Animal and plant fats selectively modulate oxidizability of rabbit LDL and LDL-mediated disruption of endothelial barrier function

B. Hennig, M. Toborek, G. A. Boissonneault, N. C. Shantha, E. A. Decker, P. R. Oeltgen

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Enrichment of lipoproteins with fatty acids derived from animal and/or plant fats may modify the oxidizability of lipoproteins and their effects on endothelial barrier function. To test this hypothesis, rabbits were fed for 30 days diets containing 2 g corn oil/100 g diet (low fat diet) or low fat supplemented with 16 g/100 g diet of corn oil, corn oil with added cholesterol, milk fat, chicken fat, beef tallow or lard. Compared with those fed the low fat, serum and LDL cholesterol concentrations were significantly lower in rabbits fed corn oil and greater in animals fed corn oil with added cholesterol or chicken fat. In contrast to the cholesterol data, lipid hydroperoxide levels were highest in oxidized LDL derived from rabbits fed corn oil or lard. LDL vitamin E levels were highest in rabbits fed corn oil with added cholesterol. The significant elevations in linoleic acid [18:2(n- 6)] in serum and LDL may partially explain the high oxidizability of LDL in rabbits fed corn oil. LDL isolated from animals fed corn oil, lard or milk fat had significantly greater albumin transfer across cultured endothelial monolayers compared with those of the low fat diet group. Their oxidative modification further contributed to endothelial barrier dysfunction. Dietary cholesterol supplementation to the corn oil diet decreased the oxidizability of LDL and partially protected the oxidized LDL-mediated endothelial cell dysfunction as compared with the corn oil diet group. These data suggest that beef tallow and chicken fat are the least atherogenic fats if oxidative modification of LDL is a critical issue in atherosclerosis.

Original languageEnglish
Pages (from-to)2045-2054
Number of pages10
JournalJournal of Nutrition
Volume125
Issue number8
StatePublished - Jan 1 1995
Externally publishedYes

Fingerprint

plant fats
Corn Oil
animal fats and oils
corn oil
rabbits
Fats
Rabbits
cholesterol
lipids
corn
lard
Diet
Cholesterol
Chickens
Fat-Restricted Diet
diet
low fat diet
tallow
chickens
lipoproteins

Keywords

  • cholesterol
  • dietary fats
  • endothelial cell integrity
  • oxidation
  • rabbits
  • vitamin E

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

Hennig, B., Toborek, M., Boissonneault, G. A., Shantha, N. C., Decker, E. A., & Oeltgen, P. R. (1995). Animal and plant fats selectively modulate oxidizability of rabbit LDL and LDL-mediated disruption of endothelial barrier function. Journal of Nutrition, 125(8), 2045-2054.

Animal and plant fats selectively modulate oxidizability of rabbit LDL and LDL-mediated disruption of endothelial barrier function. / Hennig, B.; Toborek, M.; Boissonneault, G. A.; Shantha, N. C.; Decker, E. A.; Oeltgen, P. R.

In: Journal of Nutrition, Vol. 125, No. 8, 01.01.1995, p. 2045-2054.

Research output: Contribution to journalArticle

Hennig, B, Toborek, M, Boissonneault, GA, Shantha, NC, Decker, EA & Oeltgen, PR 1995, 'Animal and plant fats selectively modulate oxidizability of rabbit LDL and LDL-mediated disruption of endothelial barrier function', Journal of Nutrition, vol. 125, no. 8, pp. 2045-2054.
Hennig, B. ; Toborek, M. ; Boissonneault, G. A. ; Shantha, N. C. ; Decker, E. A. ; Oeltgen, P. R. / Animal and plant fats selectively modulate oxidizability of rabbit LDL and LDL-mediated disruption of endothelial barrier function. In: Journal of Nutrition. 1995 ; Vol. 125, No. 8. pp. 2045-2054.
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