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Biosci Biotechnol Biochem. 1992 Aug;56(8):1351-4.

Importance of dietary cholesterol for the maturation of mouse brain myelin.

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1
Department of Food Science and Technology, Mississippi State University, Mississippi 39762.

Erratum in

  • Biosci Biotechnol Biochem 1992 Dec;56(12):A21. Mozaffor Z [corrected to Mozaffar Z].

Abstract

The effect of nil (control), 1% (CH-1) and 5% (CH-5) dietary cholesterol on the myelination of mouse brain, and its deposition in the heart and liver were investigated during infancy. Swiss Webstar female mice were given formulated diets from early gestation, and their pups were weaned on the same diet as that of the individual mothers up to 60 days after birth. The test diets increased the liver weight and cholesterol content compared to the control even in suckling pups (20 days), but did not significantly influence the heart weight until 60 days. The cholesterol content of the heart was not increased by the CH-1 diet throughout the feeding period, but it did increase the mole ratio of major myelin lipids and hastened its maturation. Myelin cholesterol was 10% higher in 20-day-old suckling pups in the CH-5 group compared to the control. Data indicate that dietary cholesterol altered the brain myelination rate of weaning mice, and that the mother's dietary cholesterol influenced myelination of the suckling pups.

PMID:
1369207
[Indexed for MEDLINE]
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