Suppression of the promoter effect of polyunsaturated fatty acids by the absence of dietary vitamin E in experimental mammary carcinoma

Vitamin E is of importance for several physiological processes, some of which also apply to fish. Here, we conducted an experiment to assess the effect of environmental hypoxia and dietary vitamin E on oxidative status and tissue injury in a bottom dwelling carp,Cirrhinus mrigala(Ham., 1822). The four treatments combined oxygen availability (Normoxia/Hypoxua) and Vitamin E presence/absence. Lipid peroxidation parameters such as thiobarbituric acid reactive substances (TBAR), peroxide value (PV), polyunsaturated fatty acids/saturated fatty acid (PUFA/SFA) ratio, catalase (CAT), superoxide dismutase (SOD) and erythrocyte fragility were assessed. The results indicate that exposure to hypoxia elevates these parameters. However, the supplementation of vitamin E via the diet effectively reduced erythrocyte membrane damage (EF) and myeloperoxidase activity (MPO), which were enhanced by the exposure to hypoxia. Dietary vitamin E also improved antioxidant enzyme status in the hypoxia exposed fish, as indicated by the decreased catalase and superoxide dismutase activities. Vitamin E supplementation also compensated for increased levels of peroxide value, thiobarbituric acid reactive substances, and an increased polyunsaturated fatty acids/saturated fatty acid ratio resulting from the exposure to hypoxia. Overall, it can be concluded that fortification of vitamin E in the diet of this carp species, and possibly other fish that live under hypoxic conditions, can restore the antioxidant status and well-being to some extent.

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Influence of dietary fat source on oxidative stability and fatty acid composition of milk from cows receiving a low or high level of dietary vitamin E

Canadian Journal of Animal Science ◽

10.4141/cjas94-095 ◽

1994 ◽

Vol 74 (4) ◽

pp. 657-664 ◽

Cited By ~ 36

Author(s):

E. Charmley ◽

J. W. G. Nicholson

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Polyunsaturated Fatty Acids ◽

Soybean Meal ◽

Milk Fat ◽

Latin Square ◽

Tocopheryl Acetate ◽

Dietary Vitamin ◽

Milk Fatty Acids ◽

Fat Supplementation

Fifteen primiparous Holsteins were used in a latin square design with three periods and three treatments to assess the effect of fat source on milk flavour, yield and composition, and composition of milk fat. A basal diet was supplemented with one of three concentrates offered twice daily: soybean meal (no supplemental fat); cracked, micronized soybeans (containing 20 g kg−1 oil); and soybean meal plus CSFA which supplies an amount of fat similar to that of the soybeans. Periods lasted 6 wk, and each cow received 6000 IU dL α-tocopheryl acetate d−1 for the last 2 wk of each period. Measurements of milk yield, composition and flavour were made at the end of weeks 4 and 6 of each period. Feeding CSFA reduced DM intake (P = 0.064), but fat supplemented diets tended to supply more NE1 than the unsupplemented diet (P = 0.085). Yields of milk (P < 0.001), fat (P < 0.001) and energy (P = 0.003) were increased by fat supplementation. Protein yield was reduced (P = 0.003) when CSFA were fed. Soybeans reduced fat concentration in milk, but only before supplemental vitamin E was given. Soybeans increased α-tocopherol output in milk (P < 0.05). Milk from cows fed soybeans was most susceptible to oxidation (P < 0.01). Intensity of oxidized flavour was similar before and during vitamin E supplementation. Fat supplementation reduced the proportion of short- and medium-chain fatty acids (P < 0.001) and increased the proportion of C18 fatty acids in milk (P < 0.001). Soybeans increased the proportion of polyunsaturated fatty acids in milk but CSFA did not. Soybeans can escape biohydrogenation in the rumen and render milk susceptible to oxidation by increasing the proportion of polyunsaturated fatty acids. At the levels fed, vitamin E did not prevent oxidation due to its low transfer to milk. Key words: Oxidized milk, fatty acids, soybeans, tocopherol, dairy cow

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Nutritional aspects of pancreas disease of atlantic salmon: The effects of dietary vitamin E and polyunsaturated fatty acids

Comparative Biochemistry and Physiology Part A Physiology ◽

10.1016/0300-9629(91)90589-5 ◽

1991 ◽

Vol 98 (1) ◽

pp. 125-131 ◽

Cited By ~ 15

Author(s):

R.S Raynard ◽

A.H McVicar ◽

J.G Bell ◽

A Youngson ◽

D Knox ◽

...

