Inhibitory effect of phosphatidylserine on iron-dependent lipid peroxidation.
作者信息
Yoshida K, Terao J, Suzuki T, Takama K
机构信息
Department of Food Science and Technology, Faculty of Fisheries, Hokkaido University, Japan.
出版信息
Biochem Biophys Res Commun. 1991 Sep 16;179(2):1077-81. doi: 10.1016/0006-291x(91)91929-7.
PMID:1898388
Abstract
The effect of phospholipids on lipid peroxidation was investigated in liposomal suspension of egg yolk phosphatidylcholine. Both saturated and unsaturated phosphatidylserine effectively inhibited lipid peroxidation induced by ferrous-ascorbate system in the presence of phosphatidylcholine hydroperoxides. Studies on the iron trapping effect of phospholipids indicated that the effectiveness of inhibition depends on the charge of phosphatidylserine that binds to free ionic iron.
摘要
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