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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38912

Title: Effect of Taurine on Toxicity of Oxidized Cholesterol and Oxidized Fish Oil in Rats
Authors: Yen-Hung Yeh
Ming-Hsiung Chen
Ya-Ting Lee
Hung-Sheng Hsieh
Deng-Fwu Hwang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: rat
taurine
oxidized cholesterol
hepatotoxicity
oxidized fish oil
Date: 2008-06
Issue Date: 2016-11-15T07:07:44Z
Publisher: Journal of Food and Drug Analysis
Abstract: Abstract: Taurine (2-aminoethanesulfonic acid) occurs naturally in food, especially in seafood and meat. The aim of our investigation was to evaluate the effect of dietary taurine on oxidized cholesterol and oxidized fish oil induced toxicity in male Wistar rats. Thirty male wistar rats were fed with diets supplemented with 5% taurine, 2% oxidized cholesterol or 3% oxidized fish oil for 6 weeks. After feeding such diet, taurine could increase the high density lipoprotein-cholesterol (HDL-C) level in plasma, and glu-tathione (GSH) level in plasma, and decrease the activities of alkaline phosphatase (ALP), alanine transaminase (ALT), aspartate transaminase (AST) in plasma, and the levels of low density lipoprotein-cholesterol (LDL-C), very low density lipoprotein-cho-lesterol (VLDL-C), triglyceride, total cholesterol in plasma, and relative ratios of liver weight to body weight and thiobarbituric acid-reactive substances (TBARS) level in the rat liver caused by oxidized cholesterol and oxidized fish oil. It could reduce the biochemical parameters characteristic in the plasma and rate liver caused by oxidized cholesterol and oxidized fish oil. It was also found that taurine possessed a good recovering effect and a short-term preventing effect from the toxicity of oxidized cholesterol and oxidized fish oil in rats. The results suggest that taurine may play an important role in suppressing effect by oxidized choles-terol and oxidized fish oil induced toxicity in rats.
Relation: 16(3)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38912
Appears in Collections:[食品科學系] 期刊論文

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