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.

Downloads

Download data is not yet available.

Downloads

Published

1994-08-30

How to Cite

1.
Ruíz Gutiérrez V, Pérez Espinosa A, García Muriana FJ. Changes In the lipid composition of rat hepatic microsomes induced by the diet. grasasaceites [Internet]. 1994Aug.30 [cited 2021Dec.5];45(4):232-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1001

Issue

Section

Research

Most read articles by the same author(s)