Antioxidant activity of (all-E)-lycopene and synthetic apo-lycopenoids in a chemical model of oxidative stress in the gastro-intestinal tract
作者:Pascale Goupy、Eric Reynaud、Olivier Dangles、Catherine Caris-Veyrat
DOI:10.1039/c1nj20437h
日期:——
Lycopene, the main pigment of tomato, is known to have protective effects on health. Its metabolites could also be involved in these effects. Potentially bioactive lycopene metabolites namely apo-10′-lycopenol, apo-10′-lycopenal, apo-14′-lycopenol, apo-14′-lycopenal, and apo-11-lycopenoids with alcohol, carboxylic acid, aldehyde and ethyl ester terminal groups were obtained by organic synthesis as (all-E) stereoisomers using HWE condensation reactions. The ability of (all-E)-lycopene and the synthesized apo-lycopenoids to inhibit lipid peroxidation was tested in a chemical model of postprandial oxidative stress in the gastric compartment. Oxidative stress was generated by metmyoglobin, the main form of dietary iron (from red meat), which is able to catalyse the peroxidation of linoleic acid under mildly acidic conditions. In this model, apo-6′-lycopenal and apo-8′-lycopenal were better inhibitors of lipid peroxidation than (all-E)-lycopene itself. For the apo-lycopenoids, a long unsaturated chain and a terminal carboxylic acid group both favour the antioxidant activity. The short-chain apo-lycopenoic acid, apo-14′-lycopenoic acid, was shown to behave like a hydrophilic antioxidant, i.e. by reducing hypervalent iron forms of metmyoglobin. Thus, besides the polyene chain length, the terminal group of the apo-lycopenoids is expected to deeply influence the lipophilic/hydrophilic balance of the molecule (and consequently its distribution between the aqueous and lipid phases) and its affinity for the heme cavity. It can thus be concluded that the polyene chain length and terminal group are two important parameters modulating the mechanism by which apo-lycopenoids express their antioxidant activity.
众所周知,番茄的主要色素番茄红素具有保护健康的作用。番茄红素的代谢物也可能参与了这些作用。利用 HWE 缩合反应,通过有机合成获得了具有潜在生物活性的番茄红素代谢物,即具有醇、羧酸、醛和乙酯末端基团的 (all-E) 立体异构体 (apo-10′-lycopenol、apo-10′-lycopenal、apo-14′-lycopenol、apo-14′-lycopenal 和 apo-11-lycopenoids)。在胃区餐后氧化应激的化学模型中,测试了(全-E)-甘油三酯和合成的apo-lycopenoids抑制脂质过氧化的能力。氧化应激是由高铁血红蛋白产生的,高铁血红蛋白是食物中铁的主要形式(来自红肉),它能在弱酸性条件下催化亚油酸的过氧化反应。在该模型中,apo-6′-lycopenal 和 apo-8′-lycopenal 比 (all-E)-lycopene 本身更能抑制脂质过氧化。对于apo-lycopenoids来说,长的不饱和链和末端的羧酸基团都有利于其抗氧化活性。事实证明,短链的apo-lycopenoic acid(apo-14′-lycopenoic acid)具有亲水性抗氧化剂的作用,即减少高铁血红蛋白的高价铁形式。因此,除了多烯链的长度外,环甘氨酸的末端基团预计也会对分子的亲油/亲水平衡(从而影响其在水相和脂相之间的分布)及其对血红素腔的亲和力产生深远影响。因此可以得出结论,多烯链长度和末端基团是调节脂环素抗氧化活性机制的两个重要参数。