ラット肝臓のフリーラジカル消去系酵素活性及びグルタチオンに及ぼす魚油の影響(B. 生活科学)

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概要

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• In order to elucidate effects of dietary marine fish oil on free radical generation and scavenging, the changes of activities of radical-removing enzymes [GST, GSH・Px, γ-GTP, SOD and xenobiotic-metabolizing enzyme (MFO)] and glutathione were examined on rat hepatic tissues. The diet consisted of 5% (5GM), 20% (20GM) wheat gluten and 20% casein (control) as a protein source. These diets contained adequate amounts of corn oil, minerals, vitamins and corn starch as the other nutrients. In the case of 5GM and 20GM groups, corn oil in the diets was replaced by marine fish oil (Gadus macrocephalus). Food intake, body weight (body weight gain) and liver weight of the 5GM group were significantly lower than those of the 20GM and the control groups, although there were no differences in these parameters between the 20GM and the control groups. For total hepatic GSH contents, low protein diet group (5GM) showed marked decrease, whereas a significant rise of hepatic GSH content was found in the 20GM group. GST activity of the 5GM reduced significantly, although 20GM group activity did not differ from the control level. In the comparison with dietary corn oil and marine fish oil, there was a different evidence that marine fish oil decreased significantly GST activity in low protein diet group and reversely this oil apparently increased it in 20% protein diet group. Enzyme activities of SOD and γ-GTP were not different between the 5GM, 20GM and control groups. GSH・Px activity of the 5GM group increased significantly and MFO activity of 20GM group decreased markedly.

• 京都府立大学の論文
• 1991-11-19

著者

• 片山 吉穂

  Laboratory Of Nutritional-physiology And Biochemistry Department Of Food Sciences And Nutrition Kyot

• 下村 知佳子

  Laboratory of Nutritional-Physiology and Biochemistry, Department of Food Sciences and Nutrition, Ky

• 下村 知佳子

  Laboratory Of Nutritional-physiology And Biochemistry Department Of Food Sciences And Nutrition Kyot

• 片山 吉穂

  Laboratory of Nutritional Physiology, Department of Food and Nutrition, Faculty of the Sciences of Living, Osaka City University

• 片山 吉穂

  Laboratory of Nutritional Physiology and Biochemistry, Department of Food Sciences and Nutrition, Kyoto Prefectural University

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