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Hydroperoxides of erythrocyte phospholipid molecular species formed by lipoxygenase correlate with α‐tocopherol levels
Author(s) -
Therond Patrice,
Couturier Martine,
Demelier Jean François,
Lemonnier Frédérique
Publication year - 1996
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02522885
Subject(s) - chemistry , polyunsaturated fatty acid , phosphatidylethanolamine , phospholipid , tocopherol , phosphatidylcholine , lipoxygenase , biochemistry , vitamin e , clinical chemistry , antioxidant , fatty acid , chromatography , membrane , enzyme
The hydroperoxides corresponding to the main molecular species of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) where determined after lipoxygenase treatment of erythrocyte membranes from healthy children. This work was a preliminary study prior to applying this analytical procedure to erythrocyte membranes from children with diseases associated with vitamin E deficiency. The total molecular species corresponding to 20:4 and 22:6 associated with 16:0 and 18:0 were significantly higher in PE (26.94±4.70 nmol/mg protein) than in PC (20.14±6.70 nmol/mg protein); these concentrations represented 63% of the total molecular species in PE and 22% in PC. However, the concentrations of hydroperoxides produced from these polyunsaturated fatty acid molecular species were in the same order of magnitude in PC (3.98±1.56 nmol/mg protein) and in PE (3.61±1.63 nmol/mg protein). In contrast, the molecular species concentrations containing two double bounds, such as 16:0/18:2 and 18:0/18:2 and their corresponding hydroperoxides, were clearly more elevated in PC than in PE. There was a positive relationship between the concentrations of α‐tocopherol and each hydroperoxide of PC and PE, and this association was particularly strong in PE ( P ≤0.0001). These results suggest that α‐tocopherol exerts a stabilizing effect toward hydroperoxides, limiting their further degradation into peroxyl radicals. The protective effect of α‐tocopherol could be more effective in PE because more polyunsaturated fatty acids were present.