Effects of Dietary Methionine, Taurine, Cystine and Glycine on Liver and Serum Lipids in Rats Fed with a Histidine-excess Diet(Food & Nutrition)
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概要
- 論文の詳細を見る
Feeding with a 3.5% histidine diet caused hypercholesterolemia, hepatomegaly and decreased lipid content in the liver of rats. The addition of 1.0% L-methionine to the 3.5% histidine diet caused increases in liver lipids and serum total cholesterol as compared with those in rats fed with the 3.5% histidine diet. The addition of 1.0% L-cystine to the 3.5% histidine diet caused an increase in serum total cholesterol compared with that in rats fed with the 3.5% histidine diet, but the addition of taurine had no effect on serum and liver lipids. The addition of 2.5% or 5.0% glycine to the 3.5% histidine diet decreased serum total and HDL cholesterol compared with that in rats fed with the 3.5% histidine diet.
- 社団法人日本農芸化学会の論文
- 1988-04-23
著者
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Yabe Aya
Department Of Molecular Biology Institute Of Gerontology Nippon Medical School
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Ishikawa Tomohiro
Department Of Agricultural Chemistry School Of Agriculture Nagoya University
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AOYAMA Yoritaka
Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University
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AOYAMA Yoritaka
Laboratory of Food Biochemistry, Division of Applied Bioscience, Graduate School of Agriculture, Hok
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OHMURA Eri
Laboratory of Nutritional Biochemistry, Department of Agricultural Chemistry, School of Agriculture,
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ISHIKAWA Tomohiro
Laboratory of Nutritional Biochemistry, Department of Agricultural Chemistry, School of Agriculture,
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TAKAGI Mika
Laboratory of Nutritional Biochemistry, Department of Agricultural Chemistry, School of Agriculture,
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YOSHIDA Akira
Laboratory of Nutritional Biochemistry, Department of Agricultural Chemistry, School of Agriculture,
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Yoshida Akira
First Department Of Internal Medicine University Of Fukui
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Ohmura E
Department Of Agricultural Chemistry School Of Agriculture Nagoya University
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Ohmura Eri
Laboratory Of Nutritional Biochemistry Department Of Agricultural Chemistry School Of Agriculture Na
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Takagi M
Department Of Applied Biological Sciences School Of Agricultural Sciences Nagoya University
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Aoyama Y
Hokkaido Univ. Sapporo Jpn
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Aoyama Yoritaka
Laboratory Of Food Biochemistry Division Of Applied Bioscience Graduate School Of Agriculture Hokkai
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Aoyama Yoritaka
Laboratory Of Food Biochemistry Department Of Bioscience And Chemistry Faculty Of Agriculture Hokkai
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Yoshida Akira
Laboratory Of Nutritional Biochemistry Department Of Agricultural Chemistry Nagoya University
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