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Formation of cleavage products by autoxidation of lycopene

机译:通过番茄红素的自氧化形成裂解产物

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摘要

The cleavage products formed by autoxidation of lycopene were evaluated in order to elucidate possible oxidation products of lycopene in biological tissues. Lycopene solubilized at 50 μM in toluene, aqueous Tween 40, or liposomal suspension was oxidized by incubating at 37°C for 72 h. Among a number of oxidation products formed, eight products in the carbonyl compound fraction were identified as 3,7,11-trimethyl-2,4,6,10-dodecatetraen-1-al, 6,10,14-trimethyl-3,5,7,9,13-pentadecapentaen-2-one, acycloretinal, apo-14′-lycopenal, apo-12′-lycopenal, apo-10′-lycopenal, apo-8′-lycopenal, and apo-6′-lycopenal. These correspond to a series of products formed by cleavage in the respective 11 conjugated double bonds of lycopene. The maximal formation of acycloretinal was 135 nM in toluene, 49 nM in aqueous Tween 40, and 64 nM in liposomal suspension. Acycloretinoic acid was also formed by autoxidation of lycopene, although its formation was lower in the aqueous media than in toluene. The pig liver homogenate had the ability to convert acycloretinal to acycloretinoic acid, comparable to the conversion of all-trans-retinal to all-trans-retinoic acid. These results suggest that lycopene might be cleaved to a series of apolycopenals and short-chain carbonyl compounds under the oxidative conditions in biological tissues and that acycloretinal is further enzymatically converted to acycloretinoic acid.
机译:为了阐明生物组织中番茄红素的可能氧化产物,对番茄红素的自氧化形成的裂解产物进行了评估。通过在37°C下孵育72小时,将以50μM溶解在甲苯,Tween 40水溶液或脂质体悬浮液中的番茄红素氧化。在形成的许多氧化产物中,羰基化合物馏分中的八个产物被鉴定为3,7,11-三甲基-2,4,6,10-十二烷基-1,6,10,14-三甲基-3, 5,7,9,13-十八碳五烯酮-2-一,无环视网膜,apo-14'-lyopenal,apo-12'-lyopenal,apo-10'-lyopenal,apo-8'-lyopenal和apo-6'- lycopenal。这些对应于在番茄红素的相应的11个共轭双键中裂解形成的一系列产物。无环视网膜的最大形成是在甲苯中为135 nM,在Tween 40中为49 nM,在脂质体悬液中为64 nM。尽管在水性介质中其形成的速率比在甲苯中的低,但也通过番茄红素的自氧化形成了无环维甲酸。猪肝匀浆具有将无环视黄醛转化为无环视黄酸的能力,与将全反式视网膜转化为全反式视黄酸的能力相当。这些结果表明,番茄红素在生物组织的氧化条件下可能被裂解成一系列的多环戊二烯和短链羰基化合物,无环视黄醛被进一步酶促转化为无环视黄酸。

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  • 来源
    《Lipids》 |2001年第2期|191-200|共10页
  • 作者单位

    Ministry of Agriculture Forestry and Fisheries National Food Research Institute;

    Ministry of Agriculture Forestry and Fisheries National Food Research Institute;

    Ministry of Agriculture Forestry and Fisheries National Food Research Institute;

    Department of Nutrition School of Medicine The University of Tokushima;

    Ministry of Agriculture Forestry and Fisheries National Food Research Institute;

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