Effect of dietary olive oil, corn oil and medium-chain triglycerides on the lipid composition of rat red blood cell membranes
1990
Periago, J.L. | Suarez, M.D. | Pita, M.L.
The effects of dietary olive oil, corn oil and medium-chain triglycerides (MCT) on factors that characterize erythrocyte membrane lipid fluidity were studied. Weanling rats were fed for 3 or 5 wk high fat diets (10%) containing olive oil or corn oil. Total phospholipids and phosphatidylcholine of erythrocyte ghosts obtained from olive oil-fed animals, as compared to those fed corn oil, showed an increase in long-chain polyunsaturated fatty acids (PUFA) of the (n-6) and (n-3) series and a decrease in saturated fatty acids. The addition of MCT to the olive oil diet induced an increase in palmitic, palmitoleic and delta -5,8,11-eicosatrienoic acids and a decrease in long-chain PUFA of the (n-6) series in erythrocyte membrane phospholipids. Conversely, rats fed a mixture of MCT and corn oil, as compared to those fed exclusively corn oil, showed increase in long-chain PUFA of the (n-6) and (n-3) series, with no changes in saturated fatty acid levels. The cholesterol/phosphorus molar ratio showed only a slight increase with MCT supplementation. Olive oil feeding induced important changes in fatty acid composition of erythrocyte membrane phospholipids as compared to corn oil feeding without modifying the cholesterol/phosphorus ratio and MCT feeding slightly affected red blood cell membrane lipid composition.
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