Elucidation of the mechanism for lipid hydroperoxide generation, its involvement in diseases, and its suppression by dietary components

2017 Fiscal Year Final Research Report

• Project/Area Number: 15H04497
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Food science
• Research Institution: Tohoku University
• Principal Investigator: Kiyotaka Nakagawa 東北大学, 農学研究科, 教授 (80361145)
• Co-Investigator(Kenkyū-buntansha): 宮澤 陽夫 東北大学, 農学研究科, 教授 (20157639) ; 内野 正 国立医薬品食品衛生研究所, 生活衛生化学部, 主任研究官 (40232863) ; 永塚 貴弘 東北大学, 農学研究科, 准教授 (30445895) ; 木村 ふみ子 尚絅学院大学, 公私立大学の部局等, 准教授 (50321980)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: 過酸化脂質 / 疾病 / 食品機能 / LC-MS/MS

Outline of Final Research Achievements

We have developed analytical methods of measuring lipid hydroperoxides in vivo and elucidated the link between lipid hydroperoxides and several diseases. In this study, sensitive and selective methods were established for detection of individual molecular species of fatty acid hydroperoxides and stereoisomer of phospholipid hydroperoxides. Using these methods, we clarified the mechanism for lipid oxidation induced by high-fat diet in animal study, and also revealed that ferroptosis, a newly discovered type of programmed cell death, is involved in deterioration of cell function by lipid hydroperoxides and the cell death is attenuated by α-tocopherol treatment.

Free Research Field

食品科学