ペンタクロロベンゼン投与ラットの血清,肝臓脂質の濃度上昇に対する卵黄リン脂質の緩和効果(自然科学編)

概要

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Differences in the effect of addition of 0.1% pentachlorobenzene (PECB) to diet on metabolism of lipids in rats were investigated among diets containing lard, egg yolk phospholipids (Egg PL), or hydrogenated-egg yolk phospholipids (H-Egg PL) and the following results were obtained : Addition of PECB increased serum cholesterol and triglyceride levels in the lard group, but such increases were clearly reduced in the Egg PL group. Serum lipid levels were more increased by additon of PECB in the H-Egg PL group, compared with the Egg PL group. However, differences in serum lipid increases were less between the Egg PL and H-Egg PL groups, as compared with those between the lard and Egg PL groups. Addition of PECB to lard-containing diet increased the ratio of C 18 : 1 and decreased the ratio of C 20 : 4 markedly among fatty acids of serum lipids, whereas the effect of PECB on serum lipids was reduced by diet containing Egg PL Among PECB-added groups, the PECB concentration in the rat liver was lower in the Egg PL group than in the lard group, but was higher in the H-Egg PL group than in the Egg PL group. From these results, the effect of administration of PECB on lipid metabolism was thought to be considerably reduced by ingestion of Egg PL. This counteracting effect of Egg PL was thought to be lowered in H-Egg PL having saturated fatty acid bonds.
千葉県立衛生短期大学の論文