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Influence of Different Levels of Dietary Pyridoxine on Certain Parameters of Developing and Mature Brains in Rats^1,2,

Department of Foods and Nutrition, Purude University, West Lafayette, Indiana 47907

The influence of different levels of dietary pyridoxine·HCl (1.2, 2.4, 4.8, 9.6, 19.2, 38.4, 76.8 and 153.6 mg/kg diet) fed to dams on certain parameters of developing and mature brain was studied in rats. Brain weights and alanine aminotransferase (ALAT) activities (initial and following in vitro addition of pyridoxal phosphate, PLP) were significantly reduced in brains of 12-day-old pups of dams fed the lowest level of pyridoxine compared to other treatments; in vitro addition of PLP significantly stimulated the activities of glutamic acid decarboxylase (GAD) and ALAT. Vitamin B-6 concentrations in brain were higher for 2-day-old pups of dams fed 38.4 or 76.8 mg vitamin/kg diet and for 12-day-old pups of dams fed 2.4 to 153.6 mg compared to the 1.2 mg groups; at weaning, values were greater in groups fed 76.8 or 153.6 mg compared to the 2.4 mg group. Similarly, the vitamin content in the mature brain of the dams was greater for 76.8 or 153.6 mg groups compared to the 1.2 mg group. As brain developed during the suckling period, the content of vitamin B-6 and protein increased in all groups, except the 1.2 mg group in which values remained the same. The vitamin and protein content in brain had not reached chemical maturity at weaning as evidenced by greater concentrations of each in brains of dams as compared with values for 21-day-old progeny. As brain developed, ALAT activity increased about 30 times from age 2 to 21 days when activities were similar to those observed in mature brains of dams. Activity of GAD in brain increased about four times from age 12 to 21 days.

KEY WORDS: • vitamin B-6 • pyridoxine • pregnancy • brain • alanine aminotransferase • glutamic acid decarboxylase

¹ Paper No. 5978 of the Purdue University Agricultural Experiment Station, West Lafayette, Indiana 47907.

² Address reprint requests: Department of Foods and Nutrition, Purdue University, West Lafayette, Indiana 47907.

³ Recipient of the Mildred Horton Fellowship, American Home Economics Association and the General Foods Fellowship.

Manuscript received 28 August 1975.