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KMID : 0385219930030020057
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Korean Journal of Gerontology
1993 Volume.3 No. 2 p.57 ~ p.64
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Effect of Fish Oil Diets with Different Levels of Vitamin E on Lipid Peroxide Formation and Antioxidative System in Rat Liver
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Im Jung-Gyo
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Abstract
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To investigate lipid peroxide formation and antioxidant systems in the liver of rats fed fish oil, male Sprague-Dawley rats of five-week were divided into four groups One control group was fed soybean oil(9:1) mixture at the level of 10%(w/w). Dietary vitamin E levels per ㎏ diet were 45 IU for control and FI, 3 IU for FO and 209 IU for FII. Feeding periods were r,8, and 16 weeks. During all periods, FO group had highest levels of thiobarbituric acid reactive substances (TBARS) and FI group had higher levels than control. The TBARS levels of FII group were also higher than control group until 8th week, but they were reduced to the level of control at 16th week. Fatty acid compositions of liver phospholipids reflected those of dietary oils but were influenced by vitamin E level in diets or feeding periods. Vitamin E levels of FI group were same as or higher than those of control group. As feeding prolonged, vitamin E levels were decreased in FO but increased in the other three groups. Among glutathione peroxidase (GPx), superoxide dismutase (SOD) and catalase in the liver, GPx activities were increased and catalase activities were decreased with time. None of these enzyme activities was affected greatly by type of oil or level of vitamin E in diet. It is suggested that dietary vitamin E requirement is to be increased in fish oil feeding to protect against lipid peroxidation in liver.
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KEYWORD
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fish oil, vitamin E, lipid peroxide, antoixidant enzymes, fatty acid composition
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