[43] Lipid hydroperoxide assay for antioxidant activity of carotenoids

Terao, Junji; Nagao, Akihiko; Park, Dong‐Ki; Lim, Boey Peng

doi:10.1016/0076-6879(92)13147-p

Cited by 32 publications

(21 citation statements)

References 11 publications

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“…The mobile phase was hexane:isopropanol (99:1) (flow 2.0 ml/min). Conjugated diene hydro peroxide structures were detected at 235 nm (Terao, Nagao, Park, & Lim, 1992). As a reference, fresh standard meat farce was analyzed on the same system detecting triacylglycerides at 215 nm.…”

Section: Oxidative Stability In the Forcemeatmentioning

confidence: 99%

Lycopene from tomato products added minced meat: Effect on storage quality and colour

Østerlie

Lerfall

2005

Food Research International

112

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Section: Oxidative Stability In the Forcemeatmentioning

confidence: 99%

Lycopene from tomato products added minced meat: Effect on storage quality and colour

Østerlie

Lerfall

2005

Food Research International

112

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“…Briefly, 0.2 ml of PC-OOH suspension (final concentration 25 µM) was added to 0.3 ml of mucosa homogenate (final, 100 mg tissue/ml) and incubated at 37°C for 30 min. Residual amounts of PC-OOH or PC-OH were measured by the reversed-phase HPLC system with the method described previously [15]. The effect of metal chelators was checked by conducting the same assay with the addition of Desferal and DTPA (final concentration, 1 mM) into the reaction system.…”

Section: Elimination Of Pc-ooh In the Mucosa Homogenatementioning

confidence: 99%

High Oxidizability of Large Intestinal Mucosa in Iron Ion-Induced Lipid Peroxidation

Miyamoto¹,

Murota²,

Terao³

2001

Oxidative Stress and Digestive Diseases

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Gastrointestinal mucosa is continuously exposed to endogenous and exogenous reactive oxygen species and oxidative damage has been associated with the etiology of digestive diseases [1]. In particular, iron ion-induced lipid peroxidation has been suggested as playing an important role in the development of colon cancer [2][3][4][5]. It was demonstrated that feces are a rich source of superoxide anion and hydrogen peroxide, which in conjunction with iron ions, generates hydroxyl radicals (HO ž ) through the Fenton reaction ( fig. 1) [2]. Feces are known to contain high amounts of iron ions, since dietary iron is poorly absorbed in the small intestine. HO ž formed in this way within the colon attacks compounds present in or near the site of its formation. Apart from its role in mediating several carcinogenic mechanisms such as hydroxylation reactions, HO ž initiates lipid peroxidation with the formation of phospholipid hydroperoxides in cell membranes. In the presence of metal ions, phospholipid hydroperoxides generate lipid alkoxyl or peroxyl radicals that further propagate the lipid peroxidation chain reaction [6]. This propagative lipid peroxidation extensively damages cell membranes and other important biomolecules, resulting in tissue injury ( fig. 1).Like other tissues, gastrointestinal mucosa is protected by enzymatic and nonenzymatic antioxidant systems. Several studies demonstrated the differences in the distribution of antioxidant compounds and antioxidant enzymes along the gastrointestinal tract, which are probably correlated with the susceptibility of the gastrointestinal tract to oxidative stress [7,8]. In order to understand the differences in tissue susceptibility to oxidative stress in gastrointestinal tract, this study aimed to characterize the oxidizability of large intestinal mucosa in iron ion-induced lipid peroxidation and to compare its mucosal peroxidizability with those of the stomach and small intestine.

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“…The ®nal concentrations of PC and AAPH in the incubation mixture were 5 mM and 10 mM respectively. The amount of PC-hydroperoxide (PC-OOH) was determined by reversed phase HPLC according to the method described by Terao et al 16 The antioxidative activity in this system was calculated as…”

Section: Lipid Peroxidation In Unilamellar Liposomesmentioning

confidence: 99%

Evaluation of antioxidative activity of vegetable extracts in linoleic acid emulsion and phospholipid bilayers

Azuma

Ippoushi

Ito

et al. 1999

J. Sci. Food Agric.

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[43] Lipid hydroperoxide assay for antioxidant activity of carotenoids

Cited by 32 publications

References 11 publications

Lycopene from tomato products added minced meat: Effect on storage quality and colour

Lycopene from tomato products added minced meat: Effect on storage quality and colour

High Oxidizability of Large Intestinal Mucosa in Iron Ion-Induced Lipid Peroxidation

Evaluation of antioxidative activity of vegetable extracts in linoleic acid emulsion and phospholipid bilayers

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