β-carotene alters vitamin E protection against heme protein oxidation and lipid peroxidation in chicken liver slices
| Autor: | Hao Chen, Henrik J. Andersen, Lori J. Pellett, Al L. Tappel |
|---|---|
| Rok vydání: | 1994 |
| Předmět: |
Vitamin
Hemichrome Nutrition and Dietetics Hemeprotein Thiobarbituric acid Endocrinology Diabetes and Metabolism Vitamin E medicine.medical_treatment Clinical Biochemistry Carotene Biochemistry Lipid peroxidation chemistry.chemical_compound chemistry medicine Food science Molecular Biology Incubation |
| Zdroj: | The Journal of Nutritional Biochemistry. 5:479-484 |
| ISSN: | 0955-2863 |
| Popis: | This study investigated the interaction between dietary β-carotene and vitamin E in protecting against heme protein oxidation and lipid peroxidation initiated by incubation of liver slices with ferrous sulfate. Male leghorn chicks were fed a basal diet deficient in β-carotene and vitamin E for 3 weeks. Beta-carotene (0, 30, and 100 mg/kg) and vitamin E (0, 50 mg/kg) were added to the diet using a 3 × 2 factorial arrangement of treatments. Analysis of variance showed the following significant effects. Vitamin E protected against both heme protein oxidation and lipid peroxidation as measured by thiobarbituric acid reactive substances ( P ≤ 0.001). Liver slices from vitamin E adequate chicks had less hemichrome and produced fewer thiobarbituric acid reactive substances than liver slices from vitamin E-deficient chicks. Addition of β-carotene to the diets did not protect chicks significantly against either hemichrome formation or the production of thiobarbituric acid reactive substances ( P ≤ 0.001). Supplementation of the vitamin E-adequate diet with 100 mg β-carotene/kg diet resulted in substantially lower retention of hepatic vitamin E ( P ≤ 0.001). |
| Databáze: | OpenAIRE |
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