Title: Role of cytochrome P450 hydroxylase in the decreased accumulation of vitamin E in muscle from turkeys compared to that from chickens

Abstract

Turkeys and chickens reared to 5-weeks of age and fed diets with feedstuffs low in endogenous tocopherols were examined. Treatments included feed supplemented with RRR (natural source vitamin E) alpha tocopheryl acetate (AcT, 35 mg/kg feed) and all-racemic (synthetic vitamin E) AcT (10 and 58 mg/kg feed). AcT ingestion per kg body weight was statistically similar between chicken and turkey only when the RRR-AcT containing diet was fed. Metabolites of alpha tocopherol (AT) and gamma tocopherol (GT) were measured in bile. When fed the RRR AcT diet, AT- and GT-metabolites were 8.3 and 5.3-fold elevated in turkey compared to chicken, respectively (p<0.001). When fed all-racemic AcT at 58 mg/kg feed, AT- and GT-metabolites were 2.2 and 2.4-fold elevated in turkey compared to chicken, respectively (p<0.01) with AcT ingestion per kg body weight 1.29-fold higher in the chickens (p<0.001). Turkey cytochrome P450 2C29 (CYP2C29) was increased relative to its chicken ortholog based on both RNA-Seq (p<0.001) and activity-based protein profiling (p<0.01) of liver tissue. Turkey CYP3A9 and CYP4F22 were increased compared to their chicken orthologs using as determined by Activity- Based Protein Profiling (p<0.05). The 3A and 4F family are noted as tocopherol hydroxylases in mammals. Alpha tocopherol concentrations in plasma,more » liver and muscle from turkey were 1.7 to 4.7-fold lower than the respective tissues from chicken (p<0.05). Lipid oxidation occurred more rapidly in turkey thigh compared to chicken thigh (p<0.05). These studies suggest that elevated tocopherol metabolism by cytochrome P450 hydroxylases in turkey liver contribute to the decreased accumulation of tocopherols in turkey tissues compared to that of chicken.« less

Authors:

Perez, Dale M. ^[1]; Richards, Mark E. ^[1]; Parker, Robert ^[2]; Berres, Mark E. ^[1]; Wright, Aaron T. ^[3]; Sifri, Mamduh ^[4]; Sadler, Natalie C. ^[3]; Tatiyaborworntham, Nantawat ^[5]; Li, Na ^[1]

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+ Show Author Affiliations

1. Univ. of Wisconsin-Madison, Madison, WI (United States). Dept. of Animal Sciences
2. Cornell Univ., Ithaca, NY (United States). Division of Nutritional Sciences
3. Pacific Northwest National Lab. (PNNL), Richland, WA (United States). Biological Sciences Division
4. Archer Daniels Midland Co., Quincy, IL (United States).Animal Nutrition Division
5. Univ. of Wisconsin-Madison, Madison, WI (United States). Dept. of Animal Science

Publication Date:

Sun Dec 13 00:00:00 EST 2015

Research Org.:

Pacific Northwest National Laboratory (PNNL), Richland, WA (United States). Environmental Molecular Sciences Laboratory (EMSL)

Sponsoring Org.:

USDOE Office of Science (SC), Biological and Environmental Research (BER)

OSTI Identifier:

1243204

Report Number(s):

PNNL-SA-108079
Journal ID: ISSN 0021-8561; 48680; 48135

Grant/Contract Number:  

AC05-76RL01830; P41GM103493

Resource Type:

Accepted Manuscript

Journal Name:

Journal of Agricultural and Food Chemistry

Additional Journal Information:

Journal Volume: 64; Journal Issue: 3; Journal ID: ISSN 0021-8561

Publisher:

American Chemical Society

Country of Publication:

United States

Language:

English

Subject:

60 APPLIED LIFE SCIENCES; lipid oxidation; metabolites; poultry; rancidity; vitamin E; Environmental Molecular Sciences Laboratory