Effects of dietary vitamin E, selenium, and polyunsaturated fats on in vivo lipid peroxidation in the rat as measured by pentane production

Lipids ◽  
1978 ◽  
Vol 13 (6) ◽  
pp. 396-402 ◽  
Author(s):  
Cora J. Dillard ◽  
Richard E. Litov ◽  
Al L. Tappel
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Dietary Vitamin ◽  
Polyunsaturated Fats ◽  
Pentane Production

scholarly journals The Effect of Dietary Iron Level on Lipid Peroxidation of Muscle Food

1995 ◽  
Author(s):  
Joseph Kanner ◽  
Dennis Miller ◽  
Ido Bartov ◽  
John Kinsella ◽  
Stella Harel
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Vitamin E ◽  
Glutathione Peroxidase ◽  
Dietary Vitamin ◽  
Dietary Iron ◽  
Blood Hemoglobin ◽  
Muscle Tissues ◽  
Iron Pool

Biological oxidations are almost exclusively metal ion-promoted reactions and in ths respect iron, being the most abundant, is the commonly involved. The effect of dietary iron levels on pork, turkey and chick muscle lipid peroxidation and various other related compounds were evaluated. Crossbred feeder pigs were fed to market weight on corn-soy rations containing either 62, 131 or 209 ppm iron. After slaughter, the muscles were dissected, cooked and stored at 4°C. Heavily fortifying swine rations with iron (>200 ppm) increase nn-heme iron (NHI), thiobarbituric acid reactive substances (TBARS), and decrease a-tocopherol in cooked stored pork but did not increase warmed-over aroma (WOA). NHI and TBARS were higher in cooked pork from pigs fed high-iron diets. Liver iron correlated with muscle iron. TBARS were strongly related with WOA. The role of dietary vitamin E and ascorbic acid on Fe-induced in vivo lipid peroxidation in swine was also evaluated. Moderate elevation in iron stores had a marked effect on oxidative stress, especially as indicated by liver TBARS. Supplemental vitamin E, and to a lesser extent vitamin C, protect against this oxidative stress. Unsupplementation of Fe in the regular diet of turkeys did not affect body weight, blood hemoglobin level, or iron pool in the liver or muscle. The reason being that it contained "natural" ~120 mg Fe/kg feed, and this amount is high enough to keep constant the pool of iron in the body, liver or muscle tissues. Only Fe-supplementation with high amounts of Fe (500 ppm) significantly increased turkey blood hemoglobin and total iron in the liver, in 1 out of 3 experiments, but only slightly affects iron pool in the muscles. It seems that the liver accumulates very high concentations of iron and significantly regulates iron concentration in skeletal muscles. For this reason, it was very difficult to decrease muscle stability in turkeys through a diet containing high levels of Fe-supplementation. It was shown that the significant increase in the amount of iron (total and "free") in the muscle by injections with Fe-dextran accelerated its lipid peroxidation rate and decreased its a-tocopherol concentration. The level and metabolism of iron in the muscles affects the intensity of in vivo lipid peroxidation. This process was found to ifluence the turnover and accumulation of a-tocopherol in turkey and chick muscles. Treatments which could significantly decrease the amount and metabolism of iron pool in muscle tissues (or other organs) may affect the rate of lipid peroxidation and the turnover of a-tocopherol. Several defense enzymes were determined and found in the turkey muscle, such as superoxide dismutase, catalase, and glutathione peroxidase. Glutathione peroxidase was more active in muscles with a high trend of lipid peroxidation, lmore so in drumsticks than in breast muscles, or muscles with a low a-tocopherol content. The activity of glutathione peroxidase increased several fold in muscle stored at 4°C. Our work demonstrated that it will be much more practical to increase the stability of muscle tissues in swine, turkeys and chickens during storage and processing by increasing the amount of vitamin E in the diet than by withdrawing iron supplementation.

Comparison of the effects of dietary vitamin E on in vivo and in vitro parameters of lipid peroxidation in the rabbit

1995 ◽  
Vol 19 (5) ◽  
pp. 617-626 ◽  
Author(s):  
Sheila A. Wiseman ◽  
Marline A.P. Van Den Boom ◽  
Nanneke J. De Fouw ◽  
Marjolein Groot Wassink ◽  
Jos A.F.Op Den Kamp ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Dietary Vitamin

scholarly journals Relationship between tissue lipid peroxidation and peroxidizability index after α-linolenic, eicosapentaenoic, or docosahexaenoic acid intake in rats

2003 ◽  
Vol 89 (1) ◽  
pp. 19-28 ◽  
Author(s):  
Morio Saito ◽  
Kazuhiro Kubo
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Docosahexaenoic Acid ◽  
Nutritional Status ◽  
Dietary Vitamin ◽  
Tissue Lipid ◽  
Double Bonds ◽  
Adequate Level ◽  
Peroxidizability Index ◽  
Tissue Lipid Peroxidation

In a previous study, we found that the extent of dietary n-3 docosahexaenoic acid (DHA)-stimulated tissue lipid peroxidation was less than expected from the relative peroxidizability index of the total tissue lipids in rats with adequate vitamin E nutritional status. This suppression of lipid peroxidation was especially prominent in the liver. To elucidate whether this phenomenon was unique to DHA, we compared the peroxidation effects of n-3 α-linolenic acid (α-LN) and n-3 eicosapentaeonic acid (EPA) with those of DHA in rats. Either α-LN (8·6 % of total energy), EPA (8·2 %), or DHA (8·0 %) and one of two levels of dietary vitamin E (7·5 and 54 mg/kg diet) were fed to rats for 22 d. Levels of conjugated diene, chemiluminescence emission and thiobarbituric acid (TBA)-reactive substance in the liver, kidney, and testis were determined as indicators of lipid peroxidation. In rats fed the DHA diet deficient in vitamin E (7·5 m/g diet), TBA values in the liver, kidney, and testis correlated well with the tissues' relative peroxidizability indices. In rats fed the α-LN diet with an adequate level of vitamin E (54 m/g diet), a close association between relative peroxidizability indices and lipid peroxide levels was observed in all the tissues analysed. However, in rats fed either the EPA diet or the DHA diet with an adequate level of vitamin E, the extent of lipid peroxidation in each tissue was less than expected from the relative peroxidizability index. This suppression was particularly marked in the liver. We concluded that suppression of lipid peroxidation below the relative peroxidizability index was not unique to DHA, but was also seen with EPA, which has five double bonds, in rats with adequate vitamin E nutritional status, but not with α-LN, which has three double bonds.

Lipid peroxidation: A mechanism involved in acute ethanol toxicity as demonstrated by in vivo pentane production in the rat

Lipids ◽  
1978 ◽  
Vol 13 (4) ◽  
pp. 305-307 ◽  
Author(s):  
Richard E. Litov ◽  
Dennis H. Irving ◽  
Jeanne E. Downey ◽  
Al L. Tappel
Keyword(s):  
Lipid Peroxidation ◽  
Ethanol Toxicity ◽  
Acute Ethanol ◽  
Pentane Production
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