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KMID : 0381019950280111078
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Korean Journal of Nutrition
1995 Volume.28 No. 11 p.1078 ~ p.1090
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The Effect of Docosahexaenoic Acid Rich-Fish Oil Addition on Antithrombotic effect and Lipid Peroxidation in Rat
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Lee Kyoung-Ae
Kim Sook-He
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Abstract
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This study was undertaken to elucidate the effect of DHA rich fish oil(DHA rich oil) added to different dietary fats on thrombosis and lipid peroxidation. Rats were fed perilla oil, sesame oil and beef tallow with or without DHA rich oil for 12 weeks. Bleeding time was the longest in Perilla oil groups with or without DHA rich oil. The productions of thromboxane B2(TX B2) and 6-keto Prostaglandin F1(6-keto PG F1) were the highest in Esame oil group without DHA rich oil. Bleeding time tended to be extened and group showed the most antithrombotic effect among three oil groups when DHA rich oil added. The antithrombotic effect by DHA rich oil addition seemed to be resulted from the increase of dietary n-3 fatty acid rather than DHA. And there was not the difference in antithrombotic effect between DHA and -linolinic acid. The level of TBARS(thiobarbituric acid reactive substances) in plasma and liver, and the activities of lipid peroxide metabolizing enzymes(catalase, superoxide dismutase and gluthathion peroxidase) in erythrocyte and liver were not affected by the dietry fat type and DHA rich oil addition, except that activity of hepatic catalase was increased by DHA rich oil addition. Therefore it revealed the DHA level added in this study seldom affected lipid peroxidation. However, it dose not conclude that DHA level of this study make low production of lipid peroxide because the peroid of our study was short.
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KEYWORD
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DHA(docoashexaenoic acid), n-3 fatty acid, thromboxane, 6-keto prostagladin, superoxide dismutase, catalase, gluthathione peroxidase
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