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Photosensitized Lipid Oxidation: Mechanisms and Consequences to Health Sciences

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Lipid Oxidation in Food and Biological Systems

Abstract

Photoinduced lipid oxidation starts with light absorption by photosensitizers, forming excited states that oxidize lipids by two different mechanisms. The first mechanism involves energy transfer to molecular oxygen, forming singlet oxygen (Type II). Singlet oxygen reacts with unsaturated lipids, yielding lipid hydroperoxides. Alternatively, excited photosensitizers directly react with lipids (e.g., through hydrogen abstraction), forming lipid radicals that trigger classic lipid peroxidation pathways (Type I). While the former mechanism exclusively generates lipid hydroperoxides, the latter yields a variety of oxidized lipids including truncated lipid aldehydes. Although all types of oxidized lipids affect the biophysical properties of lipid membranes (e.g., phase-separation dynamics), so far only truncated lipid aldehydes have been implicated in membrane permeabilization, a transformation that is largely responsible for the phototoxic effects of photoinduced lipid oxidation in the biological context. In this chapter, we highlight two biological scenarios in which photooxidations are relevant: (1) exposure of the skin to sunlight and (2) photodynamic therapy, a clinical modality in which the detrimental effects of light on biological tissues are harnessed to treat cancer or infections. Through these examples, we discuss what are the main biological structures affected by lipid photooxidation and present key strategies to control the effects of light on cells and tissues.

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Acknowledgments

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) is acknowledged for financial support (CEPID-REDOXOMA 2013/07937-8 and grant 2017/01189-0). Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) is acknowledged for financial support (grant 309212/2019-7) and for research fellowships (D.R.C., M.S.B., and R.I.).

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  1. Departament of Biochemistry, University of São Paulo, Institute of Chemistry, São Paulo, Brazil

    Isabel O. L. Bacellar & Mauricio S. Baptista

  2. Departament of Experimental Physics, University of São Paulo, Institute of Physics, São Paulo, Brazil

    Rosangela Itri

  3. Department of Chemistry and Molecular Physics, University of São Paulo, São Carlos Institute of Chemistry, São Paulo, Brazil

    Daniel R. Rodrigues

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  1. Isabel O. L. Bacellar
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  4. Mauricio S. Baptista
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Correspondence to Mauricio S. Baptista .

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  1. Facultad de Química, Dpto Química Física, Universidad de Vigo, Vigo, Spain

    Carlos Bravo-Diaz

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Bacellar, I.O.L., Itri, R., Rodrigues, D.R., Baptista, M.S. (2022). Photosensitized Lipid Oxidation: Mechanisms and Consequences to Health Sciences. In: Bravo-Diaz, C. (eds) Lipid Oxidation in Food and Biological Systems. Springer, Cham. https://doi.org/10.1007/978-3-030-87222-9_14

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