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

作者：Wang, Hui Jing^*; Liang, Ran; Fu, Li Min; Han, Rui Min; Zhang, Jian Ping; Skibsted, Leif H

来源：Food & Function, 2014, 5(7): 1573-1578.

DOI：10.1039/c4fo00225c

• OXIDATIVE STRESS
• SINGLET OXYGEN
• FLUORESCENCE MICROSCOPY
• DIETARY CAROTENOIDS
• TRANS-RESVERATROL
• ELECTRON-TRANSFER
• LIPID-MEMBRANES
• CELL-SURFACES
• CHEMISTRY
• BIOAVAILABILITY

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 beta-carotene addition ([phosphatidylcholine] : [beta-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 beta-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 beta-carotene alone determines the lag phase for the initiation of budding, while resveratrol supports beta-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 beta-carotene following its sacrificial protection of unsaturated lipids from oxidative stress, modeling the synergistic effects in cell membranes by combinations of dietary antioxidants.

• 出版日期2014-7
• 单位中国人民大学