Biomedical subjects

E A Decker

Publications and source records attributed to E A Decker.

At least 19 recordsLinked to original sources

PubMed2001

Comparison of low-density lipoprotein modification by myeloperoxidase-derived hypochlorous and hypobromous acids.

Myeloperoxidase (MPO), a heme enzyme secreted by activated phagocytes, catalyzes the oxidation of halides to hypohalous acids. At plasma concentrations of halides, hypochlorous acid (HOCl) is the major strong oxidant produced. In contrast, the related enzyme eosinophil peroxidase preferentially generates hypobromous acid (HOBr). Since reagent and MPO-derived HOCl converts low-density lipoprotein (LDL) to a potentially atherogenic form, we investigated the effects of HOBr on LDL modification. Compared to HOCl, HOBr caused 2-3-fold greater oxidation of tryptophan and cysteine residues of the protein moiety (apoB) of LDL and 4-fold greater formation of fatty acid halohydrins from the lipids in LDL. In contrast, HOBr was 2-fold less reactive than HOCl with lysine residues and caused little formation of N-bromamines. Nevertheless, HOBr caused an equivalent increase in the relative electrophoretic mobility of LDL as HOCl, which was not reversed upon subsequent incubation with ascorbate, in contrast to the shift in mobility caused by HOCl. Similar apoB modifications were observed with HOBr generated by MPO/H(2)O(2)/Br(-). In the presence of equivalent concentrations of Cl(-) and Br(-), modifications of LDL by MPO resembled those seen in the presence of Br(-) alone. Interestingly, even at physiological concentrations of the two halides (100 mM Cl(-), 100 microM Br(-)), MPO utilized a portion of the Br(-) to oxidize apoB cysteine residues. MPO also utilized the pseudohalide thiocyanate to oxidize apoB cysteine residues. Our data show that even though HOBr has different reactivities than HOCl with apoB, it is able to alter the charge of LDL, converting it into a potentially atherogenic particle.

Apolipoproteins B↗

PubMed2001

Inhibition of low-density lipoprotein oxidation by carnosine histidine.

Carnosine is a beta-alanylhistidine dipeptide found in skeletal muscle and nervous tissue that has been reported to possess antioxidant activity. Carnosine is a potential dietary antioxidant because it is absorbed into plasma intact. This research investigated the ability of carnosine to inhibit the oxidation of low-density lipoprotein (LDL) in comparison to its constituent amino acid, histidine. Carnosine (3 microM) inhibited Cu2+-promoted LDL (20 of protein/mL) oxidation at carnosine/copper ratios as low as 1:1, as determined by loss of tryptophan fluorescence and formation of conjugated dienes. Carnosine (6 microM) lost its ability to inhibit conjugated diene formation and tryptophan oxidation after 2 and 4 h of incubation, respectively, of LDL with 3 microM Cu2+. Compared to controls, histidine (3 microM) inhibited tryptophan oxidation and conjugated diene formation 36 and 58%, respectively, compared to 21 and 0% for carnosine (3 microM) after 3 h of oxidation. Histidine was more effective at inhibiting copper-promoted formation of carbonyls on bovine serum albumin than carnosine, but carnosine was more effective at inhibiting copper-induced ascorbic acid oxidation than histidine. Neither carnosine nor histidine was a strong inhibitor of 2,2'-azobis(2-amidinopropane) dihydrochloride-promoted oxidation of LDL, indicating that their main antioxidant mechanism is through copper chelation.

Antioxidants↗

PubMed2001

Peroxynitrite-induced oxidation of lipids: implications for muscle foods.

Peroxynitrite (ONOO(-)), formed from the nearly diffusion limited reaction between nitric oxide and superoxide, could be an important prooxidant in muscle foods. The objective of this study was to determine whether peroxynitrite caused oxidation of pyrogallol red, liposomes, muscle microsomes, and skeletal muscle homogenate. Oxidation of pyrogallol red, liposomes, and microsomes initiated by peroxynitrite continuously produced by 3-morpholinosydnonimine (SIN-1, 2 mM) was time-dependent and enhanced by CO(2) (1 mM). Reagent peroxynitrite (2 mM) caused concentration-dependent oxidation of pyrogallol red, liposomes, and muscle microsomes that was very rapid with no change after 5 min. Peroxynitrite-induced oxidation was suppressed by CO(2) and low pH. Skeletal muscle homogenate oxidized by reagent peroxynitrite (0.5 mM) exhibited gradual oxidation with time and was suppressed by CO(2), low pH, and metal chelators. These data suggest that peroxynitrite could be an important prooxidant in muscle foods.

