期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 53, 期 12, 页码 5041-5048出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf058018m
关键词
flavonoids; polyphenols; procyanidins; antioxidants; lipid oxidation; membrane interactions; Theobroma cacao; Arachis hypogea L.
The antioxidant and membrane effects of dimer (Dim) and trimer (Trim) procyanidins isolated from cocoa (Theobroma cacao) (B- and C-bonded) and peanut (Arachis hypogea L.) skin (A-bonded) were evaluated in phosphatidyl choline liposomes. When liposomes were oxidized with a steady source of oxidants, the above dimers and trimers inhibited to a similar extent lipid oxidation in a concentration (0.33-5 mu M)-dependent manner. With respect to membrane effects, Dim A,, Dim B, Trim A, and Trim C increased (Dim A(1) = Dim B and Trim A = Trim C), while Dim A(2) decreased, membrane surface potential. All of the procyanidins tested decreased membrane fluidity as determined by fluorescent probes at the water-lipid interface, an effect that extended into the hydrophobic region of the bilayer. Both dimers and trimers protected the lipid bilayer from disruption by Triton X-100. The magnitude of the protection was Dim A(1) > Dim A(2) > Dim B and Trim C > Trim A. Thus, dimers and trimers can interact with membrane phospholipids, presumably with their polar headgroup. As a consequence of this interaction, they can provide protection against the attack of oxidants and other molecules that challenge the integrity of the bilayer.
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