LIPIDOMICS OF BLOOD AND ORGANS OF RATS FED DIETS SUPPLEMENTED WITH DIFFERENT EDIBLE OILS

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1 Animl Reserh Interntionl (215) 12(2): LIPIDOMICS OF BLOOD AND ORGANS OF RATS FED DIETS SUPPLEMENTED WITH DIFFERENT EDIBLE OILS 1 UGBAJA, Regin Ngozi, 2 AFOLABI, Olusegun Kyode, 1 ONUNKWOR, Okehukwu Beno, 1 AKINLOYE, Dors Iukun, 1 AYANDA, Toluleke Morufu, 1 OLADEJO, Olpeju Aiodun, 1 SOFOWORA, Aosede Opeyemi, 1 FALANA, Tolulope Mihel nd 1 AJAYI, Moyosore Oluwtosin 1 Deprtment of Biohemistry, College of Biosienes, Federl University of Agriulture, Aeokut, Nigeri 2 Deprtment of Biohemistry, Fulty of Bsi Medil Sienes, Ldoke Akintol University of Tehnology, Ogomoso, Nigeri Corresponding Author: Ugj, R. N. Deprtment of Biohemistry, College of Biosienes, Federl University of Agriulture, Aeokut, Nigeri. Emil: regiugj@yhoo.om Phone: ABSTRACT Studies were rried out to ompre the effets of different edile s (olive, turkey, plm, groundnut nd soy) on lipidomis of lood nd orgns of rts. Thirty-six mle lino rts divided into six groups (n = 6) were fed ompounded diets without (ontrol) nd with different s (1%) eh d liitum for twenty-eight dys. Lipid profiles of tissues (lood, rin, hert nd liver) nd Hydroxymethylglutryl CoA (HMG CoA) redutse tivity in rin nd liver were determined. All edile -ontining diets (espeilly groundnut nd soy s) signifintly redued (p<.5) weight gin nd dily growth rte. Condition ftor ws signifintly deresed (p<.5) only in groundnut nd inresed in turkey fed groups ompred with other diets. Different lipidomi ptterns were eliited y the different s ompred with ontrol. Signifint dereses (p<.5) were oserved in level of holesterol in plsm (olive nd turkey s) nd hert (ll diets) while inreses were oserved in HDL (olive, groundnut nd soy s), VLDL-LDL (olive, turkey nd plm s), RBC (ll diets exept olive group), rin (groundnut nd soy s) nd liver (olive nd turkey s). HMG-CoA redutse tivity signifintly inresed in liver of olive, soy nd plm fed groups nd rin (ll diets) ut deresed in liver of groundnut group. Triylglyerol level signifintly inresed (p<.5) in plsm nd RBC of plm group, HDL (turkey ) nd VLDL-LDL (olive, turkey nd plm s) while it deresed in plsm (groundnut nd soy s), rin (ll diets) nd hert (plm nd groundnut s). Phospholipid levels inresed signifintly (p<.5) in RBC (ll diets exept the olive), plsm nd VLDL-LDL (ll diets), rin (soy en ) nd hert (turkey ). The results indited tht olive, groundnut nd soy en s re more enefiil to helth ompred with plm nd turkey s whih my predispose to rdiovsulr disese. Keywords: Edile s, Lipidomi ptterns, Lipid profiles, Cholesterol, Triylglyerol, Phospholipid Plsm, Red lood ells, Lipoproteins, Hert, Brin, Liver INTRODUCTION Oils from the seeds of some plnts nd niml fts re the soures of edile s. They re the min onstituent of vrious diets. They re good soures of energy nd nutrients, espeilly essentil ftty ids (Odeomelm, 25; Kurn et l., 27; Akuugwo et l., 28; Imfidon ISSN: ARI (2):

2 Ugj et l. 219 nd Okunroo, 212). They lso serve s requirement for the sorption of ft-solule vitmins. Plnts suh s soy ens, olive, plm nd groundnut to mention few, re good soures from whih edile s re otined (Prwez, 211). They re omposed of triylglyerols whih ontin sturted, monond polyunsturted ftty ids (Nkfmiy et l., 21; Mus et l., 212). Also found in them is holesterol (Behrmn nd Venkt, 25; Okpuzor et l., 29). Behrmn nd Venkt (25) reported tht out 5% holesterol is present in vegetle s. They reported tht it is mjor onstituent of hloroplsts, seeds nd lef surfes. This report ws onfirmed y Okpuzor et l. (29) when quntity of holesterol ws estimted in numer of vegetle s they worked with even when the mnufturers were silent out it. When these ftty ids re lierted from the triylglyerols during digestion, they either re re-esterified in the muosl ells to triglyeride gin, used for genertion of energy through β-oxidtion, for memrne lipid synthesis or for ell signling (Kolwole et l., 213). Dietry intke plys role in nutrition nd helth, nd s hve een reported to ffet lipid omposition generlly (Romon et l., 1995; Celei nd Utlu, 26). The mount nd type of ontined in diet hve long een linked with risk of