title: [Effect of dietary VE on the contents of salivary acid and MDA in RBC membrane].
abstract: Vitamin E can protect membrane from the damage of lipid peroxidation, Salivary acid is the residual of carbohydrate on the membrane. To evaluate the effect of dietary VE on salivary acid, the contents of MDA and salivary acid of erythrocyte (RBC) membrane of rats were measured. The rats were fed with different amounts of dietary VE and stayed at different temperatures. The results revealed that the content of salivary acid of RBC membrane reduced markly (P < 0.01) and the content of MDA of RBC membrane was stable (P > 0.05) after the rats were exposed to cold for 10 days. High dietary VE intake increased the content of salivary acid of RBC membrane (P < 0.01). There was no correlation between the content of salivary acid and MDA of RBC membrane. It suggested that dietary VE could raise the content of salivary acid in RBC membrane, but it can not be explained by the reduction of LPO.
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology; D003080:Cold Temperature; D004910:Erythrocyte Membrane / Q000378:metabolism*; D008297:Male; D008315:Malondialdehyde / Q000097:blood*; D019158:N-Acetylneuraminic Acid / Q000097:blood*; D051381:Rats; D017207:Rats, Sprague-Dawley; D014810:Vitamin E / Q000494:pharmacology*