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Journal of Lipid Research, Vol 36, 736-744, Copyright © 1995 by Lipid Research, Inc.
AA Nanji, B Griniuviene, SM Sadrzadeh, S Levitsky and JD McCully
We carried out a study to relate the effect of the type of dietary fat and
ethanol on antioxidant enzyme mRNA levels in liver in the intragastric
feeding rat model. Different types of dietary fat were administered
[saturated fat (SE), corn oil (CE) and fish oil (FE)] with ethanol to
induce varying severities of liver injury. Ethanol-fed rats were pair-fed
with dextrose-fed controls that received isocaloric amounts of dextrose.
All animals were killed at 1 month and the following studies were carried
out: evaluation of severity of pathologic liver injury, mRNA quantitation
for catalase, glutathione peroxidase (GPx), and manganese superoxide
dismutase (MnSOD), microsomal conjugated dienes, and hydrogen peroxide. SE
animals had no liver injury, FE animals had severe liver injury, and CE
animals had moderate liver injury. Ethanol induced GPx mRNA in all dietary
groups, with the highest levels seen in the FE group. The pattern of
catalase mRNA induction was similar to that of GPx mRNA. In contrast, MnSOD
mRNA was decreased compared to controls in animals that developed
pathologic liver injury, i.e., CE and FE groups. A positive correlation was
seen between conjugated diene levels and GPx mRNA (r = 0.88, P < 0.01)
and catalase mRNA. The similar slopes for the relationship between
conjugated dienes and catalase in the fish oil and non-fish oil groups
indicate that the same degree of lipid peroxidation increases catalase mRNA
to a greater degree in fish oil-fed rats. A positive correlation was also
seen between catalase mRNA and H2O2 (r = 0.95, P < 0.001).
ARTICLES
Effect of type of dietary fat and ethanol on antioxidant enzyme mRNA induction in rat liver
Department of Pathology, New England Deaconess Hospital, Boston, MA, USA.
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