Coronry Hert Disese (CHD) (Ighosotu nd Tonukri, 21). There is n inresing rte of rdiovsulr disese (CVD) in developing ountries nd while deling with this, there is still the prolem of poor nutrition (WHF, 215) nd this hs prompted the reserh interest in edile s. Oils tht ontin sturted ftty ids hve een reported to inrese lood holesterol levels, nd onsequently inrese the risk of CVD (Sundrm et l., 1995; Murry et l., 23; WHF, 215) while the s tht ontin unsturted ftty ids, while eing protetive, re esily oxidized therey inresing the mount of peroxidtion produts in the liver (Ide et l., 1978; Slter, 1972). Diets high in sturted ft hve een reported to use 31% of CHD nd 11% of stroke worldwide (WHF, 215). The s espeilly rih in linolei nd α- linoleni ids re reported to inrese HDLholesterol (good holesterol) nd derese LDL-holesterol (d holesterol) nd lowers risk nd predisposition to CVD (Arterurn et l., 28), while higher intke of olei id dereses LDL-holesterol ut does not ffet HDL-holesterol levels (Lwton et l., 2; Przyylski nd MDonld, 1995). Severl studies lso indited tht diets rih in olei id derese the development of theroslerosis nd lower serum holesterol y reduing oxidtive stress nd inflmmtory meditors while promoting ntioxidnt defense. The reverse is however the se for sturted ftty id-ontining s. Soy nd olive s re ple yellow s. While soy ontins out 6% polyunsturted ftty ids followed y lmost 25% monounsturted ftty ids, olive ontins lmost 7% monounsturted ftty ids followed y 14% sturted ftty ids. Groundnut, on the other hnd, ontins out 59% monounsturted, 3% polyunsturted nd 2% sturted ftty ids (Imfidon nd Okunroo, 212). nd plm re lmost in the sme tegory, in tht they oth ontin pproximtely the sme mount of monounsturted ftty ids (4%) followed y the sturted ftty id ontent. However, plm ontins lmost two folds of sturted ftty ids present in turkey. Polyunsturted ftty ids re however more in turkey thn plm. These edile s lso ontin phenoli ompounds like flvonoids, terpenoids nd lignns tht n serve s ntioxidnts nd ntiner sustnes (Edem nd Akpnitu, 26). For exmple, plm is known to e rih in ntioxidnts prtiulrly β-rotene nd vitmin E (Edem nd Akpnitu, 26). Antioxidnts ontined in edile s hve een disovered to ply enefiil roles y loking oxidtive dmge whih hs n implition in theroslerosis (Ide et l., 1978). Justyn nd Wldemr (211) reported tht olive ontins the highest mount of phenoli ompounds whih improve tste nd rom (itter, trt) of fts nd lso quenh free rdils. Severl studies hve een rried out on the effets of some of these s in plsm/serum (Iegulem nd Chikezie, 212; Nn et l., 214) nd some seleted orgns like the rin (Kurn et l., Animl Reserh Interntionl (215) 12(2):

3 Lipidomis of lood nd orgns of rts fed diets supplemented with edile s ), liver (de Sous et l., 22) espeilly in reltion to high ft diets or disesed onditions. Sine dietry lipids hve ply role in helth nd there is puity of the effets of these s on lipid metolism under norml onditions, this study sought to investigte nd ompre the effets of notle edile s in diets on the lipidomis of rt tissues. MATERIALS AND METHODS Animls nd Experimentl Design: Thirty six mle lino rts of verge weight (6g) were purhsed nd kept in plsti ges in the niml house with temperture 22 C with 12 hour light : drk yle in the Deprtment. The stndrd guideline of the Committee on re nd use of experimentl niml resoures ws followed. They were limtized for two weeks nd seprted into six groups with six rts eh. Their feed ws ompounded ording to Zûlet et l. (1999) omposition. The s (olive, turkey, plm, groundnut nd soy) were otined from lol supermrkets in Aeokut. To llow for the inlusion of edile, the quntity of orn strh ws redued y l grms. The diets were then fed to the rts for 28 dys with fresh wter d liitum. All experimentl protools omplied with the NIH guidelines (NRC, 1985). The omposition of feed is shown in Tle 1. Srifie of Animls: The weight of the rts ws monitored for 28 dys nd the mthemtil model of Chteliér et l. (26) ws used to evlute dily growth rte nd ondition ftor thus: Dily growth rte = ([(M f M i ) / M i ] 1) / n, nd Condition ftor = (M f / BL 3 ) 1, where, M f is finl mss of niml in g, M i is initil mss of niml in