In vivo interconversion of 7β-hydroxycholesterol and 7-ketocholesterol, potential surrogate markers for oxidative stress

Larsson, Hanna; Böttiger, Ylva; Iuliano, Luigi; Diczfalusy, Ulf

doi:10.1016/j.freeradbiomed.2007.04.033

Cited by 75 publications

(41 citation statements)

References 38 publications

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“…Steroids were extracted with 5 ml pathways in the retina, 7KCh might be a pathogenetic factor in age-related macular degeneration ( 9 ). The major routes for 7KCh metabolism include a ) conversion into less toxic 27-hydroxylated 7KCh by CYP27A1/CYP46A1 ( 10-13 ) and further to more water-soluble metabolites, thus protecting mitochondria from reactive oxygen species; b ) esterifi cation including sulfonation ( 14 ); c ) lipoprotein-mediated elimination ( 15 ); and d ) interconversion to 7 ␤ -hydroxycholesterol by 11 ␤ -hydroxysteroid dehydrogenase type 1 ( 16,17 ). However, the mechanisms of 7KCh formation and elimination are still not fully understood.…”

Section: Enzyme Assaysmentioning

confidence: 99%

Structural characterization of human cholesterol 7α-hydroxylase

Tempel

Grabovec

Mackenzie

et al. 2014

Journal of Lipid Research

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Section: Enzyme Assaysmentioning

confidence: 99%

Structural characterization of human cholesterol 7α-hydroxylase

Tempel

Grabovec

Mackenzie

et al. 2014

Journal of Lipid Research

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“…Some of them are key enzymes of the bile acid biosynthesis, such as 7α-hydoxylase and 27-hydorxylase (Ryan et al, 2009). CYP27A1 can metabolize 7-KC to 27-hydroxylated-7-ketocholesterol and further to water-soluble metabolites which can be eliminated from cells (Lyous and Brown, 2001;Larsson et al, 2007). On the other hand, 7-KC can also follow a reduction route, being converted to 7β-HC by 11β-hydroxysteroid dehydrogenase type1 (Schweizer et al, 2004;Larsson et al, 2007).…”

Section: C) Further Reactions or Metabolismmentioning

confidence: 99%

Oxysterols: A world to explore

Otaegui-Arrazola

Menéndez-Carreño

Ansorena

et al. 2010

Food and Chemical Toxicology

202

185

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Oxysterols (oxidized derivatives of cholesterol an phytosterols) can be generated in the human organism through different oxidation processes, some requiring enzymes.Furthermore, oxysterols are also present in food due to lipid oxidation reactions caused by heating treatments, contact with oxygen, exposure to sunlight, etc., and they could be absorbed from the diet, at different rates depending on their side chain lenght.In the organism, oxysterols can follow different routes: secreted into the intestinal lumen, esterified and distributed by lipoproteins to different tissues or degraded, maily in the liver. Cholesterol oxidation products (COPs) have shown citotoxicity, apoptotic and pro-inflammatory effects and they have also been linked with chronic diseases including atherosclerotic and neurodegenerative processess. In the case of phytosterols oxidation products (POPs), the evidences for toxic effects need more research. Nevertheless, current knowledge suggest their relation to cytotoxic and proapoptotic effects, although at higher concentrations than COPs.Recently, new beneficial biological activities of oxysterols are being under research. Whereas COPs are associated with cholesterol homeostasis mediated by different mechanisms, the implication of POPs is not clear yet.Available literature on sources of oxysterols in the organism, metabolism, toxicity and potential benefitial effects of these compounds are reviewed in this paper.2

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“…Cholesterol oxidation products (COPs) exhibit a wide spectrum of biological activity, including atherogenic, cytotoxic, muta-and carcinogenic properties. 7b-hydroxycholesterol is the strongest predictor of atherosclerotic progression (Larsson et al, 2007) and its concentration in blood plasma shows a positive correlation with the risk of death from cardiovascular diseases (Brown and Jessup, 1999;Zieden et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals

Price

Díaz

Bañón

et al. 2013

Food sci. technol. int.

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The effect of grape seed and green tea extracts was compared with effect of sodium ascorbate on bacterial spoilage, lipid stability and sensory quality in cooked pork meatballs during refrigerated storage. Meatballs were stored at 4 in aerobic packaging for 0, 4, 8, 12 and 16 days under retail display conditions. Lipid oxidation was evaluated as thiobarbituric acid reactive substances, volatile compounds and cholesterol oxidation products. Colour stability was assessed through CIELab parameters. Microbiological spoilage was determined through total viable, mould and yeast and coliform counts. The samples containing green tea and grape seed extracts showed lower levels of thiobarbituric acid reacting substances, major volatile compounds and microbiological counts than the samples with sodium ascorbate. Formation of cholesterol oxidation products was also inhibited to a greater extent. Colour of meatballs and pork meatballs was not affected by refrigerated storage; however, the addition of extracts provided brown shades. The addition of antioxidants did not modify the sensory attributes except for the colour. Green tea and grape seed extracts were more effective than sodium ascorbate at preventing lipid oxidation.

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In vivo interconversion of 7β-hydroxycholesterol and 7-ketocholesterol, potential surrogate markers for oxidative stress

Cited by 75 publications

References 38 publications

Structural characterization of human cholesterol 7α-hydroxylase

Structural characterization of human cholesterol 7α-hydroxylase

Oxysterols: A world to explore

Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals

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