Influence of Dietary Vitamin E on the 8-Hydroxydeoxyguanosine Levels in Rat Liver DNA.

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Rats were fed either a low vitamin E (VE) diet (-VE), a basal VE diet (+ VE, 4.5 mg%), or a high VE diet (+ VE, 45 mg%) for 7 weeks. VE content, oxidative DNA damage and lipid peroxide levels in their livers were measured. When purified lard was used as a dietary fat, VE content decreased in the low VE group to one-thirtieth of that in the basal VE group; in the high VE group it increased to 4.5-fold that in the basal VE group. Corresponding to the VE levels, lipid peroxide levels increased to 2.7-fold in the low VE group and decreased to two-thirds in the high VE group. The level of 8-hydroxydeoxyguanosine (8-OHdG) in DNA, a marker of oxidative DNA damage, was about 0.6 per 105 deoxyguanosine in the basal VE group and comparable values were found in the low VE and the high VE groups. When either soybean oil or safflower oil was used as a dietary fat, VE content and lipid peroxide levels in the liver were also markedly changed in both the low VE group and the high VE group. 8-OHdG levels in DNA of the low VE with safflower oil group tended to be higher than that of the basal and high VE groups. However, no significant difference was observed among them. These results suggest that the change in VE has little influence on the level of oxidative DNA damage in the liver.
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