Peroxisome proliferation in liver of rats fed oxidized frying oil

Abstract

Oxidized frying oil (OFO) activates peroxisome proliferator-activated receptor α (PPAR α) in vitro and in vivo. As most PPARα activators are also peroxisome proliferators (PP), this study was aimed at exploring whether OFO induces peroxisome proliferation in the liver of rats. Four groups of male weanling Sprague-Dawley rats were fed the following diets for 6 wk: a basal diet containing 5 g/100 g fresh soybean oil (LSB), high-fat diets containing 20 g/100 g of fresh soybean oil (HSB as a control), OFO (HO) or fish oil (HF, as a positive control). Hepatomegaly and peroxisome proliferation in the liver of the HO group of rats were higher than those of the HF group. In addition, the acyl-CoA oxidase (ACO) activity, as well as cytochrome P 450 4A (CYP4A) protein content in the livers of the HO group were 6 fold those of the HSB group, but were 2.5 fold in those of the HF group. These results indicated that dietary OFO induced typical responses to PPARα signaling. Moreover, as a dietary source, the OFO prepared under our frying conditions appears to be a more potent peroxisome proliferator than fish oil.