Effect of dietary protein on vitamin E levels in erythrocytes and tissues of rats.

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The effect of dietary protein level on the transfer of α-tocopherol in blood to tissues including RBC was studied using rats. Thf first experiment comprised a 10% casein (low protein), 20% casein (normal) and 20% SPI (normal soybean protein) diet groups sup-plemented with 71.5mg of α-Toc/kg diet. In Exp. 2 the relationship of the tissue α-Toc level and protein level in diets, as shown by recovery fron vitamin E-deficient status after the administration of α-Toc for 3 days, wa checked by adjusting the protein level in diets to 10%, 20% and 40% casein. In Exp. 1 α-Toc in RBC decreased significantly in the 10% casein and 20% SPI groups compared to the 20% casein group. Moreover, α-Toy in kidney, lung and muscle decreased significantly in the 10% casein am 20% SPI groups. α-Toc in liver in the 20% SPI group decreased signifi-cantly compared to the 20% casein group. In Exp. 2 similar results wer observed (Table 4), but α-Toc in RBC showed only a tendency to decreas with the low protein diet. In Exp. 1 free cholesterol in RBC increase significantly in the 10% casein group compared with the other two groups.
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