (p<0.05) weight gain and daily growth rate. Condition factor was significantly decreased (p<0.05) only in groundnut and increased in turkey oil fed groups compared with other diets. Different lipidomic patterns were elicited by the different oils compared with control. Significant decreases (p<0.05) were observed in level of cholesterol in plasma (olive and turkey oils) and heart (all oil diets) while increases were observed in HDL (olive, groundnut and soya oils), VLDL-LDL (olive, turkey and palm oils), RBC (all oil diets except olive oil group), brain (groundnut and soya oils) and liver (olive and turkey oils). HMG-CoA reductase activity significantly increased in liver of olive, soya and palm oil fed groups and brain (all oil diets) but decreased in liver of groundnut oil group. Triacylglycerol level significantly increased (p<0.05) in plasma and RBC of palm oil group, HDL (turkey oil) and VLDL-LDL (olive, turkey and palm oils) while it decreased in plasma (groundnut and soya oils), brain (all oil diets) and heart (palm and groundnut oils). Phospholipid levels increased significantly (p<0.05) in RBC (all oil diets except the olive), plasma and VLDL-LDL (all oil diets), brain (soya bean oil) and heart (turkey oil). The results indicated that olive, groundnut and soya bean oils are more beneficial to health compared with palm and turkey oils which may predispose to cardiovascular disease.

Keywords: Edible oils, Lipidomic patterns, Lipid profiles, Cholesterol, Triacylglycerol, Phospholipid Plasma, Red blood cells, Lipoproteins, Heart, Brain, Liver