Hostname: page-component-77c89778f8-m8s7h Total loading time: 0 Render date: 2024-07-20T00:49:19.311Z Has data issue: false hasContentIssue false
  • English
  • Français

Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation

Published online by Cambridge University Press:  09 March 2007

P. J. A. Sheehy ,
P. A. Morrissey  and
A. Flynn
P. J. A. Sheehy
Affiliation:
Department of Nutrition, University College, Cork, Republic of Ireland
P. A. Morrissey
Affiliation:
Department of Nutrition, University College, Cork, Republic of Ireland
A. Flynn
Affiliation:
Department of Nutrition, University College, Cork, Republic of Ireland
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The effect of heated sunflower oil consumption on α-tocopherol status, fatty acid composition and oxidative stability of chicken tissues was investigated. Chicks were fed on diets containing (g/kg): fresh sunflower oil (FSO) 40, heated sunflower oil (HSO) 40 or heated sunflower oil (40) supplemented with α-tocopheryl acetate (HSE) to a similar α-tocopherol concentration as the FSO diet. Concentrations of α-tocopherol in tissues of chicks fed on HSO and HSE were significantly lower than those of chicks fed on FSO. Significant correlations were observed between plasma α-tocopherol concentration and the α-tocopherol concentrations of other tissues (r < 0·67, P < 0·005) and between log plasma α-tocopherol and plasma thiobarbituric acid-reacting substances (TBARS) concentrations (r – 0·851, P < 0·001). The concentrations of TEARS in tissues of chicks fed on the various diets were generally very similar before stimulation of peroxidation with Fe–ascorbate. Susceptibility of tissues to Fe–ascorbate-induced lipid peroxidation was increased by feeding HSO. Supplementation with α-tocopheryl acetate reduced susceptibility tc lipid oxidation to varying degrees, depending on the tissue. The results suggest that chronic ingesrion of oxidized lipids may compromise free-radical-scavenging activity in vivo by depleting α-tocopherol in the gastrointestinal tract, or possibly in plasma and other tissues.

Keywords

Heated oilsα-TocopherolLipid peroxidationChick
Type
Interactions between vitamins and lipid metabolism
Information
British Journal of Nutrition , Volume 71 , Issue 1 , January 1994 , pp. 53 - 65
Copyright
Copyright © The Nutrition Society 1994

