scholarly journals Antioxidant activity of vitamin E homologues in model systems

2021 ◽  
Author(s):  
Agnieszka Trela-Makowej ◽  
Jerzy Kruk ◽  
Andrzej Żądło ◽  
Renata Szymańska
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Vitamin E ◽  
Mixed Micelles ◽  
Water Soluble ◽  
Model Systems ◽  
Azo Compounds ◽  
Micellar System ◽  
Dpph Test ◽  
Pronounced Inhibition

Abstract The effect of tocopherols, tocotrienols and plastochromanol-8 in the inhibition of lipid peroxidation of liposomes prepared from natural chloroplast lipids, initiated by both water-soluble and lipid soluble azo-compounds, has been studied. In the case of tocopherols, α-tocopherol showed nearly no effect in the inhibition of lipid peroxidation, while β-, γ- and δ-tocopherols inhibited the reaction completely when it was initiated by lipid-soluble AMVN. Similar effects were observed for tocotrienol homologues. In the investigated reaction plastochromanol-8 was as effective as β-, γ- and δ-tocochromanols. When peroxidation was initiated by water-soluble AIPH in liposomes, the order and extent of inhibition was similar to those of AMVN initiator. However, in this case, α-tocopherol and α-tocotrienol showed more pronounced inhibition. When the prenyllipids were investigated in DPPH test, when incorporated into soy lipid liposomes, mixed micelles and micelles, DPPH oxidation was most pronounced in liposomes, followed by mixed micelles and micellar system. When the reaction of α-tocopherol, α-tocotrienol, plastochromanol-8 and α-tocopherol phosphate was examined in niosomes, the oxidation was most pronounced for α-tocopherol and plastochromanol-8, followed by α-tocotrienol. α-tocopherol phosphate showed no activity in this respect. The obtained results were discussed in light of the prenyllipid structures and their localization in the investigated lipid systems.

scholarly journals Antioxidant activity of catecholamines as a chane of them antistress effect

2014 ◽  
Vol 12 (2) ◽  
pp. 43-46 ◽  
Author(s):  
Georgii Nolianovich Shilov ◽  
Vladislav Adamovich Ivanyutin
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Brain Cortex ◽  
Malonic Dialdehyde ◽  
Receptor Activation ◽  
Antioxidant Effect ◽  
Water Soluble ◽  
Antioxidant Mechanism ◽  
Antistress Effect ◽  
The Brain

The antioxidant activity of some native catecholamines (adrenaline, noradrenaline, dopamine), water-soluble antioxidant emoxipine, agonist (apomorphine) and antagonist (haloperidol) of dopamine receptors was assessed as their influence on malonic dialdehyde content and products of lipid peroxidation in homogenates and suspension of the rat cortical brain cells. All catecholamines (adrenaline, noradrenaline, dopamine in concentrations of 10-4 M and 10-5 M) possessed a high (compartable with emoxipine) antioxidant activity. The most antioxidant effect was registered in apomorphine. The inhibitory action of apomorphine on lipid peroxidation in the brain cortex can be a result from both dopamine receptor activation and “direct” antioxidant mechanism.

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.

scholarly journals The Role of Route of Vitamin E Administration on the Plasma Antioxidant Activity and Lipid Peroxidation in Newborn Calves

2008 ◽  
Vol 103 (5) ◽  
pp. 414-418 ◽  
Author(s):  
Mohammad Reza Mokhber-Dezfouli ◽  
Edris Rahimikia ◽  
Farzad Asadi ◽  
Mohammad Gholi Nadalian
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Vitamin E ◽  
Newborn Calves ◽  
Plasma Antioxidant

scholarly journals Grapes, Wines and By-products as Potential Sources of Antioxidants

1995 ◽  
Author(s):  
Joseph Kanner ◽  
Edwin Frankel ◽  
Stella Harel ◽  
Bruce German
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Vitamin E ◽  
Phenolic Compounds ◽  
Red Wine ◽  
Membrane Lipid ◽  
Membrane Lipid Peroxidation ◽  
Red Wines ◽  
High Concentration ◽  
By Products

Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.

