Vitamin E Does Not Disturb Polyunsaturated Fatty Acid Lipid Domains

多不饱和脂肪酸 维生素E 生育酚 化学 抗氧化剂 合作性 差示扫描量热法 脂肪酸 生物化学 食品科学 生物物理学 生物 热力学 物理
作者
Mitchell DiPasquale,Michael H. L. Nguyen,Stuart R. Castillo,Isabelle J. Dib,Elizabeth G. Kelley,Drew Marquardt
出处
期刊:Biochemistry [American Chemical Society]
卷期号:61 (21): 2366-2376 被引量:3
标识
DOI:10.1021/acs.biochem.2c00405
摘要

The function of vitamin E in biomembranes remains a prominent topic of discussion. As its limitations as an antioxidant persist and novel functions are discovered, our understanding of the role of vitamin E becomes increasingly enigmatic. As a group of lipophilic molecules (tocopherols and tocotrienols), vitamin E has been shown to influence the properties of its host membrane, and a wealth of research has connected vitamin E to polyunsaturated fatty acid (PUFA) lipids. Here, we use contrast-matched small-angle neutron scattering and differential scanning calorimetry to integrate these fields by examining the influence of vitamin E on lipid domain stability in PUFA-based lipid mixtures. The influence of α-tocopherol, γ-tocopherol, and α-tocopherylquinone on the lateral organization of a 1:1 lipid mixture of saturated distearoylphosphatidylcholine (DSPC) and polyunsaturated palmitoyl-linoleoylphosphatidylcholine (PLiPC) with cholesterol provides a complement to our growing understanding of the influence of tocopherol on lipid phases. Characterization of domain melting suggests a slight depression in the transition temperature and a decrease in transition cooperativity. Tocopherol concentrations that are an order of magnitude higher than anticipated physiological concentrations (2 mol percent) do not significantly perturb lipid domains; however, addition of 10 mol percent is able to destabilize domains and promote lipid mixing. In contrast to this behavior, increasing concentrations of the oxidized product of α-tocopherol (α-tocopherylquinone) induces a proportional increase in domain stabilization. We speculate how the contrasting effect of the oxidized product may supplement the antioxidant response of vitamin E.
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