Free-radical scavenging reaction of gamma-tocopherol during the decomposition of lipid hydroperoxides

2016 Fiscal Year Final Research Report

• Project/Area Number: 26450155
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Gifu University
• Principal Investigator: Yamauchi Ryo 岐阜大学, 応用生物科学部, 教授 (50126760)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Keywords: γ-トコフェロール / ビタミンＥ / 脂質過酸化 / 脂質ヒドロペルオキシド / フリーラジカル / ミセル / リポソーム

Outline of Final Research Achievements

γ-Tocopherol (γ-TH) was reacted with free radicals from the iron- or heme-catalyzed decomposition of lipid hydroperoxides. The iron-catalyzed reaction between γ-TH and methyl linoleate hydroperoxides (MeL-OOH) in toluene gave adducts of γ-TH with peroxyl radicals originated from MeL-OOH derived alkoxyl and peroxyl radicals in addition to tocored and γ-TH dimers. The formed γ-TH dimers also trapped the MeL-OOH derived peroxyl radicals. Next, the effect of γ-TH on the hemin- or myoglobin-catalyzed decomposition of 1-palmitoyl-2-linoleoyl-3-sn-phosphatidylcholine hydroperoxide (PLPC-OOH) in micelles and liposomes was studied. The reaction products were characterized to be adducts of γ-TH with PLPC-OOH derived peroxyl and alkyl radicals. γ-TH suppressed the formation of secondary aldehydic products during the decomposition of PLPC-OOH. The results indicated that γ-TH might suppress the formation of aldehydes by trapping the PLPC-OOH derived free radicals.

Free Research Field

食品素材化学