Oxidative stress and antioxidant status in mouse liver: Effects of dietary lipid, vitamin E and iron
Oxidative stress and antioxidant status in mouse liver: Effects of dietary lipid, vitamin E and iron
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DOI：
10.1093/jn/127.7.1401
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发表时间：
1997-07-01
影响因子：
4.2
通讯作者：
Chow, CK
中科院分区：
文献类型：
--
作者：
Ibrahim, W;Lee, US;Chow, CK
本研究的目的是确定膳食脂肪、维生素 E 和铁对氧化损伤和抗氧化状态的影响，给雄性 Swiss-Webster 小鼠（1 岁）喂食基础维生素 E 缺乏的饮食，其中含有 8% 鱼油 + 2% 玉米油或 10% 猪油，含或不含 1 g dl-α-生育酚乙酸酯。不含维生素 E 的饮食含有 0.21 或 0.95 克柠檬酸铁/公斤。饲料喂养为4 wk/kg饲料，与补充维生素E组相比，饲喂不含维生素E（补充或不补充铁）的小鼠，在喂食鱼油而非猪油时，其肝脏中硫代巴比妥酸反应物质（TBARS）、共轭二烯和蛋白质羰基化合物的水平显着（P < 0.05）升高，而铁则进一步提高了TEARS的水平。 喂食鱼油的小鼠中，喂食鱼油和维生素 Ei 的小鼠肝脏中的 iu-生育酚浓度和较高的谷胱甘肽 (GSH) 浓度显着低于喂食猪油和维生素 E 的小鼠 (P < 0.05)。鱼油喂养小鼠超氧化物歧化酶和6-磷酸葡萄糖脱氢酶活性低于猪油喂养小鼠（P < 0.05）。 Se-GSH 过氧化物酶、非 Se-GSH 过氧化物酶、过氧化氢酶和谷胱甘肽还原酶的活性不会因膳食脂肪或维生素 E/铁而改变。获得的结果为高膳食鱼油和铁的促氧化作用提供了实验证据，并表明维生素 E 不仅可以保护脂溶性化合物，还可以保护水溶性成分免受氧化损伤。此外，膳食脂质在确定细胞对氧化应激的易感性方面起着关键作用。
The purpose of this study was to determine the effects of dietary fat, vitamin E and iron on oxidative damage and antioxidant status, Male Swiss-Webster mice (1 ma old) were fed a basal vitamin E-deficient diet that contained either 8% fish oil + 2% corn oil or 10% lard with or without 1 g dl-alpha-tocopheryl acetate. The diets without vitamin E contained either 0.21 or 0.95 g ferric citrate/kg. Diets were fed for 4 wk/kg diet, Compared with the vitamin E-supplemented groups, mice fed diets without vitamin E (with or without supplemental iron) had significantly (P < 0.05) higher hepatic levels of thiobarbituric acid - reactive substances (TBARS), conjugated dienes and protein carbonyls when they were fed fish oil, but not lard,The levels of TEARS were further increased by iron supplementation in the mice fed fish oil, Significantly lower concentrations of iu-tocopherol and higher glutathione (GSH) were found in the liver of mice fed fish oil and vitamin Ei than in those fed lard and vitamin E (P < 0.05). The activities of superoxide dismutase and glucose-6-phosphate dehydrogenase were lower in the fish oil-fed mice than in those fed lard (P < 0.05). She activities of Se-GSH peroxidase, non-Se-GSH peroxidase, catalase, and glutathione reductase were not altered by dietary fat or vitamin E/iron. The results obtained provide experimental evidence of the prooxidative effects of high dietary fish oil and iron, and suggest that vitamin E protects not only lipid-soluble compounds, but also water-soluble constituents, against oxidative damage. Further, dietary lipid plays a key role in determining cellular susceptibility to oxidative stress.