[The action of different food factors on the lipid peroxidation processes in the liver microsomes of rats]. / Vozdeistvie razlichnykh pishchevykh faktorov na protsessy perekisnogo okisleniia lipidov v mikrosomakh pecheni krys.

ABSTRACT

Three series of experiments were conducted to study the effects of varying food factors on lipid peroxidation (LPO) activity in rat liver microsomes. The food rations contained heat-treated sunflower oil, soybean protein isolate, krill protein concentrate. A long-term intake of heat-treated oxidation products was attended by significant activation of LPO in the enzymatic system, by elevation of cytochrome P-450 level, by increased activity of ethylmorphine N-demethylase and aniline n-hydroxylation. The period of half-inactivation of cytochrome P-450 was significantly shortened in NADPH-dependent LPO. The rate of NADPH-dependent LPO was not significantly different in the animals given equal amounts of soybean protein isolate or casein (control). Activation of NADPH-dependent LPO and induction of cytochrome P-450 were recorded in liver microsomes of the animals given krill protein. The high concentration of cytochrome P-450 (in the homogenate and microsomes) correlated with the acceleration of hydroxylation of standard substrates ethylmorphine and aniline.