THE EFFECT OF DIETARY-LIPID CHANGES ON THE FATTY-ACID COMPOSITION AND FUNCTION OF LIVER, HEART AND BRAIN MITOCHONDRIA IN THE RAT AT DIFFERENT AGES
THE EFFECT OF DIETARY-LIPID CHANGES ON THE FATTY-ACID COMPOSITION AND FUNCTION OF LIVER, HEART AND BRAIN MITOCHONDRIA IN THE RAT AT DIFFERENT AGES
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DOI：
10.1079/bjn19940126
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发表时间：
1994-02-01
影响因子：
3.6
通讯作者：
LENAZ, G
中科院分区：
文献类型：
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作者：
BARZANTI, V;BATTINO, M;LENAZ, G
膳食脂肪和细胞酶活性之间的相关性是一个营养学家只解决了部分问题。因此，我们研究了不同多不饱和脂肪酸组成的饲料对大鼠肝、心和脑线粒体的脂肪酸组成和一些关键代谢酶(泛喹酚-2-细胞色素c还原酶(EC1.10.2.2)、细胞色素氧化酶(EC1.9.3.1)和ATPase(EC3.6.1.3))活性的影响。结果表明，饮食差异带来的脂肪酸组成变化与线粒体中这些关键酶活性的广泛变化有关。影响的程度因喂养食物的时间不同而有很大不同。讨论了膳食脂质通过保持膜结构完整性来影响变化的作用。
A correlation between dietary lipids and cellular enzyme activities is a problem that has only been partially addressed by nutritionists. Therefore, changes in the fatty acid composition and the activities of some key metabolic enzymes (ubiquinol-2-cytochrome c reductase (EC 1.10.2.2), cytochrome oxidase (EC 1.9.3.1) and ATPase (EC 3.6.1.3)) in the mitochondria of liver, heart and brain of rats fed on diets differing extensively in their polyunsaturated fatty acid compositions have been investigated. The results showed that fatty acid compositional changes brought about by the dietary differences were associated with extensive changes in the activities of these key enzymes in the mitochondria. The extent of the influence differed considerably with the period over which the diets were fed. The role of dietary lipids to effect changes through the preservation of membrane structural integrity is discussed.