Effect of Olive Oil, Safflower Oil or DHA Concentrate Blended with Egg Yolk. Phospholipids on Accumulation of Pentachlorobenzene in Rat Tissues.

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  • ラット組織ペンタクロロベンゼン蓄積に及ぼす飼料への卵黄リン脂質とオリーブ油，サフラワー油，ＤＨＡ濃縮油の各混合油脂添加効果
  • ラット ソシキ ペンタクロロベンゼン チクセキ ニ オヨボス シリョウ エ ノ

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The effects of various dietary oils and egg yolk phospholipids on the concentration of serum lipid and accumulation of pentachlorobenzene (PECB) in rat tissues were examined. The experimental diets contained 0.1% PECB and 10% olive oil, safflower oil or docosahexaenoic acid concentrate. Diets in which half of each experimental oil diet was substituted with egg yolk phospholipid were also prepared. After the diets had been administered for two weeks, the concentration of serum lipid, the PECB concentration in serum and tissue, and fecal apparent excretory ratio of PECB were determined. The major results were as follows: 1) The serum total cholesterol and triglyceride concentrations decreased in order olive oil>safflower oil> docosahexaenoic acid concentrate. When half of the olive oil or safflower oil was substituted with the egg yolk phospholipid, the serum lipid levels in the animals given these diets, but not the docosahexaenoic acid concentrate, decreased significantly. 2) The PECB concentrations in the liver and epididymal fat pad decreased in the order olive oil>safflower oil>docosahexaenoic acid concentrate. The PECB accumulation in these tissues was significantly suppressed when half of the olive oil and safflower oil, but not docosahexaenoic acid concentrate, was substituted with the egg yolk phospholipid. 3) The fecal apparent excretory ratio of PECB was similar among the dietary groups. The activities of the liver drug-metabolizing enzyme P-450 and serum GOT or GPT did not differ among the dietary groups. These results suggest that the PECB accumulation in rat tissues is suppressed by highly unsaturated fatty acid and egg yolk phospholipids in the diet. The changes in the levels of serum lipids and the concentration of tissue PECB in rats showed a strong positive correlation with dietary lipids.

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