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Atlantic Salmon ◽

Polyunsaturated Fatty Acids ◽

Dietary Vitamin ◽

Pancreas Disease

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The effect of dietary vitamin E and selenium supplements on the fatty acid profile and quality traits of eggs

Archives Animal Breeding ◽

10.7482/0003-9438-56-072 ◽

2013 ◽

Vol 56 (1) ◽

pp. 719-732 ◽

Cited By ~ 1

Author(s):

Z. Zduńczyk ◽

A. Drażbo ◽

J. Jankowski ◽

J. Juśkiewicz ◽

Z. Antoszkiewicz ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Vitamin E ◽

Polyunsaturated Fatty Acids ◽

Soybean Oil ◽

Fatty Acid Profile ◽

Antioxidant Status ◽

Dietary Vitamin ◽

Quality Traits ◽

Selenium Supplements

Abstract. The present study investigated the effect of supplementing a diet containing 5 % soybean oil, which provided 30 g/kg of polyunsaturated fatty acids (PUFAs), with two levels of vitamin E (30 or 60 mg/kg, as-is basis) in combination with two levels of selenium (0.15 or 0.30 mg/kg, as-is basis) on hen performance, the fatty acid profile and antioxidant status of the yolk. A 12-week study was performed on 32 Lohmann Brown hens with 8 birds in each group.

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Vitamin E Content and Estimated Need in German Infant and Follow-On Formulas With and Without Long-Chain Polyunsaturated Fatty Acids (LC-PUFA) Enrichment

Journal of Agricultural and Food Chemistry ◽

10.1021/jf502469b ◽

2014 ◽

Vol 62 (41) ◽

pp. 10153-10161 ◽

Cited By ~ 6

Author(s):

Madlen Stimming ◽

Christina M. Mesch ◽

Mathilde Kersting ◽

Hermann Kalhoff ◽

Hans Demmelmair ◽

...

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Polyunsaturated Fatty Acids ◽

Long Chain

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The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200592321 ◽

1996 ◽

Vol 1996 ◽

pp. 30-30

Author(s):

C.O. Leskanich ◽

K.R. Matthews ◽

C.C. Warkup ◽

R.C. Noble

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Vitamin E ◽

Human Health ◽

Acid Composition ◽

Oxidative Degradation ◽

Meat Products ◽

Dietary Vitamin ◽

Affecting Factors

The tissues of animals for food use have come to be associated with a predominance of saturated and monounsaturated fatty acids, the result of which has been to contribute to the perceived human dietary imbalance of fatty acids. The fact that porcine tissues assume a fatty acid composition similar to that of the respective diet has enabled the composition to be altered with respect to human dietary needs (Morgan et al, 1992). The fatty acid compositions of rapeseed and fish oils are characterised by a number of factors of relevance to human health recommendations (BNF, 1992). Thus, rapeseed oil contains a low content of saturates, a moderate content of linoleic acid and a high content of Î±-linolenic acid whilst fish oil contains high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Although benefiting the nutritional value of meat/fat, the feeding of increased levels of highly polyunsaturated fatty acids has the potential, in theory at least, of adversely affecting organoleptic and various physical properties. Such adverse effects could be manifested during and/or after the preparation and cooking of the meat or meat products at which times the oxidative degradation of fatty acids is maximised. The inclusion of dietary vitamin E has a range of beneficial effects on meat quality principally due to its antioxidant effects. The present experiment was an attempt to optimise the fatty acid composition of pork and pork products for human health purposes whilst not adversely affecting factors controlling consumer acceptability.

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