Nonesterified fatty acids and lipid peroxidation

Balasubramanian, K. A. ; Nalini, S. ; Manohar, M. (1992) Nonesterified fatty acids and lipid peroxidation Molecular and Cellular Biochemistry, 111 (1-2). pp. 131-135. ISSN 0300-8177

Full text not available from this repository.

Official URL: http://www.springerlink.com/content/lw242343x61726...

Related URL: http://dx.doi.org/10.1007/BF00229584

Abstract

Oxygen free radicals damage cells through peroxidation of membrane lipids. Gastrointestinal mucosal membranes were found to be resistant to in vitro lipid peroxidation as judged by malonaldehyde and conjugated diene production and arachidonic acid depletion. The factor responsible for this in this membrane was isolated and chemically characterised as the nonesterified fatty acids (NEFA), specifically monounsaturated fatty acid, oleic acid. Authentic fatty acids when tested in vitro using liver microsomes showed similar inhibition. The possible mechanism by which NEFA inhibit peroxidation is through iron chelation and iron-fatty acid complex is incapable of inducing peroxidation. Free radicals generated independent of iron was found to induce peroxidaton of mucosal membranes. Gastrointestinal mucosal membranes were found to contain unusually large amount of NEFA. Circulating albumin is known to contain NEFA which was found to inhibit iron induced peroxidation whereas fatty acid free albumin did not have any effect. Addition of individual fatty acids to this albumin restored its inhibitory capacity among which monounsaturated fatty acids were more effective. These studies have shown that iron induced lipid peroxidation damage is prevented by the presence of nonesterified fatty acids.

Item Type:Article
Source:Copyright of this article belongs to Springer-Verlag.
Keywords:Nonesterified Fatty Acids; Inhibition; Lipid Peroxidation
ID Code:1434
Deposited On:04 Oct 2010 11:19
Last Modified:14 May 2011 05:20

Repository Staff Only: item control page