Hypolipidemic effect and modulation of hepatic enzymes by different edible oils in obese Wistar rats
Md Abdul Alim,
Tarana Jannat Mumu,
Ummay Salma Tamanna,
Md Moin Khan,
Md Imran Miah,
Md Shahikul Islam,
Zannat Ara Jesmin,
Tayeba Khan,
Md Rakibul Hasan,
Md Jahangir Alam,
Khan Md Murtaja Reza Linkon,
Md Nannur Rahman,
Rokeya Begum,
Utpal Kumar Prodhan
Affiliations
Md Abdul Alim
Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Tangail, 1902, Bangladesh; Corresponding author. Department of Food Technology and Nutritional Science (FTNS), Faculty of Life Science, Mawlana Bhashani Science and Technology University (MBSTU), Santosh, Tangail, 1902, Bangladesh.
Tarana Jannat Mumu
Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Tangail, 1902, Bangladesh; Ahsania Mission Cancer and General Hospital, Dhaka, 1230, Bangladesh
Ummay Salma Tamanna
Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Tangail, 1902, Bangladesh; Ibn Sina Consultation Centre, Dhaka, 1212, Bangladesh
Md Moin Khan
Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Tangail, 1902, Bangladesh; SR Ingredients Ltd., Dhaka, 1229, Bangladesh
Md Imran Miah
Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Tangail, 1902, Bangladesh; CSF Global-Child Sight Foundation, Dhaka, 1212, Bangladesh
Md Shahikul Islam
Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Tangail, 1902, Bangladesh; Akij Food and Beverage Ltd., Dhaka, 1208, Bangladesh
Zannat Ara Jesmin
Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Tangail, 1902, Bangladesh
Tayeba Khan
Department of Biotechnology and Genetic Engineering, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Tangail, 1902, Bangladesh
Md Rakibul Hasan
Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Tangail, 1902, Bangladesh
Md Jahangir Alam
Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Tangail, 1902, Bangladesh
Khan Md Murtaja Reza Linkon
Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Tangail, 1902, Bangladesh
Md Nannur Rahman
Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Tangail, 1902, Bangladesh
Rokeya Begum
Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Tangail, 1902, Bangladesh
Utpal Kumar Prodhan
Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Tangail, 1902, Bangladesh; Corresponding author. Department of Food Technology and Nutritional Science (FTNS), Faculty of Life Science, Mawlana Bhashani Science and Technology University (MBSTU), Santosh, Tangail, 1902, Bangladesh.
The current study assessed the hypolipidemic effect and modulation of hepatic enzymes by different edible oils in obese Wistar rats. In order to conduct this study, 36 Wistar rats that were collected at 5 weeks of age and weighed an average of 70 g were split into two groups: 28 of them were fed a high-fat diet (HFD) and 8 of them were fed a control diet. After 5 weeks of feeding, rats from the HFD (obese, n = 4) and the control diet group (n = 4) were sacrificed. Subsequently, the rest of obese rats (n = 24) were separated into six groups, including the continuing high-fat (CHF) diet group, rice bran oil (RBO) diet group, olive oil (OO) diet group, soybean oil (SO) diet group, cod liver oil (CLO) diet group, and sunflower oil (SFO) diet group, and the continuing control diet group (n = 4). Rats from each group were sacrificed following an additional 5 weeks, and all analytical tests were carried out. The results found that the interventions of RBO, CLO, and SFO in obese rats reduced their body weight non-significantly when compared with CHF. It was also observed that a non-significant reduction in weight of the heart, AAT, and EAT occurred by RBO, OO, SO, and CLO, while SFO reduced the AAT level significantly (p < 0.05). Besides, RBO, OO, SO, CLO, and SFO decreased IBAT and liver fat significantly compared to CHF. Similarly, the administration of RBO, OO, SO, and CLO reduced ALT significantly. RBO reduced GGT (p < 0.05) significantly, but other oils did not. The given oil has the efficiency to reduce TC, TAG, and LDL-C but increase HDL-C significantly. These findings suggest that different edible oils can ameliorate obesity, regulate lipid profiles, and modulate hepatic enzymes.
