INHIBITORY EFFECT OF PHOSPHATIDYLSERINE ON IRON-DEPENDENT LIPID-PEROXIDATION

被引：49

作者：

YOSHIDA, K

TERAO, J

SUZUKI, T

TAKAMA, K

机构：

[1] MINIST AGR FORESTRY & FISHERIES,NATL FOOD RES INST,TSUKUBA,IBARAKI 305,JAPAN

[2] HOKKAIDO UNIV,FAC FISHERIES,DEPT FOOD SCI & TECHNOL,HAKODATE,HOKKAIDO 041,JAPAN

来源：

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS | 1991年 / 179卷 / 02期

关键词：

D O I：

10.1016/0006-291X(91)91929-7

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The effect of phospholipids on lipid peroxidation was investigated in liposomal suspension of egg yolk phosphatidylcholine. Both saturated and unsaturated phosphatidylserine effectively inhibited lipid peroxidation induced by ferrous-ascorbate system in the presence of phosphatidylcholine hydroperoxides. Studies on the iron trapping effect of phospholipids indicated that the effectiveness of inhibition depends on the charge of phosphatidylserine that binds to free ionic iron. © 1991.

引用

页码：1077 / 1081

页数：5

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