The Role of Dietary Fat and Vitamin E on the Recovery of Rat Cardiac Function After Ischemia Reperfusion

Document Type

Article

Publication Date

12-1-1996

Description

Dietary levels of polyunsaturated fat (PUFA) and vitamin E may modulate oxidative damage to cardiac tissue caused by ischemia-reperfusion. In this study, rats were fed corn oïl (CO) diets either deficient (CO-E) or supplemented (CO+E) with RRR-α-tocopherol (TOC) or butter oil (BO) diets either deficient (BO-E) or supplemented (BO + E) with TOC. CO oil has a higher PUFA than BO. PUFAs are very susceptible to lipid peroxidation. Intact hearts were isolated and subjected to in vitro global ischemia-reperfusion. TOC levels in cardiac tissue from rats fed the CO-f AE and BO+AE diets were 17.6 ±_ 1.6 ng/mg and 23.3 ±_ 2.2 ng/mg, respectively but were undetectable in rats fed the CO-AE and BO-AE diets. PUFAs were higher in cardiac tissue from rats fed the CO + AE and CO-AE diets (51.0% ±1.06% and 52.6% ± 1.61%) than in cardiac tissue from rats fed the BO + AE and BO-AE diets (40.0% ±3.41% and 39.0% ±3.41%). Two way ANOVA with dietary TOC level (±E) and fat type (CO or BO) as factors indicated that rats fed the TOC supplemented diets (CO + AE and BO + AE) had a better recovery of aortic output after ischemia reperfusion than did heart from rats fed the TOC deficient diets (CO-AE and BO-AE). The recovery of systolic pressure in rats fed the BO diets was better than in rats fed the CO diets (p<0.05). These data suggest that diets low in PUFAs and/or supplemented with TOC may help prevent oxidative damage caused by ischemia-reperfusion.

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