Monounsaturated fat decreases hepatic lipid content in non-alcoholic fatty liver disease in rats.
Study Goal
The researchers aimed to evaluate the effects of olive oil (a monounsaturated fat source) on hepatic lipid content and oxidative stress parameters in rats with experimental non-alcoholic fatty liver disease (NAFLD).
Results Summary
Olive oil reduced hepatic triglyceride accumulation by 30% compared to the methionine choline-deficient diet (MCDD) group and showed lower oxidative stress compared to other fat sources, though it did not provide the greatest antioxidant activity.
Population
Sprague-Dawley rats with induced NAFLD.
Effective Dosage
Not specified (diet enriched with olive oil).
Duration
2 months.
Interactions
None mentioned.
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
methionine choline-deficient diet (MCDD) | increase | liver weight/rat weight ratio | Sprague-Dawley rats | - | increased | #1 |
MCDD enriched with fish oil | increase | fatty liver | Sprague-Dawley rats | - | severe fatty liver was seen | #2 |
MCDD enriched with butter fat | increase | fatty liver | Sprague-Dawley rats | - | severe fatty liver was seen | #3 |
MCDD enriched with olive oil | decrease | hepatic triglycerides (TG) levels | Sprague-Dawley rats | 30% | blunted | #4 |
MCDD enriched with olive oil | decrease | hepatic triglycerides (TG) levels | Sprague-Dawley rats | 37% | blunted | #5 |
MCDD enriched with olive oil | decrease | hepatic triglycerides (TG) levels | Sprague-Dawley rats | 33% | blunted | #6 |
MCDD enriched with olive oil | decrease | serum TG | Sprague-Dawley rats | 10% | lowered | #7 |
methionine choline-deficient diet (MCDD) | increase | hepatic cholesterol | Sprague-Dawley rats | 15-fold | increased | #8 |
MCDD enriched with fish oil | decrease | hepatic cholesterol | Sprague-Dawley rats | 21% | blunted | #9 |
MCDD enriched with olive oil | increase | ratio of long-chain polyunsaturated fatty acids omega-6/omega-3 | Sprague-Dawley rats | 345-fold | increased | #10 |
MCDD enriched with fish oil | increase | ratio of long-chain polyunsaturated fatty acids omega-6/omega-3 | Sprague-Dawley rats | 30-fold | increased | #11 |
MCDD enriched with butter fat | increase | ratio of long-chain polyunsaturated fatty acids omega-6/omega-3 | Sprague-Dawley rats | 397-fold | increased | #12 |
MCDD enriched with olive oil | increase | hepatic MDA contents | Sprague-Dawley rats | 108% | increased | #13 |
MCDD enriched with fish oil | increase | hepatic MDA contents | Sprague-Dawley rats | 91% | increased | #14 |
MCDD enriched with butter fat | increase | hepatic MDA contents | Sprague-Dawley rats | 87% | increased | #15 |
MCDD enriched with olive oil | decrease | hepatic paraoxonase activity | Sprague-Dawley rats | -68% | decreased | #16 |
Olive oil | decrease | accumulation of triglyceride in the liver | rats with NAFLD | - | decreases | #17 |
AIM: To evaluate the effects of different types of dietary fats on the hepatic lipid content and oxidative stress parameters in rat liver with experimental non-alcoholic fatty liver disease (NAFLD). METHODS: A total of 32 Sprague-Dawley rats were randomly divided into five groups. The rats in the control group (n = 8) were on chow diet (Group 1), rats (n = 6) on methionine choline-deficient diet (MCDD) (Group 2), rats (n = 6) on MCDD enriched with olive oil (Group 3), rats (n = 6) on MCDD with fish oil (Group 4) and rats (n = 6) on MCDD with butter fat (Group 5). After 2 mo, blood and liver sections were examined for lipids composition and oxidative stress parameters. RESULTS: The liver weight/rat weight ratio increased in all treatment groups as compared with the control group. Severe fatty liver was seen in MCDD + fish oil and in MCDD + butter fat groups, but not in MCDD and MCDD + olive oil groups. The increase in hepatic triglycerides (TG) levels was blunted by 30% in MCDD + olive oil group (0.59 +/- 0.09) compared with MCDD group (0.85 +/- 0.04, P < 0.004), by 37% compared with MCDD + fish oil group (0.95 +/- 0.07, P < 0.001), and by 33% compared with MCDD + butter group (0.09 +/- 0.1, P < 0.01). The increase in serum TG was lowered by 10% in MCDD + olive oil group (0.9 +/- 0.07) compared with MCDD group (1.05 +/- 0.06). Hepatic cholesterol increased by 15-fold in MCDD group [(0.08 +/- 0.02, this increment was blunted by 21% in MCDD + fish oil group (0.09 +/- 0.02)]. In comparison with the control group, ratio of long-chain polyunsaturated fatty acids omega-6/omega-3 increased in MCDD + olive oil, MCDD + fish oil and MCDD + butter fat groups by 345-, 30- and 397-fold, respectively. In comparison to MCDD group (1.58 +/- 0.08), hepatic MDA contents in MCDD + olive oil (3.3 +/- 0.6), MCDD + fish oil (3.0 +/- 0.4), and MCDD + butter group (2.9 +/- 0.36) were increased by 108%, 91% and 87%, respectively (P < 0.004). Hepatic paraoxonase activity decreased significantly in all treatment groups, mostly with MCDD + olive oil group (-68%). CONCLUSION: Olive oil decreases the accumulation of triglyceride in the liver of rats with NAFLD, but does not provide the greatest antioxidant activity.