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Peroxidation reactions in plant membranes: Effects of free fatty acids

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Lipids

Abstract

Free fatty acids accumulate in plant membranes after exposure of plants to environmental stress, such as freezing and desiccation. Fatty acid accumulation has been linked to various biophysical changes and to the occurrence of lipid peroxidation, but the relationships appear complex and inconsistent. The interactions between oxygen free radicals, free fatty acids and lipid peroxidation in plant membranes were examined further by studying peroxidation reactions in a model membrane system composed of a complex mixture of plant phospholipids, including various free fatty acids. Multilamellar liposomes were treated with oxygen free radicals generated from iron ascorbate. Increased concentrations of free palmitic acid up to 10 mol% (fatty acid/phospholipid) reduced the production of aldehydes detected by the thiobarbituric acid assay, but enhanced the production of fluorescent products. By contrast, increased concentrations of free linolenic acid increased aldehyde production and reduced the formation of fluorescent products. The two free fatty acids both enhanced the susceptibility of phospholipids to degradation as shown by the reduced recovery of esterified polyunsaturated fatty acids (linoleic and linolenic). The free radical reactions with or without free fatty acid additions catalyzed the selective degradation of phospholipids in the order phosphatidylethanolamine > phosphatidylcholine > phosphatidylinositol > phosphatidylglycerol. Selective degradation of phospholipids is often observed after periods of environmental stress or during senescence of plants, and has been cited as evidence for the involvement of phospholipases in these degenerative processes. The results indicate that selectivity is not a criterion for eliminating the involvement of oxygen free radicals in these degenerative processes. Furthermore, the results suggest that modifications of lipid composition during a plant's acclimation to adverse environments may determine the types of free radical reactions that occur due to stress.

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Abbreviations

BHT:

butylated hydroxytoluene

EDTA:

ethylenediaminetetraacetic acid

MDA:

malondialdehyde

PA:

phosphatidic acid

PC:

phosphatidylcholine

PE:

phosphatidylethanolamine

PG:

phosphatidylglycerol

PI:

phosphatidylinositol

PUFA:

polyunsaturated fatty acids

TBA:

thiobarbituric acid

TBARS:

thiobarbituric acid reactive substances

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Author notes

  1. Katherine D. Barclay

    Present address: Department of Physiology and Biophysics, Dalhousie University, B3H 4H7, Halifax, NS, Canada

Authors and Affiliations

  1. Department of Crop Science, University of Guelph, N1G 2W1, Guelph, Ontario, Canada

    Katherine D. Barclay & Bryan D. McKersie

Authors
  1. Katherine D. Barclay
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  2. Bryan D. McKersie
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Barclay, K.D., McKersie, B.D. Peroxidation reactions in plant membranes: Effects of free fatty acids. Lipids 29, 877–882 (1994). https://doi.org/10.1007/BF02536256

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  • DOI: https://doi.org/10.1007/BF02536256

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