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]

Abstract

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.

Keywords

• Rat
• Dietary cholesterol
• Olive cake
• Serum
• HDL
• LCAT