g, n is the numer of feeding dys nd BL is the ody length in m. Blood nd Orgn Colletion: After twentyeight dys, lood ws olleted with syringes ontining heprin into heprinized tues t the end of eh stge of tretment. Blood smples were seprted into plsm nd RBC nd stored in Eppendorf tues for further nlyses while the RBC were wshed thrie with ie-old physiologil sline solution efore using for nlysis. The rin, hert nd liver were exised, trimmed of onnetive tissues nd rinsed in ie-old physiologil sline solution. They were then lotted dry, weighed nd stored t -2 o C until nlysis. Tle 1: Composition of diets (g/1g) (Zulet et l., 1999) Feed Olive Oil Turkey Composition Oil Corn strh Skimmed Milk Premix Oil Plm Groundnut Soy Oil Oil Oil Corn strh Skimmed Milk Premix Oil Premix (per g) ontins: Colt (.8mg), Copper (1.2mg), Iodine (.4mg), Iron (8.4mg), Mngnese (16mg), selenium (.8mg), Zin (12.4mg), ntioxidnt (.5mg), Choline Chloride (7mg), Foli id (.2mg), Biotin H 2 (.1mg), vitmin B 12 (.4mg), vitmin B 6 (.8mg), vitmin E (2.8mg), vitmin K 3 (.6mg), vitmin D 3 (6i.u) nd vitmin A (32 i.u). Skimmed milk ontins 28% protein. Biohemil Anlyses: Plsm onentrtions of holesterol, triylglyerol nd phospholipid were determined using the Cypress dignosti kits. HDL-holesterol, triylglyerol nd phospholipids were determined in plsm with the sme dignosti kits fter very low density lipoproteins nd low density lipoproteins (VLDL- LDL) were preipitted using the method desried y Gidez et l. (1982). RBC lipids were extrted using hloroform-isopropnol (7:11, v/v) desried y Rose nd Oklnder (1965). For holesterol determintion,.1 ml of the extrt ws evported to dryness t 6 o C nd 2µl of Triton X-1/hloroform mixture (1:1, v/v) ws dded to the dried extrt nd evported gin. Cholesterol kit regent (1. ml) ws dded, mixed nd inuted for 3 minutes efore reding the sorne in spetrophotometer. Triylglyerol onentrtion ws determined y evporting to dryness.1ml of the extrt nd dding.1 ml of 97% ethnol to re-suspend the dried lipid. To this, 1 ml of the Animl Reserh Interntionl (215) 12(2):

4 Ugj et l triylglyerol kit regent ws dded, mixed nd inuted for 3 minutes efore the sorne reding ws tken. For phospholipids determintion in the RBC,.1ml of the extrt ws evported nd 1ml of the phospholipid kit regent ws dded, mixed nd inuted for 3 minutes efore tking sorne. For the orgn lipid profiles, lipids were extrted from rin, hert nd liver s desried y Folh et l. (1957). Homogente of the orgns (1%) ws prepred in holoroform-methnol (2:1) mixture. The homogentes were then spun t 4 rpm for 1 minutes in entrifuge nd the superntnts ontining the lipids were removed into len Eppendorf tues. After wshing with.5m KCl,.1 ml eh of the hloroform-methnol extrt were used for the determintion of holesterol, triylglyerol nd phospholipids fter eing evported to dryness t 6 o C. The lipid profiles were determined in liquots of the extrts s desried for RBC ove. Determintion of HMG-CoA redutse Ativity: The tivity of 3-hydroxy-3-methylglutryl-CoA (HMG CoA) redutse in the liver nd rin ws determined using the method desried y Ro nd Rmkrishnn (1975) y estimting the rtio of HMG CoA: mevloni id s n index of the enzyme tivity. Briefly, homogentes (1% w/v) were prepred in sline rsente solution (1g/l). Equl volumes of fresh 1% (w/v) homogente nd dilute perhlori id (5ml/l) were mixed together, llowed to stnd for 5 minutes nd entrifuged t 2 rpm for 1 minutes. Then, 1 ml of the filtrte ws treted with.5ml of freshly prepred hydroxylmine regent (lkline hydroxylmine in the se of HMG-CoA nd neutrl hydroxylmine in the se of mevlonte), mixed nd fter 5 minutes, 1.5ml of ferri hloride regent ws dded nd shken. The sornes were red fter 1 minutes t 54nm versus similrly treted sline/ rsente lnk. Sttistil nlysis: Results re expressed s men ± S.E.M. One wy nlysis of vrine (ANOVA) followed y Tukey s Test ws used to nlyze the results with p<.5 onsidered signifint. RESULTS The effet of edile s on weight gin of the rts indited tht the edile groups exhiited signifintly lower (p<.5) ody weights when ompred with ontrol group (Figure 1). Among the edile groups, signifintly lower (p<.5) ody weights were oserved in the groundnut nd soy fed groups (8.33 ± 2.47g nd 3. ± 1.g, respetively). Weight gin (g) Figure 1: Effet of edile s on weight gin of the nimls. Eh r represents the men ± S.E.M. of 6 rts. Brs with different lphets re signifintly different t p<.5 Signifintly lower (p<.5) dily growth rtes were oserved in the groundnut nd soy fed groups (.48 ±.16 nd.18 ±.7, respetively) when ompred with the ontrol (2.35 ±.49) nd the other edile fed groups (Figure 2). The turkey fed group exhiited signifintly higher (p<.5) men ondition ftor of.47 ±.2g/m 3. The other fed groups; olive, plm nd soy hd insignifint (p>.5) men ondition ftors of.41,.39 nd.38g/m 3, respetively whih were not different from the ontrol (.39g/m 3 ) (Figure 2). Plm Ground nut d Soy en Animl Reserh Interntionl (215) 12(2):

5 Lipidomis of lood nd orgns of rts fed diets supplemented with edile s 2193 Dily growth rte nd ondition ftor (g/m 3 ) Dily growth rte Condition ftor d d Plm Ground nut Soy en Cholesterol onentrtion (mg/dl) HDL VLDL-LDL Plm Groundnut Soy en Figure 2: Dily growth rte nd ondition ftor of nimls. Eh r represents the men ± S.E.M. of 6 rts. Brs with different lphets re signifintly different t p<.5 Cholesterol onentrtion (mg/dl) Plsm RBC Figure 3: Effet of different edile s on onentrtions of holesterol in the plsm nd RBC. Eh r represents the men ± S.E.M. of 6 rts. Brs with different lphets re signifintly different t p<.5 The effet of different edile s on onentrtion of holesterol in the plsm, HDL, VLDL-LDL nd RBC re shown in Figures 3 nd 4. Plm, groundnut nd soy fed groups hd signifintly (p<.5) higher vlues of plsm holesterol thn the olive nd turkey fed groups though not signifintly (p>.5) different from the ontrol. Plm Ground nut Soy en Figure 4: Effet of different edile s on onentrtions of holesterol in the HDL nd VLDL-LDL. Eh r represents the men ± S.E.M. of 6 rts. Brs with different lphets re signifintly different t p<.5 Cholesterol onentrtion ws signifintly redued (p<.5) y olive nd turkey s y 36% nd 41% ompred with ontrol. The level of HDL-holesterol ws signifintly inresed in the olive, groundnut nd soy groups y 43, 128 nd 91% when ompred with the ontrol nd other edile groups. On the other hnd, VLDL-LDL-holesterol ws not signifintly (p>.5) ffeted y groundnut nd soy s ompred with ontrol. fed group hd the highest VLDL-LDL-holesterol onentrtion followed y olive nd then plm when ompred with ontrol nd other edile fed groups. Turkey, plm, groundnut nd soy groups exhiited signifint higher (p<.5) vlues for RBC-holesterol when ompred with ontrol nd olive groups. The effets of edile s on the level of triylglyerol in the plsm, HDL, VLDL-LDL nd RBC indited tht the plm fed group exhiited signifintly higher (p<.5) vlues of plsm nd RBC triylglyerol (4% nd 64%, respetively) ompred with ontrol unlike the other edile fed groups whih eliited elow 4% nd 8% inrese, respetively (Figures 5). The levels oserved in the plsm were in the order; plm > turkey > olive > soy > groundnut. Animl Reserh Interntionl (215) 12(2):

6 Ugj et l Triylglyerol onentrtion (mg/dl) Plsm RBC Phospholipid onentrtion (mg/dl) Plsm RBC d Group Plm Groundnut Soy en Plm Groundnut Soy en Figure 5: Effets of edile s on the onentrtions of triylglyerol in the plsm nd RBC. Eh r represents the men ± S.E.M. of 6 rts. Brs with different lphets re signifintly different t p<.5. Triylglyerol onentrtion (mg/dl) Figure 6: Effets of edile s on the onentrtions of triylglyerol in the HDL nd VLDL-LDL. Eh r represents the men ± S.E.M. of 6 rts. Brs with different lphets re signifintly different t p<.5 While plm nd olive retined their order of effets s otined in plsm for the RBC, the se ws different for the other s. Unlike the other edile fed groups, turkey exhiited the highest signifint inreses of 56% nd 81% for HDL nd VLDL-LDL triylglyerol onentrtions respetively ompred with the ontrol (Figure 6). Plm HDL VLDL-LDL Groundnut Soy en Figures 7: Effet of edile s in the phospholipids level of the plsm nd RBC. Eh r represents the men ± S.E.M. of 6 rts. Brs with different lphets re signifintly different t p<.5 The s eliited n inrese in VLDL-LDL triylglyerol onentrtion with the groundnut nd soy s hving the sme effet of 18% inrese ompred with ontrol (Figure 6). Figures 7 nd 