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Oxidative susceptibility of low density lipoprotein from rabbits fed atherogenic diets containing coconut, palm, or soybean oils
Author(s) -
Yap S. C.,
Choo Y. M.,
Hew N. F.,
Yap S. F.,
Khor H. T.,
Ong A. S. H.,
Goh S. H.
Publication year - 1995
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/bf02536616
Subject(s) - coconut oil , chemistry , food science , soybean oil , vitamin e , cholesterol , palm oil , fatty acid , oxidative phosphorylation , low density lipoprotein , linseed oil , palm kernel oil , biochemistry , antioxidant
The oxidative susceptibilities of low density lipoproteins (LDL) isolated from rabbits fed high‐fat atherogenic diets containing coconut, palm, or soybean oils were investigated. New Zealand white rabbits were fed atherogenic semisynthetic diets containing 0.5% cholesterol and either (i) 13% coconut oil and 2% corn oil (CNO), (ii) 15% refined, bleached, and deodorized palm olein (RBDPO), (iii) 15% crude palm olein (CPO), (iv) 15% soybean oil (SO), or (v) 15% refined, bleached, and deodorized palm olein without cholesterol supplementation [RBDPO(wc)], for a period of twelve weeks. Total fatty acid compositions of the plasma and LDL were found to be modulated (but not too drastically) by the nature of the dietary fats. Cholesterol supplementation significantly increased the plasma level of vitamin E and effectively altered the plasma composition of long‐chain fatty acids in favor of increasing oleic acid. Oxidative susceptibilities of LDL samples were determined by Cu 2+ ‐catalyzed oxidation which provide the lag times and lag‐phase slopes. The plasma LDL from all palm oil diets [RBDPO, CPO, and RBDPO(wc)] were shown to be equally resistant to the oxidation, and the LDL from SO‐fed rabbits were most susceptible, followed by the LDL from the CNO‐fed rabbits. These results reflect a relationship between the oxidative susceptibility of LDL due to a combination of the levels of polyun‐saturated fatty acids and vitamin E.