[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.
Vopr Pitan
; (5): 46-51, 1988.
Article
em Ru
| MEDLINE
| ID: mdl-3218159
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.
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Base de dados:
MEDLINE
Assunto principal:
Microssomos Hepáticos
/
Gorduras na Dieta
/
Proteínas Alimentares
/
Peroxidação de Lipídeos
Limite:
Animals
Idioma:
Ru
Revista:
Vopr Pitan
Ano de publicação:
1988
Tipo de documento:
Article