8 depit the effets of edile s in the phospholipid levels in plsm, RBC, VLDL-LDL nd HDL. All the s signifintly inresed plsm nd VLDL-LDL phospholipid levels ompred with the ontrol. The highest perent inrese in plsm nd VLDL-LDL phospholipids ws oserved in the turkey group (175% nd 8%, respetively) while the lest ws oserved in the olive group (32% nd 21% respetively). On the other hnd, soy group showed signifint inrese in HDL phospholipids when ompred with ontrol while the rest resulted in deresed level of phospholipid. The lest vlue (41.63 ± 3.54 mg/dl) in HDL ws otined for the groundnut fed group. The groundnut s well s plm fed groups hd signifintly inresed vlues of RBC phospholipid level while olive fed group hd signifintly deresed vlue ompred with ontrol. Figure 9 shows the effet of edile s on the level of holesterol in the hepti, rin nd rdi holesterol. Animl Reserh Interntionl (215) 12(2):

7 Lipidomis of lood nd orgns of rts fed diets supplemented with edile s 2195 Phospholipid onentrtion (mg/dl) HDL VLDL-LDL Triylglyerol onentrtion (mg/g tissue weight) Brin Liver Hert Plm Groundnut Soy en Plm Groundnut Soy en Figures 8: Effet of edile s in the phospholipids level in the HDL nd VLDL-LDL. Eh r represents the men ± S.E.M. of 6 rts. Brs with different lphets re signifintly different t p<.5 Cholesterol onentrtion (mg/g tissue weight) d Brin Liver Hert Figure 9: Effet of edile s on hepti, rin nd rdi level of holesterol in nimls. Eh r represents the men ± S.E.M. of 6 rts. Brs with different lphets re signifintly different t p<.5 The levels of rin holesterol were signifintly deresed (p<.5) in the groundnut nd soy group when ompred with the ontrol nd other edile groups. Plm Groundnut Soy Figure 1: Effet of edile s on hepti, rin nd rdi triylglyerol onentrtion in nimls. Eh r represents the men ± S.E.M. of 6 rts. Brs with different lphets re signifintly different t p<.5 The derese ws y 36 nd 37%, respetively ompred with ontrol. The highest holesterol level of 2% over ontrol ws oserved in the olive group. The levels of hepti holesterol were signifintly higher (p<.5) in the olive nd turkey groups when ompred with the ontrol nd the other edile groups. The highest level (36%) of inrese ws oserved in the groundnut group while the lest level (8%) ws exhiited in the turkey group. Crdi holesterol level ws highest in the ontrol with the olive group hving the gretest deresed onentrtion of 38%. Brin, hepti nd rdi triylglyerol onentrtions re shown in figure 1. Signifintly lower vlues of rin triylglyerol were oserved in the edile groups ompred with ontrol. The onentrtion deresed y 11 48%. The lest levels were oserved in the turkey nd groundnut groups. No signifint differene (p>.5) ws oserved in hepti triylglyerol level mong the groups. The plm nd groundnut groups showed the lest signifint onentrtions of rdi triylglyerol when ompred with the ontrol nd other edile groups. Animl Reserh Interntionl (215) 12(2):

8 Ugj et l Phospholipid onentrtion (mg/g tissue weight) Figure 11: Effet of edile s on hepti, rin nd rdi phospholipid onentrtion in nimls. Eh r represents the men ± S.E.M. of 6 rts. Brs with different lphets re signifintly different t p<.5 Rtio of HMGCoA:Mevlonte Brin Liver Hert Brin Liver d Figure 12: Effet of edile s on the tivity of HMG-CoA redutse in the rin nd the liver of nimls. Eh r represents the men ± S.E.M. of 6 rts. Brs with different lphets re signifintly different t p<.5. Hepti, rdi nd rin phospholipid levels re shown in Figure 11. The onentrtion of rin phospholipid oserved in the olive Plm Plm Groundnut Groundnut Soy en Soy en group ws signifint lower when ompred with ontrol nd other groups. Conentrtion of hepti phospholipids ws signifintly deresed (p<.5) in the edile groups ompred with ontrol. Phospholipidosis ws oserved in the hert of only the turkey group while no signifint differene (p>.5) ws oserved mong the others nd ontrol. Figure 12 shows the rtio of HMG-CoA : mevlonte s n index of the tivity of HMG- CoA redutse in the rin nd liver. Groundnut down-regulted the tivity of the hepti HMG-CoA redutse y 4% ompred with ontrol while the other edile s exept turkey up-regulted the tivity of the enzyme, On the other hnd, HMG-CoA