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- OARADA Motoko
- Department of Food Chemistry, Tohoku University
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- MIYAZAWA Teruo
- Department of Food Chemistry, Tohoku University
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- FUJIMOTO Kenshiro
- Department of Food Chemistry, Tohoku University
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- KANEDA Takashi
- Department of Food and Nutrition, Kohriyama Women's College
Bibliographic Information
- Other Title
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- ラット肝臓におけるリノール酸メチル自動酸化産物の吸収と代謝
- ラット カンゾウ ニ オケル リノールサン メチル ジドウ サンカ サンブツ
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Description
To study the toxicity of low molecular weight (LMW) compounds formed during the autoxidation of oils, 14C-labeled primary monomeric compounds (methyl linoleate hydroperoxides) and secondary oxidation products, i. e., polymer and LMW compounds prepared from autoxidized methyl [U-14C] linoleate hydroperoxides (MLHPO), were orally administered to rats (each 50 mg/200g body wt.), and their radioactive distributions in the liver and in the hepatic lipids were compared.<BR>When 14C-labeled MLHPO, polymer and LMW compounds were intubated, the radioactivities found in the liver were 2.3%, 2.2% and 6.9% of total activity administered, respectively. Among the radioactivities found in liver, the 14C detected in Folch's chloroform layer was 40.1% for MLHPO, 33.7% for polymer, and 9.4% for LMW compounds. Therefore, LMW compounds from MLHPO autoxidation seem to be moreeasily absorbed in rat liver than polymer and MLHPO, and most of them are suggested to exist as hydrophilic conjugates in the liver.<BR>In the hepatic lipid fractions, the greater part of the radioactivities were distributed in triglycerides and phospholipids after administration of 14C-labeled MLHPO, polymer and LMW compounds. In the constituent fatty acids of liver total lipids, 14C was mainly incorporated into normal saturated and monoenoic acids with carbon chains of 16 and 18.<BR>The re-utilization of autoxidation products as the component fatty acids in the liver may reflect the detoxicative metabolism in rats. The high toxicity of LMW compounds may relate to their easiness for absorption into the liver and preferential formation of hydrophilic conjugates owing to their chemical structures with polar functionals such as aldehydic groups.
Journal
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- Nippon Eiyo Shokuryo Gakkaishi
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Nippon Eiyo Shokuryo Gakkaishi 40 (2), 117-121, 1987
Japan Society of Nutrition and Food Science
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Details 詳細情報について
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- CRID
- 1390282681267973248
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- NII Article ID
- 130000852048
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- NII Book ID
- AN00311992
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- COI
- 1:CAS:528:DyaL2sXksFOlsr4%3D
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- ISSN
- 18832849
- 02873516
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- NDL BIB ID
- 3136330
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL Search
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed