한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제9권1호
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- Pages.59-68
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- 1996
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
서로 다른 종류의 식이지방이 1,2-Dimethylhydrazine으로 처리한 쥐의 대장점막 인지질 및 Phosphatidyl Inolsitol의 지방산조성에 미치는 영향
Effect of Different Dietary Fats on Colonic Epithelial Cell Phospholipid and Phosphatidyl Inositol Composition in DMH-treated Rats
초록
The study was designed to observe the effects of different dietary fat consumed in Korea with those of three other fats on colonic epithelial cell phospholipid and phosphatidyl inositol composition, which were known as biomarker for colon cancer. Male Sprague Dawley rats, at 7 weeks of age, were divided into control and 1,2-dimethylhydrazine (DMH) -treated group that was again subdivided into four groups. The experimental diets contained one of four dietary fats at 15%(w/w) level, those were, blend fat(BF), beef tallow(BT), corn oil (CO) or perilla oil (PO) At the same time, each rat was injected nth saline for control group or DMH twice a week for 6 weeks to five total dose of 180 mg/kg body weight. Dietary fatty acid composition influenced the fatty acid compositions of tissues. Proportions of C18:2 colonic mucosal phospholipid well reflected dietary level of C18:2 showing in decending CO>BF>PO> BT. The percentage of C20:4 in phospholipid was the higher in CO and BT groups and the lowest in PO groups. Incorporation of -linolenic acid in colonic mucosal lipid In perilla oil group was negatively correlated to the content of C20:4. Therefore,