tivity in the rin ws inresed signifintly (p<.5) y ll the edile s. A higher level of holesterogenesis resulted in the turkey nd soy followed y the other groups. DISCUSSION The findings from this study demonstrted tht there were signifint diet-relted hnges in the lipidomis of tissues whih ould hve signifint metoli effets in nimls. It is known ft tht dietry intke plys role in nutrition nd helth (Romon et l., 1995; Celei nd Utlu, 26; Arterurn et l., 28; Ighosotu nd Tonukri, 21). They hve n impt on totl ody ft omposition nd y extension lipid metolism (Olu et l., 211). Severl studies hve reveled hyperholesterolemi properties of sturted ftty ids nd holesterol in reltion to lipoprotein ptterns nd inresing holesterol levels (Enos et l., 213). From the results, verge weight gin nd dily growth rte of the rts fed the different edile s were signifintly redued ompred with ontrol. This is in greement with the results of Olu et l. (211), Iegulem nd Chikezie (212) nd Kolwole et l. (213). The lest verge weight gin nd dily growth rte were oserved in the groups fed with groundnut nd soy en s. The highly signifint derese in weight gin nd dily growth rte my e due to low totl ody ft ontents (Olu et l., 211) nd the unvilility of nutrients for the synthesis of Animl Reserh Interntionl (215) 12(2):

9 Lipidomis of lood nd orgns of rts fed diets supplemented with edile s 2197 uilding loks. Also, it ould e ttriuted to the hnneling of energy generted to the rin for the mintenne of intrellulr homeostsis (Kolwole et l., 213). Inorportion of the s redued dily feed intke (dt not shown). This is in ordne with the report of Churh nd Pond (1988). They reported tht when energy ontent of diet is inresed, feed onsumption dereses. The edile s must hve inresed the energy ontents of the diets hene the derese in ody weight gin whih ould hve een due to deresed feed onsumption. These s ontin in good modertion, monounsturted nd polyunsturted ftty ids whih hve een demonstrted to e oth hypoholesterolemi nd hypotriglyeridemi therey reduing ody weight (Bhrgr et l., 212). Condition ftor is oserved to e lest in the soy en group followed y groundnut group nd highest in the turkey group. This grees with the results of Kolwole et l. (213). Condition ftor is reltionship etween length nd weight of nimls nd is mesure of the helth of nimls (Nsh et l., 26). It reflets physil nd iologil irumstnes nd flututions y intertion mong feeding ondition nd physiologil ftors (Le Cren, 1951). It lso indites the hnges in food reserves. From the results of this study, nimls fed soy en hd the lest food reserve followed y groundnut group, while the turkey group hd the highest food reserve nd ws more roust thn the nimls fed soy en nd groundnut s. Dtt et l. (213) reported similr finding in Chnn puntt under different feeding regimes. The findings of this study lso indite tht different edile s eliited different degrees of tissue dyslipidemi. The dyslipidemi ws hrterized y down-regultion nd upregultion of different lipids y the edile s in vrious omprtments. Compred to the ontrol rts, the dyslipidemi ws hrterized y hypoholesterolemi, deresed holesterol levels in hert, deresed level of triylglyerol nd phospholipids in rin nd liver respetively. The reverse ws the order in VLDL-LDL, RBC (exept olive group), rin nd hepti holesterol (s shown y the deresed HMG- CoA : mevlonte rtio, n index of HMG-CoA redutse tivity), VLDL-LDL triylglyerol, plsm, VLDL-LDL nd RBC (exept olive group) phospholipids re inresed. For the remining prmeters, the edile s hd different effets on them. The s were oserved to ffet triylglyerol levels differently. While the level inresed signifintly in the plm -fed group, it deresed signifintly in the groundnut nd soy -fed groups. Though, onentrtions of free ftty ids in plsm were not determined, under norml irumstnes, when diet rih in is ingested, the is digested into glyerol nd ftty ids. These ftty ids re then reesterified in the muosl epithelil ells of the intestine to triylglyerol. These re miellrized in hylomirons nd trnsported to the dipose tissue, hert nd musle (8%) nd liver (2%) where they re either stored or used to generte energy vi et oxidtion (Murry et l., 23). However, the liver lso