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Influence of dietary fatty acid composition on cholesterol synthesis and esterification in hamsters
Author(s) -
Jones Peter J. H.,
Ridgen Julie E.,
Benson Alexander P.
Publication year - 1990
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02535903
Subject(s) - cholesterol , coconut oil , lipidology , menhaden , fish oil , chemistry , clinical chemistry , duodenum , food science , hamster , corn oil , fatty acid , cholesteryl ester , triglyceride , linoleic acid , biology , biochemistry , medicine , endocrinology , fish <actinopterygii> , lipoprotein , fishery
To investigate the effects of dietary fat quality on synthesis and esterification of cholesterol, Syrian hamsters were fed diets containing corn, olive, coconut or menhaden oils (10% w/w) with added cholesterol (0.1% w/w). After 3 weeks, animals were sacrificed 90 min following IP injection of 3 H 2 O. Synthesis of free cholesterol and movement of free cholesterol into ester pools were measured from 3 H‐uptade rate in liver and duodenum. Plasma total cholesterol and triglycerides levels were highest in coconut oil‐fed animals, whereas hepatic total cholesterol and ester levels were elevated in olive oil‐fed animals, as compared with all other groups. No diet‐related differences were seen in duodenal cholesterol or total fatty acid content. In duodenum, uptake of 3 H per g tissue into cholesterol was greater compared with liver; however, within each tissue, 3 H‐uptake into cholesterol was similar across groups. Notably, 3 H‐uptake into cholesterol ester in liver was highest in menhaden oil‐fed animals. These data suggest that menhaden fish oil consumption results in enhanced movement of newly synthesized cholesterol into ester as compared with other fat types.