Carbon Dioxide↗

PubMed2001

Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersions.

To determine the role of surfactant hydroperoxides on the oxidative stability of fatty acids, the oxidation of methyl linoleate micelles and salmon oil-in-water emulsions was measured as a function of varying Tween 20 hydroperoxide concentrations. Increasing Tween 20 hydroperoxide concentrations from 3.5 to 14.7 micromol hydroperoxide/g Tween 20 decreased the lag phase of headspace hexanal formation but did not increase the total amount of hexanal formed in methyl linoleate/Tween 20 micelles. In the micelle system, Fe(2+) decreased the lag phase of hexanal formation but increased total hexanal concentrations only in micelles with the highest Tween 20 hydroperoxide concentrations (14.7 micromol hydroperoxide/g surfactant). Increasing Tween 20 surfactant hydroperoxide concentrations also increased the oxidation of salmon oil-in-water emulsions as determined by lipid hydroperoxides and headspace propanal. In both the micelle and emulsion systems, the prooxidant effect of Fe(2+) decreased with increasing Tween 20 hydroperoxide concentrations. These data show that surfactant hydroperoxides such as those in Tween 20 could decrease the oxidative stability of lipids in food emulsions.

Drug Interactions↗

PubMed2000

The effect of diet on vitamin E intake and oxidative stress in response to acute exercise in female athletes.

Vitamin E is the major lipid-soluble antioxidant found in foods, and its bioavailability is affected by the presence of dietary fats. Athletes often consume lowfat diets and may be more susceptible to the oxidative stress produced by exercise due to the low availability of vitamin E. In this study, the effects of a low-fat diet on vitamin E intake and oxidative stress markers were assessed in collegiate female rowers. All subjects habitually consumed either a low-fat (LF; <40 g fat x day(-1)) or a high-fat (HF; >60 g fat x day(-1) diet. Subjects ran downhill for 45 min at 75% of their age-predicted maximal heart rate. Blood samples were collected immediately pre- and post-exercise, and at 6, 24, and 48 h post-exercise. Subjects in the LF group consumed significantly less vitamin E (2.9 mg vitamin E x day(-1)) than advised by the Recommended Dietary Allowance (RDA; 8.0 mg vitamin E x day(-1)) and than those in the HF group (9.8 mg vitamin E x day(-1); P<0.05). Plasma concentrations of vitamin E, malondialdehyde, and conjugated dienes were not significantly different between LF and HF before or after exercise. Creatine kinase became significantly elevated above baseline at 6 h and 24 h post-exercise in both groups (P<0.05). We can conclude from these data that although the subjects in the LF group were not consuming the recommended amount of vitamin E in their diets, their vitamin E intake appears to be sufficient to protect against the oxidative stress produced by this moderate-intensity exercise.

Adolescent↗

PubMed2000

Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions.

Oxidation of oil-in-water emulsion droplets is influenced by the properties of the interfacial membrane surrounding the lipid core. Previous work has shown that an important factor in the oxidation of oil-in-water emulsions is surfactant properties that impact interactions between water-soluble prooxidants and lipids in the emulsion droplet. The purpose of this research was to study the impact of surfactant hydrophobic tail group size on lipid oxidation in oil-in-water emulsions stabilized by polyoxyethylene 10 lauryl ether (Brij-lauryl) or polyoxyethylene 10 stearyl ether (Brij-stearyl). The ability of iron to decompose cumene peroxide was similar in hexadecane emulsions stabilized by Brij-stearyl and Brij-lauryl. Oxidation of methyl linoleate in hexadecane emulsions containing cumene peroxide was greater in droplets stabilized by Brij-lauryl than in those stabilized by Brij-stearyl at pH 3 with no differences observed at pH 7.0. Oxidation of salmon oil was greater in emulsions stabilized by Brij-lauryl than in those stabilized by Brij-stearyl as determined by both lipid peroxides and headspace propanal. These results suggest that surfactant hydrophobic tail group size may play a minor role in lipid oxidation in oil-in-water emulsions.

