Effect of Dietary Docosahexaenoic Acid Connecting Phospholipids on the Lipid Peroxidation of the Brain in Mice
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概要
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The effect of dietary docosahexaenoic acid (DHA, C22:6n-3) with two lipid types on lipid peroxidation of the brain was investigated in streptozotocin (STZ)-induced diabetic mice. Each group of female Balb/c mice was fed a diet containing DHA-connecting phospholipids (DHA-PL) or DHA-connecting triacylglycerols (DHA-TG) for 5wk. Safflower oil was fed as the control. The lipid peroxide level of the brain was significantly lower in the mice fed the DHA-PL diet when compared to those fed the DHA-TG and safflower oil diets, while the α-tocopherol level was significantly higher in the mice fed the DHA-PL diet than in those fed the DHA-TG and safflower oil diets. The DHA level of phosphatidylethanolamine in the brain was significantly higher in the mice fed the DHA-PL diet than in those fed the safflower oil diet. The dimethylacetal levels were significantly higher in the mice fed the DHA-PL diet than in those fed the safflower oil and DHA-TG diets. These results suggest that the dietary DHA-connecting phospholipids have an antioxidant activity on the brain lipids in mice, and the effect may be related to the brain plasmalogen.
著者
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Yokogoshi Hidehiko
Graduate School Of Food And Nutritional Sciences The University Of Shizuoka
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ISHIHARA Kenji
National Research Institute of Fisheries Science
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Wada Shun
Tokyo Univ. Of Marine Sci. And Technol.
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Kitagawa Tomoko
Maruhachi Muramatsu Inc.
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HIRATSUKA SEIICHI
Shizuoka Prefectural Fisheries Experiment Station
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Ishihara Kenji
National Research Institute Of Fisheries Science Fisheries Research Agency
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Hiratsuka Seiichi
Shizuoka Prefectural Res. Inst. Of Fishery
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