Effect of olive oil-fried sardine consumption on cholesterol content in the serum, lipoproteins, spleen and adipose tissue of hypercholesterolemic rats
2006
Bastida, S. | Garcia-Linares, M.C. | Viejo, J. | Garcia-Arias, M.T. | Sanchez-Muniz, F.J.
Background: The information about the effect of fried-oily fish consumption on cholesterol metabolism is rather scarce. Aim: To test the effect of olive oil-fried sardine consumption on cholesterol content in the serum, lipoproteins, spleen and adipose tissue of hypercholesterolemic rats. Methods: Hypercholesterolemia was induced for 3 weeks by a casein + olive diet containing cholesterol and bovine bile (COC). Rats were later switched for 2 weeks to diets containing casein + olive oil (CO), olive oil-fried sardines (S), and olive oil-fried sardines-cholesterol-bovine bile (SC) while one rat group continued on the COC diet. Cholesterol was determined in serum, lipoproteins, adipose tissue and spleen. Results: The SC diet markedly blocked the hypercholesterolemic induction of the cholesterol-raising agents. Dietary cholesterol withdrawal decreased serum cholesterol levels, with the S diet inducing the highest decrease in serum and VLDL + LDL-cholesterol levels. Cholesterol withdrawal decreased spleen total cholesterol content and weight but the S diet was unable to reduce spleen cholesterol content (micromol/g) more than CO diet. Adipose tissue of S rats displayed the lowest cholesterol values. Cholesterol (mmol/g) of adipose tissue correlated very significantly with total serum cholesterol (r = 0.9225, p < 0.0001) and VLDL + LDL-cholesterol (r = 0.9313, p < 0.0001). Conclusion: Cholesterol in adipose tissue was very sensitive to variations in plasma cholesterol. Consumption of fried sardines interacts with cholesterol withdrawal, accelerating serum cholesterol normalization and reduction of cholesterol levels in adipose tissue.
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