ALTERATION OF BRAIN AND LIVER MICROSOMAL POLYUNSATURATED FATTY-ACIDS FOLLOWING DIETARY VITAMIN-E-DEFICIENCY

被引:16
|
作者
CLEMENT, M
BOURRE, JM
机构
[1] INSERM U. 26, Hôpital Fernand Widal, 200 Rue du Faubourg, Saint Denis
关键词
VITAMIN-E; POLYUNSATURATED FATTY ACID; MICROSOME; BRAIN; LIVER;
D O I
10.1016/0304-3940(93)90882-L
中图分类号
Q189 [神经科学];
学科分类号
071006 ;
摘要
The effects of dietary vitamin E deficiency on fatty acid composition of brain and liver microsomes were studied in rats fed a vitamin E-deficient diet for 9 weeks. In brain microsomes, vitamin E deficiency resulted in a significant decrease in palmitic acid and total saturated fatty acids. Cervonic acid was increased. In contrast, no marked changes were observed in the levels of (n-6) polyunsaturated fatty acid (PUFA). In liver microsomes, vitamin E deficiency resulted in significant alterations in fatty acid composition: higher amounts of stearic acid and total saturated fatty acids, lower amounts of mono-unsaturated fatty acids, linoleic and dihomo gamma linoleic acids. In contrast, arachidonic acid was not altered. The overall decrease in the amounts of (n-6) PUFA was compensated by an increase in the level of (n-3) PUFA. It is concluded that vitamin E may alter the enzymatic activities of chain elongation-desaturation and the relationship between vitamin E and PUFA in brain and liver microsomes.
引用
收藏
页码:163 / 166
页数:4
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