Involvement of oxysterols in age-related diseases and ageing processes

Zarrouk, Amira; Véjux, Anne; Mackrill, John J.; O’Callaghan, Yvonne C.; Hammami, Mohamed; O’Brien, Nora M.; Lizard, Gérard

doi:10.1016/j.arr.2014.09.006

Cited by 169 publications

(123 citation statements)

References 202 publications

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“…High cholesterol intake is related to cardiovascular diseases. Moreover, its oxidation products (COPs) have been closely linked to toxicological effects (1)(2)(3). In the case of phytosterols, their beneficial effects, which are related to reductions in Low Density Lipoproteins (LDL) plasma levels (4), have promoted their incorporation into a variety of foodstuffs as functional foods (5)(6)(7)(8).…”

Section: Introductionmentioning

confidence: 99%

Oxysterols formation: A review of a multifactorial process

Barriuso

Ansorena

Astiasarán

2017

The Journal of Steroid Biochemistry and Molecular Biology

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Highlights1-Heating sterols at 180 °C produced a high extent of oxidation.2-The presence and unsaturation degree of the surrounding lipids protected sterols from oxidation.3-Plant aqueous extracts protected cholesterol from oxidation.4-Greater amounts of campesterol-derived oxidation products were observed, followed by sitosterol, cholesterol and stigmasterol.5-In 5 out of 7 of our studies, 7-keto derivatives were the most abundant oxysterols formed. AbstractDietary sterols are nutritionally interesting compounds which can suffer oxidation reactions. In the case of plant sterols, they are being widely used for food enrichment due to their hypocholesterolemic properties. Besides, cholesterol and plant sterols oxidation products are associated with the development of cardiovascular and neurodegenerative diseases, among others. Therefore, the evaluation of the particular factors affecting sterol degradation and oxysterols formation in foods is of major importance. The present work summarizes the main results obtained in experiments which aimed to study four aspects in this context: the effect of the heating treatment, the unsaturation degree of the surrounding lipids, the presence of antioxidants on sterols degradation, and at last, oxides formation. The use of model systems allowed the isolation of some of these effects resulting in more accurate data. Thus, these results could be applied in real conditions.

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Section: Introductionmentioning

confidence: 99%

Oxysterols formation: A review of a multifactorial process

Barriuso

Ansorena

Astiasarán

2017

The Journal of Steroid Biochemistry and Molecular Biology

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“…Oxysterols also increase LDL oxidation. 6 Reduced levels of growth hormone, estrogens (menopause), thyroid hormones (common in women), and also elevated levels of cortisol contribute to altered expression of HMG-CoA reductase (a key enzyme in the cholesterol synthesis) and consequent LPs synthesis. 2 Data from Refs.…”

Section: Box 1 Aging and Cholesterolmentioning

confidence: 99%

“…2 Data from Refs. 2,6,7 Lima Ribeiro et al precursor protein [APP]), and intracellular neurofibrillary tangles of hyperphosphorylated TAU protein. 12 Raffai and Weisgraber 13 reviewed the evidence from epidemiologic, in vivo, and in vitro studies, and indicated cholesterol to be an important modulator of Ab processing, contributing to AD.…”

Section: Box 1 Aging and Cholesterolmentioning

confidence: 99%

“…The increased flux of 24(S)-hydroxycholesterol is associated with neurodegeneration and neuronal death. 6 The cleavage of APP occurs by two distinct pathways, with different enzymes. The first is the a-secretase.…”

Section: Box 1 Aging and Cholesterolmentioning

confidence: 99%

“…Oxysterols are also important for stimulating RCT and bile acid synthesis. 6 Nutrition, Physical Activity, Cholesterol and Aging…”

mentioning

confidence: 99%

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The Role of Nutrition and Physical Activity in Cholesterol and Aging

Ribeiro

Luz

Aquino

2015

Clinics in Geriatric Medicine

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Generation of oxysterols formed by free radicals and enzymes by electrochemical oxidation

Lizard

2015

Euro J Lipid Sci & Tech

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It is commonly accepted that cholesterol oxide derivatives, also named oxysterols, are 27 carbon‐atom molecules deriving either from enzymatic and non‐enzymatic oxidation of cholesterol. Most of these compounds can be synthesized by more or less difficult and time consuming chemical reactions, and some of them have been discovered before the identification of the enzymes [mainly cytochrome P450 enzymes (CYP enzymes)] involved in their biosynthesis. A wide range of biological activities depends on oxysterols. Some oxysterols are also involved in the synthesis of cholesterol metabolites which have various properties. The paper by Weber et al. in this issue of European Journal of Lipid Science and Technology is of interest because it reports that an electrochemical oxidation of cholesterol rapidly generates numerous oxysterols which are usually generated either by enzymatic processes in vivo or under the action of different chemical and physical agents (free radicals, sun light, …) in vivo or not. This has a crucial importance and suggests that the border between enzymatic and non‐enzymatic generation of oxysterols should be reconsidered, at least for some of these compounds. Consequently, these observations may have major chemical and physiopathological significance.

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Involvement of oxysterols in age-related diseases and ageing processes

Cited by 169 publications

References 202 publications

Oxysterols formation: A review of a multifactorial process

Oxysterols formation: A review of a multifactorial process

The Role of Nutrition and Physical Activity in Cholesterol and Aging

Generation of oxysterols formed by free radicals and enzymes by electrochemical oxidation

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