Effects of Dietary Fat on Lipid Peroxidation Level in Rats / 环境与健康杂志

ABSTRACT

Objective To explore the effects of dietary fat on lipid peroxidation in female F344 rats. Methods The rats were fed diets containing various levels of corn oil ( 3%, 5%, 10%, 15%, or 20% ) for 2, 10, 20 weeks and to detect the malondialdehyde (MDA) concentrations in cerebellum, kidney and liver tissues by HPLC method. Results It was observed that rats consuming 3% and 5% corn oil diets yielded significantly higher levels of MDA compared with those fed with higher fat diets. It was also observed that the MDA levels at group of 20 weeks of feeding were significantly lower than groups of 2 weeks and/or 10 weeks of feeding. The three organs studied showed different MDA levels. MDA level in cerebellum was obviously higher than that in liver and kidney. Conclusion The lipid peroxidation linking with dietary fat seems to have tissue specific and time specific. The cerebellum tissues seem easy to be attacked by lipid peroxidation linking with dietary fat. The peaks of MDA concentrations emerge were at 2 week time point in cerebellum and at 10 week time point in liver and kidney respectively.