Orotic Acid Added to Casein, but not to Egg Protein, Soy Protein, or Wheat Gluten Diets Increases 1,2-Diacylglycerol Levels and Lowers Superoxide Dismutase Activities in Rat Liver.

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  • AOYAMA Yoritaka
    Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University
  • WADA Mizuho
    Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University
  • MORIFUJI Masashi
    Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University

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Effects of the dietary addition of orotic acid to a diet containing casein as a sole protein source on lipid levels in the liver and serum, activities of antioxidant enzymes in the liver, and some enzyme activities in serum, were compared with other diets containing egg protein, soy protein, or wheat gluten, respectively. 1. The contents in the liver of each lipid were increased by the addition of orotic acid as compared with those values without it. The orotic acid added to the casein diet caused accumulation of more liver total lipids, triacylglycerol, 1,2-diacylglycerol, and phospholipids than those fed three other diets. 2. The addition of orotic acid to the casein, but not to the other three diets, lowered the activities of liver superoxide dismutase and increased the activities of both serum ornithine carbamoyltransferase and alanine aminotransferase. Thus, the significant increase in serum ornithine carbamoyltransferase activities as the marker of liver lesions may result from the marked accumulation of liver lipids, decreased activities of hepatic superoxide dismutase, and the increased level of hepatic 1,2-diacyl-glycerol, followed by possibly the increased level of superoxide anion and increased activity of protein kinase C in rats fed the casein diet with orotic acid added.

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