Model of singlet oxygen scavenging by α-tocopherol in biomembranes

Fragata, M.; Bellemare, F.

doi:10.1016/0009-3084(80)90015-8

Cited by 80 publications

(37 citation statements)

References 15 publications

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“…However, accumulation of lipid hydroperoxides did not show any dependence on the relatively quick consumption of α-tocopherol within the first 3-7 days of light exposure, indicating that singlet quenching by α-tocopherol, and maybe also other naturally occurring antioxidants, was marginal. This is in contrast to the finding by Fragata and Bellemare [8] and Yang et al [37] who showed α-tocopherol to be an efficient singlet oxygen quencher. On the other hand, it is well known that α-tocopherol is a chain-breaking antioxidant [16].…”

Section: Discussioncontrasting

confidence: 56%

Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions

Dalsgaard

Sørensen

Bakman

et al. 2010

Dairy Sci. Technol.

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-Photo-oxidation of cheese products has become an issue due to the fact that packaging of cheeses in transparent materials is very frequently used. The present study aimed to investigate the effect of fat content and availability of oxygen on light-induced oxidation in cheese, as we expected that the fat content would affect the oxidation pathways. Two different model cheeses with 5.4% and 18% fat were packed in air and in vacuum, respectively. The contents of protein (dityrosine and dimethyl disulphide (DMDS)) and lipid (lipid hydroperoxides, pentanal, hexanal and heptanal) oxidation products were significantly reduced in vacuum-packed cheeses compared to cheeses packed in air. Protein oxidation correlated to the concentration of lipids in the cheeses, and interactions between the lipid radicals and proteins seemed to be decisive for the generation of dityrosine, whereas the influence of lipid radicals on the generation of the DMDS seemed more ambiguous. The higher levels of dityrosine and DMDS in the cheese with a high fat content indicated that transfer of radicals from the lipids to the proteins occurred. Even though the generation of DMDS was reduced in vacuum-packed cheese when compared to cheese packed in air, DMDS was formed in vacuum-packed cheese.protein oxidation / fat content / light exposure / radical transfer Résumé -Oxydation des protéines et des lipides dans les fromages induite par la lumière : incidence de la teneur en matière grasse et des conditions d'emballage. La photo-oxydation des fromages est devenue un sujet d'intérêt en raison de l'utilisation accrue de matériaux transparents pour le conditionnement les fromages. La présente étude avait pour but d'évaluer l'effet de la teneur en matière grasse et de la disponibilité en oxygène sur l'oxydation photo-induite dans les fromages, car il était attendu que la teneur en matière grasse devait affecter les réactions d'oxydation. Deux modèles de fromage différents, contenant respectivement 5,4 % et 18 % de matière grasse, ont été conditionnés en présence d'air ou sous vide. Les teneurs en produits d'oxydation des protéines (dityrosine, diméthyl disulfide (DMDS)) et des lipides (hydroperoxydes, pentanal, hexanal, heptanal) étaient significativement réduites dans les fromages conditionnés sous vide, en comparaison avec ceux conditionnés sous air. L'oxydation des protéines était corrélée à la concentration en lipides des fromages, et les interactions entre les radicaux lipidiques et les protéines semblaient être déterminantes pour la génération de dityrosine, alors que l'influence des radicaux lipidiques sur la génération du DMDS semblait moins évidente. Les niveaux plus élevés de dityrosine et de DMDS dans le fromage contenant une teneur élevée en matière grasse montraient qu'un transfert de radicaux avait lieu des lipides vers les protéines. Même si la génération de DMDS était réduite dans le fromage conditionné sous vide en comparaison au fromage conditionné sous air, le DMDS se formait dans le fromage conditionné sous vide.oxydation des...

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Section: Discussioncontrasting

confidence: 56%

Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions

Dalsgaard

Sørensen

Bakman

et al. 2010

Dairy Sci. Technol.

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“…There is evidence that vitamin E has a similar protective effect in tissues (McCay et al, 1972). It acts by stabilizing and reacting with free radicals to prevent the chain of events by which they lead to cell damage (Fragata & Bellemare, 1980). Assuming that the levels of vitamin E we have produced in the subjects are blocking only free radical formation, then our data suggest that PAF-induced free radical formation is responsible for both hyperresponsiveness and also eosinophil activation.…”

Section: Discussionmentioning

confidence: 65%

The effect of platelet‐activating factor on the responsiveness of the human nasal airway

Austin

Foreman

1993

British J Pharmacology

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1 The effects of inhaled platelet-activating factor (PAF) on responsiveness of the human nasal airway were examined in normal subjects by measuring nasal airway resistance in response to histamine and bradykinin at 2, 6, 24, 48 h and 7 d after PAF administration. Eosinophil cationic protein (ECP) in nasal secretions was also measured.2 Intranasal aerosol administration of PAF, 30 or 60 fig per nostril to normal human subjects induced an increased responsiveness to inhaled histamine, 50 to 400 1ig and bradykinin, 100 gg per nostril at 2, 6 and 24 h following PAF treatment. However the effect was not apparent at 48 h or 7 days after PAF administration.3 Intranasal administration of lyso-PAF, 60 ,g by aerosol did not increase the reactivity of the nasal airway in response to histamine, 200 fg.4 There was no difference in the time course of the PAF-induced hyperresponsiveness to histamine or bradykinin. 5 PAF-induced nasal hyperresponsiveness at 2 and 6 h was associated with increases in the ECP concentration of the nasal lavage fluid. 6 Vitamin E pretreatment of subjects resulted in the attenuation of the PAF-induced hyperresponsiveness to histamine, and a decrease in ECP levels of the nasal lavage fluid. 7 The results suggest that in the human nasal airway, PAF induces a non-specific hyperresponsiveness which is accompanied by eosinophil activation in the nasal cavity. Free radical production induced by PAF may contribute to the hyperresponsiveness and the activation of eosinophils.

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“…in the 1920's [73]; ~-tocopherol was subsequently isolated and characterized and its primary in vivo function in the prevention of lipid peroxidation recognized [78,79]. Although the term vitamin E is generically meant for all the tocol and tocotrienol derivatives qualitatively exhibiting the biological activity of ~-tocopherol, many authors continue to use vitamin E and ~-tocopherol interchangeably.…”

Section: Vitamin E a Substance Having Vitamin E Activity Was Firmentioning

confidence: 99%

Contributions of electron spin resonance spectroscopy to the study of vitamins C, E and K

Craw

Depew

1985

Res Chem Intermed

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Model of singlet oxygen scavenging by α-tocopherol in biomembranes

Cited by 80 publications

References 15 publications

Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions

Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions

The effect of platelet‐activating factor on the responsiveness of the human nasal airway

Contributions of electron spin resonance spectroscopy to the study of vitamins C, E and K

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