2016 Fiscal Year Final Research Report
Free-radical scavenging reaction of gamma-tocopherol during the decomposition of lipid hydroperoxides
Project/Area Number |
26450155
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Research Category |
Grant-in-Aid for Scientific Research (C)
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Allocation Type | Multi-year Fund |
Section | 一般 |
Research Field |
Food science
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Research Institution | Gifu University |
Principal Investigator |
Yamauchi Ryo 岐阜大学, 応用生物科学部, 教授 (50126760)
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Project Period (FY) |
2014-04-01 – 2017-03-31
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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.
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Free Research Field |
食品素材化学
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