Aicha Benyahia‐Mostefaoui, Sabrine Louala and Myriem Lamri‐Senhadji
The present investigation was undertaken to study the potential effects of milk lipids compared to sardine oil on inflammation biomarkers and lipid peroxidation in…
Abstract
Purpose
The present investigation was undertaken to study the potential effects of milk lipids compared to sardine oil on inflammation biomarkers and lipid peroxidation in hypercholesterolemic rats. The paper aims to discuss these issues.
Design/methodology/approach
Male Wistar rats were fed 20 percent casein combined with 5 percent milk lipids or 5 percent sardine oil and 1 percent cholesterol for 28 days. A control group was fed a standard diet.
Findings
No significant difference in serum triacylglycerol (TG) was found in the milk lipids versus sardine oil and control. However, serum TG was reduced (1.7‐fold) with sardine oil compared with the control. Serum total cholesterol (TC) was, respectively, 3.6‐ and 2.5‐fold higher in milk lipids and sardine oil, respectively, compared with control. Compared to sardine oil, TC value was 1.4‐fold higher in the milk lipid. Serum C‐reactive protein (CRP) was elevated (eight‐ and 33‐fold) in the milk lipid and sardine oil compared to control, respectively. However, CRP value was four‐fold lower in milk lipids than those in sardine oil. Compared to sardine oil, iron value was two‐fold higher in milk lipids versus sardine oil. Malondialdehyde content of red blood cell, heart and brain were decreased in milk lipids versus sardine oil (p<0.05). Hydroperoxydes contents in milk lipids were also lower in heart and aorta compared to sardine oil and control (p<0.05).
Originality/value
Milk lipids compared to sardine oil does not modulate the hypercholesterolemia but decreases inflammation biomarkers and seems to protect efficiency of some tissues against the cytotoxic action and oxidative stress of cholesterol enriched diet.