hs tive enzyme systems for synthesizing nd oxidizing ftty ids nd for synthesis of triylglyerols nd phospholipids. From the results of this study, plsm triylglyerol onentrtion ws inresed only in the plm -fed group ut not hving ny signifint inrese in the liver ompred to the other edile s. This orroortes the findings of de Sous et l. (22), Kohikuzhyil et l. (21), Iegulem nd Chikezie (212) nd Nn et l. (214) ut disgrees with the findings of Olu et l. (211) nd Kolwole et l. (213). The differene ould e ddued to the design of the study. While they determined the effet of feeding of plm rih diet to rts fed protein rih diet nd 2% of the respetively, this study fed 1% nd norml rt diet. Phospholipids were inresed in plsm, VLDL- LDL nd RBC y ll the edile diets. These indite tht proly, the diet generted high level of irulting free ftty ids whih fvoured synthesis of triylglyerols in the dipose tissue nd mjor phospholipids in the lood proly y up-regulting the enzymes involved in the synthesis of these lipids. It ould hve lso fvoured synthesis of triylglyerol in the liver sine signifintly inresed VLDL- Animl Reserh Interntionl (215) 12(2):

10 Ugj et l LDL ontent of triylglyerol ws oserved in the edile groups exept groundnut nd soy groups. VLDL is the lipoprotein tht trnsports endogenously synthesized triylglyerol from the liver (Murry et l., 23). The results lso showed tht in well fed stte, these edile s in diets do not use umultion in the orgns ut rther use signifint dereses in orgns espeilly rin. This result is however, in disgreement with Kurn et l. (27) tht reported n inresed level of triylglyerol in the rin of rts fed diet s. The RBC lipid omposition is eoming of gret interest. This is euse the etiology of mny diseses hs een tred down to RBC dyslipidemi (Allen nd Mnning, 1994). The RBC lipids re usully replenished y n exhnge with the plsm lipids (Nikoli et l., 27). Any lipid solule sustne n filitte this exhnge sine the memrne of RBC is silly mde up of lipids. From the results of this study, the effets of the edile s on plsm triylglyerol re lso relyed in the RBC inditing tht there is reltionship etween the two. Sine equilirium ws not ttined etween them, it ould e tht the RBC lipids re pooled from other soure like the liver through VLDL-LDL. Plsm holesterol ws signifintly deresed y the olive nd turkey edile diets nd not ffeted y the other diets while holesterol level ws signifintly inresed in VLDL-LDL nd HDL omprtments of the edile groups (exept turkey nd plm groups for HDL) nd RBC ontent ws inresed signifintly y the diets exept olive diet. These findings gree to some extent with those of Olu et l. (211). The findings of this study indited tht plm diet lowered plsm holesterol ut not signifintly. This ould e due to the type of diet given in this study. Cholesterol levels inresed lso in the orgns (not signifintly) exept in the hert. In lipid metolism, rte of sorption of ylglyerols differ ording to lipid omposition of ingested diets. Positive ssoitions etween LDLholesterol nd holesteryl ester trnsfer protein tivity were found in nimls fed sturted ft. This ws ounted for y diet-indued downregultion of LDL reeptor tivity through the inhiition of levge of the protein nd sterol regultory element inding protein (Lrs et l., 27). Dt exist tht show the ility of dietry ftty ids to inrese LDL-holesterol in oth nimls nd humns, nd how monounsturted nd sturted ftty ids influene lipid profiles (Lrs et l., 27; Kolwole et l., 213). In this study, plm nd turkey s hd the highest levels of sturted ftty ids nd effeted lest inreses in HDLholesterol nd highest levels of LDLholesterol. Groundnut s well s soy is rih in unsturted ftty ids. Groundnut is rih in olei id whih inreses HDLholesterol. On the other hnd, sturted ft intke inreses LDL-holesterol nd dereses HDL-holesterol (Mensink nd Ktn, 1992). The groups fed with groundnut nd soy hs the highest vlue of HDL-holesterol nd lowest vlue of LDL-holesterol when ompred with the ontrol nd other edile groups. Groundnut is highly effetively is lowering lood holesterol, primrily LDL-holesterol s it ontins good proportion of linolei id (33.4%) whih proly fvours the synthesis of LDL reeptors on the liver nd other tissue