Effet des grignons d'olive sur l'activité de la lécithine : cholestérol acyltransférase, chez le rat soumis à un régime enrichi en cholestérol [Effect of olive cake on lecithin: cholesterol acyltransferase activity in rats fed a cholesterol-enriched diet]
Introduction. In Mediterranean areas, the olive oil industry produces substantial amounts of by-products. Olive Cake is the solid residue obtained after olive oil extraction. Objective. The effect of olive cake was studied on the amounts and composition of lipoproteins and activity of lecithin: cho...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Société Algérienne de Nutrition
2015-12-01
|
| Series: | Nutrition & Santé |
| Subjects: | |
| Online Access: | http://www.nutrition-sante.dz/articles/effet-des-grignons-d-olive-sur-l-activite-de-la-lecithine-cholesterol-acyltransferase-chez-le-rat-soumis-a-un-regime-enrichi-en-cholesterol-sherazede-bouderbala-mohammed-kn-al-hiti-nadia-mahded-malika-bouchenak-nutr-sante-2015-vol-04-n-02-76 |
| _version_ | 1818499770692403200 |
|---|---|
| author | Sherazede BOUDERBALA Mohammed KN. Al-HITI Nadia MAHDAD Malika BOUCHENAK |
| author_facet | Sherazede BOUDERBALA Mohammed KN. Al-HITI Nadia MAHDAD Malika BOUCHENAK |
| author_sort | Sherazede BOUDERBALA |
| collection | DOAJ |
| description | Introduction. In Mediterranean areas, the olive oil industry
produces substantial amounts of by-products. Olive Cake is the solid residue obtained after olive oil extraction. Objective. The effect of olive cake was studied on the amounts and composition of lipoproteins and activity of lecithin: cholesterol acyltransferase (LCAT), in rats fed a cholesterol-enriched diet. Material and methods. Male Wistar rats (n = 24) weighing 80 ± 5 g were fed a diet containing 20% casein and enriched with 1% cholesterol (HC) supplemented or not with OC at 2.5%, 5% and 7.5% (HC-OC , HC-OC and HC-OC , respectively) for 28 days. Results. Hypercholesterolemic rats fed diet supplemented with OC was compared to HC group. Serum total cholesterol (TC) content was 1.5- 1.7- 2.1-fold lower in HC-OC , HC-OC - and HC-OC groups, whereas high density lipoproteins-cholesterol (HDL -C and HDL -C) contents were significantly increased in all HC-OC groups (P<0.05). HDL amounts were significantly increased in HC-OC , HC-OC and HC-OC groups (P<0.05). HDL -TG values were 1.5-fold higher in HC-OC group. HDL amounts and phospholipids (PL)
contents were 1.4- and 1.8-, 1.6- and 2.6- and 1.8- and 2.8-fold increased in HC-OC , HC-OC and HC-OC groups respectively, compared to HC group. HDL -TG and CE values were significantly increased in HC-OC (P<0.05). LCAT activity was 1.5 and 2-fold higher in HC-OC and HC-OC groups, and 2.3-fold lower in HC-OC. Conclusion. It seems that olive cake supplementation at 2.5 and 5% in hypercholesterolemic rats diets is in favor of an efficient reverse cholesterol transport from peripheral tissues to liver. |
| first_indexed | 2024-12-10T20:33:58Z |
| format | Article |
| id | doaj.art-eb8d931516ad4c43943ee7dbf7f0de13 |
| institution | Directory Open Access Journal |
| issn | 2253-0983 2353-026X |
| language | English |
| last_indexed | 2024-12-10T20:33:58Z |
| publishDate | 2015-12-01 |
| publisher | Société Algérienne de Nutrition |
| record_format | Article |
| series | Nutrition & Santé |
| spelling | doaj.art-eb8d931516ad4c43943ee7dbf7f0de132022-12-22T01:34:36ZengSociété Algérienne de NutritionNutrition & Santé2253-09832353-026X2015-12-0104027683Effet des grignons d'olive sur l'activité de la lécithine : cholestérol acyltransférase, chez le rat soumis à un régime enrichi en cholestérol [Effect of olive cake on lecithin: cholesterol acyltransferase activity in rats fed a cholesterol-enriched diet]Sherazede BOUDERBALA 0Mohammed KN. Al-HITI 1Nadia MAHDAD2Malika BOUCHENAK3Laboratoire de Nutrition Clinique et Métabolique. Département de Biologie. Faculté des Sciences de la Nature et de la Vie. Université d'Oran 1. BP 1524 El M'Naouer. 31000 Oran. AlgérieDépartement de Biologie. Université d'Oran1.AlgérieLaboratoire de Nutrition Clinique et Métabolique. Département de Biologie. Faculté des Sciences de la Nature et de la Vie. Université d'Oran 1. BP 1524 El M'Naouer. 31000 Oran.AlgérieLaboratoire de Nutrition Clinique et Métabolique. Département de Biologie. Faculté des Sciences de la Nature et de la Vie. Université d'Oran 1. BP 1524 El M'Naouer. 