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Effect of dietary ghee--the anhydrous milk fat on lymphocytes in rats
T G Niranjan1, T P Krishnakantha
1Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, India.
Insights
Dietary ghee consumption, particularly oxidized ghee, impairs lymphocyte function. This study shows ghee reduces lymphocyte proliferation and alters membrane structure, impacting immune response.
Area of Science:
- Immunology
- Nutrition Science
- Biochemistry
Background:
- Dietary lipids significantly influence immune system functioning.
- Lymphocyte membrane lipid composition directly affects immune cell function.
- Ghee, a clarified butter, is prevalent in Indian diets and contains saturated fatty acids and oxysterols.
Purpose of the Study:
- To investigate the impact of fresh and oxidized ghee consumption on lymphocyte function and membrane composition in rats.
- To determine if ghee alters lymphocyte proliferation, rosetting, and membrane integrity.
Main Methods:
- Male weanling rats were fed diets containing fresh ghee, oxidized ghee, or groundnut oil (control) for 8 weeks.
- Lymphocyte lipid composition, in vitro lipid peroxidation, Na+K+ ATPase activity, proliferation (using Con-A and PHA), and rosetting were analyzed.
- Membrane fluidity was assessed in rats fed oxidized ghee.
Main Results:
- Ghee consumption altered lymphocyte lipid composition.
- Oxidized ghee significantly increased lymphocyte membrane lipid peroxidation (26%) and decreased Na+K+ ATPase activity (18%).
- Lymphocyte proliferation decreased by 32% in ghee-fed rats, while rosetting decreased by 16% (fresh ghee) and 25% (oxidized ghee). Membrane fluidity declined in oxidized ghee-fed rats.
Conclusions:
- Dietary ghee consumption, especially oxidized ghee, leads to decreased lymphocyte proliferation.
- Oxysterols in oxidized ghee are implicated as inhibitors of lymphoproliferation.
- Ghee consumption alters lymphocyte membrane structure and function, potentially compromising immune response.
Abstract:
Lymphocytes are important components of the immune system. Dietary lipids affect the functioning of the immune system. Changes in the lipid composition of the lymphocyte membrane is a case in point. Membrane structural changes are reflected in the altered function of the cell. Lymphocyte proliferation and lymphocyte rosetting are membrane associated phenomena. Ghee, is a clarified butter product, commonly used in the Indian diet. It is rich in saturated fatty acids and also contain oxysterols which are generated on prolonged heating of ghee. Male weanling rats were fed 2.5% (of the total fat levels) of fresh or thermally oxidized ghee for a period of 8 weeks. The control rats were fed groundnut oil. Lipid composition of lymphocytes in ghee fed rats showed changes. In vitro lipid peroxidation of lymphocyte membranes increased by 26% in oxidized ghee fed rats. Na+K+ ATPase activity was decreased in oxidized ghee fed rats (18%). Lymphocyte proliferation was reduced in ghee fed rats (32%), compared to the controls, irrespective of the mitogens used (Con-A or PHA), or the tissue (splenocytes or peripheral blood lymphocytes). Oxysterols present in oxidized ghee are the likely agents inhibiting lymphoproliferation. Rosetting of lymphocytes decreased in the fresh ghee fed rats by 16% and in oxidized ghee fed rats by 25%. Membrane fluidity declined in the oxidized ghee fed rats. It is concluded that feeding ghee results in decreased proliferation of lymphocytes. Also, feeding oxidised ghee results in decreased proliferation of lymphocytes through alterations in the structure of the lymphocyte membranes in the rat.