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Interactions between Carotenoids from Marine Bacteria and Other Micronutrients: Impact on Stability and Antioxidant Activity.

Sy C, Dangles O, Borel P, Caris-Veyrat C - Mar Drugs (2015)

Bottom Line: For comparison, β-carotene and lycopene in combination were shown to exhibit a slightly higher stability toward iron-induced autoxidation, as well as an additive antioxidant activity as compared to the carotenoids, individually.Synergism could arise from antioxidants interacting via electron transfer through the porphyrin nucleus of heme iron.Overall, combining antioxidants acting via complementary mechanisms could be the key for optimizing the activity of this bacterial carotenoid cocktail.

View Article: PubMed Central - PubMed

Affiliation: INRA, UMR408 SQPOV, F-84000 Avignon, France. sy_charlotte@hotmail.com.

ABSTRACT
Recently isolated spore-forming pigmented marine bacteria Bacillus indicus HU36 are sources of oxygenated carotenoids with original structures (about fifteen distinct yellow and orange pigments with acylated d-glucosyl groups). In this study, we evaluated the stability (sensitivity to iron-induced autoxidation) and antioxidant activity (inhibition of iron-induced lipid peroxidation) of combinations of bacterial HU36 carotenoids with the bacterial vitamin menaquinone MQ-7 and with phenolic antioxidants (vitamin E, chlorogenic acid, rutin). Unexpectedly, MQ-7 strongly improves the ability of HU36 carotenoids to inhibit Fe(II)-induced lipid peroxidation, although MQ-7 was not consumed in the medium. We propose that their interaction modifies the carotenoid antioxidant mechanism(s), possibly by allowing carotenoids to scavenge the initiating radicals. For comparison, β-carotene and lycopene in combination were shown to exhibit a slightly higher stability toward iron-induced autoxidation, as well as an additive antioxidant activity as compared to the carotenoids, individually. HU36 carotenoids and phenolic antioxidants displayed synergistic activities in the inhibition of linoleic acid peroxidation induced by heme iron, but not by free iron. Synergism could arise from antioxidants interacting via electron transfer through the porphyrin nucleus of heme iron. Overall, combining antioxidants acting via complementary mechanisms could be the key for optimizing the activity of this bacterial carotenoid cocktail.

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IC50 values for the inhibition of iron-induced linoleic acid peroxidation by crude and purified HU36 carotenoids (e.g., with or without MQ-7, respectively). Oxidation was initiated with 0.5 μmol·L−1 MbFeIII or 20 μmol·L−1 FeII (as noted in the figure). * indicates a significant difference between the crude and purified IC50 values within the same treatment (student t test, p < 0.05). For the evaluation of IC50 values, see the Experimental Section.
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marinedrugs-13-07020-f002: IC50 values for the inhibition of iron-induced linoleic acid peroxidation by crude and purified HU36 carotenoids (e.g., with or without MQ-7, respectively). Oxidation was initiated with 0.5 μmol·L−1 MbFeIII or 20 μmol·L−1 FeII (as noted in the figure). * indicates a significant difference between the crude and purified IC50 values within the same treatment (student t test, p < 0.05). For the evaluation of IC50 values, see the Experimental Section.

Mentions: Antioxidant activity of crude and purified HU36 bacterial carotenoid extracts. From the T/T0vs. antioxidant concentration plots, IC50 values (T/T0 = 0.5) were extracted and used to quantify the antioxidant capacity [12,26] (Figure 2); the lower the IC50 value, the more efficient the antioxidant. In the three models of linoleic acid peroxidation, the purified carotenoid extract was found to provide significantly less antioxidant protection than the extract containing MQ-7 (Figure 2). More specifically, the antioxidant capacity of the crude extract was increased by 45% in MbFeIII-induced peroxidation at pH 5.8 and by 30% at pH 4. Remarkably, the antioxidant capacity of the crude extract was more than twice as high in FeII-induced peroxidation at pH 4 as compared to the purified extract.


