Effects of Fermentation Conditions and Aging Temperature on Volatile Ester Contents in Wine |
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Authors: | Takashi Shinohara Masazumi Watanabe |
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Affiliation: | Central Research Laboratories of Kikkoman Corporation, 399, Noda, Noda-shi, Chiba 278, Japan |
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Abstract: | In these present experiments, rats were fed a low casein, vitamin E and selenium deficient diet and were killed at various time intervals up to the occurrence of massive liver necrosis. Liver malondialdehyde, and liver and serum vitamin E levels were analyzed simultaneously with a pathological investigation of the features of the liver and measurement of serum GOT and GPT activities. These investigations were also performed on control rats given a high casein, vitamin E defincient diet or a low casein, vitamin E supplemented diet.The results show that the liver malondialdehyde level was not increased concomitant with the decrease in liver and serum vitamin E level nor with the occurrence of massive liver necrosis. Liver cells of the rats fed on the low casein, vitamin E deficient diet showed swelling of the cytoplasm at the initial stage, and progressive centrilobular lipid deposition was observed by Sudan III stain. |
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