葡萄酒类黄酮对对氧磷酶活性的保存作用：在保护低密度脂蛋白免受脂质过氧化方面的潜在作用。

Preservation of paraoxonase activity by wine flavonoids: possible role in protection of LDL from lipid peroxidation.

作者信息

Fuhrman Bianca, Aviram Michael

机构信息

Lipid Research Laboratory, Technion Faculty of Medicine, The Rappaport Family Institute for Research in the Medical Sciences, and Rambam Medical Center, Haifa, Israel.

出版信息

Ann N Y Acad Sci. 2002 May;957:321-4. doi: 10.1111/j.1749-6632.2002.tb02933.x.

DOI:10.1111/j.1749-6632.2002.tb02933.x

PMID:12074989

Abstract

Paraoxonase is an esterase physically associated with HDL, and its activity has been shown to be inversely related to the risk of cardiovascular diseases. We have shown that paraoxonase can hydrolyze specific lipid peroxides in oxidized lipoproteins and in atherosclerotic lesions. Paroxonase was shown to be inactivated by oxidative stress. Consumption of wine flavonoids was shown to preserve paraoxonase activity by reducing the oxidative stress in apolipoprotein E-deficient mice, thereby contributing to paraoxonase hydrolytic activity on lipid peroxides in oxidized lipoproteins and atherosclerotic lesions.

摘要

对氧磷酶是一种与高密度脂蛋白（HDL）物理相关的酯酶，其活性已被证明与心血管疾病风险呈负相关。我们已经表明，对氧磷酶可以水解氧化脂蛋白和动脉粥样硬化病变中的特定脂质过氧化物。对氧磷酶已被证明会因氧化应激而失活。研究表明，饮用葡萄酒中的类黄酮可通过降低载脂蛋白E缺陷小鼠的氧化应激来保持对氧磷酶活性，从而有助于对氧磷酶对氧化脂蛋白和动脉粥样硬化病变中脂质过氧化物的水解活性。