| Effect of dietary iron and vitamin E deficiency on polyunsaturated fatty acids and their derivatives in rat |
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Rhin-sou Huh1, Sung-hoon Kim2, Jae-cheul Do1, Sun-tae Kim1 |
1College of Veterinary Medicine, Kyungpook National University
2Korea Institute of Chemistry |
| 흰쥐(rat)에 있어서 철분 및 vitamin E 결핍이 다불포화 지방산 및 그 유도체에 미치는 영향 |
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허린수1, 김성훈2, 도재철1, 김순태1 |
1경북대학교 수의과대학
2한국화학연구소 |
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| Abstract |
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This study was designed to elucidate the effects of iron, a well known catalyst of lipid peroxidation, on the contents of phospholipids, unsaturated fatty acids composed in phospholipid molecules and their derivatives, prostaglandins, and the composition changes of fatty acids contained in phospholipids. Iron decreased the contents of phospholipids and its components of unsaturated fatty acids. Catalytic action of iron decreased the composition rates of linoleate and linolenate composed in phospholipid molecules, while that of arachidonate was inclined to increase. The content of arachidonate was increased and that of prostaglandins was decreased without regard to increase the precursor of prostaglandins. It may be concluded that the decreases of prostaglandins and the increase of arachidonate are due to inhibition of the activities of enzyme systems responsible for prostaglandin synthesis by lipid peroxides produced by the catalyst of iron. |
| Key Words:
iron, vitamin E, phospholipid, prostaglandin, arachidonate |
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