Korean Journal of Veterinary Research 1994;34(2):249-258.
The antioxidative effects of α-tocopherol on the lipid peroxidation and protein oxidation by free radicals
Chung-won Chung1, Rhin-sou Huh2
1Veterinary Research Institute, RDA
2College of Veterinary Medicine, Kyungpook National University
Free radical에 의한 지질과산화와 단백질산화에 대한 α-tocopherol의 항산화효과
정정원1, 허린수2
1농촌진흥청 가축위생연구소
2경북대학교 수의과대학
Abstract
This study was carried out to investigate the inhibitory effects of vitamin E on the oxidative damage of cellular lipids and proteins in free radical reaction induced by $FeCl_3$, and ascorbic acid. In this experiment, a vitamin E treated rat group was administered with 100mg/kg body weight of $dl-{alpha}-tocophery$ 1 acetate and an untreated rat group was administered with the same volume of corn oil. And then assays of malondialdehyde and carbonyl group in total homogenate, mitochondrial and microsomal fraction of rat liver were carried out at the scheduled time. The results obtained from this study were summarized as follows; 1. Lipid peroxidation levels in vitamin E administered rat liver cells were significantly (p<0.05) decreased at the intervals between 1 hour and 4 hours in liver homogenate, at all times except for 1 hour point in mitochondrial fraction, and also at the intervals between 0.5 hour and 3 hours in microsomal fraction compared with those of the control rat liver cell. 2. Protein oxidation levels in vitamin E administered rat liver cell were also significantly (p<0.05) decreased at the intervals between 1.5 hours and 4 hours in liver homogenate, at over 4 hours in liver mitochondrial fraction, and at the intervals between 0.5 hour and 3 hours in liver microsomal fraction compared with those of the control rat liver cells.
Key Words: free radical, ${alpha}-tocopherol$, antioxidative effect


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