Effects of Dietary Oxidized Cholesterol on Lipid Metabolism in Differently Aged Rats
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概要
- 論文の詳細を見る
Male Sprague-Dawley rats, 4 weeks (young) or 8 months (adult) of age, were fed one of three purified diets free of or containing either 0. 5% cholesterol or 0. 5% oxidized cholesterol (92% oxidized cholesterol) for 3 weeks. Feeding of oxidized cholesterol caused a significant reduction of food intake, body weight gain, and relative liver weight in rats of both ages. The activity of the HMG-CoA reductase and cholesterol 7α-hydroxylase of liver microsomes, the key enzymes in cholesterol synthesis and catabolism, respectively, was lowered by oxidized cholesterol compared to the diet free of cholesterol in both ages, and the difference was significantly in the adult. On the other hand, the activity of Δ6-desaturase of liver microsomes, a key enzyme in linoleic acid metabolism to arachidonic acid, was significantly increased by oxidized cholesterol in adult rats, leading to the increase in linoleic acid desaturation index [(20 : 3n-6+20 : 4n-6)/18 : 2n-6] in liver phospholipids. Oxidized cholesterol reduced the concentration of cholesterol in serum and liver. Also, the fecal excretion of acidic steroids was lower in rats fed the oxidized cholesterol diet than in those fed the cholesterol-free diet. Thus, oxidized cholesterol significantly influenced cholesterol and fatty acid metabolism in particular in adult rats.
- 社団法人日本農芸化学会の論文
- 1994-06-23
著者
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Sugano M
Faculty Of Environmental And Symbiotic Sciences Prefectural University Of Kumamoto
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SUGANO Michihiro
Laboratory of Food Chemistry, Department of Food Science and Technology, Faculty of Agriculture (46-
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Sakono M
Laboratory Of Nutrition Chemistry Faculty Of Agriculture Graduate School Of Kyushu University
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Osada K
Yakult Central Inst. Tokyo Jpn
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Osada Kyoichi
Laboratory Of Nutrition Chemistry Kyushu University School Of Agriculture
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Osada Kazuhiro
Laboratory Of Cellular Regulation Technology Graduate School Of Genetic Resources Technology Kyushu
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Sugano Michihiro
Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto
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Sugano Michihiro
Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K
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LI Cui
Department of Pediatric Surgery, Osaka University Medical School
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Ito Yuji
Laboratory Of Food Science Department Of Food Science And Technology Faculty Of Agriculture Kyushu U
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Osada Kazuhiro
Department Of Genetic Resources Technology Faculty Of Agriculture Kyushu University
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KODAMA Takehiro
Laboratory of Food Science, Kyushu University
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Sugano M
Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K
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Kodama Takehiro
Laboratory Of Food Science Kyushu University
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Li Cui
Department Of Food Science And Technology Central China Agricultural University
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Ito Yuji
Laboratory Of Food Science Kyushu University School Of Agriculture
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