Lipids↗

PubMed2000

Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsions.

Free radicals arising from lipid peroxides accelerate the oxidative deterioration of foods. To elucidate how lipid peroxides impact oxidative reactions in food emulsions, the stability of cumene hydroperoxide was studied in hexadecane or trilaurin emulsions stabilized by anionic (sodium dodecyl sulfate; SDS), nonionic (Tween 20), and cationic (dodecyltrimethylammonium bromide; DTAB) surfactants. Fe(2+) rapidly (within 10 min) decomposed between 10 and 31% of the cumene hydroperoxide in Tween 20- and DTAB-stabilized emulsions at pH 3.0 and 7.0 and in the SDS-stabilized emulsion at pH 7.0 with no further decomposition of peroxides occurring for up to 3 h. In SDS-stabilized emulsions at pH 3.0, Fe(2+) decreased peroxides by 90% after 3 h. Decomposition of peroxides in the absence of added iron and by Fe(3+) was observed only in SDS-stabilized emulsions at pH 3.0. These results suggest that peroxide decomposition by iron redox cycling occurs when iron emulsion droplet interactions are high.

Alkanes↗

PubMed2000

Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions.

Oxidation of oil-in-water emulsion droplets is influenced by the properties of the interfacial membrane surrounding the lipid core. To evaluate how surfactant headgroup size influences lipid oxidation rates, emulsions were prepared with polyoxyethylene 10 stearyl ether (Brij 76) or polyoxyethylene 100 stearyl ether (Brij 700), which are structurally identical except for their hydrophilic headgroups, with Brij 700 containing 10 times more polyoxyethylene groups than Brij 76. Fe(2+)-promoted decomposition of cumene hydroperoxide was lower in Brij 700-stabilized than in Brij 76-stabilized hexadecane emulsions. Fe(2+)-promoted alpha-tocopherol oxidation rates were similar in hexadecane emulsion regardless of surfactant type. Brij 700 decreased production of hexanal from methyl linoleate and the formation of lipid peroxides and propanal from salmon oil compared to emulsions stabilized by Brij 76. These results indicate that emulsion droplet interfacial thickness could be an important determinant in the oxidative stability of food emulsions.

Animals↗

PubMed2000

Mechanisms of the antioxidant activity of a high molecular weight fraction of whey.

The antioxidant mechanisms of whey proteins in a Tween 20-stabilized salmon oil-in-water emulsion were investigated. The antioxidant activity of the high molecular weight (HMW) fraction of whey from pasteurized milk was found to increase with concentration, as determined by its ability to inhibit TBARS and lipid peroxide formation. The ability of sulfhydryl-blocked whey to inhibit TBARS formation was reduced 60% compared to the HMW fraction alone at 7 days of storage. HMW fraction was able to scavenge peroxyl radicals, with scavenging decreasing approximately 20% when sulfhydryls were blocked. HMW fraction was able to chelate iron away from the surface of negatively charged BSA-stabilized emulsion droplets, indicating that the whey proteins were able to chelate iron. A better understanding of the mechanisms by which whey proteins inhibit lipid oxidation could increase the use of whey proteins as food antioxidants.

Antioxidants↗

PubMed2000

Impact of dietary conjugated linoleic acid on the oxidative stability of rat liver microsomes and skeletal muscle homogenates.

Dietary conjugated linoleic acid (CLA; 0-2.0%) increased CLA concentrations in liver microsomes and skeletal muscle homogenates from rats. Dietary CLA decreased oleic and arachadonic acid concentrations in both liver microsomes and skeletal muscle. The presence of CLA in liver microsomes had no impact on linoleic acid, arachadonic acid, and alpha-tocopherol oxidation rates. Dietary CLA (2.0%) also did not alter alpha-tocopherol oxidation rates in liver microsomes or muscle homogenates. Formation of malonaldehyde (MDA) in oxidizing liver microsomes decreased with increasing CLA concentration as determined by measurement of thiobarbituric acid-MDA complexes by HPLC. The ability of CLA to decrease MDA formation without impacting other lipid oxidation markers such as the disappearance of fatty acid and alpha-tocopherol suggests that decreased MDA concentration was the result of CLA's ability to lower polyenoic fatty acids such as arachadonic acid. While CLA does not appear to act as an antioxidant, its ability to decrease polyenoic fatty acid concentrations could decrease the formation of highly cytotoxic lipid oxidation products such as MDA.

