Lipid peroxidation of liposome induced by glucosone.
Lipid peroxidation of liposome made of egg lecithin was induced by glucosone (D-arabino-hexos-2-ulose), a secondary product of Maillard reaction or glycation of protein. Lipid peroxidation was assessed with measurement of TBARS (thiobarbituric acid reacting substances), POV (peroxide value), and HPLC measurement of MDA (malondialdehyde). EDTA and DTPA (diethylenetriamine-pentaacetic acid) inhibited the lipid peroxidation assessed by each method described above, indicating involvement of metal ions. The observed reduction of Fe3+ to Fe2+ by glucosone might be a critical step of the lipid peroxidation. Our findings suggest a possible role of lipid peroxidation of low-density lipoproteins (LDL) induced by glucosone in atherosis caused by diabetes mellitus.
Nakayama
T
T
Department of Food Science and Technology, Faculty of Agriculture, Nagoya University, Japan.
Yamada
M
M
Osawa
T
T
Kawakishi
S
S
D002851:Chromatography, High Pressure Liquid; D007501:Iron / Q000032:analysis; D007661:Ketoses / Q000494:pharmacology*; D015227:Lipid Peroxidation / Q000187:drug effects*; D008081:Liposomes / Q000378:metabolism*; D015416:Maillard Reaction; D008315:Malondialdehyde / Q000032:analysis; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
D007661:Ketoses; D008081:Liposomes; D017392:Thiobarbituric Acid Reactive Substances; C017022:glucosone; D008315:Malondialdehyde; D007501:Iron