Enhanced peroxidation of proteins of the erythrocyte membrane and of muscle tissue by dietary oxidized oil.
Male weanling rats were fed on diets containing 10% of either oxidized or fresh (control) soybean oil for periods of 4 and 7 weeks. The ingestion of oxidized oil was found to reduce the content of free thiols in the erythrocyte membrane and to increase the amount of membrane-extractable spectrin. The level of reactive carbonyl groups was higher in the proteins of the ghosts and of the muscle tissue derived from the experimental animals. These alterations which are characteristic of peroxidized proteins, suggest that oxidative stress caused by oxidized dietary lipids may damage tissue proteins.
Hayam
I
I
Department of Food Engineering and Biotechnology, Technion-Israel Institute of Technology, Haifa.
Cogan
U
U
Mokady
S
S
D000818:Animals; D001798:Blood Proteins / Q000378:metabolism*; D004910:Erythrocyte Membrane / Q000378:metabolism*; D015227:Lipid Peroxidation; D008297:Male; D009124:Muscle Proteins / Q000378:metabolism*; D018482:Muscle, Skeletal / Q000378:metabolism*; D010084:Oxidation-Reduction; D018384:Oxidative Stress; D051381:Rats; D013024:Soybean Oil / Q000378:metabolism*; D014886:Weaning
D001798:Blood Proteins; D009124:Muscle Proteins; D013024:Soybean Oil