References

REFERENCES

Addis, P. B. & Warner, G. J. (1991). The potential health aspects of lipid oxidation products in food. In Free Radicals and Food Additives, pp. 77–119 [Arouma, O. I. and Halliwell, B., editors’. London: Taylor & Francis.Google Scholar
Artman, N. R. (1969). The chemical and biological properties of heated and oxidized fats. In Advances in Lipid Research, Vol. 7, pp. 245–330 [Paoletti, R. and Kritchevsky, D., editors]. London: Academic Press.Google Scholar
Beuge, J. A. & Aust, S. D. (1978). Microsomal lipid peroxidation. Methods in Enzymology 52, 302–311.CrossRefGoogle Scholar
Brubacher, G., Muller-Mulot, W. & Southgate, D. A. T. (editors) (1985). Vitamin E (only α-tocopherol) in foodstuffs: HPLC method. In Methods for the Determination of Vitamins in Food, pp. 97–106. Barking: Elsevier Applied Science.CrossRefGoogle Scholar
Budowski, P., Bartov, I., Dror, Y. & Frankel, E. N. (1979). Lipid oxidation products and chick nutritional encephalopathy. Lipids 14, 768–772.CrossRefGoogle ScholarPubMed
Budowski, P., Hawkey, C. M. & Crawford, M. A. (1980). L'effet protecteur de l'acide α-linolénique surl'encéphalomalacie chez le poulet (The protective effect of α-linolenic acid on encephalopathy in the chick). Annules de Nutrition et de l'Alimentation 34, 389–400.Google Scholar
Burton, G. W., Foster, D. O., Perly, B., Slater, T. F., Smith, I. C. P. & Ingold, K. U. (1985 a). Biological antioxidants. Philosophical Transactions of the Royal Society B 311, 565–578.Google ScholarPubMed
Burton, G. W., Joyce, A. & Ingold, K. U. (1982). First proof that vitamin E is the major lipid-soluble, chain-breaking antioxidant in human blood plasma. Lancet ii, 327–328.CrossRefGoogle Scholar
Burton, G. W., Joyce, A. & Ingold, K. U. (1983). Is vitamin E the only chain-breaking antioxidant in human blood plasma and erythrocyte membranes? Archives of Biochemistry and Biophysics 221, 281–290.CrossRefGoogle ScholarPubMed
Burton, G. W., Webb, A. & Ingold, K. U. (1985 b). A mild, rapid and efficient method of lipid extraction for use in determining vitamin E/lipid ratios. Lipids 20, 29–39.CrossRefGoogle Scholar
Buttriss, J. L. & Diplock, A. T. (1984). High performance liquid chromatographic methods for vitamin E in tissues. Methods in Enzymology 105, 131–138.CrossRefGoogle Scholar
Calabotta, D. F. & Shermer, W. D. (1985). Controlling feed oxidation can be rewarding. Feedstuffs 57, 24–33.Google Scholar
Cheeseman, K. H., Collins, M., Proudfoot, K., Slater, T. F., Burton, G. W., Webb, A. C. & Ingold, K. U. (1986). Studies on lipid peroxidation in normal and tumour cells: the Novikoff rat liver tumour. Biochemical Journal 235, 507–514.CrossRefGoogle ScholarPubMed
Cheeseman, K. H., Emery, S., Maddix, S. P., Slater, T. F., Burton, G. W. & Ingold, K. U. (1988). Studies on lipid peroxidation in normal and tumour tissues: the Yoshida rat liver tumour. Biochemical Journal 250, 247–252.CrossRefGoogle ScholarPubMed
Draper, H. H., Polensek, L., Hadley, M. & McGirr, L. G. (1984). Urinary malondialdehyde as an indicator of lipid peroxidation in the diet and in the tissues. Lipids 19, 836–843.CrossRefGoogle ScholarPubMed
Franco, D. P. & Jenkinson, S. G. (1986). Rat lung microsomal lipid peroxidation: effects of vitamin E and reduced glutathione. Journal of Applied Physiology 61, 785–790.CrossRefGoogle ScholarPubMed
Frei, B., Stocker, R. & Ames, B. M. (1988). Antioxidant defences and lipid peroxidation in human blood plasma. Proceedings of the National Academy of Sciences, U.S.A. 85, 9748–9152.CrossRefGoogle ScholarPubMed
Frigg, M., Prabucki, A. L. & Ruhdel, E. U. (1990). Effect of dietary vitamin E levels on oxidative stability of trout fillets. Aquaculture 84, 145–158.CrossRefGoogle Scholar
Glavind, J., Christensen, F. & Sylven, C. (1971). Intestinal absorption and in vivo formation of lipoperoxides in vitamin E-deficient rats. Acta Chemica Scandinavica 25, 3220–3226.CrossRefGoogle ScholarPubMed
Hu, M. L., Frankel, E. D., Leibovitz, B. E. & Tappel, A. L. (1989). Effect of dietary lipids and vitamin E on in vitro lipid peroxidation in rat liver and kidney homogenates. Journal of Nutrition 119, 1574–1582.CrossRefGoogle ScholarPubMed
Ingold, K. U., Burton, G. W., Foster, D. O., Hughes, L., Lindsay, D. A. & Webb, A. (1987 a). Biokinetics of and discrimination between dietary RRR- and SSR-α-tocopherols in the male rat. Lipids 22, 163–172.CrossRefGoogle Scholar
Ingold, K. U., Webb, A. C., Witter, D., Burton, G. W., Metcalfe, T. A. & Muller, D. P. R. (1987 b). Vitamin E remains the major lipid-soluble, chain-breaking antioxidant in human plasma even in individuals suffering severe vitamin E deficiency. Archives of Biochemistry and Biophysics 259, 224–225.CrossRefGoogle Scholar
Izaki, Y., Yoshikawa, S. & Uchiyama, M. (1984). Effect of ingestion of thermally oxidized frying oil on peroxidative criteria in rats. Lipids 19, 324–331.CrossRefGoogle ScholarPubMed
Kanazawa, K., Kanazawa, E. & Natake, M. (1985). Uptake of secondary autoxidation products of linoleic acid by the rat. Lipids 20, 412–419.CrossRefGoogle ScholarPubMed
Kornbrust, D. J. & Mavis, R. D. (1980). Relative susceptibility of microsomes from lung, heart, liver, kidney, brain and testes to lipid peroxidation: correlation with vitamin E content. Lipids 15, 315–322.CrossRefGoogle ScholarPubMed
Lea, C. H. (1946). The determination of the peroxide values ofedible fats and oils: the iodometric method. Journal of the Society of Chemical Industry 65, 286–290.CrossRefGoogle Scholar
Leibovitz, B. E., Hu, M. L. & Tappel, A. L. (1990). Lipid peroxidation in rat tissue slices: effects ofdietary vitamin E, corn oil-lard and menhaden oil. Lipids 25, 286–290.CrossRefGoogle Scholar
Lin, C. F., Asghar, A., Gray, J. I., Buckley, D. J., Booren, A. M., Crackel, R. L. & Flegal, C. J. (1989). Effects of oxidized dietary oil and antioxidant supplementation on broiler growth and meat stability. British Poultry Science 30, 855–864.CrossRefGoogle ScholarPubMed
Lowry, O. H., Rosebrough, N. J., Farr, A. L. & Randall, R. J. (1951). Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry 193, 265–275.CrossRefGoogle ScholarPubMed
Marmer, W. N. & Maxwell, R. J. (1981). Dry column method for the quantitative extraction and simultaneous class separation of lipids from muscle tissue. Lipids 16, 365–371.CrossRefGoogle ScholarPubMed
Marusich, W. L. (1980). Vitamin E as an in vivo lipid stabilizer and its effect on flavour and storage properties of milk and meat. In Vitamin E: A Comprehensive Treatise, pp. 445–472 [Machlin, L. J., editor]. New York: Marcel Dekker.Google Scholar
Marusich, W. L., DeRitter, E., Ogring, E. F., Keating, J., Mitrovic, M. & Bunnell, R. H. (1975). Effect of supplemental vitamin E in control of rancidity in poultry meat. Poultry Science 54, 831–844.CrossRefGoogle Scholar
Maxwell, R. J. & Marmer, W. N. (1983). Systematic protocol for the accumulation of fatty acid data from multiple tissue samples: tissue handling, lipid extraction and class separation, and capillary gas chromatographic analysis. Lipids 18, 453–459.CrossRefGoogle ScholarPubMed
Naruszewicz, M., Wozny, E., Mirkiewicz, E., Nowicka, G. & Szostak, W. B. (1987). The effect of thermally oxidized soyabean oil on metabolism of chylomicrons: increased uptake and degradation of oxidized chylomicrons in cultured mouse macrophages. Atherosclerosis 66, 45–53.CrossRefGoogle Scholar
Niki, E., Yamamoto, Y., Takahashi, M., Yamamoto, K., Yamamoto, Y., Komuro, E., Miki, M., Yasduda, H. & Mino, M. (1988). Free radical-mediated damage of blood and its inhibition by antioxidants. Journal of Nutritional Science and Vitaminology 34, 507–512.CrossRefGoogle ScholarPubMed
Ryan, T. A., Joiner, B. L. & Ryan, B. F. (1986). Comparing two means: confidence intervals and tests. In Minitab Student Handbook, pp. 181–192 [Ryan, T. A., Joiner, B. L. and Ryan, B. F., editors]. Boston: Duxbury Press.Google Scholar
Shearer, M. J. (1986). Vitamins. In HPLC of Small Molecules, pp. 173–180 [Lim, C. K., editor]. Oxford: IRL Press.Google Scholar
Sheehy, P. J. A., Morrissey, P. A. & Flynn, A. (1991). Influence of dietary a-tocopherol on tocopherol concentrations in chick tissues. British Poultry Science 32, 391–397.CrossRefGoogle Scholar
Slover, H. T. & Lanza, E. (1979). Quantitative analysis of food fatty acids by capillary gas chromatography. Journal of the American Oil Chemists Society 56, 933–943.CrossRefGoogle Scholar
Whitacre, M. E., Combs, G. F. Jr., Combs, S. B. & Packer, R. S. (1987). Influence of vitamin E on nutritional pancreatic atrophy in selenium-deficient chicks. Journal of Nutrition 117, 460–467.CrossRefGoogle ScholarPubMed
Wiseman, J. (1986). Antinutritional factors associated with dietary fats and oils. In Recent Advances in Animal Nutrition, pp. 47–75 [Haresign, W. and Cole, D. J. A., editors]. London: Butterworths.CrossRefGoogle Scholar
Yagi, K. (1984). Assay for blood plasma or serum. Methods in Enzymology 105, 328–331.CrossRefGoogle ScholarPubMed