In vitro effect of lectins from peas (Pisum sativum) and lentils (Lens culinaris) on lipid peroxidation and superoxide dismutase activity in normal and vitamin B6 deficient albino rats
Bansal, A.K.; Mehta, J.; Mehta, M.; Soni, G.L.; Singh, R.
Indian Journal of Experimental Biology 28(1): 98-100
1990
ISSN/ISBN: 0019-5189 PMID: 2365414 Document Number: 358438
For 2 months male Wistar rats weighing initially 125 to 150 g were given a diet deficient in pyridoxine without or with 0.5 mg pyridoxine hydrochloride daily. The rats were then killed and lipid peroxidation was estimated as malondialdehyde produced in 10% (w/v) tissue homogenates prepared in 0.2 M phosphate buffer pH 7.4 by the thiobarbituric acid method without or with 0.1 ml lectin preparation from lentils or peas. Superoxide dismutase (SOD) activity was also estimated. Lipid peroxidation was increased significantly in homogenates of liver and of spleen when lectins were present; pyridoxine deficiency resulted in homogenates being even more susceptible to lipid peroxidation. SOD activity was decreased. Lentil lectin affected brain homogenates in the same way but pea lectin did not.