Singlet oxygen quenching by dietary carotenoids in a model membrane environment
Singlet oxygen quenching by dietary carotenoids in a model membrane environment
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DOI：
10.1016/s0003-9861(03)00014-6
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发表时间：
2003-04-01
影响因子：
3.9
通讯作者：
Böhm, F
中科院分区：
文献类型：
--
作者：
Cantrell, A;McGarvey, DJ;Böhm, F
研究了几种膳食类胡萝卜素在模型膜系统（单层DPPC脂质体）中淬灭单线态氧的能力。单线态氧在水相和脂质相中产生，与淬火由一个特定的类胡萝卜素独立的网站生成。然而，单线态氧淬灭是依赖于类胡萝卜素纳入;叶黄素表现出显着降低的效率相比，烃类胡萝卜素。番茄红素和β-胡萝卜素表现出最快的单线态氧猝灭速率常数（2.3-2.5 x 10（9）M-1 s（-1）），叶黄素效率最低（1.1 x 10（8）M-1 s（-1））。其他类胡萝卜素，虾青素和黄质，是中间的。玉米黄质表现出异常的行为，单线态氧淬灭随着玉米黄质量的增加而降低，导致单线态氧随玉米黄质浓度衰减的非线性图。这种差异进行了讨论类胡萝卜素的结构和它们的影响的性质的脂质膜。极性类胡萝卜素的聚集体的形成也被认为在它们淬灭单线态氧的能力方面具有重要意义。(C)2003 Elsevier Science（美国）。All rights reserved.
The ability of several dietary carotenoids to quench singlet oxygen in a model membrane system (unilamellar DPPC liposomes) has been investigated. Singlet oxygen was generated in both the aqueous and the lipid phase, with quenching by a particular carotenoid independent of the site of generation. However, singlet oxygen quenching is dependent on the carotenoid incorporated; xanthophylls exhibit a marked reduction in efficiency compared to the hydrocarbon carotenoids. Lycopene and beta-carotene exhibit the fastest singlet oxygen quenching rate constants (2.3-2.5 x 10(9) M-1 s(-1)) with lutein the least efficient (1.1 x 10(8) M-1 s(-1)). The other carotenoids, astaxanthin and canthaxanthin, are intermediate. Zeaxanthin exhibits anomalous behavior, and singlet oxygen quenching decreases with increasing amounts of zeaxanthin, leading to nonlinear plots for the decay of singlet oxygen with zeaxanthin concentration. Such differences are discussed in terms of carotenoid structure and their influence on the properties of the lipid membrane. The formation of aggregates by the polar carotenoids is also proposed to be of significance in their ability to quench singlet oxygen. (C) 2003 Elsevier Science (USA). All rights reserved.