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Effect of ethanol on rat liver

4.* The influence of vitamins, electrolytes and amino acids on the structure and function of mitochondria from rats receiving ethanol

Published online by Cambridge University Press:  09 March 2007

K.-H. Kiessling  and
L. Pilström
K.-H. Kiessling
Affiliation:
Department of Cell Physiology, the Psychiatric Clinic, St Göran's Hospital, Stockholm, Sweden
L. Pilström
Affiliation:
Department of Cell Physiology, the Psychiatric Clinic, St Göran's Hospital, Stockholm, Sweden
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Abstract

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1. Feeding rats with a 15% ethanol solution for several weeks caused structural and functional changes in their liver mitochondria, although their intake of solid food was about the same as that of the controls.

2. Attempts were made to counteract these effects of ethanol by increasing the intake of amino acids, vitamins, lipotropic compounds and electrolytes beyond that which is adequate when water is the drinking fluid.

3. An increased intake of nicotinic acid, together with aqueous ethanol, caused a further enlargement of the mitochondria above that obtained with ethanol solution alone. the diluted matrix observed with the ethanol and nicotinic acid treatment suggested that water imbibition by the mitochondria caused this further enlargement.

4. In rats receiving ethanol fortified with magnesium sulphate and lipotropic compounds (choline, methionine) there was a further increase in mitochondrial size, as compared with those receiving ethanol alone. The matrix was, however, of the same density as in the mitochondria from the rats receiving ethanol alone. the oxidation rate of pyruvate and succinate was unchanged, but α-glycerophosphate and β-hydroxybutyrate were oxidized at a higher rate than in mitochondria from rats drinking ethanol or water.

5. When the ethanol solution was supplemented with amino acids (casein hydrolysate), vitamins and electrolytes, the mitochondrial enlargement after 120 days of treatment was less than with ethanol alone and was completely absent after 300 days. the oxidation rate of pyruvate and succinate was, however, not fully restored to normal.

Type
Research Article
Information
British Journal of Nutrition , Volume 21 , Issue 3 , September 1967 , pp. 547 - 556
Copyright
Copyright © The Nutrition Society 1967

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