Abstract
Much data support a role for both low density lipoprotein (LDL) oxidation and glycation in atherogenesis. While α-tocopherol decreases the oxidative susceptibility of LDL, its role in decreasing LDL glycation is unclear. Hence we tested the effect of α-tocopherol both in vitro and in vivo on LDL oxidation and glycation. LDL was isolated after enrichment of plasma with α-tocopherol. This resulted in a 2-fold increase in α- tocopherol in LDL (AT-LDL). During a 6-day incubation of control LDL (C-LDL) and AT-LDL with 25 mM glucose, there were no significant differences in the degree of glycation on days 1, 3, and 6. Also, apoB advanced glycosylation end product levels were not significantly different between C-LDL and AT- LDL. There was a progressive increase in the susceptibility of LDL to oxidation with increasing LDL glycation as evidenced by reduced lag time of copper-catalyzed LDL oxidation. However, AT-LDL, was more resistant to copper-catalyzed oxidation. Similar findings were observed when the LDLs were incubated with endothelial cells. The data from the α-tocopherol supplementation study confirmed our in vitro findings that α-tocopherol significantly decreases oxidative susceptibility of LDL, but does not affect its glycation. Therefore, while glycation increases LDL oxidative susceptibility, α-tocopherol decreases the oxidation of glycated LDL but not LDL glycation.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 1978-1986 |
| Number of pages | 9 |
| Journal | Journal of Lipid Research |
| Volume | 37 |
| Issue number | 9 |
| State | Published - Sep 1996 |
| Externally published | Yes |
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Keywords
- advanced glycosylation end products
ASJC Scopus subject areas
- Endocrinology
Cite this
Effect of α-tocopherol on LDL oxidation and glycation : In vitro and in vivo studies. / Li, Dai; Devaraj, Sridevi; Fuller, Cindy; Bucala, Richard; Jialal, Ishwarlal.
In: Journal of Lipid Research, Vol. 37, No. 9, 09.1996, p. 1978-1986.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effect of α-tocopherol on LDL oxidation and glycation
T2 - In vitro and in vivo studies
AU - Li, Dai
AU - Devaraj, Sridevi
AU - Fuller, Cindy
AU - Bucala, Richard
AU - Jialal, Ishwarlal
PY - 1996/9
Y1 - 1996/9
N2 - Much data support a role for both low density lipoprotein (LDL) oxidation and glycation in atherogenesis. While α-tocopherol decreases the oxidative susceptibility of LDL, its role in decreasing LDL glycation is unclear. Hence we tested the effect of α-tocopherol both in vitro and in vivo on LDL oxidation and glycation. LDL was isolated after enrichment of plasma with α-tocopherol. This resulted in a 2-fold increase in α- tocopherol in LDL (AT-LDL). During a 6-day incubation of control LDL (C-LDL) and AT-LDL with 25 mM glucose, there were no significant differences in the degree of glycation on days 1, 3, and 6. Also, apoB advanced glycosylation end product levels were not significantly different between C-LDL and AT- LDL. There was a progressive increase in the susceptibility of LDL to oxidation with increasing LDL glycation as evidenced by reduced lag time of copper-catalyzed LDL oxidation. However, AT-LDL, was more resistant to copper-catalyzed oxidation. Similar findings were observed when the LDLs were incubated with endothelial cells. The data from the α-tocopherol supplementation study confirmed our in vitro findings that α-tocopherol significantly decreases oxidative susceptibility of LDL, but does not affect its glycation. Therefore, while glycation increases LDL oxidative susceptibility, α-tocopherol decreases the oxidation of glycated LDL but not LDL glycation.
AB - Much data support a role for both low density lipoprotein (LDL) oxidation and glycation in atherogenesis. While α-tocopherol decreases the oxidative susceptibility of LDL, its role in decreasing LDL glycation is unclear. Hence we tested the effect of α-tocopherol both in vitro and in vivo on LDL oxidation and glycation. LDL was isolated after enrichment of plasma with α-tocopherol. This resulted in a 2-fold increase in α- tocopherol in LDL (AT-LDL). During a 6-day incubation of control LDL (C-LDL) and AT-LDL with 25 mM glucose, there were no significant differences in the degree of glycation on days 1, 3, and 6. Also, apoB advanced glycosylation end product levels were not significantly different between C-LDL and AT- LDL. There was a progressive increase in the susceptibility of LDL to oxidation with increasing LDL glycation as evidenced by reduced lag time of copper-catalyzed LDL oxidation. However, AT-LDL, was more resistant to copper-catalyzed oxidation. Similar findings were observed when the LDLs were incubated with endothelial cells. The data from the α-tocopherol supplementation study confirmed our in vitro findings that α-tocopherol significantly decreases oxidative susceptibility of LDL, but does not affect its glycation. Therefore, while glycation increases LDL oxidative susceptibility, α-tocopherol decreases the oxidation of glycated LDL but not LDL glycation.
KW - advanced glycosylation end products
UR - http://www.scopus.com/inward/record.url?scp=0029792866&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0029792866&partnerID=8YFLogxK
M3 - Article
C2 - 8895064
AN - SCOPUS:0029792866
VL - 37
SP - 1978
EP - 1986
JO - Journal of Lipid Research
JF - Journal of Lipid Research
SN - 0022-2275
IS - 9
ER -