Oxidized phospholipids induction

Flolzer, G. et al. The dietary soy flavonoid genistein abrogates tissue factor induction in endothelial cells induced by the atherogenic oxidized phospholipid oxPAPC. Thromb. Res. 120 (2007) 71-9. 

Peroxide Value, Fats and Oils (PV) (Cd 8-53) determines all substances, in terms of milliequivalents of peroxide per 1000 g of sample, that oxidize potassium iodide (KI). These substances generally are assumed to be peroxides or products of fat oxidation. Phosphorus in Oils (Ca 13-55) estimates the phospholipid content of crude, degummed, and refined vegetable oils in terms of phosphorus. Refineries often use induction coupled plasma (ICP) spectrographs to analyze divalent cations rapidly in aspirated crude oil. The calcium and magnesium measured are mainly responsible for nonhydratable phosphatides (NHP) and are determined directly. An AOCS method for analysis by ICP is being developed. 

A number of kinetic studies were carried out to elucidate the interaction between a-tocopherol and ascorbic acid in liposomes. By using either water-soluble or oil-soluble diazo radical initiators, the effect of radicals can be compared when they are produced either in the phospholipid bilayer or in the aqueous phase. Oxidation of a soybean phosphatidylcholine liposome in the presence of radicals produced in the water phase with a water-soluble radical initiator [2,2 -azobis(2-amidinopropane) dihydrochloride, (AAPH)], showed an induction period with both a-tocopherol (vitamin E) and ascorbic acid (vitamin C) (Figure 10.9). With a mixture of vitamin E and vitamin C, the length of the induction was close to the sum of the individual induction periods. This result indicates an additive effect in suppressing oxidation by both vitamin E and vitamin C. Vitamin C apparently traps radicals in the water phase. When oxidation was induced by radicals produced in the lipid phase with an oil-soluble radical initiator [2,2 -azobis(2,4-dimethylvaleronitrile), (AMVN)] incorporated into the membrane, ascorbic acid alone had no effect, while a-tocopherol had a greater effect because it is lipophilic. However, the mixture... 

Umansky MS and Melnikova LV (1986) Influence of milk phospholipid hydrolysis products on the quality of Soviet cheese. Information Bulletin no. 195-86, Barnaul Van Bogelen RA, Kelley PM and Neidhardt FC (1987) Differential induction of heat shock, SOS, and oxidation stress regulons and accumulation of nucleotides in 5c/ierrc/i/a coli. J Bacteriol 169 26-32... 

It is largely accepted that a high dietary intake of poly-unsaturated fatty acids (PUFA) in the co-3 series has beneficial effects. Recently, cellular Hpid metabolism has been suggested as a target for cancer therapy. Cancer cells, compared with normal cells, seem to be vulnerable to exposure of certain polyunsaturated fatty adds (PUFAs), especially those in the to-3 series. Characteristic for these compounds are their poor ability to be oxidized in the cell due to multiple double bonds. They are however likely to be ester-ified to other lipids, and their incorporation into membrane phospholipids will influence membrane properties such as fluidity, protein interactions and susceptibility to lipid peroxidation. The hypolipidemic properties of some (o-3 fatty acids, such as EPA, are probably explained by an induction of mitochondrial 3 -oxidation that is not found after administration of the non-hypolipidemic (o-3 PUFA docosahexaenoic acid (DHA). However, both eicosapentaenoic acid (EPA) and DHA cause increased peroxisomal... 

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