IN VITRO STUDY ON THE STEROIDOGENIC EFFECT OF USED VEGETABLE OILS IN PORCINE MODEL

Abstract

Vegetable oils are extracted from seeds like rapeseed, soybean, corn, sunflower, safflower and are found in majority of processed foods. A study was conducted in western Slovakia to determine possible effect of used vegetable oils (100 µl/ml) after cooking in households, school canteens and fast food restaurants on secretion activity of steroid hormones progesterone and 17 β-estradiol on porcine ovarian granulosa cells in vitro. Progesterone and estradiol are essential for normal ovarian cycles and contribute to regulation of ovarian follicular development and remodeling. Release of these hormones by ovarian granulosa cells of Slovakian White gilts was detected by Enzyme Linked Immunosorbent Assay. Experimental results indicated that administration of used vegetable oils after cooking in households, school canteens and fast food restaurants significantly (P≤0.05) lowered the release of progesterone by porcine ovarian granulosa cells in comparison to control although no such difference was noted in case of estradiol secretion. Obtained data suggest that used vegetable oils after cooking may influence steroidogenesis in animals.