DIETARY JOJOBA OIL INCREASES THE RATE OF CHOLESTEROL ESTERIFICATION BY LECITHIN: CHOLESTROL ACYLTRANSFERASE IN CHOLESTEROL-FED RABBITS
Karen Martinez, Zainab Razvi, Cuong Doan, Pedia Ng, Abdullah Madany, and Raymond E. Garcia Dietary cholesterol lowers high-density lipoprotein cholesterol concentration [HDL-C] in New Zealand White (NZW) Rabbits. This is correlated to a greater risk of acquiring cardiovascular diseases (CVD). However, when jojoba oil is supplemented to the cholesterol-rich diet, [HDL-C] remains normal, which lowers CVD susceptibility. Our objective is to determine the mechanism by which dietary jojoba oil alters HDL-C metabolism in cholesterol-fed rabbits. It is our hypothesis that dietary jojoba oil stimulates lecithin: cholesterol acyltransferase (LCAT) in cholesterol-fed rabbits. To test this hypothesis, NZW rabbits were fed either a normal (N), 3% jojoba oil (J), 1% cholesterol (C), or 1% cholesterol + 3% jojoba oil diet. Blood serum was then collected on the 0 and 7 days. Free cholesterol (FC) concentration was measured with an enzymatic assay. The rate of LCAT was found by measuring the loss of FC concentration over time. The results indicate that dietary jojoba oil enhances the rate of esterification of FC by LCAT in cholesterol-fed rabbits, which support our hypothesis. However, the biochemical mechanism of action for this enhancement will require further investigation.