Incorporation of esterified soybean isoflavones with antioxidant activity into low density lipoprotein.
Incorporation of esterified soybean isoflavones with antioxidant activity into low density lipoprotein.
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DOI：
10.1016/s1388-1981(99)00062-1
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发表时间：
1999-06
期刊：
影响因子：
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通讯作者：
Q. Meng;Philip Lewis;K. Wähälä;H. Adlercreutz;M. Tikkanen
中科院分区：
文献类型：
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作者：
Q. Meng;Philip Lewis;K. Wähälä;H. Adlercreutz;M. Tikkanen
我们最近报道，膳食摄入大豆植物雌激素导致分离的低密度脂蛋白（LDL）的抗氧化性增加。为了探索潜在的机制，我们设计了两种类型的体外实验。首先，我们制备了几种不同的α-脂肪酸酯以增加其脂溶性，并研究了它们与LDL的结合。其次，用Esterbauer的共轭二烯法，以Cu ~（2+）为助氧化剂，研究了含胆甾酮的LDL的抗氧化性。未酯化的大豆苷元和染料木黄酮以及染料木黄酮硬脂酸酯以相对较小的程度（每个LDL颗粒0.33个分子或更少）掺入到LDL中，并且它们不会显着影响抗氧化性。大豆黄酮油酸酯的掺入效率更高，达到2.19个分子/LDL颗粒以上，大豆苷元和染料木黄酮的4′，7-O-二油酸酯的滞后时间分别缩短了46%（P<0.05）和202%（P<0.01）。大豆苷元7-单油酸酯使滞后时间增加20.5%，P<0.01。总之，大豆异黄酮大豆苷元和染料木黄酮与脂肪酸在不同羟基的酯化提供了所需的亲脂性纳入LDL。一些油酸酯增加LDL的抗氧化性后，他们的掺入。
We have recently reported that dietary intake of soybean isoflavone phytoestrogens resulted in increased oxidation resistance of isolated low density lipoprotein (LDL). In order to explore the underlying mechanisms we designed two types of in vitro experiments. First, we prepared several different isoflavone fatty acid esters to increase their lipid solubility and studied their incorporation into LDL. Second, the oxidation resistance of the isoflavone-containing LDLs was investigated with Esterbauer’s ‘conjugated diene’ method using Cu2+as prooxidant. Unesterified daidzein and genistein as well as genistein stearic acid esters were incorporated into LDL to a relatively small extent (0.33 molecules per LDL particle, or less) and they did not significantly influence oxidation resistance. The oleic acid esters of isoflavones were incorporated more effectively, reaching a level of 2.19 molecules per LDL particle or more, and the 4′,7-O-dioleates of daidzein and genistein exhibited prolongations of lag times by 46% (P<0.05) and 202% (P<0.01), respectively. A smaller but significant increase in lag time (20.5%, P<0.01) was caused by daidzein 7-mono-oleate. In summary, esterification of soybean isoflavones daidzein and genistein with fatty acids at different hydroxyl groups provided lipophilicity needed for incorporation into LDL. Some isoflavone oleic acid esters increased oxidation resistance of LDL following their incorporation.