Next Article in Journal
Lutein and Zeaxanthin Isomers Protect against Light-Induced Retinopathy via Decreasing Oxidative and Endoplasmic Reticulum Stress in BALB/cJ Mice
Previous Article in Journal
The Impact of Maternal Diet during Pregnancy and Lactation on the Fatty Acid Composition of Erythrocytes and Breast Milk of Chilean Women
Open AccessArticle

Intake of Baked Cod Fillet Resulted in Lower Serum Cholesterol and Higher Long Chain n-3 PUFA Concentrations in Serum and Tissues in Hypercholesterolemic Obese Zucker fa/fa Rats

1
Dietary Protein Research Group, Department of Clinical Medicine, University of Bergen, 5021 Bergen, Norway
2
Department of Clinical Science, University of Bergen, 5021 Bergen, Norway
3
Department of Chemistry, University of Bergen, P.O. Box 7803, 5020 Bergen, Norway
4
Nofima BioLab, P.O. Box 1425 Oasen, 5828 Bergen, Norway
5
Department of Clinical Science, KG Jebsen Center for Diabetes Research, University of Bergen, Haukeland University Hospital, 5021 Bergen, Norway
6
Hormone Laboratory, Haukeland University Hospital, 5021 Bergen, Norway
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(7), 840; https://doi.org/10.3390/nu10070840
Received: 23 May 2018 / Revised: 15 June 2018 / Accepted: 26 June 2018 / Published: 28 June 2018
Increasing evidence indicates that lean fish consumption may benefit cardiovascular health. High cholesterol and low n-3 PUFA concentrations in serum are associated with an increased risk of coronary heart disease; therefore, it is of interest to investigate effects of cod intake on cholesterol and n-3 PUFAs in serum and tissues. Hypercholesterolemic obese Zucker fa/fa rats were fed diets containing 25% protein from baked cod fillet and 75% protein from casein (Baked Cod Diet), or casein as the sole protein source (Control Diet) for four weeks. Consuming Baked Cod Diet resulted in lower serum cholesterol and lower hepatic mRNA concentrations of HMG-CoA reductase and sterol O-acyltransferase-2 without affecting serum bile acid concentration, faecal excretion of cholesterol and bile acid, and hepatic concentrations of bile acids, cholesterol and cholesterol 7 alpha-hydroxylase mRNA when compared to Control Diet. Rats fed Baked Cod Diet had higher concentrations of n-3 PUFAs in serum, liver, skeletal muscle and adipose tissue. To conclude, baked cod fillet intake resulted in lower serum cholesterol, which was probably caused by lower endogenous cholesterol synthesis, and higher n-3 PUFA in serum and tissues in obese Zucker fa/fa rats. These findings support the evidence that lean fish consumption might benefit cardiovascular health. View Full-Text
Keywords: cholesterol; cod; fish fillet; n-3 PUFA; obese Zucker rat cholesterol; cod; fish fillet; n-3 PUFA; obese Zucker rat
Show Figures

Figure 1

MDPI and ACS Style

Vikøren, L.A.; Drotningsvik, A.; Bergseth, M.T.; Mjøs, S.A.; Austgulen, M.H.; Mellgren, G.; Gudbrandsen, O.A. Intake of Baked Cod Fillet Resulted in Lower Serum Cholesterol and Higher Long Chain n-3 PUFA Concentrations in Serum and Tissues in Hypercholesterolemic Obese Zucker fa/fa Rats. Nutrients 2018, 10, 840.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop