LIPID-PEROXIDATION OF LIPOSOME INDUCED BY GLUCOSONE

被引：0
|
作者：
NAKAYAMA, T
YAMADA, M
OSAWA, T
KAWAKISHI, S
机构：
来源：
JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY | 1992年 / 38卷 / 04期
关键词：
LIPID PEROXIDATION; GLUCOSONE; GLYCATION; MAILLARD REACTION; AMADORI COMPOUND; TBARS; MDA;
D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
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.
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页码：381 / 390
页数：10
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