Table 2.

Relative peak area of the selected proteins in the pI fraction of 5.4 to 5.7

PeakPeak area (×106)
Fish oilCorn oilFish oil + NNKCorn oil + NNK
P10.95 ± 0.32*1.47 ± 0.211.25 ± 0.561.74 ± 0.35
P21.34 ± 0.470.97 ± 0.101.17 ± 0.621.18 ± 0.17
P31.46 ± 1.041.73 ± 0.222.14 ± 1.372.12 ± 1.50
  • NOTE: Protein peaks were detected by UV at 214 nm in the second dimension, where 200 μL of the pI fraction from chromatofocusing separation was loaded onto a nonporous reversed-phase high-performance liquid chromatography column.

  • * Values are mean ± SD per diet group (n = 3 per group).

  • For peak 1, there was a significant main effect of oil [F(1,8) = 5.2, P = 0.05], where corn oil exhibited greater overall peaks compared to fish oil.

  • Post hoc tests revealed corn oil + NNK–treated animals had significantly greater peaks compared with animals without NNK treated with corn oil [F(1,8) = 6.3, P = 0.04].