VITAMINS

Antioxidant Mechanisms of Vitamin E in Lipid Model Membranes

Kenji FUKUZAWA

Article type: Article
1986 Volume 60 Issue 11 Pages 521-526
Published: November 25, 1986
Released on J-STAGE: March 14, 2018

DOIhttps://doi.org/10.20632/vso.60.11_521

JOURNAL FREE ACCESS

Show abstractHide abstract

Lipid peroxidation is involved in toxic deterioration in aerobic life. Active oxygens, such as singlet oxygen, hydroxyl radicals, superoxide anion radicals and perhydroxyl radicals, take part in induction of lipid peroxidation. Vitamin E (tocopherols), mostly localized in biomembranes, is well known as one of the most effective natural compounds for protection against lipid peroxidation, but the antioxidant mechanism of vitamin E in membranes is obscure. This paper reviews the inhibition mechanism of vitamin E in lipid peroxidation and the scavenging effect on the active oxygens in model membranes such as liposomes and fatty acid micelles.

View full abstract

Download PDF (579K)
Inhibitory Effect of Retinoic Acid on Human Immunodeficiency Virus (HIV) Infection and Replication in vitro

Hideki NAKASHIMA

Article type: Article
1986 Volume 60 Issue 11 Pages 527-535
Published: November 25, 1986
Released on J-STAGE: March 14, 2018

DOIhttps://doi.org/10.20632/vso.60.11_527

JOURNAL FREE ACCESS

Show abstractHide abstract

The inhibitory effect of all-trans-retinoic acid on human immunodeficiency virus (HIV) replication upon infection was studied quantitatively with the novel bioassay system using a HTLV-I-carrying human T-cell line, MT-4. The results were summarized as follow: 1) Appearance of HIV antigen was significantly reduced when the cells were treated with 10μg/ml of the compound after infection. When HIV specific plaque assay was performed to titrate the virus from the supernatant of culture treated with 10μg/ml of all-trans-retinoic acid no plaque was observed. 2) When all-trans-retinoic acid was used directly in the plaque assay, although control showed 102 plaque formation, significant decrease of the number of plaques was discerned showing 66, 47 and 16 at the concentration of 1, 5 and 10μg/ml of all-trans-retinoic acid respectively. 3) Cytopathic effect of MT-4 cells by HIV infection appeared in the all-trans-retinoic acid treated cultures later than in the untreated. 4) Concomitant treatment of the cells with 5μg/ml of all-trans-retinoic acid and various concentra tions of suramin resulted in the more effective inhibition of HIV replication. 5) all-trans-retinoic acid did not inhibit the reverse transcriptase activity of HIV directly. 6) DNA synthesis of MT-4 cells was inhibited when the cells were treated with all-trans-retinoic acid more than 0.1μg/ml with no significant effect on the cell viability. At the concentrations of 0.01μg/ml of all-trans-retinoic acid cellular DNA synthesis was rather enhanced. These data suggest that all-trans-retinoic acid inhibits HIV replication through its DNA inhibitory effect at the higher concentrations whereas it does by inducing antiviral state in the cells at the lower concentrations of all-trans-retinoic acid.

View full abstract

Download PDF (854K)
Contents of Quinolinic Acid, Trigonelline and N^1-Methylnicotinamide in Various Foods and Thermal Conversion of These Compounds into Nicotinic Acid and Nicotinamide

Hiroshi TAGUCHI, Muneto SAKAGUCHI, Yoshihide SHIMABAYASHI

Article type: Article
1986 Volume 60 Issue 11 Pages 537-546
Published: November 25, 1986
Released on J-STAGE: March 14, 2018

DOIhttps://doi.org/10.20632/vso.60.11_537

JOURNAL FREE ACCESS

Show abstractHide abstract

Quinolinic acid, trigonelline, N^1-methylnicotinamide and niacin contents in various common Japanese foods were determined. Quinolinic acid was distributed widely, and the highest content found in "katsuobushi" (dried bonito) was 5.3mg/100g. Very high correlation between quinolinic acid content and niacin content was observed (r=0.936). Trigonelline was localized in some sea foods, pea and coffee bean. Trigonelline content in coffee bean was extremely high, nearly one percent. Generally speaking, N^1-methylnicotinamide was distributed mainly in the foods of animal origin. The highest content was 3.2mg/100g in dried "wakame" seaweed (Undaria pinnatifida). Quinolinic acid, trigonelline and N^1-methylnicotinamide were proved to be converted into nicotinic acid or nicotinamide after being heated at over 180℃. It was suggested that these compounds in foods were converted into vitamin after high temperature cooking. In addition to quinolinic acid, trigonelline and N^1-methylnicotinamide, some unknown compounds which are converted into nicotinic acid or nicotinamide during high temperature cooking may be present in foods.

View full abstract

Download PDF (761K)
[title in Japanese]

[in Japanese]

Article type: Article
1986 Volume 60 Issue 11 Pages 547-548
Published: November 25, 1986
Released on J-STAGE: March 14, 2018

DOIhttps://doi.org/10.20632/vso.60.11_547

JOURNAL FREE ACCESS

Download PDF (285K)
[title in Japanese]

[in Japanese]

Article type: Article
1986 Volume 60 Issue 11 Pages 548-550
Published: November 25, 1986
Released on J-STAGE: March 14, 2018

DOIhttps://doi.org/10.20632/vso.60.11_548

JOURNAL FREE ACCESS

Download PDF (405K)
[title in Japanese]

[in Japanese]

Article type: Article
1986 Volume 60 Issue 11 Pages 550-551
Published: November 25, 1986
Released on J-STAGE: March 14, 2018

DOIhttps://doi.org/10.20632/vso.60.11_550

JOURNAL FREE ACCESS

Download PDF (301K)
[title in Japanese]

[in Japanese]

Article type: Article
1986 Volume 60 Issue 11 Pages 551-552
Published: November 25, 1986
Released on J-STAGE: March 14, 2018

DOIhttps://doi.org/10.20632/vso.60.11_551

JOURNAL FREE ACCESS

Download PDF (320K)
[title in Japanese]

[in Japanese]

Article type: Article
1986 Volume 60 Issue 11 Pages 552-553
Published: November 25, 1986
Released on J-STAGE: March 14, 2018

DOIhttps://doi.org/10.20632/vso.60.11_552

JOURNAL FREE ACCESS

Download PDF (240K)

Register with J-STAGE for free!