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Effects of dietary proteins on linoleic acid desaturation and membrane fluidity in rat liver microsomes

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Lipids

Abstract

The effect of dietary protein, casein (CAS) and soybean protein (SOY), on linoleic acid desaturation in liver microsomes was studied in rats. The activity of Δ6 desaturase in total and rough endoplasmic reticula (ER and RER) was significantly higher in the CAS group than in the SOY group. In ER and smooth endoplasmic reticulum, the steady-state fluorescence anisotropy of 1,6-diphenyl-1,3,5-hexatriene, when incorporated into the membrane, was decreased in the SOY group and accompanied by a reduction in the cholesterol/phospholipid (CHOL/PL) ratio, consistent with an increase in membrane fluidity. In a separate study, the effect of varying dietary proteins, CAS, milk whey protein, egg albumin, SOY, potato protein and wheat gluten, on the relationship between the Δ6 desaturase activity and microsomal membrane fluidity was also examined. The results indicated that the dietary protein-dependent change in the liver microsomal CHOL/PL ratio affected membrane fluidity, and subsequently the activity of Δ6 desaturase in liver microsomes. However, since dietary protein influenced the Δ6 desaturase activity in RER without influencing membrane fluidity, it is possible that some regulation might have taken place at the level of enzyme synthesis.

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Abbreviations

CAS:

casein

CHOL:

cholesterol

DPH:

1,6-diphenyl-1,3,5-hexatriene

EAL:

egg albumin

EDTA:

ethylenediaminetetraacetic acid

ER:

endoplasmic reticulum

GLC:

gas-liquid chromatography

PC:

phosphatidylcholine

PE:

phosphatidylethanolamine

PL:

phospholipids

POT:

potato protein

RER:

rough endoplasmic reticulum

SER:

smooth endoplasmic reticulum

SOY:

soybean protein

TLC:

thin-layer chromatography

WGL:

wheat gluten

WHY:

milk whey protein

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Authors and Affiliations

  1. Laboratory of Nutrition Chemistry, Kyushu University School of Agriculture, 46-09, Fukuoka, Japan

    Kazunori Koba, Kosaburo Wakamatsu & Keisuke Obata

  2. Laboratory of Food Science, Department of Food Science and Technology, Kyushu University School of Agriculture, 46-09, Higashi-ku, 812, Fukuoka, Japan

    Michihiro Sugano

Authors
  1. Kazunori Koba
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  2. Kosaburo Wakamatsu
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  3. Keisuke Obata
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  4. Michihiro Sugano
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Koba, K., Wakamatsu, K., Obata, K. et al. Effects of dietary proteins on linoleic acid desaturation and membrane fluidity in rat liver microsomes. Lipids 28, 457–464 (1993). https://doi.org/10.1007/BF02535945

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  • DOI: https://doi.org/10.1007/BF02535945

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