31000 Oran. AlgérieIntroduction. In Mediterranean areas, the olive oil industry produces substantial amounts of by-products. Olive Cake is the solid residue obtained after olive oil extraction. Objective. The effect of olive cake was studied on the amounts and composition of lipoproteins and activity of lecithin: cholesterol acyltransferase (LCAT), in rats fed a cholesterol-enriched diet. Material and methods. Male Wistar rats (n = 24) weighing 80 ± 5 g were fed a diet containing 20% casein and enriched with 1% cholesterol (HC) supplemented or not with OC at 2.5%, 5% and 7.5% (HC-OC , HC-OC and HC-OC , respectively) for 28 days. Results. Hypercholesterolemic rats fed diet supplemented with OC was compared to HC group. Serum total cholesterol (TC) content was 1.5- 1.7- 2.1-fold lower in HC-OC , HC-OC - and HC-OC groups, whereas high density lipoproteins-cholesterol (HDL -C and HDL -C) contents were significantly increased in all HC-OC groups (P<0.05). HDL amounts were significantly increased in HC-OC , HC-OC and HC-OC groups (P<0.05). HDL -TG values were 1.5-fold higher in HC-OC group. HDL amounts and phospholipids (PL) contents were 1.4- and 1.8-, 1.6- and 2.6- and 1.8- and 2.8-fold increased in HC-OC , HC-OC and HC-OC groups respectively, compared to HC group. HDL -TG and CE values were significantly increased in HC-OC (P<0.05). LCAT activity was 1.5 and 2-fold higher in HC-OC and HC-OC groups, and 2.3-fold lower in HC-OC. Conclusion. It seems that olive cake supplementation at 2.5 and 5% in hypercholesterolemic rats diets is in favor of an efficient reverse cholesterol transport from peripheral tissues to liver.http://www.nutrition-sante.dz/articles/effet-des-grignons-d-olive-sur-l-activite-de-la-lecithine-cholesterol-acyltransferase-chez-le-rat-soumis-a-un-regime-enrichi-en-cholesterol-sherazede-bouderbala-mohammed-kn-al-hiti-nadia-mahded-malika-bouchenak-nutr-sante-2015-vol-04-n-02-76RatDietary cholesterolOlive cakeSerumHDLLCAT |
| spellingShingle | Sherazede BOUDERBALA Mohammed KN. Al-HITI Nadia MAHDAD Malika BOUCHENAK Effet des grignons d'olive sur l'activité de la lécithine : cholestérol acyltransférase, chez le rat soumis à un régime enrichi en cholestérol [Effect of olive cake on lecithin: cholesterol acyltransferase activity in rats fed a cholesterol-enriched diet] Nutrition & Santé Rat Dietary cholesterol Olive cake Serum HDL LCAT |
| title | Effet des grignons d'olive sur l'activité de la lécithine : cholestérol acyltransférase, chez le rat soumis à un régime enrichi en cholestérol [Effect of olive cake on lecithin: cholesterol acyltransferase activity in rats fed a cholesterol-enriched diet] |
| title_full | Effet des grignons d'olive sur l'activité de la lécithine : cholestérol acyltransférase, chez le rat soumis à un régime enrichi en cholestérol [Effect of olive cake on lecithin: cholesterol acyltransferase activity in rats fed a cholesterol-enriched diet] |
| title_fullStr | Effet des grignons d'olive sur l'activité de la lécithine : cholestérol acyltransférase, chez le rat soumis à un régime enrichi en cholestérol [Effect of olive cake on lecithin: cholesterol acyltransferase activity in rats fed a cholesterol-enriched diet] |
| title_full_unstemmed | Effet des grignons d'olive sur l'activité de la lécithine : cholestérol acyltransférase, chez le rat soumis à un régime enrichi en cholestérol [Effect of olive cake on lecithin: cholesterol acyltransferase activity in rats fed a cholesterol-enriched diet] |
| title_short | Effet des grignons d'olive sur l'activité de la lécithine : cholestérol acyltransférase, chez le rat soumis à un régime enrichi en cholestérol [Effect of olive cake on lecithin: cholesterol acyltransferase activity in rats fed a cholesterol-enriched diet] |
| title_sort | effet des grignons d olive sur l activite de la lecithine cholesterol acyltransferase chez le rat soumis a un regime enrichi en cholesterol effect of olive cake on lecithin cholesterol acyltransferase activity in rats fed a cholesterol enriched diet |
| topic | Rat Dietary cholesterol Olive cake Serum HDL LCAT |
| url | http://www.nutrition-sante.dz/articles/effet-des-grignons-d-olive-sur-l-activite-de-la-lecithine-cholesterol-acyltransferase-chez-le-rat-soumis-a-un-regime-enrichi-en-cholesterol-sherazede-bouderbala-mohammed-kn-al-hiti-nadia-mahded-malika-bouchenak-nutr-sante-2015-vol-04-n-02-76 |
| work_keys_str_mv | AT sherazedebouderbala effetdesgrignonsdolivesurlactivitedelalecithinecholesterolacyltransferasechezleratsoumisaunregimeenrichiencholesteroleffectofolivecakeonlecithincholesterolacyltransferaseactivityinratsfedacholesterolenricheddiet AT mohammedknalhiti effetdesgrignonsdolivesurlactivitedelalecithinecholesterolacyltransferasechezleratsoumisaunregimeenrichiencholesteroleffectofolivecakeonlecithincholesterolacyltransferaseactivityinratsfedacholesterolenricheddiet AT nadiamahdad effetdesgrignonsdolivesurlactivitedelalecithinecholesterolacyltransferasechezleratsoumisaunregimeenrichiencholesteroleffectofolivecakeonlecithincholesterolacyltransferaseactivityinratsfedacholesterolenricheddiet AT malikabouchenak effetdesgrignonsdolivesurlactivitedelalecithinecholesterolacyltransferasechezleratsoumisaunregimeenrichiencholesteroleffectofolivecakeonlecithincholesterolacyltransferaseactivityinratsfedacholesterolenricheddiet |