Modulation of lipid peroxidation and antioxidant enzymes in murine salivary gland by dietary fatty acid ethyl esters.
Modulation of lipid peroxidation and antioxidant enzymes in murine salivary gland by dietary fatty acid ethyl esters.
复制标题
膳食脂肪酸乙酯对小鼠唾液腺中脂质过氧化和抗氧化酶的调节。
DOI：
10.1016/s0024-3205(99)00504-4
复制
发表时间：
1999
期刊：
影响因子：
6.1
通讯作者：
Fernandes,G
中科院分区：
文献类型：
--
作者：
Avula,CP;Fernandes,G
The present study was undertaken to investigate the effect of n-9, n-6, and n-3 dietary fatty acid ethyl esters on basal (uninduced) and Fe2+/ascorbate (induced) lipid peroxidation (LPO) in salivary gland (SG) of mice. Feeding n-3 ethyl ester polyunsaturated fatty acids (PUFA) increased the uninduced and induced LPO in SG homogenates. In contrast, feeding olive oil ethyl esters (n-9) significantly lowered the induced and uninduced LPO in SG tissue. Salivary gland susceptibility to LPO increased in the order of: olive oil < corn oil < safflower oil < n-3 ethyl esters. Olive oil esters in the diet increased primarily the 18:1 levels in SG tissue. Whereas feeding n-3 PUFA notably increased the Superoxide dismutase (SOD) and catalase activities in SG homogenates, no significant changes were seen between n-9 and n-6 PUFA-fed mice. Lower levels of Vitamin E (Vit E) in the tissues of n-3 PUFA-fed mice indicate that the higher the dietary lipid unsaturation, the higher the requirement for Vit E in the diet. Our results indicate that, similar to other organs, salivary gland susceptibility to uninduced or induced oxidation depends on the source of dietary PUFA. In conclusion, feeding olive oil increases the resistance of SGs to induced and uninduced LPO.
登录
查看更多内容
影响因子：
6.5
作者：
B. Lokesh;S. Mathur;A. Spector
通讯作者：
B. Lokesh;S. Mathur;A. Spector
影响因子：
6.5
作者：
W. R. Morrison;L. Smith
通讯作者：
W. R. Morrison;L. Smith
影响因子：
4.2
作者：
MEYDANI, M;NATIELLO, F;GORBACH, SL
通讯作者：
GORBACH, SL
脂肪酸掺入分散的大鼠颌下唾液腺细胞膜及其对腺苷酸环化酶活性的影响。
影响因子：
3
作者：
Ahmad,SN;Alam,SQ;Alam,BS
通讯作者：
Alam,BS
膳食油对脂质过氧化以及大鼠血浆和脂蛋白组分的抗氧化参数的影响。
影响因子：
6.5
作者：
C. Scaccini;M. Nardini;M. D'aquino;V. Gentili;M. Felice;G. Tomassi
通讯作者：
G. Tomassi