Literature DB >> 16176617

Qualitative and quantitative comparison of the cytotoxic and apoptotic potential of phytosterol oxidation products with their corresponding cholesterol oxidation products.

Eileen Ryan1, Jay Chopra, Florence McCarthy, Anita R Maguire, Nora M O'Brien.   

Abstract

Phytosterols contain an unsaturated ring structure and therefore are susceptible to oxidation under certain conditions. Whilst the cytotoxicity of the analogous cholesterol oxidation products (COP) has been well documented, the biological effects of phytosterol oxidation products (POP) have not yet been fully ascertained. The objective of the present study was to examine the cytotoxicity of beta-sitosterol oxides and their corresponding COP in a human monocytic cell line (U937), a colonic adenocarcinoma cell line (CaCo-2) and a hepatoma liver cell line (HepG2). 7beta-Hydroxysitosterol, 7-ketositosterol, sitosterol-3beta,5alpha,6beta-triol and a sitosterol-5alpha,6alpha-epoxide-sitosterol-5beta,6beta-epoxide (6:1) mixture were found to be cytotoxic to all three cell lines employed; the mode of cell death was by apoptosis in the U937 cell line and necrosis in the CaCo-2 and HepG2 cells. 7beta-Hydroxysitosterol was the only beta-sitosterol oxide to cause depletion in glutathione, indicating that POP-induced apoptosis may not be dependent on the generation of an oxidative stress. A further objective of this study was to assess the ability of the antioxidants alpha-tocopherol, gamma-tocopherol and beta-carotene to modulate POP-induced cytotoxicity in U937 cells. Whilst alpha/gamma-tocopherol protected against 7beta-hydroxycholesterol-induced apoptosis, they did not confer protection against 7beta-hydroxysitosterol- or 7-ketositosterol-induced toxicity, indicating that perhaps COP provoke different apoptotic pathways than POP. beta-Carotene did not protect against COP- or POP-induced toxicity. In general, results indicate that POP have qualitatively similar toxic effects to COP. However, higher concentrations of POP are required to elicit comparable levels of toxicity.

Entities:  

Mesh:

Substances:

Year:  2005        PMID: 16176617     DOI: 10.1079/bjn20051500

Source DB:  PubMed          Journal:  Br J Nutr        ISSN: 0007-1145            Impact factor:   3.718


  13 in total

1.  Oxidation of β-sitosterol and campesterol in sunflower oil upon deep- and pan-frying of French fries.

Authors:  Mohamed Fawzy Ramadan
Journal:  J Food Sci Technol       Date:  2015-01-22       Impact factor: 2.701

Review 2.  Plant sterol enriched functional food and atherosclerosis.

Authors:  Jürgen Köhler; Daniel Teupser; Albrecht Elsässer; Oliver Weingärtner
Journal:  Br J Pharmacol       Date:  2017-04-05       Impact factor: 8.739

3.  Ezetimibe impairs uptake of dietary cholesterol oxidation products and reduces alterations in hepatic cholesterol metabolism and antioxidant function in rats.

Authors:  Shoichiro Terunuma; Noriko Kumata; Kyoichi Osada
Journal:  Lipids       Date:  2013-04-16       Impact factor: 1.880

4.  Inhibition of serum cholesterol oxidation by dietary vitamin C and selenium intake in high fat fed rats.

Authors:  M Menéndez-Carreño; D Ansorena; F I Milagro; J Campión; J A Martínez; I Astiasarán
Journal:  Lipids       Date:  2008-03-12       Impact factor: 1.880

5.  Mechanisms of oxysterol-induced disease: insights from the biliary system.

Authors:  Rahul Kuver
Journal:  Clin Lipidol       Date:  2012-10-01

6.  7α-Hydroxy-β-Sitosterol from Chisocheton tomentosus Induces Apoptosis via Dysregulation of Cellular Bax/Bcl-2 Ratio and Cell Cycle Arrest by Downregulating ERK1/2 Activation.

Authors:  Mohammad Tasyriq; Ibrahim A Najmuldeen; Lionel L A In; Khalit Mohamad; Khalijah Awang; Noor Hasima
Journal:  Evid Based Complement Alternat Med       Date:  2012-09-11       Impact factor: 2.629

7.  Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology.

Authors:  Joong-Seok Min; Sang-Ok Lee; Muhammad Issa Khan; Dong Gyun Yim; Kuk-Hwan Seol; Mooha Lee; Cheorun Jo
Journal:  Lipids Health Dis       Date:  2015-07-23       Impact factor: 3.876

8.  Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin.

Authors:  Joong-Seok Min; Muhammad I Khan; Sang-Ok Lee; Dong Gyun Yim; Kuk Hwan Seol; Mooha Lee; Cheorun Jo
Journal:  Korean J Food Sci Anim Resour       Date:  2016-02-28       Impact factor: 2.622

9.  Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products.

Authors:  Muhammad I Khan; Joong-Seok Min; Sang-Ok Lee; Dong Gyun Yim; Kuk-Hwan Seol; Mooha Lee; Cheorun Jo
Journal:  Lipids Health Dis       Date:  2015-08-11       Impact factor: 3.876

10.  Dietary docosahexaenoic acid supplementation prevents the formation of cholesterol oxidation products in arteries from orchidectomized rats.

Authors:  Diva M Villalpando; Mibsam M Rojas; Hugo S García; Mercedes Ferrer
Journal:  PLoS One       Date:  2017-10-02       Impact factor: 3.240

View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.