In Vitro Antioxidant and In Vivo Anti-Inflammatory Activities of Ophioglossum thermale

2012 ◽  
Vol 40 (02) ◽  
pp. 279-293 ◽  
Author(s):  
Xue-Qiong Zhang ◽  
Jin-Hwa Kim ◽  
Geun-Soo Lee ◽  
Hyeong-Bae Pyo ◽  
Eun-Young Shin ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Model Systems ◽  
Total Phenolic ◽  
Etoac Fraction ◽  
Anti Inflammatory

Antioxidant fractions from Ophioglossum thermale were extracted with five different polar solvents using a Soxhlet type extractor. The total phenolic content of the extracts was determined by the Folin-Ciocalteu method. The ethyl acetate fraction of O. thermale was found to contain maximum phenolics. The dried fractions were screened for their antioxidant activity potential using in vitro model systems such as 1,1-diphenyl-2-picryl hydrazyl (DPPH), nitroblue tetrazolium (NBT) and lipid-peroxidation reduction at different concentrations. Results revealed that the EtOAc fraction exhibited the best performance in the DPPH assay, NBT assay and lipid peroxidation. All fractions showed more potent antioxidant capacity than green tea extract, a well-known antioxidant. Furthermore, the EtOAc fraction has the highest total phenolic content (475.65 mg of EGCG/g). In addition, the EtOAc fraction at 0.005% and 0.01% (g/100 ml) also significantly inhibited UVB irradiation-induced ROS generation in human dermal fibroblasts (HDFs). In a carrageenan-induced edema model, the EtOAc fraction showed an inhibitory effect (21.5%, p < 0.05) at 200 mg/kg (p.o.) after 300 min administration. Consequently, 3-O-methylquercetin (3MQ) was also isolated from the antioxidative EtOAc fraction. The data obtained using the above in vitro and in vivo tests suggest that the antioxidant activity of O. thermale and its anti-inflammatory effect on carrageenan-induced acute inflammation can be attributed to its ameliorating effect on oxidative damage, and thus it has great potential as a source for natural health products. To the best of our knowledge, this is the first report on the antioxidant activity of different polar extracts from O. thermale.

scholarly journals Antioxidative Properties of Melanins and Ommochromes from Black Soldier Fly Hermetia illucens

Biomolecules ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 408 ◽  
Author(s):  
Nina Ushakova ◽  
Alexander Dontsov ◽  
Natalia Sakina ◽  
Alexander Bastrakov ◽  
Mikhail Ostrovsky
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Acid Hydrolysis ◽  
Antiradical Activity ◽  
Antioxidant Properties ◽  
Water Soluble ◽  
Black Soldier Fly ◽  
Natural Pigments ◽  
Luminol Chemiluminescence ◽  
Spin Resonance

A comparative study of melanin and ommochrome-containing samples, isolated from the black soldier fly (BSF) by enzymatic hydrolysis, alkaline and acid alcohol extraction or by acid hydrolysis, was carried out. Melanin was isolated both as a melanin-chitin complex and as a water-soluble melanin. Acid hydrolysis followed by delipidization yielded a more concentrated melanin sample, the electron spin resonance (ESR) signal of which was 2.6 × 1018 spin/g. The ommochromes were extracted from the BSF eyes with acid methanol. The antiradical activity of BSF melanins and ommochromes was determined by the method of quenching of luminol chemiluminescence. It has been shown that delipidization of water-soluble melanin increases its antioxidant properties. A comparison of the antioxidant activity of BSF melanins and ommochromes in relation to photoinduced lipid peroxidation was carried out. The ESR characteristics of native and oxidized melanins and ommochromes were studied. It is assumed that H. illucens adult flies can be a useful source of natural pigments with antioxidant properties.

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