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Protective effect of phytic acid hydrolysis products on iron-induced lipid peroxidation of liposomal membranes

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Lipids

Abstract

Beneficial effects of dietary phytic acid (myo-inositol hexaphosphate; IP6) have often been explained by its strong iron ion-chelating ability, which possibly suppresses iron ion-induced oxidative damage in the gastrointestinal tract. Because phytic acid is hydrolyzed during digestion, this work aimed to know whether its hydrolysis products (IP2′ IP3′, IP4′ and IP5) could still prevent iron ion-induced lipid peroxidation. Studies using liposomal membranes demonstrated that hydrolysis products containing three or more phosphate groups are able to inhibit iron ion-induced lipid peroxidation although their effectiveness decreased with dephosphorylation. Similarly, they also prevented iron ion-induced decomposition of phosphatidylcholine hydroperoxide. These results demonstrate that intermediate products of phytic acid hydrolysis still possess iron ion-chelating ability, and thus they can probably prevent iron ion-induced lipid peroxidation in biological systems.

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Abbreviations

Desferal:

Desferrioxamine B methanesulfonate

EYPC:

egg yolk phosphatidylcholine

HPLC:

high-performance liquid chromatography

IP6′ :

myo-inositol hexakisphosphate

IP5′ :

myo-inositol pentakisphosphate

IP4′ :

myo-inositol tetrakisphosphate

IP3′ :

myo-inositol trisphosphate

IP2′ :

myo-inositol bisphosphate

PC-OOH:

phosphatidylcholine hydroperoxides

TBARS:

thiobarbituric acid-reactive substances

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Authors and Affiliations

  1. Research Institute of Morinaga & Co. Ltd., 230-0012, Yokohama, Japan

    Goro Kuwata & Masatake Imai

  2. National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries, 305-0856, Tsukuba, Japan

    Akihiko Nagao

  3. Department of Nutrition, School of Medicine, The University of Tokushima, Kuramoto-cho 3, 770-8503, Tokushima, Japan

    Sayuri Miyamoto & Junji Terao

Authors
  1. Sayuri Miyamoto
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  2. Goro Kuwata
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  3. Masatake Imai
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  4. Akihiko Nagao
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  5. Junji Terao
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Miyamoto, S., Kuwata, G., Imai, M. et al. Protective effect of phytic acid hydrolysis products on iron-induced lipid peroxidation of liposomal membranes. Lipids 35, 1411–1414 (2000). https://doi.org/10.1007/s11745-000-0659-y

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  • DOI: https://doi.org/10.1007/s11745-000-0659-y

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