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Contents/Inhalt |
| Evin Ademoglu, Cahide Gökkusu and Sükrü Palandüz Vitamin E and ATPases: Protection of ATPase Activities by Vitamin E Supplementation in Various Tissues of Hypercholesterolemic Rats |
Zusammenfassung Summary |
| Dora A. Roth-Maier, Andrea Wauer, Gabriele I. Stangl, Manfred Kirchgessner Precaecal Digestibility of Niacin and Pantothenic Acid from Different Foods |
Zusammenfassung Summary |
| Liam G. Trow, John Lewis, Richard H. Greenwood, Michael J. Sampson, Kerrie
A. Self, Helen M. Crews and Susan J. Fairweather-Tait Lack of Effect of Dietary Chromium Supplementation on Glucose Tolerance, Plasma Insulin and Lipoprotein Levels in Patients with Type 2 Diabetes |
Zusammenfassung Summary |
| Akemi Saito, Kazutoshi Nakamura, Yasushi Hori and Masaharu Yamamoto Effects of Capsaicin on Biliary Free Fatty Acids in Rats |
Zusammenfassung Summary |
| Ana I. Rey, Anneke B. Schellingerhout, Arnoldina G. Lemmens and Anton
C. Beynen Dietary Polyunsaturated Fatty Acids and Plasma Butyrylcholinesterase Activity in Piglets |
Zusammenfassung Summary |
Zusammenfassungen / Summaries
1 Department of Biochemistry, Faculty of Medicine
2 Department of Internal Medicine, Instanbul Faculty of Medicine, University
of Istanbul, Çapa 34390, Istanbul, Turkey
Summary
It has been shown that the lipid composition of plasma membrane can be modified in vivo by dietary fat. It has also been observed that an increase in the cholesterol content of plasma membranes results in decreased activities of ATPases. In the present study, we evaluated the changes in the activities of ATPases from erythrocytes, hepatocytes, and kidney cortex caused by cholesterol-rich diet in rats and subsequently examined the role of vitamin E administration on the cholesterol-induced effects in these tissues. Administration of hypercholesterolemic diet to the rats for 4.5 months, significantly decreased membrane Na+-K+-ATPase and Ca+2-ATPase activities in comparison to the controls in all tissues studied. Vitamin E supplementation to the hypercholesterolemic rats led to a recovery in membrane ATPase activities.
In conclusion, vitamin E supplementation to the rats provided protection against hypercholesterolemic diet-induced impairment of membrane-bound ATPases.
Key words
Vitamin E, hypercholesterolemic diet, cholesterol, phospholipid, Na+-K+-ATPase, Ca2+-ATPase
International Journal for Vitamin and Nutrition Research,
Band 70, 2000, Heft 1 © Verlag Hans Huber AG, Bern
Institute of Nutritional Sciences, Technical University of Munich-Weihenstephan, 85350 Freising
Summary
This study was conducted to investigate the apparent precaecal digestibilities of niacin and pantothenic acid from human nutrient related foods including wheat, coarse whole-meal bread, boiled potatoes and boiled pork and beef. Therefore, pigs were subjected to an end-to-end ileo-rectal anastomosis, so digesta passed straight from ileum to rectum, eliminating endogenous vitamin synthesis. Excreted chyme was collected over 5-days periods, and concentrations of niacin, and pantothenic acid in the food and chyme samples were determined microbiologically. The intestinal bioavailability of niacin and pantothenic acid was affected differently by the food administered. The digestibility values of niacin deriving from the wheat-, potato- and the meat-based meals ranged from 59 to 69%. Wholemeal bread exerted a nutritionally important negative effect on the apparent intestinal availability of dietary niacin relative to the other foods, which averaged by 40%. Food-related differences of the pantothenic acid digestibility values were greater than that observed with niacin. The digestibility values of pantothenic acid from wheat, potatoes and the meat meals ranged between 65 and 81% and were of the order wheat diet > pork diet > potato diet > beef diet, although differences were not statistically significant. The digestibility of pantothenic acid from the coarse wholemeal bread diet was lower than 30%
