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Influence of dietary fat on acetylcholinesterase activity in leg muscles

100%

Rosolowska D., Magnuszewska A.

Polish Journal of Food and Nutrition Sciences

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1999

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tom 08

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nr 2

263-270

The effect of different types of dietary fat on muscular acetylcholinesterase (Ache) activity was studied in rats. Enzyme activity was determined in two leg muscles: red soleus and white gastrocnemius. After one week of feeding fat-free diet (20% of energy from protein with casein as its source and 80% of starch as carbohydrate) rats were fed one of four isocaloric diets (16 kJ/g; 20% protein, 60% carbohydrate and 20% fat) differing in source of dietary fat (sunflower oil - S group; lard - L; palm oil - P; rapeseed oil - R). There were no significant differences in Ache activity in soleus and gastrocnemius after fat-free regimen. Diet intake containing fat during the first week evoked decrease in Ache activity in group L in soleus and in groups S, L and R in gastrocnemius. Palm oil diet feeding did not change Ache activity as compared to that observed after fat-free diet. After subsequent two weeks of supplying diets containing fats Ache activity increased in soleus in all dietary groups; in gastrocnemius it increased in groups S and L. Thus, after three weeks of consuming fats from different sources in both muscles significant differences in Ache activity among various dietary groups were not observed; its activity in soleus did not differ significantly from that observed after fat-free diet in all groups, in gastrocnemius it remained significantly lower only in R group. These results suggest that the influence of dietary fat on muscular Ache activity could be a transient phenomenon and depends on muscle type. However, taken into consideration different dependence of Ache muscular isoforms on factors regulating, adaptations based on changes in their relative participation in overall Ache activity could not be excluded.

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Application of capillary suction potential method to measure water binding and water activity of vegetables subjected to technological processing

80%

Palacha Z., Lewicki P., Magnuszewska A.

Zeszyty Problemowe Postępów Nauk Rolniczych

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1993

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tom 399

175-180

Water binding forces (WBF) and water activity in carrot and potato subjected to technological processing i.e. blanching, cooking freezing and thawing were determined with the use of capillary potential method. It was found that thermal processes lead to a decrease in water binding forces in relation to that of raw material. The most destructive effect as regards the material’s structure ocured with convection freezing at low temperatures followed by thawing, a considerably smaller effect was observed in the case of cooking, and the least damage was found with blanching.

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Inhibitory effect of resveratrol on free radical generation in blood platelets

61%

Olas B., Zbikowska H. M., Wachowicz B., Krajewski T., Buczynski A., Magnuszewska A.

Acta Biochimica Polonica

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1999

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tom 46

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nr 4

Resveratrol (3,4',5-trihydroxystilbene), a compound found in many plants, has been shown to prevent coronary heart diseases and to exert a variety of antiinflammatory and anticancerogenic effects. It is effective in lowering the level of serum lipids and in inhibiting platelet aggregation. We evaluated the effect of trans-resveratrol on the production of free radicals in pig blood platelets and showed that resveratrol inhibited the production of different reactive oxygen species (O·2H2O2, singlet oxygen and organic radicals) measured by the luminol-dependent chemiluminescence in resting platelets (P < 0.05). Resveratrol inhibited also the generation of radicals in platelets activated by thrombin (P < 0.05). Treatment of platelets with resveratrol at concentrations of 6.25 and 12.5 μg/ml caused a statistically insignificant increase in the production of O·->2 in these cells, as measured by reduction of cytochrome c; however, at higher doses (25, 50 and 100μg/ml) resveratrol distinctly reduced the generation of O·->2 in platelets (P < 0.05). We suggest that free radicals play an important role in the reduced reactivity of blood platelets induced by resveratrol.

Ograniczanie wyników

1 Acta Biochimica Polonica

1 Polish Journal of Food and Nutrition Sciences

1 Zeszyty Problemowe Postępów Nauk Rolniczych

3 Magnuszewska A.

1 Buczynski A.

1 Krajewski T.

1 Lewicki P.

1 Olas B.

1 Palacha Z.

1 Rosolowska D.

1 Wachowicz B.

1 Zbikowska H. M.

2 1999

1 1993

Influence of dietary fat on acetylcholinesterase activity in leg muscles

Application of capillary suction potential method to measure water binding and water activity of vegetables subjected to technological processing

Inhibitory effect of resveratrol on free radical generation in blood platelets