Changes In the lipid composition of rat hepatic microsomes induced by the diet

V. Ruíz Gutiérrez; A. Pérez Espinosa; F. J. García Muriana

doi:10.3989/gya.1994.v45.i4.1001

Changes In the lipid composition of rat hepatic microsomes induced by the diet

Authors

V. Ruíz Gutiérrez Instituto de la Grasa y sus Derivados (C.S.I.C.)
A. Pérez Espinosa Instituto de la Grasa y sus Derivados (C.S.I.C.)
F. J. García Muriana Instituto de la Grasa (C.S.I.C.), Sevilla

DOI:

https://doi.org/10.3989/gya.1994.v45.i4.1001

Keywords:

Fatty acid (composition in), Liver, Microsomes, Rat

Abstract

The effect on the hepatic microsomes from rats fed with either virgin olive oil (10%) or fish oil (10%), with or without added cholesterol (1%), has been studied. The fatty acid composition, desaturase activities and microviscosity (membrane fluidity) using male Wistar rats after weaning were determined. The results show that the fatty acid composition and other properties of the hepatic microsomes change with the diet. After cholesterol feeding, an increase in membrane microviscosity and a decrease in the activity of Δ6 desaturase were observed.

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Published

1994-08-30

How to Cite

Ruíz Gutiérrez V, Pérez Espinosa A, García Muriana FJ. Changes In the lipid composition of rat hepatic microsomes induced by the diet. Grasas aceites [Internet]. 1994Aug.30 [cited 2025May1];45(4):232-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1001

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Issue

Vol. 45 No. 4 (1994)

Section

Research

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