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Blood α‐Fetoprotein Changes in Rats Fed Aflatoxin B 1 and Various Levels of Cabbage
Author(s) -
BOYD J. N.,
STOEWSAND G. S.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04520.x
Subject(s) - weanling , aflatoxin , meal , chemistry , zoology , biology , food science , medicine , endocrinology
Weanling male Fischer rats were fed semi‐purified diets containing 0, 5, 10, 20, or 30% freeze‐dried ground cabbage for 11 wk. “Control” groups received no aflatoxin B 1 (AB 1 ), “Ad lib AB 1 ” groups received 1 ppm AB 1 in the diets, and “Meal‐fed AB 1 ” groups received two weekly “meals” of AB 1 in 3–5g of purified diet. The amounts of AB 1 consumed per week was the same for both AB 1 treated groups. Blood levels of α‐fetoprotein (AFP), an onco‐developmental gene product, were in the order: “Meal‐fed AB 1 ” > “Ad‐lio AB 1 ” > “Control.” Inhibition of AFP elevation by cabbage diets in both AB 1 ‐treated groups suggested that this vegetable may produce a hepatocarcinogenic protective effect. This effect has been observed in rats fed cauliflower (Boyd et al., 1979). Inhibition of AFP induction was correlated with increasing levels of dietary cabbage up to 20%. Cabbage diets also resulted in decreased intestinal transit time and increased relative liver weights.