Antioxidant effect of bovine serum albumin on membrane lipid peroxidation induced by iron chelate and superoxide

Abstract

Albumin is supposed to be the major antioxidant circulating in blood. This study examined the prevention of membrane lipid peroxidation by bovine serum albumin (BSA). Lipid peroxidation was induced by the exposing of enzymatically generated superoxide radicals to egg yolk phosphatidylcholine liposomes incorporating lipids with different charges in the presence of chelated iron catalysts. We used three kinds of Fe3+-chelates, which initiated reactions that were dependent on membrane charge: Fe3+-EDTA and Fe3+-EGTA catalyzed peroxidation in positively and negatively charged liposomes, respectively, and Fe3+-NTA, a renal carcinogen, catalyzed the reaction in liposomes of either charge. Fe3+-chelates initiated more lipid peroxidation in liposomes with increased zeta potentials, followed by an increase of their availability for the initiation of the reaction at the membrane surface. BSA inhibits lipid peroxidation by preventing the interaction of iron chelate with membranes, followed by a decrease of its availability in a charge-dependent manner depending on the iron-chelate concentration: one is accompanied and the other is unaccompanied by a change in the membrane charge. The inhibitory effect of BSA in the former at high concentrations of iron chelate would be attributed to its electrostatic binding with oppositely charged membranes. The inhibitory effect in the latter at low concentrations of iron chelate would be caused by BSA binding with iron chelates and keeping them away from membrane surface where lipid peroxidation is initiated. Although these results warrant further in vivo investigation, it was concluded that BSA inhibits membrane lipid peroxidation by decreasing the availability of iron for the initiation of membrane lipid peroxidation, in addition to trapping active oxygens and free radicals.

Efficiency of methemoglobin, hemin and ferric citrate in catalyzing protein tyrosine nitration, protein oxidation and lipid peroxidation in a bovine serum albumin–liposome system: Influence of pH

“…The mutual protection against oxidation between lipid and protein are well known [41][42][43]. In this study, we also found that different forms of iron induced BSA oxidation were inhibited by lecithin liposome (Figs.…”

Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans

“…For example, the antioxidant activities of aromatic amino acids such as In plants and animals, the major water-soluble protein fraction is formed by albumins (Damodaran, 1996). In the literature, the antioxidant activities of albumins from legumes, such as broad beans, white and brown beans and light peas (Okada & Okada, 1998;Wolosiak & Klepacka, 2002) and bovine and human serum (Aime et al, 2003;Fukuzawa et al, 2005;Kouoh et al, 1999;Wolosiak & Klepacka, 2002), have been well documented. The emulsifying and foaming activity of animal and plant origin albumins has also been reported by different workers (AlMalah et al, 2000;Burnett et al, 2002;Damodaran, 1996;Ma & Harwalkar, 1984;Pearce & Kinsella, 1978;Tong, Sasaki, McClements, & Decker, 2000).…”

Optimization of milk electroreduction: impact of low anode/cathode voltage difference application on its redox potential modulation during treatment and storage

“…The DO concentration decrease could be due to whey proteins. In fact, Fukuzawa et al (2005) demonstrated the antioxidant effect of bovine serum albumin which is due amongst others to the trapping of active oxygen molecules. Consequently, proteins probably also interfere on the modulation and stability of DO concentration as well as on the ORP during storage.…”