EFFECTS OF FOOD ANTIOXIDANTS ON PROSTAGLANDIN BIOSYNTHESIS
作者： M. A. BOEHME , A. L. BRANEN
DOI: 10.1111/J.1365-2621.1977.TB14470.X
关键词: Butylated hydroxyanisole 、 Arachidonic acid 、 Ascorbic acid 、 Prostaglandin E2 、 Linolenic acid 、 Prostaglandin E1 、 Prostaglandin 、 Butylated hydroxytoluene 、 Chemistry 、 Biochemistry
摘要: This study was designed to determine the influence of t-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), hydroxytoluene (BHT) and ascorbic acid on biosynthesis prostaglandins. Prostaglandin monitored by determining conversion 14C-dihomo-gamma-linolenic 3 H-arachidonic prostaglandin E1 (PGE1), E2 (PGE2), respectively, microsomal fraction bovine seminal vesicles incubated under optimal conditions. The converted in high yield, all-cis 8,11,14 eicosatrienoic (dihomogamma linolenic acid) PGE1 5,8,11,14-eicosatetraenoic (arachidonic PGE2 low F1α (PGF1α PGF2β), respectively. Concentrations 6.70 μM BHA, 5.49 TBHQ, 100.6 BHT resulted a 50% inhibition biosynthesis, while concentrations 3.08 6.07 TBHO. 93.0 the’ systems used. 434.0 23% 43% biosynthesis. These results confirm that extremely food anti-oxidants can interfere with
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