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

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Food & Function Vol - 5 Issue - 6

Food & Function Vol - 5 Issue - 5

Food & Function Vol - 5 Issue - 4

Food & Function Vol - 5 Issue - 3

Food & Function Vol - 5 Issue - 2

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Food & Function Vol -1

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

Content Provider	Royal Society of Chemistry (RSC)
Author	Fu, Li-Min Wang, Hui-Jing Liang, Ran Skibsted, Leif H. Han, Rui-Min Zhang, Jian-Ping
Copyright Year	2014
Abstract	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.
Starting Page	1573
Ending Page	1578
Page Count	6
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	5
Issue Number	7
Journal	Food & Function
DOI	10.1039/c4fo00225c
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Soybean oil Phosphatidylcholine Chlorophyll Entropy Beta-Carotene Resveratrol Oxidative stress
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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