QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Liu, J.-F. Articles by Huang, C.-J. Search for Related Content PubMed PubMed Citation Articles by Liu, J.-F. Articles by Huang, C.-J.

Tissue -Tocopherol Retention in Male Rats Is Compromised by Feeding Diets Containing Oxidized Frying Oil^1,2,

Department of Agricultural Chemistry, National Taiwan University, Taipei, Taiwan 10764

To investigate the effect of dietary oxidized frying oil (OFO) on tissue retention of -tocopherol (-T), Long-Evans male weanling rats were divided to four groups based on a 2 x 2 factorial design. Two groups were fed 15% OFO diets, and the remaining two groups were fed control diets in which OFO was replaced by vitamin E-stripped fresh soybean oil. Vitamin E as all-rac--tocopheryl acetate was added at the concentration of either 50 (normal E) or 500 (high E) mg/kg diet. The OFO sample was prepared by deep-frying potato sticks in fresh soybean oil at 205 ± 5°C for four 6-h periods. After 6 wks of feeding, -T concentrations in most tissues were significantly lower in rats fed OFO diets (P < 0.05) than in the control groups. For rats fed the OFO diet with the normal vitamin E concentration, the -T concentration in epididymal fat pad, plasma, liver, kidney, muscle, brain and lung were 29–64% those of the corresponding control group (P < 0.05). The interaction between the two dietary factors on tissue -T was significant in liver, spleen and adrenal gland. In these three tissues, the differences between the normal and high dietary vitamin E groups were less in rats fed the OFO diet than in rats fed the control diets. The tissue -T concentrations of the high vitamin E OFO group were comparable with or higher (P < 0.05) than those of the normal vitamin E control group, indicating that the negative effect of OFO on tissue -T concentration can be alleviated by dietary supplementation of vitamin E. Compared with the controls, rats fed OFO diets had significantly higher tissue thiobarbituric acid reactive substances (P < 0.05). Because the amount of -T directly added into the test oil samples was not significantly decreased through an incubation (at 37°C) period of up to 10 d, the inefficient absorption and/or enhanced catabolism or turnover of vitamin E may be involved in the inferior tissue -T retention of OFO fed rats.

KEY WORDS: • oxidized frying oil • vitamin E • rats • lipid peroxidation

¹ Supported by Grant NSC 80-0409-B002-82 from the National Science Council, Taiwan.

² The costs of publication of this article were defrayed in part by the payment of page charges. This article must therefore by hereby marked "advertisement" in accordance with 18 USC section 1734 solely to indicate this fact.

³ Present address: School of Nutrition and Health Science, Taipei Medical College, Taipei, Taiwan.

⁴ To whom correspondence should be addressed.

Manuscript received 2 February 1995. Revision accepted 1 August 1995.