Membrane effects of Cocoa procyanidins in liposomes and Jurkat T cells

Sandra V. Verstraeten, Patricia I. Oteiza, César G. Fraga

Research output: Contribution to journalArticle

33 Scopus citations

Abstract

We investigated the effects of the interaction between flavanols and related procyanidins (dimer to hexamer) with both cell and synthetic membranes, on bilayer fluidity and susceptibility to oxidation. Cocoa derived dimers (0.05 to 1 μg/ml) protected Jurkat T cells from AMVN-mediated oxidation and increased plasma membrane fluidity. These effects occurred in a concentration- and chain length-dependent manner. In liposomes, procyanidins prevented the Fe2+-induced permeabilization of the membrane. Together, these results support the hypothesis that procyanidins could interact with the polar headgroup of lipids, increasing membrane fluidity and also, preventing the access of molecules that could affect membrane integrity.

Original languageEnglish (US)
Pages (from-to)293-300
Number of pages8
JournalBiological Research
Volume37
Issue number2
StatePublished - 2004
Externally publishedYes

Keywords

  • Epicatechin
  • Free radicals
  • Lipid oxidation
  • Membrane fluidity
  • Membrane permeability
  • Procyanidins

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)

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    Verstraeten, S. V., Oteiza, P. I., & Fraga, C. G. (2004). Membrane effects of Cocoa procyanidins in liposomes and Jurkat T cells. Biological Research, 37(2), 293-300.