caa a22 4500 465765629 CHVBK 20180323111913.0 cr unu---uuuuu 170327e19900901xx s 000 0 eng 10.1007/BF02537166 doi (NATIONALLICENCE)springer-10.1007/BF02537166 Liver phosphatidylcholine hydroperoxidation provoked by ethionine-containing choline-deficient diet in mice [Elektronische Daten] [Lucia Yoshida, Teruo Miyazawa, Kenshiro Fujimoto, Takashi Kaneda] It is shown that peroxidation of phosphatidylcholine (PC) is enhanced in liver of mice fed a hepatocarcinogenic choline-deficient diet containing 0.1% w/w ethionine. Mice were divided into 4 groups and fed for 3 weeks one of the following diets: choline-supplemented; choline-supplemented containing ethionine; choline-deficient; and choline-deficient containing ethionine. Phosphatidylcholine hydroperoxide (PCOOH) of liver lipids was measured by high performance liquid chromatography using a chemiluminescence detector. Mice fed a choline-deficient diet containing ethionine showed 6-fold higher PCOOH levels than the choline-supplemented control mice: the PCOOH/PC molar ratios of liver lipids were 32.3×10−5 and 5.6×10−5, respectively. In addition to this remarkable degree of lipid peroxidation in liver of mice fed the choline-deficient diet containing ethionine, we also observed a significant liver fatty infiltration, a decrease in plasma and liver α-tocopherol, and an increase in liver injury-indicative enzyme activities. Also, marker enzymes for hepatocarcinogenesis, glucose-6-phosphatase and γ-glutamyl transpeptidase were affected. These data suggest that enhanced hydroperoxidation of phosphatidylcholine may participate in hepatocarcinogenesis provoked by choline deficiency in the presence of ethionine. American Oil Chemists' Society, 1990 Yoshida Lucia Department of Food Chemistry, Tohoku University, Tsutsumidori Amamiyamachi 1-1, 981, Sendai aut Miyazawa Teruo Department of Food Chemistry, Tohoku University, Tsutsumidori Amamiyamachi 1-1, 981, Sendai aut Fujimoto Kenshiro Department of Food Chemistry, Tohoku University, Tsutsumidori Amamiyamachi 1-1, 981, Sendai aut Kaneda Takashi Department of Food and Nutrition, Kohriyama Women's College, 963, Kohriyama, Japan aut Lipids Springer-Verlag 25/9(1990-09-01), 565-569 0024-4201 25:9<565 1990 25 11745 https://doi.org/10.1007/BF02537166 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02537166 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Yoshida Lucia Department of Food Chemistry, Tohoku University, Tsutsumidori Amamiyamachi 1-1, 981, Sendai aut NATIONALLICENCE 700 1- Miyazawa Teruo Department of Food Chemistry, Tohoku University, Tsutsumidori Amamiyamachi 1-1, 981, Sendai aut NATIONALLICENCE 700 1- Fujimoto Kenshiro Department of Food Chemistry, Tohoku University, Tsutsumidori Amamiyamachi 1-1, 981, Sendai aut NATIONALLICENCE 700 1- Kaneda Takashi Department of Food and Nutrition, Kohriyama Women's College, 963, Kohriyama, Japan aut NATIONALLICENCE 773 0- Lipids Springer-Verlag 25/9(1990-09-01), 565-569 0024-4201 25:9<565 1990 25 11745 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer