β-carotene alters vitamin E protection against heme protein oxidation and lipid peroxidation in chicken liver slices☆

1994 ◽  
Vol 5 (10) ◽  
pp. 479-484 ◽  
Author(s):  
L PELLETT ◽  
H ANDERSEN ◽  
H CHEN ◽  
A TAPPEL
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Protein Oxidation ◽  
Heme Protein ◽  
Chicken Liver ◽  
Liver Slices ◽  
Β Carotene

Vitamin E as an inhibitor of oxidative damage to goose meat storage

2019 ◽  
pp. 137-144
Author(s):  
E. Danchenko ◽  
A. Ruban ◽  
L. Zdorovtseva ◽  
N. Danchenko ◽  
T. Gaponenko ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Vitamin E ◽  
Control Level ◽  
Control Sample ◽  
Test Sample ◽  
Control Group ◽  
Standard Diet ◽  
Lipid Peroxidation Product ◽  
Β Carotene

The vitamin E effect on the lipid peroxidation product content and the endogenous antioxidant activity (at -18 C during the different types of storage) has been studied in goose meat. The goose meat of three samples has been used for storage. Meat of control sample has been obtained from geese fed by the standard diet. The 1st meat test sample of geese differs from the control group by two times higher content of vitamin E (40 mg / kg) in their diet from the 42nd to the 63rd day. Meat of the 2nd test sample obtained from the control group of geese is processed by a vitamin E solution (calculated at 100 mcg per g of meat) immediately before storage. The shelf life of meat is 210 days. It has been established that the intensive accumulation of the secondary lipid peroxidation products begins from the 90th day in the goose meat during its storage. In the goose diet a double increase of the vitamin E has contributed a significant (by 27.6%, p ≤ 0.05) TBA-AP decrease in the first meat test sample in comparison with the control group at the end of the experiment. The addition of vitamin E to the diet of geese has contributed the stabilization of the antioxidant pool in their meat. It has been confirmed by a 1.88-fold lower level of TBA-AP upon initiation of peroxide oxidation of Fe2+ and by the higher coefficient of antioxidant activity (36.0%, p ≤ 0.05) in this sample in comparison with the control on the 210th day. At the end of the experiment, the vitamin E content is higher 41.7 % (p ≤ 0.01) in the first sample than in the control, β-carotene - 15.0 % (p ≤ 0.05), and vitamin A is at the level of the control sample. Processed goose meat with a solution of vitamin E also provides reliable inhibition of peroxidation processes during the first half of the experiment. However, at the end of the experiment the content of TBA-AP reaches the level of the corresponding control indices in the 2nd test sample of meat. From the 120th day, there has been the more intensive use of endogenous antioxidants. The antioxidant activity coefficient decreasing to the control level on the 210th day in this meat sample is its conformation. The meat of this sample differs by a higher content of β-carotene from the control sample significantly (by 13.5%, p ≤ 0.05). Thus, to obtain a prolonged antioxidant effect during low-temperature storage of meat it is more advisable to add vitamin E to the diet of geese in the pre-slaughter period. Key words: geese, meat storage, lipoperoxidation products, antioxidant activity, vitamins E, A, β-carotene.

Protection by vitamin E, selinium, and β-carotene against oxidative damage in rat liver slices and homogenate

1993 ◽  
Vol 14 (5) ◽  
pp. 473-482 ◽  
Author(s):  
Hao Chen ◽  
Lori J. Pellett ◽  
Henrik J. Andersen ◽  
A.L. Tappel
Keyword(s):  
Vitamin E ◽  
Oxidative Damage ◽  
Rat Liver ◽  
Liver Slices ◽  
Β Carotene

Fish oil and vitamin E supplementation in oxidative stress at rest and after physical exercise

1997 ◽  
Vol 83 (1) ◽  
pp. 189-195 ◽  
Author(s):  
Chandan K. Sen ◽  
Mustafa Atalay ◽  
Jyrki Ågren ◽  
David E. Laaksonen ◽  
Sashwati Roy ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Vitamin E ◽  
Physical Exercise ◽  
Fish Oil ◽  
Protein Oxidation ◽  
Protein Carbonyl ◽  
Oxidative Protein Damage ◽  
Exercise Induced ◽  
Vitamin E Supplementation

Sen, Chandan K., Mustafa Atalay, Jyrki Ågren, David E. Laaksonen, Sashwati Roy, and Osmo Hänninen. Fish oil and vitamin E supplementation in oxidative stress at rest and after physical exercise. J. Appl. Physiol.83(1): 189–195, 1997.—Fish oil supplementation and physical exercise may induce oxidative stress. We tested the effects of 8 wk of α-tocopherol (vitamin E) and fish oil (FO) supplementation on resting and exercise-induced oxidative stress. Rats ( n = 80) were divided into groups supplemented with FO, FO and vitamin E (FOVE), soy oil (SO), and SO and vitamin E (SOVE), and for FOVE and SOVE they were divided into corresponding exercise groups (FOVE-Ex and SOVE-Ex). Lipid peroxidation [thiobarbituric acid-reacting substances (TBARS)] was 33% higher in FO compared with SO in the liver, but oxidative protein damage (carbonyl levels) remained similar in both liver and red gastrocnemius muscle (RG). Vitamin E supplementation, compared with FO and SO, markedly decreased liver and RG TBARS, but liver TBARS remained 32% higher in FOVE vs. SOVE. Vitamin E also markedly decreased liver and RG protein carbonyl levels, although levels in FOVE and SOVE were similar. Exercise increased liver and RG TBARS and RG protein carbonyl levels markedly, with similar levels in FOVE-Ex and SOVE-Ex. FO increased lipid peroxidation but not protein oxidation in a tissue-specific manner. Vitamin E markedly decreased lipid peroxidation and protein oxidation in both FOVE and SOVE, although liver lipid peroxidation remained higher in FOVE. Despite higher levels of hepatic lipid peroxidation at rest in FOVE compared with SOVE, liver appeared to be relatively less susceptible to exercise-induced oxidative stress in FOVE.

Oxidative Modification of Low-Density Lipoprotein and Atherogenetic Risk in β-Thalassemia

Blood ◽  
1998 ◽  
Vol 92 (10) ◽  
pp. 3936-3942 ◽  
Author(s):  
M.A. Livrea ◽  
L. Tesoriere ◽  
A. Maggio ◽  
D. D’Arpa ◽  
A.M. Pintaudi ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Oxidative Modification ◽  
Lipid Hydroperoxides ◽  
Low Density ◽  
Healthy Controls ◽  
The Mean ◽  
Β Carotene

We investigated the oxidative state of low-density lipoprotein (LDL) in patients with β-thalassemia to determine whether there was an association with atherogenesis. Conjugated diene lipid hydroperoxides (CD) and the level of major lipid antioxidants in LDL, as well as modified LDL protein, were evaluated in 35 β-thalassemia intermedia patients, aged 10 to 60, and compared with age-matched healthy controls. Vitamin E and β-carotene levels in LDL from patients were 45% and 24% of that observed in healthy controls, respectively. In contrast, the mean amount of LDL-CD was threefold higher and lysil residues of apo B-100 were decreased by 17%. LDL-CD in thalassemia patients showed a strong inverse correlation with LDL vitamin E (r = −0.784; P < .0001), while a negative trend was observed with LDL-β–carotene (r = −0.443; P = .149). In the plasma of thalassemia patients, malondialdehyde (MDA), a byproduct of lipid peroxidation, was increased by about twofold, while vitamin E showed a 52% decrease versus healthy controls. LDL-CD were inversely correlated with plasma vitamin E (r = −0.659; P < .0001) and correlated positively with plasma MDA (r = 0.621; P < .0001). Plasma ferritin was positively correlated with LDL-CD (r = 0.583; P =.0002). No correlation was found between the age of the patients and plasma MDA or LDL-CD. The LDL from thalassemia patients was cytotoxic to cultured human fibroblasts and cytotoxicity increased with the content of lipid peroxidation products. Clinical evidence of mild to severe vascular complications in nine of the patients was then matched with levels of LDL-CD, which were 36% to 118% higher than the mean levels of the patients. Our results could account for the incidence of atherogenic vascular diseases often reported in β-thalassemia patients. We suggest that the level of plasma MDA in β-thalassemia patients may represent a sensitive index of the oxidative status of LDL in vivo and of its potential atherogenicity.

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