Key words
Precaecal digestibility, ileo-rectal anastomosis technique, niacin, pantothenic acid, foods, swine
International Journal for Vitamin and Nutrition Research,
Band 70, 2000, Heft 1 © Verlag Hans Huber AG, Bern
1 Institute of Food Research, Norwich Research Park, Colney,
Norwich, NR4 7UA, UK
2 Central Science Laboratory, Sand Hutton, York, Y041 ILZ, UK
3 Bertram Diabetes Research Unit, West Norwich Hospital, Bowthorpe Road, Norwich, NR2 3TU, Norfolk, UK
Summary
Chromium is essential for the regulation of insulin action, thereby influencing carbohydrate and lipid metabolism. An uncontrolled pilot study was designed to measure the habitual daily intake of chromium in a group of healthy individuals with type 2 diabetes and to monitor the effect of daily supplementation with high chromium yeast on glucose tolerance, plasma insulin and lipoproteins. Twelve free-living adults with type 2 diabetes underwent a glucose tolerance test (GTT) on recruitment, at 4 weeks (after a 7-d duplicate diet collection) and at 12 weeks (following 8 weeks daily supplementation with 100 mg of chromium). Urine samples were collected on the day before and the day of each GTT. Blood samples were taken at half hourly intervals for 3 hours during the GTT and the plasma glucose, cholesterol, triglyceride, HDL, LDL and insulin concentration measured. The chromium content of diets and urine samples was determined. Fasting glucose concentrations and glucose area under the curve profiles did not alter significantly post supplementation with the chromium rich yeast. No significant changes in insulin and lipoprotein concentrations were observed. The results of this study do not support the hypothesis that individuals with type 2 diabetes benefit from yeast-based chromium supplements (100 mg/day).
Key words
Chromium, yeast, supplementation, glucose tolerance, insulin, lipoproteins
International Journal for Vitamin and Nutrition Research,
Band 70, 2000, Heft 1 © Verlag Hans Huber AG, Bern
1 Research Department, Research and Development Division, Hokuriku Seiyaku Co., Ltd., 37-1-1 Inokuchi, Katsuyama, Fukui 911-8555, Japan
2 Department of Hygiene and Preventive Medicine, Niigata University School of Medicine, Asahimachi-dori 1-757, Niigata City, Niigata 951-8510, Japan
Summary
The effects of capsaicin, a major pungent agent of capsicum fruits, on biliary free fatty acids (FFAs) were studied in male rats. Animals were dosed 100 mg/kg capsaicin after the administration of olive oil, and the bile was obtained for 6 hours continuously after dosing with capsaicin for analysis of FFAs using HPLC methods. Capsaicin significantly decreased the total biliary FFA concentration in the animals which had been previously increased by the administration of olive oil. The main FFAs in the bile of control rats are lauric and palmitic acids, followed by linoleic, oleic, stearic and palmitoleic acids. Capsaicin alone decreased the values of these main FFAs. While lauric, palmitic, linoleic, stearic and arachidonic acids were increased significantly by the treatment with olive oil, elevation of these FFAs was inhibited by the treatment with capsaicin.
Key words
Capsaicin, olive oil, bile, free fatty acid, rats
International Journal for Vitamin and Nutrition Research,
Band 69, 1999, Heft 6, © Verlag Hans Huber AG, Bern
1 Department of Nutrition and
2 Department of Laboratory Animal Science, Faculty of Veterinary Medicine, Utrecht, The Netherlands Received for publication: August 5, 1999
Summary
Diets containing different ratios of n-3:n-6 polyunsaturated fatty acids, were fed to piglets for a period of 10 days. Diets with n-3:n-6 ratios of 0.2 and 0.3 decreased the group mean activity of plasma butyrylcholinesterase when compared with a diet with a ratio of 0.1.
Key words
n-3 fatty acids, butyrylcholinesterase, plasma, piglets
International Journal for Vitamin and Nutrition Research,
Band 70, 2000, Heft 1 © Verlag Hans Huber AG, Bern