SOME LIPOGENIC ENZYME ACTIVITIES IN RAT LIVERS IN WHICH AN EXCESSIVE FAT ACCUMULATION OCCURRED DUE TO FEEDING LOW-LEVEL AMINO ACID MIXTURE DIETS
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概要
- 論文の詳細を見る
In liver homogenates of rats fed a low-level diet of Wheat-, Rice- or Miyazaki-pattern amino acid mixture, some enzymes such as glucose-6-phosphate dehydrogenase, ATP citrate lyase; fatty acid-synthesizing enzymes, malic enzyme and L-α-glycerophosphate dehy-drogenase, whose activities are indicators of lipogenesis have been determined from the viewpoint of the mechanisms producing fatty liver. In the early experimental period, malic enzyme activity increased more markedly in rats fed low amino acid mixture diets than in the control group, and L-α-glycerophosphate dehydrogenase activity in the liver increased slightly. Conversely, ATP citrate lyase and fatty acid-synthesizing enzyme activities remained almost at control levels, or glucose-6-phosphate dehydrogenase activity tended to decrease. These results suggest that some other associated factors, such as depression of the lipid transfer system in the liver rather than accelerated lipogenesis itself, may be the main cause of the fatty livers produced under these nutritional conditions.
- 財団法人 学会誌刊行センターの論文
著者
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片山 吉穂
大阪市立大学生活科学部
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片山 吉穂
Laboratory Of Nutritional-physiology And Biochemistry Department Of Food Sciences And Nutrition Kyot
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児玉 京子
Laboratory of Nutritional Physiology, Department of Food and Nutrition, Faculty of the Sciences of L
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久保 陽子
Laboratory of Nutritional Physiology, Department of Food and Nutrition, Faculty of the Sciences of L
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片山 吉穂
Laboratory of Nutritional Physiology, Department of Food and Nutrition, Faculty of the Sciences of Living, Osaka City University
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久保 陽子
Laboratory of Nutritional Physiology, Department of Food and Nutrition, Faculty of the Sciences of Living, Osaka City University
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児玉 京子
Laboratory of Nutritional Physiology, Department of Food and Nutrition, Faculty of the Sciences of Living, Osaka City University
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片山 吉穂
Laboratory of Nutritional Physiology and Biochemistry, Department of Food Sciences and Nutrition, Kyoto Prefectural University
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