食餌タンパク質の種類がクロルベンゼンの代謝と毒性に及ぼす影響

概要

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The effect of dietary protein quality on chlorobenzene metabolism and its toxicity was studied. Male weanling Wistar rats were fed diets composed of purified whole egg protein (PEP), wheat gluten, or soybean protein isolate (SPI) at an 18% protein level. After being fed for 3 weeks, the rats were injected with chlorobenzene (1.0mmol/kg body weight) intraperitoneally. In the rats fed the SPI diet, chlorobenzene administration caused hepatic microscopic changes and the elevation of serum GOT and GPT activities. On the other hand, the rats fed the PEP or the gluten diet did not show these toxic symptoms. The hepatic glutathione levels and urinary 4-chlorophenylmercapturic acid excretion of the rats fed SPI diet were markedly lower than those of the other rats. It is considered that the hepatic glutathione level was not sufficient for the conversion of chlorobenzene administered to the mercapturic acid in the rats fed the SPI diet. These results indicate that chlorobenzene metabolism and its toxicity are modified by dietary protein quality, especially the level of dietary sulfur-containing amino acids.
日本衛生学会の論文