Enhancement of Lipid Peroxidation by Chromium(IV) and Chromium(V) is Remarkable Compared to That by Chromium(VI) and is Effectively Suppressed by Scavengers of Reactive Oxygen Species
スポンサーリンク
概要
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It is assumed that oxidative stress due to reactive oxygen species (ROS) such as superoxide anion (・O_2 ^-), hydrogen peroxide (H_2O_2) and hydroxyl radical (・OH) may result in oxidative damage to lipids and DNA. On the other hand, chromium(VI) compounds, potent carcinogens, are known to induce lipid peroxidation. However, it is not clear how Cr(VI) induces lipid peroxidation and DNA damage. In this article, in order to clarify the mechanism by which Cr(VI) enhances lipid peroxidation, the lipid-peroxidizing activity of Cr(IV) and Cr(V), Cr intermediates possibly produced in the reductive metabolism of Cr(VI), were compared with that of Cr(VI) and Cr(III), and the inhibitory effects of ROS scavengers on lipid peroxidation induced by Cr(IV) and Cr(V) were examined by incubating mouse liver homogenate with Cr and scavenger compounds. Cr(IV), Cr(V) and Cr(VI) compounds effectively enhanced lipid peroxidation of homogenate in this order. The lipid-peroxidizing effect of Cr(IV) was suppressed more remarkably by superoxide dismutase, catalase and formate, specific scavengers of ・O_2 ^-, H_2O_2 and ・OH, respectively, than that of Cr(V), which is indicative of the involvement of ・O_2 ^-, H_2O_2 and ・OH in lipid peroxidation stimulated by these Cr species. These results suggest the possible participation of Cr(IV), Cr(V), ・O_2 ^-, H_2O_2 and ・OH in Cr(VI)-enhanced lipid peroxidation.
- 公益社団法人日本薬学会の論文
- 2000-04-01
著者
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MIZUTANI Tamio
Department of Food Science and Nutrition, Kyoto Prefectural University
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Mizutani T
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Mizutani Tamio
Department Of Food Science And Nutrition Kyoto Prefectural University
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KAWAZOE Sadahiro
Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
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Hojo Yasuji
Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
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Nishiguchi Kiyoko
Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
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Kawazoe Sadahiro
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Nishiguchi Kiyoko
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Hojo Yasuji
Department Of Food Science And Nutrition Kyoto Prefectural University
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