Effect of dietary iron and vitamin E deficiency on polyunsaturated fatty acids and their derivatives in rat

Huh, R.S.; Do, J.C.; Kim, S.T. . Coll. of Veterinary Medicine; Kim, S.H.

Effect of dietary iron and vitamin E deficiency on polyunsaturated fatty acids and their derivatives in rat

1988

Huh, R.S. | Do, J.C. | Kim, S.T. (Kyungbook National Univ., Taegu (Korea R.). Coll. of Veterinary Medicine) | Kim, S.H. (Korea Institute of Chemistry, Seoul (Korea R.))

This study was designed to elucidate the effects of iron, a well known catalyst of lipid peroxidation, on the contents of phospholipids, unsaturated fatty acids composed in phospholipid molecules and their derivatives, prostaglandins, and the composition changes of fatty acids contained in phospholipids. Iron decreased the contents of phospholipids and its components of unsaturated fatty acids. Catalytic action of iron decreased the composition rates of linoleate and linolenate composed in phospholipid molecules, while that of arachidonate was inclined to increase. The content of arachidonate was increased and that of prostaglandins was decreased without regard to increase the precursor of prostaglandins. It may be concluded that the decreases of the activities of prostaglandins and the increase of arachidonate are due to inhibition of the activities of enzyme systems responsible for prostaglandin synthesis by lipid peroxides produced by the catalyst of iron

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