Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/32319
Title: Grape epicatechin conjugates prevent erythrocyte membrane protein oxidation
Author: Martínez Ocaña, Verónica
Ugartondo Casadevall, Vanessa
Vinardell Martínez-Hidalgo, Ma. Pilar
Torres Simón, Josep Lluís
Mitjans Arnal, Montserrat
Keywords: Polifenols
Antioxidants
Raïms
Hematies
Proteïnes de membrana
Polyphenols
Antioxidants
Grapes
Erythrocytes
Membrane proteins
Issue Date: 5-Apr-2012
Publisher: American Chemical Society, Books and Journals Division
Abstract: Epicatechin conjugates obtained from grape have shown antioxidant activity in various systems. However, how these conjugates exert their antioxidant benefits has not been widely studied. We assessed the activity of epicatechin and epicatechin conjugates on the erythrocyte membrane in the presence and absence of a peroxyl radical initiator, to increase our understanding of their mechanisms. Thus, we studied cell membrane fluidity by fluorescence anisotropy measurements, morphology of erythrocytes by scanning electron microscopy, and finally, red cell membrane proteins by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Our data showed that incubation of red cells in the presence of epicatechin derivatives altered membrane fluidity and erythrocyte morphology but not the membrane protein pattern. The presence in the medium of the peroxyl radical initiator 2,2′-azobis(amidinopropane) dihydrochloride (AAPH) resulted in membrane disruptions at all levels analyzed, causing changes in membrane fluidity, cell morphology, and protein degradation. The presence of antioxidants avoided protein oxidation, indicating that the interaction of epicatechin conjugates with the lipid bilayer might reduce the accessibility of AAPH to membranes, which could explain in part the inhibitory ability of these compounds against hemolysis induced by peroxidative insult.
Note: Versió postprint del document publicat a: http://dx.doi.org/10.1021/jf2051784
It is part of: Journal of Agricultural and Food Chemistry, 2012, vol. 60, num. 16, p. 4090-4095
Related resource: http://dx.doi.org/10.1021/jf2051784
URI: http://hdl.handle.net/2445/32319
ISSN: 0021-8561
Appears in Collections:Articles publicats en revistes (Bioquímica i Fisiologia)

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