Dietary Fat Type Affects Vitamins C and E and Biomarkers of Oxidative Status in Peripheral and Brain Tissues of Golden Syrian Hamsters

Abstract

Oxidative stress is an important trigger in the complex chain of events leading to neurodegenerative diseases. On the other hand, dietary fatty acids play an essential role in brain function. The objectives of this study were to assess the effect of dietary fat type on vitamin C and vitamin E (α-and γ-tocopherol) concentrations in peripheral and brain tissues and its effect on 8-epiPGF2α (F2-isoprostanes). Male Golden Syrian hamsters (n = 120, 8 wk old) were fed diets enriched in butter, hydrogenated fat (margarine), and canola and soybean oils. After 12 wk, hamsters were deprived of food, anesthetized with isoflurane, and killed via terminal exsanguination. Analyses of vitamins C, E, and 8-epiPGF2α were performed in peripheral tissues and brain. Hamsters consuming the margarine-enriched diet had lower (P < 0.05) vitamin C and α-tocopherol concentrations in liver, plasma, and brain, and higher (P < 0.02) plasma 8-epiPGF2α than groups fed the butter, and the canola and soybean oil diets. Liver and plasma γ-tocopherol concentration was higher (P < 0.001) among the groups fed the soybean- and margarine-enriched diets compared with the other groups. α-Tocopherol was higher (P < 0.05) and 8-epiPGF2α lower (P < 0.01) among the groups fed the canola and soybean oil diets compared with the other groups. Across the groups, an inverse correlation between plasma levels of vitamin C and 8-epiPGF2α (r = -0.37, P = 0.03) and a positive correlation between plasma levels of vitamin C and α-tocopherol were observed (r = 0.341, P = 0.003). Hamsters fed the butter-enriched diet had a higher (P < 0.03) plasma uric acid concentration than the other groups. The results of this study provide new evidence concerning the effect of dietary fat on antioxidant status, which is important for the maintenance of good health.