Monounsaturated fat decreases hepatic lipid content in non-alcoholic fatty liver disease in rats

Table 1 Lipid composition of dietary fats (g/100 g total lipids)

Lipid	Olive oil	Fish oil	Butter
Energy (kcal)	884	902	717
Fatty acid, total saturated	13.8	29.89	51.36
16:0 palmitic	11.29	16.64	21.69
Fatty acid, total monounsaturated	72.96	33.84	21.02
18:1 undifferentiated	71.26	14.75	19.96
Fatty acid, total polyunsaturated	10.52	31.86	3.04
18:2 undifferentiated	9.76	2.01	2.72

Table 2 Effect of MCDD alone or enriched with different fats on rat body or liver weight (mean ± SD, n = 6)

Group	Diet	Baseline ratsweight (g)	Final ratsweight (g)	Final liverweight (g)	Liverweight/ratweight ratio
1	Control	246 ± 6	367 ± 3	8.8 ± 0.3	0.023
2	MCDD	249 ± 6	184 ± 8	6.8 ± 0.6	0.037ª
3	MCDD + olive oil	247 ± 6	177 ± 7	6.6 ± 0.6	0.037ª
4	MCDD + fish oil	246 ± 7	176 ± 6	5.8 ± 0.6	0.033ª
5	MCDD + butter	242 ± 5	178 ± 6	6.6 ± 0.5	0.037ª

ªP < 0.05 vs control group.

Table 3 Effect of MCDD alone or enriched with different fats on hepatic fat infiltration and inflammation

Group	Diet	Fatty liver		Inflammation
		< 60% (%)	> 60% (%)	Absent (%)	Mild (%)	Moderate (%)
1	Control (n = 8)	0	0	0	0	0
2	MCDD (n = 5)	100ª	0	0	100ª	0
3	MCDD + olive oil (n = 6)	100ª	0	0	100ª	0
4	MCDD + fish oil (n = 6)	67ª	33.3ª	17	33.3ª	50ac
5	MCDD + butter (n = 6)	17	83ª	66ac	17	17

ªP < 0.05 vs control group; ^cP < 0.05 vs group 3.

Table 4 Effect of MCDD alone or enriched with different fats on fatty acids percentage in the liver

Fatty acids components	Control	MCDD	MCDD + olive oil	MCDD + fish oil	MCDD + butter	1P	2P
						(Friedman test)
C14:0 Myristic	0.2 ± 0.2	0.5 ± 0.1	0.3 ± 0.2	0.4 ± 0.2	0.4 ± 0.2	0.003	0.002
C16:0 Palmitic	19 ± 1	17 ± 1.1	15.3 ± 1.4ac	15.5 ± 1.1	15.7 ± 2.3	0.001	0.006
C16:1 Palmitoleic	0.1 ± 0.2	0.7 ± 0.1	0.4 ± 0.2	0.7 ± 0.1	0.4 ± 0.2	0.007	0.02
C18:0 Stearic	21.8 ± 1.6	5.8 ± 0.6	5.7 ± 0.7ac	6.2 ± 0.5	6.1 ± 0.9	0.002	0.01
C18:1n9t Elaidic	2.1 ± 0.1	1.5 ± 1.3	22.8 ± 1.3	17.8 ± 1.1	21.3 ± 1.1	0.001	0.006
C18:1n9c Oleic	4.9 ± 0.8	20.7 ± 0.7	25.9 ± 3.3ac	2.0 ± 0.1	5.3 ± 8.7	0.001	0.006
C18:2n6c Linolelaidic	18.6 ± 1.8	32.4 ± 0.7	30.5 ± 1.7ac	29.5 ± 2.1	31.5 ± 2.1	0.001	0.006
C18:3n3 Linolenic	0.5 ± 0.3	0.3 ± 0.1	0.2 ± 0.2c	0.2 ± 0.2	0.3 ± 0.2	0.007	0.02
C23:0 Tricosanoic	22.0 ± 2.4	10.0 ± 1.1	7.8 ± 2.1ac	0	0	0.003	0.02
C20:4n6 Arachidonic	0.1 ± 0.2	0	9.2 ± 0.6ac	6.5 ± 0.6	9.7 ± 1.2	0.002	0.006
C22:6n3 Docosahexaenoic	4.5 ± 0.9	1.3 ± 0.5	1.2 ± 0.4	9.0 ± 1.2	1.1 ± 0.6	0.006	0.01
C20:5n3 Eicosapentaenoic	0	0.1 ± 0.1	0	0.9 ± 0.1	0	0.003	0.002

¹Comparison between MCDD and treatment groups; ²comparison between the three treatment groups.

^aP < 0.02 vs MCDD + fish oil;

^cP < 0.02 vs MCDD + butter group.

Table 5 Correlations between hepatic lipid fractions and parameters of oxidant-antioxidant status in the MCDD + olive oil group

Parameter	Malonyl dialdehyde (MDA)	Alpha-tocopherol	Paraoxonase
Triglycerides	r = -0.4	r = 0.45	r = -0.004
Cholesterol	r = -0.8	r = 0.05	r = 0.3
Phospholipids	r = -0.6	r = -0.4	r = -0.6
Lipids	r = -0.2	r = -0.4	r = -0.2
Palmitic	r = 0.6	r = 0.1	r = 0.1
Stearic	r = -0.5	r = -0.4	r = -0.9
Elaidic	r = 0.1	r = 0.9	r = 0.6
Oleic	r = -0.2	r = -0.7	r = -0.8
Linolelaidic	r = 0.2	r = 0.97	r = 0.66
Tricosanoic	r = 0.5	r = 0.4	r = 0.9
Arachidonic	r = -0.3	r = -0.7	r = -0.7