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Journal of Nutrition Vol. 50 No. 3 July 1953, pp. 361-371
Copyright © 1953 by American Society for Nutrition
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The Relation of Pyridine Toxicity in Rats to Dietary Vitamin E1

Two Figures

E. L. Hove

Department of Animal Husbandry and Nutrition, Alabama Polytechnic Institute, Auburn

Rats were reared on a 10% casein diet with or without the addition of {alpha}-tocopheryl acetate, and given pyridine either in the diet or by injection. Of the rats not receiving vitamin E, pyridine at the levels used caused the death of 64% and produced liver damage in 74%. Of the rats receiving vitamin E, the same pyridine treatment resulted in death in 16% and liver damage in 20%.

Methylene blue and, to a lesser degree, yeast nucleic acid also provided protection against pyridine poisoning. The analogy with dietary substances effective against the toxicity of pyridine, carbon tetrachloride and other compounds is pointed out.

Pyridine was found to catalyze the oxidation of lard and other fats, as measured by oxygen consumption in vitro, and to depress the anti-oxidant activity of {alpha}-tocopherol. {alpha}, {alpha}1-Dipyridine had a similar action, but piperidine and nicotinic acid were inactive.

A toxic mechanism is suggested for pyridine based upon the production of small amounts of fatty acid peroxides in the animal body as a result of the pro-oxidant nature of pyridine.

1 Published with the approval of the Director of the Alabama Agricultural Experiment Station. This work was performed under Contract N9 ONR 92100 with the Office of Naval Research. Appreciation is expressed to Merck and Company for supplies of the vitamins used in this work. Aided in part by a grant from the National Vitamin Foundation.

Manuscript received 12 March 1953.




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