Atherogenic diets and lipid metabolism in different animal species

Abstract

The development of atherosclerosis in different animals when using a diet-induced models closest to the etiology and pathogenesis of human atherosclerosis. Diet-induced models of atherosclerosis are mainly usedfor the evaluation of the drugs that inhibit the absorption of cholesterol, promote its degradation, neutralisation and excretion. For the simulation of atherosclerosis developed a number of basic diets for different animal groups (diet of the Western type, high-fat diet enriched with cholesterol, high-cholesterol diets, etc.). Most of atherogenic diets for experimental animals include increased amount of fat due to different (mostly animal) sources and cholesterol; some is also used cholic acid or sodium cholat. Foreign manufacturers produced standard atherogenic diets for different animal species, including rodents. Atherogenic diets of Russian production do not exist. The use of a standard atherogenic diets allows you to standardise research. When planning studies using the model of diet-induced atherosclerosis necessary justification for such important things as choice of animals, the choice of atherogenic diet, the choice of duration of studies, the choice of indicatorsfor the assessment of atherosclerotic changes and their correction. The review presents an analysis of existing atherogenic diets for different animal species and the lipid metabolism they have on these diets (triglyceride, total cholesterol and lipoprotein fraction of cholesterol). As is well seen in the article data, different species react differently to atherogenic diets. The most resistant to the atherogenic diets is genetically no modified mice and rats. Slightly stronger on diets enriched with fat and/or cholesterol, react hamsters. Much more sensitive to the effects of such diets are rabbits, degus and miniature pigs. It was shown that diet-induced model of atherosclerosis can be used in preclinical studies for the evaluation of medicines and biologically active additives to food.