High-cholesterol diets induce changes in lipid composition of rat erythrocyte membrane including decrease in cholesterol, increase in α-tocopherol and changes in fatty acids of phospholipids

Shiro Mawatari, Yasushi Ohnishi, Yoshikazu Kaji, Toru Maruyama, Kaori Murakami, Koichiro Tsutsui, Takehiko Fujino

研究成果: ジャーナルへの寄稿記事

12 引用 (Scopus)

抄録

Effects of high dietary cholesterol on erythrocyte membrane lipids were studied. Feeding rats with a diet containing 0.5% cholesterol and 0.15% sodium cholate for two weeks induced changes in erythrocyte membrane lipids including a decrease in cholesterol, an increase in α-tocopherol (α-Toc) and changes in the fatty acid composition of phospholipids. Oleic acid and linoleic acid increased, while arachidonic acid decreased in phosphatidylcholine. Saturated fatty acids decreased and unsaturated fatty acids increased in phosphatidylethanolamine. Almost the same changes in membrane lipids were also noted after six weeks of feeding rats with the diet. A diet containing 0.5% cholesterol but without sodium cholate caused a decrease in erythrocyte cholesterol and an increase in erythrocyte α-Toc after two weeks of feeding, as compared to the basal diet, indicating that high dietary cholesterol, but not sodium cholate, was responsible for these changes in the erythrocyte membrane.

元の言語英語
ページ(範囲)1457-1464
ページ数8
ジャーナルBioscience, Biotechnology and Biochemistry
67
発行部数7
DOI
出版物ステータス出版済み - 1 1 2003
外部発表Yes

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Tocopherols
Erythrocyte Membrane
Sodium Cholate
Nutrition
Rats
Phospholipids
Fatty Acids
Membrane Lipids
Cholesterol
Diet
Membranes
Lipids
Dietary Cholesterol
Chemical analysis
Erythrocytes
Linoleic Acid
Oleic Acid
Phosphatidylcholines
Unsaturated Fatty Acids
Arachidonic Acid

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

これを引用

High-cholesterol diets induce changes in lipid composition of rat erythrocyte membrane including decrease in cholesterol, increase in α-tocopherol and changes in fatty acids of phospholipids. / Mawatari, Shiro; Ohnishi, Yasushi; Kaji, Yoshikazu; Maruyama, Toru; Murakami, Kaori; Tsutsui, Koichiro; Fujino, Takehiko.

:: Bioscience, Biotechnology and Biochemistry, 巻 67, 番号 7, 01.01.2003, p. 1457-1464.

研究成果: ジャーナルへの寄稿記事

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abstract = "Effects of high dietary cholesterol on erythrocyte membrane lipids were studied. Feeding rats with a diet containing 0.5{\%} cholesterol and 0.15{\%} sodium cholate for two weeks induced changes in erythrocyte membrane lipids including a decrease in cholesterol, an increase in α-tocopherol (α-Toc) and changes in the fatty acid composition of phospholipids. Oleic acid and linoleic acid increased, while arachidonic acid decreased in phosphatidylcholine. Saturated fatty acids decreased and unsaturated fatty acids increased in phosphatidylethanolamine. Almost the same changes in membrane lipids were also noted after six weeks of feeding rats with the diet. A diet containing 0.5{\%} cholesterol but without sodium cholate caused a decrease in erythrocyte cholesterol and an increase in erythrocyte α-Toc after two weeks of feeding, as compared to the basal diet, indicating that high dietary cholesterol, but not sodium cholate, was responsible for these changes in the erythrocyte membrane.",
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AU - Mawatari, Shiro

AU - Ohnishi, Yasushi

AU - Kaji, Yoshikazu

AU - Maruyama, Toru

AU - Murakami, Kaori

AU - Tsutsui, Koichiro

AU - Fujino, Takehiko

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AB - Effects of high dietary cholesterol on erythrocyte membrane lipids were studied. Feeding rats with a diet containing 0.5% cholesterol and 0.15% sodium cholate for two weeks induced changes in erythrocyte membrane lipids including a decrease in cholesterol, an increase in α-tocopherol (α-Toc) and changes in the fatty acid composition of phospholipids. Oleic acid and linoleic acid increased, while arachidonic acid decreased in phosphatidylcholine. Saturated fatty acids decreased and unsaturated fatty acids increased in phosphatidylethanolamine. Almost the same changes in membrane lipids were also noted after six weeks of feeding rats with the diet. A diet containing 0.5% cholesterol but without sodium cholate caused a decrease in erythrocyte cholesterol and an increase in erythrocyte α-Toc after two weeks of feeding, as compared to the basal diet, indicating that high dietary cholesterol, but not sodium cholate, was responsible for these changes in the erythrocyte membrane.

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