Effects of high-fat diets on inflammation and antioxidant status in rats: Comparison between palm olein and olive oil

  • Youzan Ferdinand Djohan Laboratoire de Biochimie, CHU, Univeristy FélixHouphouët-Boigny, Cocody, Côte d’Ivoire
  • Absalome Aké Monde Laboratoire de Biochimie, CHU, Univeristy FélixHouphouët-Boigny, Cocody, Côte d’Ivoire
  • Massara Camara-Cissé Laboratoire de Biochimie, CHU, Univeristy FélixHouphouët-Boigny, Cocody, Côte d’Ivoire
  • Eric Badia PhyMedExp, University Montpellier, INSERM U1046, CNRS, UMR 9214, Montpellier, France
  • Beatrice Bonafos DMEM, INRA, University Montpellier, Montpellier, France
  • Gilles Fouret DMEM, INRA, University Montpellier, Montpellier, France
  • Céline Lauret PhyMedExp, University Montpellier, INSERM U1046, CNRS, UMR 9214, Montpellier, France
  • Anne‑Marie Dupuy Laboratoire de Biochimie, CHU-Lapeyronie, Montpellier, France
  • Edith Pinot Laboratoire de Biochimie, CHU-Lapeyronie, Montpellier, France
  • Gervais Koffi Laboratoire de Biochimie, CHU, Univeristy FélixHouphouët-Boigny, Cocody, Côte d’Ivoire
  • Germaine Niamké Laboratoire de Biochimie, CHU, Univeristy FélixHouphouët-Boigny, Cocody, Côte d’Ivoire
  • Thibault Sutra Laboratoire de Biochimie, CHU-Lapeyronie, Montpellier, France
  • Sylvie Gaillet DMEM, INRA, University Montpellier, Montpellier, France
  • Karen Lambert PhyMedExp, University Montpellier, INSERM U1046, CNRS, UMR 9214, Montpellier, France
  • Fabrice Raynaud PhyMedExp, University Montpellier, INSERM U1046, CNRS, UMR 9214, Montpellier, France
  • Nathalie Gayrard EA7288, University Montpellier, Montpellier, France
  • Bernard Jover PhyMedExp, University Montpellier, INSERM U1046, CNRS, UMR 9214, Montpellier, France
  • Jean Paul Cristol Laboratoire de Biochimie, CHU-Lapeyronie, Montpellier, France
  • Charles Coudray DMEM, INRA, University Montpellier, Montpellier, France
  • Christine Feillet‑Coudray DMEM, INRA, University Montpellier, Montpellier, France
DOI: https://doi.org/10.18388/abp.2020_5639

Abstract

Abstract

Palm olein (PO) and olive oil (OO) are widely consumed in the world. PO is considered harmful to health, whereas OO is considered healthy. The aim of the study was to compare the effects of consumption of these oils on antioxidant status and inflammation in rats. This was an experimental study in male wistar rats fed a diet containing 30% of each oil. Rats had free access to food and water. After being fed for 12 weeks, animals were sacrificed and liver and aortic blood were collected. Plasma was used for the determination of interleukin-6 (IL-6) and oxidative stress parameters (Superoxide dismutase -SOD; Gluthation peroxidase - GPx; Thiobarbituric acid reactive substances - TBARS; Thiol groups and isoprostane). The inflammation and oxidative stress status as well as the expression of several genes/proteins were also analyzed in liver homogenate. No significant differences were observed between PO and OO in plasma and liver levels of the studied inflammation and oxidative stress parameters. This study showed that the consumption of PO induces an antioxidant status superimposable to that of OO.

 

Key words : Palm olein - Olive oil - Oxidative stress - Inflammation - High fat diet

Published
2021-10-06
Issue
Vol. 68 No. 4 (2021)
Section
Articles

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