Interactions between Carotenoids from Marine Bacteria and Other Micronutrients: Impact on Stability and Antioxidant Activity.

Sy C, Dangles O, Borel P, Caris-Veyrat C - Mar Drugs (2015)

IC50 values for the inhibition of iron-induced linoleic acid peroxidation by crude and purified HU36 carotenoids (e.g., with or without MQ-7, respectively). Oxidation was initiated with 0.5 μmol·L−1 MbFeIII or 20 μmol·L−1 FeII (as noted in the figure). * indicates a significant difference between the crude and purified IC50 values within the same treatment (student t test, p < 0.05). For the evaluation of IC50 values, see the Experimental Section.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4663564&req=5

marinedrugs-13-07020-f002: IC50 values for the inhibition of iron-induced linoleic acid peroxidation by crude and purified HU36 carotenoids (e.g., with or without MQ-7, respectively). Oxidation was initiated with 0.5 μmol·L−1 MbFeIII or 20 μmol·L−1 FeII (as noted in the figure). * indicates a significant difference between the crude and purified IC50 values within the same treatment (student t test, p < 0.05). For the evaluation of IC50 values, see the Experimental Section.
Mentions: Antioxidant activity of crude and purified HU36 bacterial carotenoid extracts. From the T/T0vs. antioxidant concentration plots, IC50 values (T/T0 = 0.5) were extracted and used to quantify the antioxidant capacity [12,26] (Figure 2); the lower the IC50 value, the more efficient the antioxidant. In the three models of linoleic acid peroxidation, the purified carotenoid extract was found to provide significantly less antioxidant protection than the extract containing MQ-7 (Figure 2). More specifically, the antioxidant capacity of the crude extract was increased by 45% in MbFeIII-induced peroxidation at pH 5.8 and by 30% at pH 4. Remarkably, the antioxidant capacity of the crude extract was more than twice as high in FeII-induced peroxidation at pH 4 as compared to the purified extract.

Bottom Line: For comparison, β-carotene and lycopene in combination were shown to exhibit a slightly higher stability toward iron-induced autoxidation, as well as an additive antioxidant activity as compared to the carotenoids, individually.Synergism could arise from antioxidants interacting via electron transfer through the porphyrin nucleus of heme iron.Overall, combining antioxidants acting via complementary mechanisms could be the key for optimizing the activity of this bacterial carotenoid cocktail.

View Article: PubMed Central - PubMed

Affiliation: INRA, UMR408 SQPOV, F-84000 Avignon, France. sy_charlotte@hotmail.com.

ABSTRACT
Recently isolated spore-forming pigmented marine bacteria Bacillus indicus HU36 are sources of oxygenated carotenoids with original structures (about fifteen distinct yellow and orange pigments with acylated d-glucosyl groups). In this study, we evaluated the stability (sensitivity to iron-induced autoxidation) and antioxidant activity (inhibition of iron-induced lipid peroxidation) of combinations of bacterial HU36 carotenoids with the bacterial vitamin menaquinone MQ-7 and with phenolic antioxidants (vitamin E, chlorogenic acid, rutin). Unexpectedly, MQ-7 strongly improves the ability of HU36 carotenoids to inhibit Fe(II)-induced lipid peroxidation, although MQ-7 was not consumed in the medium. We propose that their interaction modifies the carotenoid antioxidant mechanism(s), possibly by allowing carotenoids to scavenge the initiating radicals. For comparison, β-carotene and lycopene in combination were shown to exhibit a slightly higher stability toward iron-induced autoxidation, as well as an additive antioxidant activity as compared to the carotenoids, individually. HU36 carotenoids and phenolic antioxidants displayed synergistic activities in the inhibition of linoleic acid peroxidation induced by heme iron, but not by free iron. Synergism could arise from antioxidants interacting via electron transfer through the porphyrin nucleus of heme iron. Overall, combining antioxidants acting via complementary mechanisms could be the key for optimizing the activity of this bacterial carotenoid cocktail.

Show MeSH