Fraga C G, Tappel A L
Department of Food Science and Technology, University of California, Davis, 95616.
Biochem J. 1988 Jun 15;252(3):893-6. doi: 10.1042/bj2520893.
Lipid peroxidation and DNA damage were evaluated in liver slices incubated for 2 h at 37 degrees C with 1 mM-t-butyl hydroperoxide (t-BOOH), 1 mM-BrCCl3 or 50 microM-ferrous iron. t-BOOH induced the greatest amount of damage to DNA and increased the production of thiobarbituric acid-reactive substances (TBARS). Both phenomena depended on the incubation time. Ferrous iron induced both DNA damage and TBARS production, and BrCCl3 did not induce significant DNA damage and was the weakest TBARS inducer. Butylated hydroxytoluene at 1 mM inhibited both DNA damage and TBARS production. DNA damage and lipid peroxidation in liver slices were correlated, indicating that these events were concurrent.
在37摄氏度下，将肝切片与1 mM叔丁基过氧化氢（t-BOOH）、1 mM三氯溴甲烷或50 microM亚铁一起孵育2小时，评估脂质过氧化和DNA损伤情况。t-BOOH对DNA造成的损伤最大，并增加了硫代巴比妥酸反应性物质（TBARS）的生成。这两种现象均取决于孵育时间。亚铁既诱导了DNA损伤，也诱导了TBARS生成，而三氯溴甲烷未诱导出显著的DNA损伤，是最弱的TBARS诱导剂。1 mM的丁基羟基甲苯抑制了DNA损伤和TBARS生成。肝切片中的DNA损伤和脂质过氧化相关，表明这些事件是同时发生的。
