Cereal grain resorcinolic lipids inhibit H2O2-induced peroxidation of biological membranes. | Zendy

Arkadiusz Kozubek | Zendy; B Nienartowicz | Zendy

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Cereal grain resorcinolic lipids inhibit H2O2-induced peroxidation of biological membranes.

Author(s) -

Arkadiusz Kozubek,

B Nienartowicz

Publication year - 1995

Publication title -

acta biochimica polonica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.452

H-Index - 78

eISSN - 1734-154X

pISSN - 0001-527X

DOI - 10.18388/abp.1995_4589

Subject(s) - chemistry , membrane , hydrogen peroxide , ic50 , lipid peroxidation , biochemistry , membrane lipids , antioxidant , partition coefficient , biophysics , food science , in vitro , chromatography , biology

Cereal grain resorcinolic lipids (5-n-alk(en)ylresorcinols) at micromolar concentrations are able to protect the erythrocyte membrane against hydrogen peroxide-induced lipid oxidation. The antioxidative effect is dependent upon chain length of alkylresorcinol molecules. The C15:0 homolog (IC50 of 10 microM) exhibited strongest activity whereas for long chain homologs (C19:0 and C23:0) IC50 values were higher, 32.5 and 59 microM, respectively. The protective effect of alkylresorcinolic antioxidants was also dependent on their incorporation into the membrane, that is governed by their water-membrane partition coefficient. The results obtained show that alkylresorcinols should be recognized as hydrophobic, membrane-localised antioxidants.

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