PMID- 9202098
OWN - NLM
STAT- MEDLINE
DCOM- 19970730
LR  - 20220310
IS  - 0022-3166 (Print)
IS  - 0022-3166 (Linking)
VI  - 127
IP  - 7
DP  - 1997 Jul
TI  - Oxidative stress and antioxidant status in mouse liver: effects of dietary lipid, 
      vitamin E and iron.
PG  - 1401-6
AB  - The purpose of this study was to determine the effects of dietary fat, vitamin E 
      and iron on oxidative damage and antioxidant status. Male Swiss-Webster mice (1 
      mo old) were fed a basal vitamin E-deficient diet that contained either 8% fish 
      oil + 2% corn oil or 10% lard with or without 1 g dl-alpha-tocopheryl acetate. 
      The diets without vitamin E contained either 0.21 or 0.95 g ferric citrate/kg. 
      Diets were fed for 4 wk/kg diet. Compared with the vitamin E-supplemented groups, 
      mice fed diets without vitamin E (with or without supplemental iron) had 
      significantly (P < 0.05) higher hepatic levels of thiobarbituric acid-reactive 
      substances (TBARS), conjugated dienes and protein carbonyls when they were fed 
      fish oil, but not lard. The levels of TBARS were further increased by iron 
      supplementation in the mice fed fish oil. Significantly lower concentrations of 
      alpha-tocopherol and higher glutathione (GSH) were found in the liver of mice fed 
      fish oil and vitamin E than in those fed lard and vitamin E (P < 0.05). The 
      activities of superoxide dismutase and glucose-6-phosphate dehydrogenase were 
      lower in the fish oil-fed mice than in those fed lard (P < 0.05). The activities 
      of Se-GSH peroxidase, non-Se-GSH peroxidase, catalase, and glutathione reductase 
      were not altered by dietary fat or vitamin E/iron. The results obtained provide 
      experimental evidence of the prooxidative effects of high dietary fish oil and 
      iron, and suggest that vitamin E protects not only lipid-soluble compounds, but 
      also water-soluble constituents, against oxidative damage. Further, dietary lipid 
      plays a key role in determining cellular susceptibility to oxidative stress.
FAU - Ibrahim, W
AU  - Ibrahim W
AD  - Department of Nutrition and Food Science, University of Kentucky, Lexington, KY 
      40506-0054, USA.
FAU - Lee, U S
AU  - Lee US
FAU - Yeh, C C
AU  - Yeh CC
FAU - Szabo, J
AU  - Szabo J
FAU - Bruckner, G
AU  - Bruckner G
FAU - Chow, C K
AU  - Chow CK
LA  - eng
GR  - HL-43311/HL/NHLBI NIH HHS/United States
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PT  - Research Support, U.S. Gov't, P.H.S.
PL  - United States
TA  - J Nutr
JT  - The Journal of nutrition
JID - 0404243
RN  - 0 (Antioxidants)
RN  - 0 (Dietary Fats)
RN  - 0 (Iron, Dietary)
RN  - 0 (Thiobarbituric Acid Reactive Substances)
RN  - 1406-18-4 (Vitamin E)
RN  - 8001-30-7 (Corn Oil)
RN  - EC 1.1.1.49 (Glucosephosphate Dehydrogenase)
RN  - EC 1.11.1.6 (Catalase)
RN  - EC 1.11.1.9 (Glutathione Peroxidase)
RN  - EC 1.15.1.1 (Superoxide Dismutase)
RN  - EC 1.8.1.7 (Glutathione Reductase)
RN  - GAN16C9B8O (Glutathione)
RN  - PQ6CK8PD0R (Ascorbic Acid)
SB  - IM
MH  - Analysis of Variance
MH  - Animals
MH  - Antioxidants/*analysis/metabolism
MH  - Ascorbic Acid/analysis/metabolism
MH  - Catalase/analysis/metabolism
MH  - Corn Oil/pharmacology
MH  - Dietary Fats/*pharmacology
MH  - Glucosephosphate Dehydrogenase/analysis/metabolism
MH  - Glutathione/analysis/metabolism
MH  - Glutathione Peroxidase/analysis/metabolism
MH  - Glutathione Reductase/analysis/metabolism
MH  - Iron, Dietary/*pharmacology
MH  - Liver/*chemistry/metabolism/physiology
MH  - Male
MH  - Mice
MH  - Oxidation-Reduction
MH  - Oxidative Stress/*physiology
MH  - Random Allocation
MH  - Superoxide Dismutase/analysis/metabolism
MH  - Thiobarbituric Acid Reactive Substances/analysis/metabolism
MH  - Vitamin E/analysis/*pharmacology
EDAT- 1997/07/01 00:00
MHDA- 1997/07/01 00:01
CRDT- 1997/07/01 00:00
PHST- 1997/07/01 00:00 [pubmed]
PHST- 1997/07/01 00:01 [medline]
PHST- 1997/07/01 00:00 [entrez]
AID - 10.1093/jn/127.7.1401 [doi]
PST - ppublish
SO  - J Nutr. 1997 Jul;127(7):1401-6. doi: 10.1093/jn/127.7.1401.