Lipid peroxidation in rat tissue slices: effect of dietary vitamin E, corn oil-lard and menhaden oil.

Rats were fed for 5 weeks either 10% (w/w) menhaden oil (MO) or a 10% corn oil-lard (COL) mixture (1:1) in diets with less than or equal to 5 IU or less than or equal to 2 IU/kg vitamin E, respectively, or the same diets supplemented with d-alpha-tocopheryl succinate to a total of 35 and 180 IU vitamin E/kg, respectively. Slices of liver and heart from these rats were used to study lipid peroxidation in vitro. Thiobarbituric acid-reactive substances (TBARS) were measured in the medium after incubation of the slices at 37 degrees C for 1 hr in the absence (uninduced) and presence of 0.5 mM tert-butyl hydroperoxide (induced). The release of TBARS from slices of heart and liver from rats fed either lipid decreased with increasing levels of dietary vitamin E. At the same level of dietary vitamin E, TBARS release was greater for slices of liver and heart from the MO-fed rats than from the COL-fed rats. Application of the TBARS data to a model simulating the experimental conditions showed a good correlation (r = 0.95, p less than 0.001) between experimental and simulated values. Of the 16:0-22:6 fatty acids measured in liver from MO-fed rats, 15.4% was n-6 fatty acids and 29.9% was n-3 fatty acids; in liver from COL-fed rats, the respective values were 37.4% and 3.7%. Liver and kidney vitamin E levels were unaffected by the dietary lipid.(ABSTRACT TRUNCATED AT 250 WORDS)