Biological Trace Element Research

, Volume 165, Issue 1, pp 75–80 | Cite as

Low Molybdenum State Induced by Tungsten as a Model of Molybdenum Deficiency in Rats

  • Munehiro Yoshida
  • Mikihito Nakagawa
  • Ryota Hosomi
  • Toshimasa Nishiyama
  • Kenji Fukunaga


Organ molybdenum (Mo) concentration and the activity of hepatic sulfite oxidase and xanthine oxidase were compared in tungsten-administered rats as well as rats fed with a low Mo diet to evaluate the use of tungsten-administered rats as a model of Mo deficiency. Twenty-four male 6-week-old Wistar rats were divided into four groups according to diet (AIN93G diet (control diet) or the control diet minus ammonium molybdate (low Mo diet)) and drinking water (deionized water or deionized water containing 200 μg/mL tungsten in the form of sodium tungstate). Mo content in the control and low Mo diets were 196 and 42 ng/g, respectively. Intake of the low Mo diet significantly reduced the Mo content of several organs and serum. Decrease in hepatic sulfite oxidase activity was also induced by the low Mo diet. The administration of tungsten induced marked decreases in organ Mo content and the activity of hepatic sulfite oxidase and xanthine oxidase. These decreases induced by tungsten administration were more pronounced than those induced by just a low Mo diet. Serum uric acid was also reduced by tungsten administration irrespective of Mo intake. Although a comparatively high accumulation of tungsten (3 to 9 μg/g) was observed in the kidneys and liver, adverse effects of tungsten accumulation on liver and kidney function were not observed in serum biochemical tests. These results indicate that tungsten-administered animals may be used as a model of Mo deficiency.


Molybdenum deficiency Tungsten Sulfite oxidase Xanthine oxidase Serum uric acid 


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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • Munehiro Yoshida
    • 1
  • Mikihito Nakagawa
    • 1
  • Ryota Hosomi
    • 1
  • Toshimasa Nishiyama
    • 2
  • Kenji Fukunaga
    • 1
  1. 1.Laboratory of Food and Nutritional Sciences, Faculty of Chemistry, Materials and BioengineeringKansai UniversitySuitaJapan
  2. 2.Department of Public HealthKansai Medical UniversityHirakataJapan

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