Abstract 1213 Long term supplementation of Deep-fried oil consumption impairs oxidative stress, colon histology and increases neurodegeneration

Sesame oil and sunflower oil are popular cooking oils in Indian subcontinent and deep-frying is a frequent method of food preparation. Deep-frying at high temperatures has been linked with several disorders, including cancer, diabetes, and unknown metabolic problems. There have been no long-term investigations on the influence of deep-fried oils on PUFA metabolism and pathogenesis. As a result, the current study aimed to explore the effect of deep-fried and reheated oil on Wistar rats by continuous treatment. Furthermore, the pathophysiology of MSG-induced neurotoxicity in Wistar rats was investigated. Methods: Wistar rats weighing 200-260 g were used in this study. Female rats were divided into five groups fed with (1) standard chow (control group), (2) unheated sesame oil (NHSO) along with standard chow, and (3) reheated sesame oil (RHSO) along with standard chow, (4) unheated sunflower oil (NHSFO) along with standard chow, and (5) reheated sunflower oil (RHSFO) along with standard chow and continued up to F1 generation. Furthermore, F1 male rats were treated with MSG of 2g/kg body weight for 10 alternative days and were sacrificed for major tissues. Results: Rats treated with RHSO and RHSFO showed increased body weight. Deep-fried oil (RHSO and RHSFO) fed rats showed significant increase in total cholesterol- 100 mg/dl, LDL- 23 mg/dl, & TAG – 100 mg/dl, when compared to unheated oil rats. Liver function tests revealed that AST and ALT levels were significantly elevated in RHSO and RHSFO when compared to unheated oils and control group. Inflammatory markers revealed that Hs-CRP (0.35 mg/dl) and LDH levels (6000 U/L) were significantly elevated in RHSO and RHSFO when compared to unheated oils and control group. RT-PCR results showed significant elevation in the antioxidant genes SOD (2-fold) and GPX (3-fold) when compared to NHSO and NHSFO groups. Liver and colon histology showed significant damage in cell structure of RHSO and RHSFO treated rats. Further, rats treated with unheated oils and MSG showed higher mRNA expression of neuroplasticity marker genes CREB, BDNF and reduced NMDA levels (NHSO, NHSFO) when compared to reheated oil groups (RHSO & RHSFO). Proinflammatory marker TNF-α expression were significantly elevated in RHSFO treated rats when compared to control. Brain histology showed focal damage in glial cell degeneration in rats treated with RHSO and RHSFO when compared to other groups. Conclusion: The results from the present study proved that continuous supplementation of deep-fried and reheated oil impairs liver metabolism and oxidative stress. Impaired liver metabolism and the involvement of gut-liver-brain axis increased the risk of neurodegeneration in F1 rats.