Effects of dietary heated fats on rat liver enzyme activity
| Autor: | Courdjo Lamboni, Edward G. Perkins |
|---|---|
| Rok vydání: | 1996 |
| Předmět: |
Male
Hot Temperature Clinical chemistry Dehydrogenase Biology Reductase Glucosephosphate Dehydrogenase Weight Gain Biochemistry Rats Sprague-Dawley chemistry.chemical_compound Cytochrome P-450 Enzyme System medicine Animals Food science Carnitine NADPH-Ferrihemoprotein Reductase Glycogen Organic Chemistry Body Weight Proteins Cell Biology Feeding Behavior Organ Size Dietary Fats Enzyme assay Liver Glycogen Rats Cytochromes b5 chemistry Liver biology.protein Microsome Lipidology medicine.drug |
| Zdroj: | Lipids. 31(9) |
| ISSN: | 0024-4201 |
| Popis: | The objective of this study was to evaluate the effects of dietary heated fats from a commercial deep-fat frying operation on rat liver enzyme activity. The fats, partially hydrogenated soybean oil (PHSBO) used for four days and for 7 days (7-DH) for frying foodstuffs in a commercial restaurant, were fed to rats in either free access to food or by pair-feeding graded doses. All diets were isocaloric and contained 15 g/100 g of diet. Experiments were conducted with control rats fed non-heated (NH) PHSBO diet. Animals fed 7-DH diet in each set of experiments had larger amounts of cytochromes P450 and b5 and greater activity of NADPH-cytochrome P450 reductase when compared to controls. The activities of carnitine palmitoyltransferase-I and isocitrate dehydrogenase were significantly lower in rats fed test diets in comparison to controls. A significantly depressed activity of glucose 6-phosphate dehydrogenase was also noticed for these animals when compared to those fed NH. In addition, liver and microsomal protein concentrations were significantly greater in rats fed the used oils in comparison to controls, and liver glycogen was significantly lower. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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