View in EDS

Effects of Dietary Cholesterol and Its Oxidation Products on Pathological Lesions and Cholesterol and Lipid Oxidation in the Rabbit Liver

Saved in:
Bibliographic Details
Title: Effects of Dietary Cholesterol and Its Oxidation Products on Pathological Lesions and Cholesterol and Lipid Oxidation in the Rabbit Liver
Authors: Sun Jin Hur, Ki Chang Nam, Byungrok Min, Min Du, Kwon Il Seo, Dong Uk Ahn
Contributors: Animal Science
Source: Biomed Res Int
BIOMED RESEARCH INTERNATIONAL
Publisher Information: Wiley, 2014.
Publication Year: 2014
Subject Terms: Male, 0301 basic medicine, Fatty Acids - metabolism, Thiobarbituric Acid Reactive Substances - metabolism, Thiobarbituric Acid Reactive Substances, Cholesterol, Dietary, Dietary - pharmacology, 03 medical and health sciences, Animals, Meat Science, 2. Zero hunger, 0303 health sciences, Fatty Acids, Agriculture, Liver - pathology, Lipid Metabolism, Lipid Metabolism - drug effects, Liver - drug effects, 3. Good health, Cholesterol, Liver, Liver - metabolism, Animal Sciences, Oxidation-Reduction - drug effects, Rabbits, Oxidation-Reduction, Research Article
Description: This study was conducted to determine the effects of dietary cholesterol (CHO) and cholesterol oxidation products (COPs) on the induction of pathological lesions in rabbit liver tissues. Liver lesions were induced only when the levels of CHO and COPs in the diet were very high. The amount of CHO measured in the liver increased when dietary CHO was increased; by comparison, dietary COPs affected liver CHO amounts to a lesser extent. The TBARS (thiobarbituric acid reactive substances) value measured for the liver samples also increased when dietary CHO and COP levels were elevated, and the TBARS value was more strongly affected by the amount of COPs in the diet than by the amount of CHO. At 6 and 12 weeks, COP levels were the highest in the group that received 1.2 g CHO + 0.8 g COPs, followed by the 0.5 g CHO + 0.5 g COPs and 1.6 g CHO + 0.4 g COPs groups; the control (0 g) group showed the lowest COP levels among all groups. In this study, we found that not only dietary CHO but also COPs were involved in hypercholesterolemia induced liver lesions when the amount of CHO and COPs was high.
Document Type: Article
Other literature type
File Description: text/xhtml; application/pdf
Language: English
ISSN: 2314-6141
2314-6133
DOI: 10.1155/2014/598612
Access URL: https://pubmed.ncbi.nlm.nih.gov/24696857
http://open-repository.kisti.re.kr/cube/handle/open_repository/477896.do
https://downloads.hindawi.com/journals/bmri/2014/598612.pdf
https://works.bepress.com/dong_ahn/27/
https://www.ncbi.nlm.nih.gov/pubmed/24696857
https://www.europepmc.org/articles/PMC3950612/
https://lib.dr.iastate.edu/ans_pubs/65/
https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=1065&context=ans_pubs
Rights: CC BY
Accession Number: edsair.doi.dedup.....011d42936e146fad41761d6b2562dbcb
Database: OpenAIRE
Description
Abstract:This study was conducted to determine the effects of dietary cholesterol (CHO) and cholesterol oxidation products (COPs) on the induction of pathological lesions in rabbit liver tissues. Liver lesions were induced only when the levels of CHO and COPs in the diet were very high. The amount of CHO measured in the liver increased when dietary CHO was increased; by comparison, dietary COPs affected liver CHO amounts to a lesser extent. The TBARS (thiobarbituric acid reactive substances) value measured for the liver samples also increased when dietary CHO and COP levels were elevated, and the TBARS value was more strongly affected by the amount of COPs in the diet than by the amount of CHO. At 6 and 12 weeks, COP levels were the highest in the group that received 1.2 g CHO + 0.8 g COPs, followed by the 0.5 g CHO + 0.5 g COPs and 1.6 g CHO + 0.4 g COPs groups; the control (0 g) group showed the lowest COP levels among all groups. In this study, we found that not only dietary CHO but also COPs were involved in hypercholesterolemia induced liver lesions when the amount of CHO and COPs was high.
ISSN:23146141
23146133
DOI:10.1155/2014/598612