Effect of Dietary Oleic Acid on Metabolism of Lipid in the Rats. Studies with Tea Oil and Olive Oil.

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  • オレイン酸がラットの脂質代謝に及ぼす影響　　茶油とオリーブ油を用いた検討
  • オレインサン ガ ラット ノ シシツ タイシャ ニ オヨボス エイキョウ チャユ ト オリーブユ オ モチイタ ケントウ
  • Studies with Tea Oil and Olive Oil
  • 茶油とオリーブ油を用いた検討

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Increased intake of dietary fat is in general associated with obesity, hyperlipidaemia, hypertension, and impaired glucose tolerance, which are all major risk factors for coronary heart disease. However, an olive oil-rich diet, rich in monounsaturated oleic acid, is known to be associated with decreased risk of coronary heart disease. In this study, we investigated the effect of another oleic acid-rich oil, tea oil (oil of Camelia oleifera seeds), in comparison with olive oil, on increase of body and adipose tissue weight, plasma lipoprotein profile, and factors affecting lipoprotein metabolism in rats, using polyunsaturated fatty acid-rich soybean oil and saturated fatty acid-rich palm oil as controls. Sprague-Dawley rats, 7 weeks old, were fed a high-fat diet containing 16% (w/w) soybean oil, olive oil, tea oil, or palm oil for 5 weeks. There were no differences in body weight, adipose tissue weight, and ratio of body weight increase to food consumption between the different groups. Serum cholesterol (TC) was lower with either olive, tea, or palm oil than with soybean oil, and the changes were due mostly to a decrease in high-density lipoprotein cholesterol (HDL-C). The serum triglyceride (TG) level tended to be higher with olive oil than with soybean oil, but there were no changes with tea oil. Very-low-density lipoprotein cholesterol (VLDL-C) and triacylglycerol increased with olive oil, but not with tea oil, while intermediate-density lipoproteins (IDL) and low-density lipoproteins (LDL) did not change in either case, suggesting increased VLDL production and increased LDL clearance with olive oil and no such changes with tea oil. However, VLDL secretion measured by the Triton WR-1339 method in a separate experiment revealed an increase of the VLDL-C secretion rate but not the VLDL-TG secretion rate with both olive oil and tea oil. The fatty acid composition of the serum and lipoprotein fractions closely reflected that of dietary oil, but the relationship was closes for VLDL and less close for HDL. These results suggest that an oleic acid-rich diet affects the lipoprotein profile by increasing both VLDL secretion and clearance of serum lipoproteins. Additionally, the content and composition of plant sterols in olive oil and tea oil are very different, suggesting a profound effect of dietary plant oil on serum lipid and lipoprotein profiles.

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