Animals↗

PubMed2000

Potential of wheat-based breakfast cereals as a source of dietary antioxidants.

Whole wheat- and wheat bran-based ready-to-eat breakfast cereals could be important sources of dietary antioxidants. Of the antioxidants in wheat, free and esterified phenolic acids seem to have the greatest potential to be beneficial to health. Phenolic acids from breakfast cereals possess strong antioxidant activity in vitro at concentrations that would be obtained from a normal serving of whole wheat cereal. In addition, acid conditions and enzymic hydrolysis increase the solubility and activity of wheat phenolics suggesting that the digestive process could be important in altering the antioxidant potential of wheat-based foods. Current research on the antioxidant activity of wheat phenolics suggests that further research is warranted to determine the potential benefits of these dietary antioxidants. In addition, identification of both biological (e.g. digestion) and food processing conditions that impact the distribution, stability and activity of wheat antioxidants is needed in order to be able to produce food products with maximum health benefits.

Antioxidants↗

PubMed2000

A re-evaluation of the antioxidant activity of purified carnosine.

The antioxidant activity of carnosine has been re-evaluated due to the presence of contaminating hydrazine in commercial carnosine preparations. Purified carnosine is capable of scavenging peroxyl radicals. Inhibition of the oxidation of phosphatidylcholine liposomes by purified carnosine is greater in the presence of copper than iron, a phenomenon likely to be due to the copper chelating properties of carnosine. Purified carnosine is capable of forming adducts with aldehydic lipid oxidation products. Adduct formation is greatest for alpha,beta-monounsaturated followed by polyunsaturated and saturated aldehydes. While the ability of carnosine to form adducts with aldehydic lipid oxidation products is lower than other compounds such as glutathione, the higher concentrations of carnosine in skeletal muscle are likely to make it the most important molecule that forms aldehyde adducts. Monitoring changes in carnosine concentrations in oxidizing skeletal muscle shows that carnosine oxidation does not occur until the later stages of oxidation suggesting that carnosine may not be as effective free radical scavenger in vivo as other antioxidants like alpha-tocopherol.

Animals↗

PubMed1999

Ability of carnosine and other skeletal muscle components to quench unsaturated aldehydic lipid oxidation products.

Breakdown of lipid peroxides results in the formation of aldehydic compounds which are toxic to biological systems and deleterious to food quality. To determine the potential of skeletal muscle compounds to protect biomolecules from lipid oxidation products, the ability of carnosine and various other related compounds to quench monounsaturated and polyunsaturated aldehydes was investigated. Carnosine, the most abundant dipeptide in skeletal muscle, is capable of quenching alpha,beta-monounsaturated aldehydes and 4-hydroxy-2-trans-nonenal (HNE) more effectively than its constituent amino acid. Carnosine (5 mM) reduced 44% of headspace trans-2-hexenal (0.5 mM) after 1 h incubation at 40 degrees C and pH 7.4. Other histidine-containing dipeptides and the amine compounds, spermine and spermidine, had similar or slightly lower quenching activity than carnosine. Glutathione and thioctic acid had superior quenching ability than carnosine, but their overall contribution to aldehyde quenching compared to carnosine is limited due to their lower concentration in skeletal muscle. The results suggest that carnosine could be important for decreasing the toxicity of lipid oxidation products in biological systems and for minimizing rancidity in muscle foods.

Aldehydes↗

PubMed1999

Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quench hexanal, a saturated aldehydic lipid oxidation product.

Hexanal is a common product arising from the oxidation of omega-6 fatty acids. Because aldehydic lipid oxidation products can react with food components, interactions between hexanal and sulfhydryl- and amine-containing compounds were determined. The polyamines, spermidine and spermine, and the sulfhydryl-containing compounds, glutathione and thioctic acid, decreased headspace hexanal concentrations < or =7.0%. Histidine was the only amino acid tested that was able to quench headspace hexanal. Histidine-containing dipeptides decreased headspace hexanal 3.0-8.5-fold more than histidine. Hexanal quenching by the hisitidine-containing dipeptides increased as the size of the aliphatic side group of the amino acid adjacent to histidine increased, with Leu-His having the greatest hexanal quenching activity. The ability of Leu-His to quench histidine increased with increasing pH. The ability of histidine-containing dipeptides to interact with hexanal suggests that it may be possible to design peptides to alter the concentration of saturated aldehydes in oxidizing lipids.

