caa a22 4500 465766056 CHVBK 20180323111914.0 cr unu---uuuuu 170327e19900301xx s 000 0 eng 10.1007/BF02544325 doi (NATIONALLICENCE)springer-10.1007/BF02544325 Lipid peroxidation in rat tissue slices: Effect of dietary vitamin E, corn oil-lard and menhaden oil [Elektronische Daten] [Brian Leibovitz, Miao-Lin Hu, Al Tappel] Rats were fed for 5 weeks either 10% (w/w) menhaden oil (MO) or a 10% corn oil-lard (COL) mixture (1∶1) in diets with ≤5 IU or ≤2 IU/kg vitamin E, respectively, or the same diets supplemented with d-α-tocopheryl succinate to a total of 35 and 180 IU vitamin E/kg, respectively. Slices of liver and heart from these rats were used to study lipid peroxidationin vitro. Thiobarbituric acid-reactive substances (TBARS) were measured in the medium after incubation of the slices at 37°C for 1 hr in the absence (uninduced) and presence of 0.5 mM tert-butyl hydroperoxide (induced). The release of TBARS from slices of heart and liver from rats fed either lipid decreased with increasing levels of dietary vitamin E. At the same level of dietary vitamin E, TBARS release was greater for slices of liver and heart from the MO-fed rats than from the COL-fed rats. Application of the TBARS data to a model simulating the experimental conditions showed a good correlation (r=0.95, p<0.001) between experimental and simulated values. Of the 16∶0-22∶6 fatty acids measured in liver from MO-fed rats, 15.4% was n−6 fatty acids and 29.9% was n−3 fatty acids; in liver from COL-fed rats, the respective values were 37.4% and 3.7%. Liver and kidney vitamin E levels were unaffected by the dietary lipid. This study demonstrated that a dietary fish oil increased the susceptibility of rat liver and heart toin vitro lipid peroxidation, and that vitamin E decreased TBARS in tissues from rats fed COL to lower levels than for tissues from rats fed MO. The results suggest that there might also be an increased requirement for dietary antioxidants by humans using fish oil supplements. American Oil Chemists' Society (AOCS), 1985 Leibovitz Brian Department of Food Science and Technology, University of California, 1480 Chemistry Annex, 95616, Davis, CA aut Hu Miao-Lin Department of Food Science and Technology, University of California, 1480 Chemistry Annex, 95616, Davis, CA aut Tappel Al Department of Food Science and Technology, University of California, 1480 Chemistry Annex, 95616, Davis, CA aut Lipids Springer-Verlag 25/3(1990-03-01), 125-129 0024-4201 25:3<125 1990 25 11745 https://doi.org/10.1007/BF02544325 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02544325 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Leibovitz Brian Department of Food Science and Technology, University of California, 1480 Chemistry Annex, 95616, Davis, CA aut NATIONALLICENCE 700 1- Hu Miao-Lin Department of Food Science and Technology, University of California, 1480 Chemistry Annex, 95616, Davis, CA aut NATIONALLICENCE 700 1- Tappel Al Department of Food Science and Technology, University of California, 1480 Chemistry Annex, 95616, Davis, CA aut NATIONALLICENCE 773 0- Lipids Springer-Verlag 25/3(1990-03-01), 125-129 0024-4201 25:3<125 1990 25 11745 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer