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The Relationship between Lipid Peroxidation and Microviscosity in Phosphatidylcholine Liposomes. The Effects of a Plant Antioxidant and a Protein

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Abstract—The influence of lipid peroxidation on the structure of biomembranes and liposomes has been studied for many years; however, there are still a number of unexplained issues that require additional study. In particular, there are contradictions in the assessment of the state of the structure of deep-lying membrane lipids during the development of lipid peroxidation. In this work, we carried out targeted studies of changes in the microviscosity of a lipid component by the EPR method using a spin probe (16-doxyl-stearic acid) in the process of initiated lipid peroxidation in liposomes obtained from phosphatidylcholine and phosphatidylcholine with a plant antioxidant additive and encapsulation in a protein shell at two temperatures, physiological (37°C) and elevated (60°C). It has been found that the development of lipid peroxidation in all experiments is accompanied by an increase in the microviscosity of deep-lying layers of lipids, which is directly proportional to the degree of development of the lipid peroxidation. This effect is mainly due to an increase in the relative content of saturated fatty acids in lipids of liposomes, although new structural forms of the oxidized lipids may also make some contribution to it. Using dynamic light scattering and atomic force microscopy it has been shown that lipid peroxidation causes an increase in the average diameter and volume of individual liposomes and an increase in the absolute value of their negative zeta potential. A plant antioxidant and a protein inhibit this process.

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ACKNOWLEDGMENTS

The EPR and AFM measurements were carried out at the Joint Use Centers for EPR and AFM of the Emanuel Institute of Biochemical Physics of the Russian Academy of Sciences.

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Authors and Affiliations

  1. Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, ul. Kosygina 4, 119334, Moscow, Russia

    N. P. Palmina, N. G. Bogdanova, N. N. Sazhina, V. V. Kasparov, V. I. Binyukov, I. G. Plashchina, A. S. Antipova & M. G. Semenova

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  1. N. P. Palmina
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  2. N. G. Bogdanova
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  3. N. N. Sazhina
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  4. V. V. Kasparov
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  5. V. I. Binyukov
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  6. I. G. Plashchina
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  7. A. S. Antipova
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  8. M. G. Semenova
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Corresponding author

Correspondence to N. P. Palmina.

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The authors declare that they have no conflict of interest. This article does not contain any studies involving animals or human participants performed by any of the authors.

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Translated by G. Levit

Abbreviations: AFM, atomic force microscopy; C16, 16-doxyl-stearic acid; Cas-Na, sodium caseinate; CEO, clove essential oil; EPR, electron paramagnetic resonance; LPO, lipid peroxidation; PC, phosphatidylcholine.

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Palmina, N.P., Bogdanova, N.G., Sazhina, N.N. et al. The Relationship between Lipid Peroxidation and Microviscosity in Phosphatidylcholine Liposomes. The Effects of a Plant Antioxidant and a Protein. BIOPHYSICS 64, 551–559 (2019). https://doi.org/10.1134/S0006350919040146

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  • DOI: https://doi.org/10.1134/S0006350919040146

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