Prevention of dietary hypercholesterolemia in rats using sunflower-oil-fried sardines. Effects on cholesterol and serum enzymes

• Published in: Journal of agricultural and food chemistry 1992-11, Vol.40 (11), p.2226-2231
• Main Authors: Sanchez-Muniz, Francisco J, Higon, Enrique, Cava, Fernando, Viejo, Jesus M
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Feeding. Feeding behavior; Fundamental and applied biological sciences. Psychology; Marine; Sardina pilchardus; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00023a035

The acceptability, hypocholesterolemic effect, and possible harmfulness of cholesterol-enriched diets containing different kinds of sunflower-oil-fried sardines were studied in growing Wistar rats. Group 1 was fed a diet containing casein and sunflower oil. For group 2 the only source of protein and fat was a mixture of fried sardines from the first and second fryings in sunflower oil. Group 3 received a mixture of sardines from the 8th to 10th fryings in sunflower oil. Weight gain and food acceptability were lower in group 3. The hypercholesterolemic effect of diet 1 was markedly checked in fried sardine diet groups by reducing the cholesterol content in the lower density lipoproteins (VLDL + LDL). The hepatosomatic index of group 3 appears to be significantly increased. Lactate dehydrogenase, alpha -hydroxybutyrate dehydrogenase, and aspartate aminotransferase appear to be increased in group 1. These levels were markedly decreased when diets containing sunflower-oil-fried sardines were consumed. Alanine aminotransferase indicates some increase in membrane permeability of liver cells in sardine groups. gamma -Glutamyltransferase suggests possible liver damage in rats of group 3.