Aldehydes↗

PubMed1999

Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets.

The influence of charge status of both lipid emulsion droplets and phenolic antioxidants on lipid oxidation rates was evaluated using anionic sodium dodecyl sulfate (SDS) and nonionic polyoxyethylene 10 lauryl ether (Brij)-stabilized emulsion droplets and the structurally similar phenolic antioxidants gallamide, methyl gallate, and gallic acid. In nonionic, Brij-stabilized salmon oil emulsions at pH 7.0, gallyol derivatives (5 and 500 microM) inhibited lipid oxidation with methyl gallate > gallamide > gallic acid. In the Brij-stabilized salmon oil emulsions at pH 3.0, low concentrations of the galloyl derivatives were prooxidative or ineffective while high concentrations were antioxidative. In SDS-stabilized salmon oil emulsions, oxidation rates were faster and the galloyl derivatives were less effective compared to the Brij-stabilized emulsions. Differences in antioxidant activity were related to differences in the ability of the galloyl derivatives to partition into emulsion droplets and to increase the prooxidant activity of iron at low pH.

Animals↗

PubMed1999

The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions.

Lipid oxidation in emulsions is influenced by the ability of transition metals to associate with emulsion droplets. The oxidative stability of 5% salmon oil-in-water emulsion was influenced by surfactant type, with oxidation rates being greatest in emulsions stabilized by anionic sodium dodecyl sulfate (SDS) followed by nonionic Tween 20 and cationic dodecyltrimethylammonium bromide (DTAB). EDTA inhibited lipid oxidation in all the emulsions, and apo-transferrin inhibited oxidation in the Tween 20-stabilized emulsions at pH 7.0, suggesting that continuous-phase iron was an active prooxidant. Iron associated with Tween-20 stabilized hexadecane emulsion droplets could be partitioned into the continuous phase by lowering the pH to </=4.0 or by the presence of EDTA, which could help explain why low pH and EDTA decrease lipid oxidation rates. These data suggest that iron is an important lipid oxidation catalyst in salmon oil emulsions, and factors that increase iron-emulsion droplet interactions will increase oxidation rates.

Animals↗

PubMed1999

Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherol.

Peroxides are an important factor in oxidative reactions in foods because their decomposition can result in formation of highly reactive free radicals. Emulsifiers such as the Brijs, Tweens, and lecithin were found to contain 4-35 micromol of peroxides/g of surfactant. Peroxide concentrations in Tween 20 micelles increased in the presence of low iron concentrations but decreased when iron concentrations were high, suggesting that iron was capable of promoting both peroxide formation and decomposition. Oxidation of alpha-tocopherol was observed in micelles high in peroxides (Tween 20) but not in micelles where peroxide concentrations were low (Brij). Transition metals accelerated the oxidation of alpha-tocopherol in Tween 20 micelles, whereas EDTA stabilized alpha-tocopherol in the presence of added Fe(2+). These results suggest that surfactant peroxides could decrease the oxidative stability of food emulsions by acting as a source of free radicals, especially in the presence of transition metals.

Copper↗

PubMed1998

Identification of hydrazine in commercial preparations of carnosine and its influence on carnosine's antioxidative properties.

Commercial preparations of synthetic carnosine are commonly used by researchers to investigate carnosine's biological functions and potential applications. Our studies on the interaction of synthetic carnosine and aldehydic lipid oxidation products have led to the detection and structural identification of hydrazine, a strong reducing agent. The concentrations of hydrazine in various sources of commercial carnosine were in the range of 0.01-0.20% (w/w). The levels of contaminating hydrazine in commercial carnosine were capable of interfering with the analyses of headspace aldehydes, malonaldehyde, and thiobarbituric acid-reactive substances. Since hydrazine can potentially interfere with lipid oxidation reactions and measurement of lipid oxidation products, it will be necessary to use purified carnosine to reevaluate carnosine's biological and chemical properties.

Aldehydes↗