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Changes in susceptibility of tissues to lipid peroxidation after ingestion of various levels of docosahexaenoic acid and vitamin E

Published online by Cambridge University Press:  09 March 2007

Kazuhiro Kubo ,
Morio Saito ,
Tadahiro Tadokoro  and
Akio Maekawa
Kazuhiro Kubo
Affiliation:
Division of Food Science, The National Institute of Health & Nutrition, 1-23-1, Toyama, Shinjuku-ku, Tokyo 162, Japan
Morio Saito
Affiliation:
Division of Food Science, The National Institute of Health & Nutrition, 1-23-1, Toyama, Shinjuku-ku, Tokyo 162, Japan
Tadahiro Tadokoro
Affiliation:
Laboratory of Food Chemistry & Nutrition, Department of Agricultural Chemistry, Tokyo University of Agriculture, 1-1-1 Sakuragaoka Setagaya-ku, Tokyo 156, Japan
Akio Maekawa
Affiliation:
Laboratory of Food Chemistry & Nutrition, Department of Agricultural Chemistry, Tokyo University of Agriculture, 1-1-1 Sakuragaoka Setagaya-ku, Tokyo 156, Japan
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Abstract

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To examine the effects of dietary docosahexaenoic acid (DHA) on the potential changes in endogenous lipid peroxidation in the liver and kidney, diets containing a fixed amount of vitamin E (VE; RRR-α-tocopherol equivalent; 134 mg/kg diet) and a graded amount of DHA at the levels of 0, 1.0, 3.4 and 8.7% of total dietary energy were fed to rats for 14 d (Expt 1). In Expt 2, diets containing a fixed amount of DHA (8.7% of total dietary energy) and a graded amount of VE at the levels of 54, 134 and 402 mg/kg were fed to rats for 15 d. In Expt 1 it was found that endogenous lipid peroxide contents of the liver and kidney, as measured by thiobarbituric acid value and chemiluminescence intensity, were higher, and their α-tocopherol contents lower than those of the controls, with a gradual increase and decrease in values respectively as the dietary DHA level increased (Expt 1). However, the contents of water-soluble antioxidants, i.e. ascorbic acid and non-protein-SH (glutathione), increased with increases in the dietary DHA level, while the Se-dependent glutathione peroxidase (EC 1.11.1.9) activities did not change or tended to be lower. When the graded level of VE was given to rats in Expt 2, lipid peroxide contents in the liver and kidney did not change significantly in response to the increasing levels of dietary VE, although their α-tocopherol contents were higher than control values, increasing with increases in the dietary VE levels. The lipid peroxide scavengers other than a-tocopherol changed similarly to those in Expt 1. The results obtained in Expts 1 and 2 indicate that DHA enhances the susceptibility of the liver and kidney to lipid peroxidation concomitant with higher levels of DHA in these tissues, as shown by the fatty acid composition. In addition, VE is unable to protect membranes of the liver and kidney rich in DHA from lipid peroxidation, even after ingestion of the highest level of VE. However, the liver lipid peroxide content of the group given the highest level of DHA was not as high as expected, based on the peroxidizability index which was calculated from the fatty acid composition of the liver lipid.

Keywords

Vitamin EDocosahexaenoic acidLipid peroxidation
Type
General Nutrition
Information
British Journal of Nutrition , Volume 78 , Issue 4 , October 1997 , pp. 655 - 669
Copyright
Copyright © The Nutrition Society 1997

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