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Thermally oxidized palm olein exposure increases triglyceride polymer levels in rat small intestine
Author(s) -
David Raul Olivero,
GonzálezMuñoz María José,
Benedí Juana,
Bastida Sara,
SánchezMuniz Francisco J.
Publication year - 2010
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200900287
Subject(s) - triglyceride , chemistry , small intestine , tbars , glutathione , food science , polymer , biochemistry , absorption (acoustics) , corn oil , chromatography , antioxidant , lipid peroxidation , organic chemistry , cholesterol , materials science , enzyme , composite material
The origin and presence of triglyceride polymers in small intestine have been poorly studied. The present study combined a short in vivo absorption experiment and high‐performance size‐exclusion chromatography determination. Groups of six male Wistar rats were administered by esophageal probe 1 g/100 g body weight unused palm olein and palm oleins used in 40 and 90 potato frying operations. Small intestines were dissected, cleaned of luminal fat, and analyzed for the presence of triglyceride polymers (oligomers and/or dimers) after 4 h oil administration. The intestinal fat content did not change but the polymers content was positively and significantly correlated ( r = 0.5983; p <0.01) with the amount of polymers present in the oil tested. The small intestine contained 5.05 mg [median and percentile 25 (1.57 mg)–percentile 75 (10.40 mg)] of polymers after 4‐h exposure to palm olein used for frying 90 times. The results suggested that 2.7–4.9% of the triglyceride polymers administered were present in the small intestine 4 h after ingestion. TBARS levels ( p <0.05) and the redox index (oxidized glutathione/total glutathione) ( p <0.01) in the small intestine increased significantly after exposure to the palm olein used in 90 frying operations. In conclusion, administration of altered oil increased the presence of resynthesized polymers in the small intestine, thus contributing to small intestine oxidative stress.