ells tht will tke up LDL nd inrese the proess of reverse holesterol trnsport espeilly from the hert to the liver for tolism (Cedomil et l., 21; Murry et l., 23). Plm whih is rih in sturted ftty ids inited hypoholesterolemi effet whih ws however not signifint. This ould e due to its high ontent of the ntioxidnt, tootrienols. Krji- Bni et l. (26) demonstrted tht tootrienols inhiit holesterol synthesis in vivo, thus enhning the trnsport of holesterol to the liver. Due to lood rin rrier, irulting lipoproteins nnot reh the rin exept for the smll HDL prtiles (Kersten, 214). The stroytes of the rin hve een suggested to e responsile for the trnsfer of lipids within the rin (Wng nd Ekel, 214). Cholesterogenesis is oserved in the rin nd liver though not signifintly. The edile s do not ontin holesterol, so the inrese oserved in the groundnut diet group my e due to tivtion of HMG-CoA redutse nd the Animl Reserh Interntionl (215) 12(2):

11 Lipidomis of lood nd orgns of rts fed diets supplemented with edile s 2199 rte limiting enzyme in holesterol synthesis (Swd et l., 25). The mehnism of the s eing le to do this is not yet understood, ut it ould e due to hnges in the quntity of enzyme protein whih is reltively slow ompred to the rpid hnges tht our from phosphoryltion-dephosphoryltion of the enzyme (Kennelly nd Rodwell, 1985). Consistent with this, is the oserved little inreses whih were not ltogether signifint. Phospholipidosis, whih is storge disorder rising from umultion of norml quntities of phospholipids is oserved only in the rin nd hert of the groups fed soy nd turkey s respetively. Oils eing lipids, mong other ftors my lter the metolism of ells nd result in phospholipidosis. There re four mjor onepts tht hve een proposed for the mehnism of indution of the disorder (Swd et l., 25). Two of these might e involved here; these two edile s my in one wy or the other through the enhnement of holesterogenesis nd free ftty id vilility use the synthesis nd therefore the umultion of phospholipids in the hert nd rin (Swdi et l., 25). Conlusion: The results of this present study imply tht the onsumption of plm nd turkey ould predispose to the risk of rdiovsulr disese sine they eliited n elevtion of LVLDL-LDL-holesterol nd lowered HDL-holesterol, while soy nd groundnut s would not sine they effeted derese in the level of holesterol nd triylglyerol in the plsm while inresing the level of HDLholesterol. This implies tht, soy, groundnut nd olive ould e more enefiil in nutrition nd helth thn plm nd turkey s. ACKNOWLEDGEMENTS The uthors re grteful to Mr. A. Awoyemi, Mr. J. Olurinde, Mrs. J. Adew nd Mrs. T. Osinjo for their tehnil ssistne nd to Mr. G. Olkulehin for his support in the study. REFERENCES ALLEN, D. W. nd MANNING, N. (1994). Anorml phospholipid metolism in spur ell nemi: deresed ftty id inorportion into phosphtidylethnolmine nd inresed inorportion into ylrnitine in spur ell nemi erythroytes. Blood, 84: AKUBUGWO, I. E., CHINYERE, G. C. nd UGBOGU, A. E. (28). Comprtive studies on s from some ommon plnt seeds in Nigeri. Pkistn Journl of Nutrition, 7: ARTERBURN, L. M., OKEN, H. A., BAILEY, H. E., HAMERSLEY, J., KURATKO, C. N. nd HOFFMAN, J. P. (28). Algl- psules nd ooked slmon: Nutritionlly equivlent soures of dooshexenoi id. Journl of Amerin Dieti Assoition, 18: BEHRMAN, E. J. nd VENKAT, G. (25). Cholesterol nd plnts. Journl of Chemil Edution, 82: BHARGARA, P. nd LEE, C. H. (212). Role nd funtion of mrophges in the metoli syndrome. Biohemistry Journl, 442: CEDOMILA, M., ROBERT, D., MARIN, T., JASMINKS, G., MIRA, C., BISERKA, R. nd ZLATKO, C. (21). Effet of olive nd orn enrihed diets on the tissue minerl ontent in mie. Biologil Tre Element Reserh, 82: (1 3): CELEBI, S. nd UTLU, N. (26). Influene of niml nd vegetle in lyer diets on performne nd serum lipid profile. Interntionl Journl of Poultry Siene, 5(4): CHATELIÉR, A., MCKENZIE, D. J., PRINET, A. R., GOLOIS, J., ROBIN, J. Z. nd CLAIREAUX, G. (26). Assoitions etween tissue ftty id omposition nd physiologil trits of performne nd metolism in the se ss (Dientrrhus lrx). Journl of Experimentl Biology, 29: Animl Reserh Interntionl (215) 12(2):

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