Lipids

, Volume 27, Issue 2, pp 124–128

Urinary response toin vivo lipid peroxidation induced by vitamin E deficiency

  • Hye-Sung Lee
  • D. W. Shoeman
  • A. Saari Csallany
Article

Abstract

Experiments were carried out to measure the urinary excretion of free and conjugated malonaldehyde (MDA) and other thiobarbituric acid reactive substances (TBARS) in vitamin E deficient and vitamin E supplemented rats. From both dietary groups, six TBA positive fractions were isolated, in addition to that containing free MDA, by high-performance liquid chromatography (HPLC) on a TSK-GEL G-1000PW column. Three of the fractions isolated were found to be significantly increased in vitamin E deficiency. After acid hydrolysis, only one of the above compounds produced free MDA which indicated the presence of derivatized MDA. Only this fraction exhibited fluorescence at excitation 370 nm and emission 450 nm. The five other fractions formed 2,4-dinitrophenylhydrazones (2,4-DNPH), indicating the presence of carbonyl groups, but the derivatized MDA fraction did not. No significant differences were found in free MDA levels between the vitamin E deficient and the vitamin E supplemented groups.

Abbreviations

E

vitamin E deficient group

HPLC

high-performance liquid chromatography

NE group

30 mg/kg of RRR-α-tocopherol acetate group

MDA

malonaldehyde

TBARS

thiobarbituric acid reactive substances

TMP

tetramethoxypropane

2,4-DNPH

2,4-dinitrophenylhydrazone

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Slater, T.F. (1972)Free Radical Mechanisms in Tissue Injury (Slater, T.F., ed.) pp. 91–170, Pion Ltd., London.Google Scholar
  2. 2.
    Mead, J.F. (1976) inFree Radicals in Biology (Pryor, W.A., ed.) Vol. 1, pp. 51–68, Academic Press, New York.Google Scholar
  3. 3.
    Shauenstein, E. (1967)J. Lipid Res. 8, 417–428.Google Scholar
  4. 4.
    Esterbauer, H. (1982) inFree Radicals, Lipid Peroxidation, and Cancer (McBrien, D.C.H., and Slater, T.F., eds.) pp. 101–122, Academic Press, London.Google Scholar
  5. 6.
    Hendley, D.D., Mildvan, A.S., Reporter, M.C., and Strehler, B.L. (1963)J. Gerontol. 18, 144–150.PubMedGoogle Scholar
  6. 7.
    Crawford, D.L., Yu, T.C., and Sinnhuber, R.O. (1966)J. Agric. Food Chem. 14, 182–184.CrossRefGoogle Scholar
  7. 8.
    Chio, K.S., and Tappel, A.L. (1969)Biochemistry 8, 2821–2827.PubMedCrossRefGoogle Scholar
  8. 9.
    Kwon, T.W., Menzel, D.B., and Olcott, H.S. (1965)J. Food Sci. 30, 808–813.CrossRefGoogle Scholar
  9. 10.
    Draper, H.H., Hadley, N., Lissemore, L., Laing, N.M., and Cole, R.P. (1988)Lipids 23, 626–628.PubMedCrossRefGoogle Scholar
  10. 11.
    Shin, B.C., Juggins, J.W., and Carraway, K.L. (1972)Lipids 7, 229–233.PubMedCrossRefGoogle Scholar
  11. 12.
    Bidlack, W.R., and Tappel, A.L. (1973)Lipids 8, 203–207.PubMedGoogle Scholar
  12. 13.
    Braddock, R.J., and Dugan, L.R. (1973)J. Am. Chem. Soc. 50, 343–347.Google Scholar
  13. 14.
    Lee, H.S., and Csallany, A.S. (1987)Lipids 22, 104–107.PubMedCrossRefGoogle Scholar
  14. 15.
    Reiss, U., Tappel, A.L., and Chio, K.S. (1972)Biochem. Biophys. Res. Commun. 48, 921–926.PubMedCrossRefGoogle Scholar
  15. 16.
    Brooks, B.R., and Klamerth, O.L. (1986)Eur. J. Biochem. 5, 178–182.CrossRefGoogle Scholar
  16. 17.
    Draper, H.H., Polensek, L., Hadley, M., and McGirr, L.G. (1984)Lipids 19, 836–843.PubMedCrossRefGoogle Scholar
  17. 18.
    Gavino, V.C., Dillard, C.J., and Tappel, A.L. (1985)Arch. Biochem. Biophys. 237, 322–327.PubMedCrossRefGoogle Scholar
  18. 19.
    Ekström, T., Stahl, A., Sigvardsson, K., and Hogberg, J. (1986)Acta. Pharmacol. Toxicol. 58, 289–296.CrossRefGoogle Scholar
  19. 20.
    Janero, D.R. (1990)Free Radical Biol. Med. 9, 515–540.CrossRefGoogle Scholar
  20. 21.
    Draper, H.H., Goodyear, S., Gerbee, K.E., and Johnson, B.C. (1958)Br. J. Nutr. 12, 89–97.PubMedCrossRefGoogle Scholar
  21. 22.
    Tarladgis, B.G., Pearson, A.M., and Dugan, Jr., L.R. (1964)J. Sci. Food Agric. 15, 602–607.CrossRefGoogle Scholar
  22. 23.
    Csallany, A.S., Guan, M.D., Manwaring, J.D., and Addis, P.B. (1984)Anal. Biochem. 142, 277–283.PubMedCrossRefGoogle Scholar
  23. 24.
    Esterbauer, H., Cheeseman, K.H., Dianzini, M.U., Poli, G., and Slater, T.F. (1982)Biochem. J. 208, 129–140.PubMedGoogle Scholar
  24. 25.
    Hjelle, J.J., and Petersen, D.R. (1983)Toxicol. Appl. Pharmacol. 70, 57–66.PubMedCrossRefGoogle Scholar
  25. 26.
    Siu, G.M., and Draper, H.H. (1982)Lipids 17, 349–355.PubMedGoogle Scholar
  26. 27.
    McGirr, L.G., Hadley, M., and Draper, H.H. (1985)J. Biol. Chem. 260, 15427–15431.PubMedGoogle Scholar
  27. 28.
    Chio, K.S., and Tappel, A.L. (1969)Biochemistry 8, 2827–2832.PubMedCrossRefGoogle Scholar
  28. 29.
    Nielsen, H. (1981)Lipids 16, 215–222.Google Scholar
  29. 30.
    Bird, A.D., Hung, S.S.O., Hadley, M., and Draper, H.H. (1983)Anal. Biochem. 128, 240–244.PubMedCrossRefGoogle Scholar
  30. 31.
    Gutteridge, J.M.C., Stocks, J., and Dormandy, T.L. (1974)Anal. Chim. Acta 70, 107–111.PubMedCrossRefGoogle Scholar
  31. 32.
    Saslaw, L.D., Corwin, L.M., and Waravdekar V.S. (1966)Arch. Biochem. Biophys. 114, 61–66.PubMedCrossRefGoogle Scholar
  32. 33.
    Kosugi, H., Kato, T., and Kikogawa, K. (1987)Anal. Biochem. 128, 240–244.Google Scholar
  33. 34.
    Kosugi, H., Kojima, T., and Kikokaws, K. (1989)Lipids 24, 873–881.Google Scholar
  34. 35.
    Kwon, T.W., and Watts, B.M. (1964)J. Food Sci. 21, 294–302.CrossRefGoogle Scholar

Copyright information

© American Oil Chemists’ Society 1992

Authors and Affiliations

  • Hye-Sung Lee
    • 1
  • D. W. Shoeman
    • 1
  • A. Saari Csallany
    • 1
  1. 1.Department of Food Science and NutritionUniversity of MinnesotaSt. Paul
  2. 2.Department of Home EconomicsTeachers College, Kyungpook National UniversityTaeguSouth Korea

Personalised recommendations