In Vitro Effect of α-Tocopherol, Ascorbic Acid and Lycopene on Low Density Lipoprotein Glycation

How to Cite:Mohammad Ali GhaffariSamad MojabIn Vitro Effect of α-Tocopherol, Ascorbic Acid and Lycopene on Low Density Lipoprotein Glycation.Iran J Pharm Res.6(4):e128342.https://doi.org/10.22037/ijpr.2010.731.

Abstract

Nonenzymatic glycation of low density lipoprotein (LDL) is a reaction of glucose and other reducing sugars with apolipoprotein B₁₀₀ (apo-B₁₀₀) lysine residues. In diabetes, this reaction is greatly accelerated and is important in the pathogenesis of diabetic complications. The objective of this study was to investigate in vitro effects of α-tocopherol, ascorbic acid and lycopene on LDL glycation.

LDL was isolated from EDTA-plasma by ultracentrifugation using a single step discontinuous gradient. LDL and glucose were incubated without and with different concentrations of lycopene, ascorbic acid and α-tocopherol. LDL glycation were estimated by sodium periodate assay.

Based on this study results, α-tocopherol, ascorbic acid and lycopene decrease LDL glycation in a dose dependent manner. The electrophoretic mobility of glycated LDL decreased in presence these nutrients.

These effects may be due to antioxidant properties of these nutrients and may have a role in ameliorating atherosclerotic risk of patients with diabetes mellitus.

Keywords

α-Tocopherol

Low density lipoprotein (LDL)

Glycation

Ascorbic acid

Lycopene

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Author(s):

Mohammad Ali Ghaffari:[PubMed][Scholar]
Samad Mojab:[PubMed][Scholar]