Red wine antioxidants bind to human lipoproteins and protect them from metal ion-dependent and -independent oxidation
Red wine antioxidants bind to human lipoproteins and protect them from metal ion-dependent and -independent oxidation
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DOI：
10.1021/jf010117m
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发表时间：
2001-09-01
影响因子：
6.1
通讯作者：
Frei, B
中科院分区：
文献类型：
--
作者：
Ivanov, V;Carr, AC;Frei, B
植物源性多酚可能对动脉粥样硬化和心血管疾病发挥有益作用，部分原因是它们的抗氧化特性。在这项研究中，我们比较了未结合（游离）和脂蛋白相关红酒成分对人类低密度脂蛋白（LDL）的体外抗氧化保护的影响。将 LDL（1 mg 蛋白质/mL）与 0-2.5% (v/v) 红酒在 37°C 下预孵育 3 小时，然后进行凝胶过滤以去除未结合的红酒成分，导致 LDL 相关抗氧化能力（以 Trolox 当量测量）出现剂量依赖性、高达 4 倍的增加。高密度脂蛋白（HDL）和牛血清白蛋白（BSA）也获得了类似的结果。此外，LDL被铜和水性过氧自由基（2,2'-偶氮双[2-脒基丙烷]二盐酸盐，AAPH）氧化。在两种类型的氧化应激下，低密度脂蛋白相关的和游离的红酒成分显着降低了脂蛋白蛋白质部分（通过色氨酸荧光评估）和脂质部分（通过硫代巴比妥酸反应物质和共轭二烯评估）的氧化。红酒成分对 HDL 氧化具有类似的保护作用。相比之下，红酒对铜诱导的 BSA 色氨酸残基氧化发挥促氧化作用，同时保护它们免受 AAPH 诱导的氧化。抗坏血酸强烈增强红酒对铜诱导的 LDL 氧化的保护作用，并对 AAPH 诱导的氧化具有累加作用。我们的数据表明，红酒成分与低密度脂蛋白和高密度脂蛋白结合，并保护这些脂蛋白免受金属离子依赖性和非依赖性蛋白质和脂质氧化。
Plant-derived polyphenols may exert beneficial effects on atherosclerosis and cardiovascular diseases, in part, because of their antioxidant properties. In this study we compared the effects of unbound (free) and lipoprotein-associated red wine components on in vitro antioxidant protection of human low-density lipoprotein (LDL). Preincubation of LDL (1 mg protein/mL) with 0-2.5% (v/v) red wine for 3 h at 37 degreesC followed by gel filtration to remove unbound red wine components resulted in a dose-dependent, up to 4-fold increase in LDL-associated antioxidant capacity (measured as Trolox equivalents). Similar results were obtained with high-density lipoprotein (HDL) and bovine serum albumin (BSA). Furthermore, LDL was subjected to oxidation by copper and aqueous peroxyl radicals (2,2 ' -azobis[2-amidinopropane] dihydrochloride, AAPH). Under both types of oxidative stress, LDL-associated and free red wine components significantly decreased oxidation of the lipoprotein's protein moiety (assessed by tryptophan fluorescence) and lipid moiety (assessed by thiobarbituric acid-reactive substances and conjugated dienes). Similar protective effects of red wine components were observed against HDL oxidation. In contrast, red wine exerted a pro-oxidant effect on copper-induced oxidation of BSA tryptophan residues, while protecting them from AAPH-induced oxidation. Ascorbate strongly enhanced the protective effect of red wine against copper-induced LDL oxidation, and had an additive effect against AAPH-induced oxidation. Our data indicate that red wine components bind to LDL and HDL and protect these lipoproteins from metal ion-dependent and -independent protein and lipid oxidation.