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Protein-lipid interactions during oxidation of liposomes

Author

Listed:
  • H. Salminen

    (Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, Helsinki, Finland, *E-mail: hanna.salminen@helsinki.fi)

  • R. Kivikari

    (Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, Helsinki, Finland, *E-mail: hanna.salminen@helsinki.fi)

  • M. Heinonen

    (Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, Helsinki, Finland, *E-mail: hanna.salminen@helsinki.fi)

Abstract

Oxidation of bovine serum albumin and its interaction with phenolic red raspberry and bilberry extracts (4.2 and 8.4 μg/ml) was investigated in a liposome system. Samples were incubated in the dark at 37°C with copper, and the extent of oxidation was measured by determing the loss of tryptophan fluorescence and the formation of protein carbonyls, conjugated diene hydroperoxides and hexanal. Both red raspberry and bilberry extracts inhibited lipid and protein oxidation. Red raspberry extract in 4.2 μg/ml concentration was the best inhibitor against both lipid and protein oxidation. In conclusion, oxidative deterioration due to protein-lipid oxidation is inhibited by phenolic compounds in berries.

Suggested Citation

  • H. Salminen & R. Kivikari & M. Heinonen, 2004. "Protein-lipid interactions during oxidation of liposomes," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 133-135.
  • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10636-cjfs
    DOI: 10.17221/10636-CJFS
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