Effect of Edible Oils and Fat Properties on Level of Blood and Brain Fatsand Activity of Acetylcholinesterase of Experimental Rats

The present study was conducted to investigate the effect of chemical and physical properties of fatand oils intake on the level of  blood and brain  fat's and  the activity of  acetylcholine esterase.
Some physical properties (viscosity, the refractive index, the specificweight and color), and chemical attributes (acid number, Peroxide number, iodine number and saponification number) and alsofatty acids composition of edible fats and oils were determined.The study was carry out inEducation college for Home Economics, Umm  Al- Qura  University, Saudi Arabia.
Forty-two healthy adult male albino rats (2-3 month old and weighing 50-75gm) were used. The rats were given food and water ad libitum throughout the 11-week experimental period. they were divided into 6 groups each group included 7 rats, they were fed on a meal of a proportion of 12% fat, first group was fed on standard meals contains corn oil, but second, third, fourth, fifth and sixth group were fed on olive oil, sun flower oil, palm oil, vegetable ghee and faunal ghee, respectively.Blood samples were collected for separation of plasma and serum. Supernatant was separated from the brain.Total cholesterol, triglycerides, high, low and very low density lipoprotein, the activity of acetyl cholinesterase in the brainwere determined and also atherogenic index of  both fats were estimated.
The results indicated that characteristics of oils and fats were identical with Saudi standards.
Serum concentrations of cholesterol were increased in all experimental groups except the rats that fed on sun flower oil. Also triglycerides was increased group that fed on olive oil, palm oil, vegetable and faunal ghee. A significant deceased in
high density lipoprotein level was noticed, vegetable and faunal ghee groups as a compared with the standard group, and results mentioned that highest value of low density lipoprotein was in group that fed on faunal ghee Very low lipoprotein was increased incorporeally in palm oil group, vegetable and faunal ghee in comparison with the standard group. Results indicated that highest value of atherogenic index was in animal that fed on faunal ghee then vegetable ghee after that palm oil.
Results showed a significant increased in total cholesterol level in rats' brain that fed on olive oil or vegetable ghee and faunal ghee compared with the standard group. There was no variation between standard group and all experimental groups in triglycerides value in brain. High density lipoprotein level was increased incorporeally in brain of olive oil group, while it was decreased significantly in experimental groups that fed on palm oil or vegetable or faunal ghee. Low density lipoprotein level was increased incorporeally in brain of rats that fed on vegetable and faunal ghee in comparison with the standard group, but there were no incorporeal variations in other groups. Very low density lipoprotein levels in brain were not variations in experimental groups in comparison with the standard group. The highest value of atherogenic index was in rats fed on vegetable ghee then faunal ghee then palm oil, while the lowest was in olive oil group.
Acetyl cholinesterase activity was increased by proportion 25.9% in rat that fed on olive oil, while was decreased by proportion 13.58 , 20.24%  in rats that fed on palm oil and vegetable ghee respectively.
The present results concludedthat dietary fat affect on growth, biochemical parameters and acetyl cholinesterase activity.