Whole body and hepatic cholesterol synthesis rates in the guinea-pig: effect of dietary fat quality.
The effects of polyunsaturated, monounsaturated and saturated dietary fat on total and hepatic cholesterol synthesis were studied in the guinea-pig. Male Hartley guinea-pigs were fed semi-synthetic diets containing 7.5% (w/w) of either corn oil (CO), olive oil (OL) or lard for a period of 5 weeks and rates of endogenous cholesterol synthesis were determined from the incorporation of [3H]water into digitonin-precipitable sterols (DPS) and by measurement of sterol balance. In addition, total and expressed 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase activities were determined in hepatic microsomes. Rates of whole body cholesterol synthesis determined by incorporation of [3H]water into DPS were significantly lower for guinea-pigs on the CO diet with values of 18.7 +/- 1.8 mumol/h (n = 4) vs. 26.7 +/- 4.8 and 24.6 +/- 1.8 mumol/h for animals on the OL (n = 4) and lard (n = 3) diets (P less than 0.001), respectively. Hepatic cholesterol synthesis rates were significantly decreased in animals on the OL diet, whether determined from incorporation of [3H]water into DPS or by analysis of HMG-CoA reductase activity. Hepatic total and free cholesterol levels were not different for animals on the three dietary fats; however, cholesteryl ester levels were 35% lower in guinea-pigs fed the lard diet (P less than 0.02). Sterol balance measurements indicated that whole body cholesterol synthesis rates were not affected by dietary fat quality (51.9 +/- 12.2, 42.8 +/- 7.6 and 51.2 +/- 20.2 mg/kg per day for animals on the CO, OL and lard diets, respectively). This is in striking contrast to the observed reduction in cholesterol synthesis rates for animals on the polyunsaturated CO diet as determined by incorporation of [3H]water into DPS. One possible explanation for the discrepancy between the sterol balance and [3H]water incorporation data is a polyunsaturated fat-mediated effect on energy utilization, which affects the equilibration of NADPH with the body water pool such that the [3H]NADPH has a lower specific activity than body [3H]water.
Fernandez
M L
ML
Department of Nutrition and Food Science, University of Arizona, Tucson 85721.
Yount
N Y
NY
McNamara
D J
DJ
D000818:Animals; D002784:Cholesterol / Q000096:biosynthesis*; D003314:Corn Oil; D004041:Dietary Fats / Q000008:administration & dosage*; D004072:Digitonin; D005224:Fats, Unsaturated / Q000008:administration & dosage; D006168:Guinea Pigs; D006903:Hydroxymethylglutaryl CoA Reductases / Q000378:metabolism; D007700:Kinetics; D008099:Liver / Q000378:metabolism; D008297:Male; D000069463:Olive Oil; D010938:Plant Oils; D014316:Tritium; D014867:Water
D004041:Dietary Fats; D005224:Fats, Unsaturated; D000069463:Olive Oil; D010938:Plant Oils; D014867:Water; D014316:Tritium; D003314:Corn Oil; D002784:Cholesterol; D006903:Hydroxymethylglutaryl CoA Reductases; D004072:Digitonin; C029310:lard