The dietary effects of a fermented vegetable product on glutathione peroxidase activity and lipid peroxidation of Japanese flounder Paralichthys olivaceus
| Autor: | Eiji Okimasu, Takayuki Ashida, Yoshinori Matsuura, Masahiro Takagaki, Yoshito Takei |
|---|---|
| Rok vydání: | 2006 |
| Předmět: |
chemistry.chemical_classification
medicine.medical_specialty Antioxidant Paralichthys biology medicine.medical_treatment Glutathione peroxidase Glutathione Aquatic Science biology.organism_classification Olive flounder Lipid peroxidation chemistry.chemical_compound Endocrinology chemistry Internal medicine medicine Fermentation Food science Fermentation in food processing |
| Zdroj: | Fisheries Science. 72:179-184 |
| ISSN: | 1444-2906 0919-9268 |
| DOI: | 10.1111/j.1444-2906.2006.01133.x |
| Popis: | To study the dietary effects of fermented vegetable product (FVP) on the protection against lipid peroxidation of various tissues in Japanese flounder, Paralichthys olivaceus. The fish were fed on experimental diets with or without FVP for 4 weeks. The glutathione concentrations in serum or liver had a tendency to increase on FVP-feeding fish. The FVP-feeding fish showed higher glutathione peroxidase (GPx) activity of liver than the control fish, and the GPx activity was increased by the administration of 6 mg/kg body weight/day FVP (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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