Nutritional aspects of β-carotene and resveratrol antioxidant synergism in giant unilamellar vesicles

TY - JOUR

T1 - Nutritional aspects of β-carotene and resveratrol antioxidant synergism in giant unilamellar vesicles

AU - Wang, Hui-Jin

AU - Liang, Ran

AU - Fu, Li-Min

AU - Han, Rui-Min

AU - Zhang, Jian-Ping

AU - Skibsted, Leif Horsfelt

PY - 2014/7

Y1 - 2014/7

N2 - Giant unilamellar vesicles of soy phosphatidylcholine are found to undergo budding when sensitized with chlorophyll a ([phosphatidylcholine] : [chlorophyll a] = 1500 : 1) under light irradiation (400-440 nm, 16 mW mm-2). 'Entropy' as a dimensionless image heterogeneity measurement is found to increase linearly with time during an initial budding process. For β-carotene addition ([phosphatidylcholine] : [β-carotene] = 500 : 1), a lag phase of 23 s is observed, followed by a budding process at an initial rate lowered by a factor of 3.8, whereas resveratrol ([phosphatidylcholine] : [resveratrol] = 500 : 1) has little if any protective effect against budding. However, resveratrol, when combined with β-carotene, is found to further reduce the initial budding rate by a total factor of 4.7, exhibiting synergistic antioxidation effects. It is also interesting that β-carotene alone determines the lag phase for the initiation of budding, while resveratrol supports β-carotene in reducing the rate of the budding process following the lag phase; however, it alone has no observable effect on the lag phase. Resveratrol is suggested to regenerate β-carotene following its sacrificial protection of unsaturated lipids from oxidative stress, modeling the synergistic effects in cell membranes by combinations of dietary antioxidants. This journal is

AB - Giant unilamellar vesicles of soy phosphatidylcholine are found to undergo budding when sensitized with chlorophyll a ([phosphatidylcholine] : [chlorophyll a] = 1500 : 1) under light irradiation (400-440 nm, 16 mW mm-2). 'Entropy' as a dimensionless image heterogeneity measurement is found to increase linearly with time during an initial budding process. For β-carotene addition ([phosphatidylcholine] : [β-carotene] = 500 : 1), a lag phase of 23 s is observed, followed by a budding process at an initial rate lowered by a factor of 3.8, whereas resveratrol ([phosphatidylcholine] : [resveratrol] = 500 : 1) has little if any protective effect against budding. However, resveratrol, when combined with β-carotene, is found to further reduce the initial budding rate by a total factor of 4.7, exhibiting synergistic antioxidation effects. It is also interesting that β-carotene alone determines the lag phase for the initiation of budding, while resveratrol supports β-carotene in reducing the rate of the budding process following the lag phase; however, it alone has no observable effect on the lag phase. Resveratrol is suggested to regenerate β-carotene following its sacrificial protection of unsaturated lipids from oxidative stress, modeling the synergistic effects in cell membranes by combinations of dietary antioxidants. This journal is

U2 - 10.1039/c4fo00225c

DO - 10.1039/c4fo00225c

M3 - Journal article

C2 - 24867711

SN - 2042-6496

VL - 5

SP - 1573

EP - 1578

JO - Food and Function

JF - Food and Function

IS - 7

ER -