Effects of diets enriched with different fats on hepatic and renal peroxisomal enzymatic activities in rabbits

R. Slim, P. Espandiari, L. W. Robertson, B. Hennig

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Amount and degree of unsaturation of dietary fat may affect induction of peroxisomes and thus oxidative stress in selected tissues. To test this hypothesis, the effects of five different high fat diets on peroxisomal enzymatic activities were investigated in rabbits. Animals were fed diets containing 2% (w/w) com oil (low fat diet, LF) and LF supplemented with 16% (w/w) of either corn oil (CO), CO with cholesterol added at a level similar to that of milk fat (CO+C), milk fat (MF), chicken fat (CF), beef tallow (BT), or lard (L) for 4 or 10 weeks. At the end of 4 or 10 week feeding periods, total peroxisomal β-oxidation, fatty acyl CoA-oxidase (FAO), and catalase activities were measured. Liver total peroxisomal βoxidation was increased in rabbits fed all high fat diets, except for MF, at either 4 or 10 weeks. Compared to 4 weeks, feeding rabbits for 10 weeks further increased peroxisomal β-oxidation only in L group. At 4 weeks, liver FAO activities were increased in rabbits fed CO and CO+C. At 10 weeks all diets except MF increased FAO. Liver catalase activity was increased in rabbits fed CO and BT for 4 weeks but was decreased in CO+C and L groups, compared to the LF group. FAO and catalase activities were unaffected in kidneys after feeding high-fat diets for 10 weeks. These data indicate that the alterations in specific peroxisomal enzymatic activities are tissue specific and dependent on the type of dietary fat and duration of the feeding period. Milk fat appears to contribute the least to the induction of peroxisomal enzymes and thus to formation of reactive oxygen species.

Original languageEnglish
Pages (from-to)A236
JournalFASEB Journal
Issue number3
StatePublished - 1996

ASJC Scopus subject areas

  • Biotechnology
  • Biochemistry
  • Molecular Biology
  • Genetics


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