Lipid Peroxidation After Ionizing Irradiation Leads to Apoptosis and Autophagy

Kiang, Juliann G.; Fukumoto, Risaku; Gorbunov, Nikolai V.

doi:10.5772/48189

Cited by 7 publications

(4 citation statements)

References 44 publications

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“…Lipid peroxidation is a process where lipid molecules lose electrons to free radicals, leading to further downstream reaction(s) causing damage to the plasma membrane. A detailed study by Kiang et al (2012) proposed that LPO is one of the main causes of cell death following ionizing irradiation. Our study indicated that animals which were administered with CRE and CRE-AgNPs had lower LPO levels than irradiated animals not treated with CRE.…”

Section: Discussionmentioning

confidence: 99%

Differential Activity of Antioxidants in Testicular Tissues Following Administration of Chlorophytum borivilianum in Gamma-Irradiated Swiss Albino Mice

et al. 2022

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Background: Oxidative stress induced by radiation causes variable expression of antioxidant enzymes in a tissue-specific manner. Testicular tissues carry out the complex process of spermatogenesis, and studies indicate that testicular damages due to irradiation require long-term recovery before complete resumption. Ionizing radiation also causes oxidative stress in tissues, leading to testicular damage. Aims and Objectives: This study measured differential expression of antioxidant enzymes following administration of C. borivilianum root extract (CRB) in response to irradiation-induced oxidative stress. The activity of various important endogenous enzymatic defense systems was evaluated and correlated for strength of association.Materials and method: Two forms of C. borivilianum (CB) extracts [CB alone and CB-silver nanoparticles (AgNPs)] were administered at a dose of 50 mg/kg body weight to Swiss albino male mice for 7 consecutive days. After that, they were irradiated with 6 Gy irradiation and further used to study various parameters of antioxidant enzymes.Results: Results indicate a significant increase in the level of glutathione (GSH) and the activity of GSH-related antioxidant enzymes in irradiated mice treated with CRE and CRE-AgNPs (silver nanoparticles biosynthesized using C. borivilianum root extract) in comparison to non-pretreated ones (groups I and II). Reciprocal elevation was observed in related enzymes, that is, glutathione S-transferase activity (GST), glutathione reductase (GR), and glutathione peroxidase activity (GPx). Elevation in the activity of catalase (CAT) and superoxide dismutase (SOD) was also evident in both the irradiated groups pretreated with CRE-AgNPs. However, expression of CAT in the CRE-treated irradiated group was similar to that of the non-treated irradiated group. Higher association among CAT-SOD, CAT-GPx, and GR-GST was observed.Conclusion: Overall, it was observed that testicular cells post-irradiation in all groups go through intense oxidative stress; however, groups pretreated with CRE or CRE-AgNPs indicated better toleration and resumption of antioxidant capacity. CRE or CRE-AgNPs pretreated non-irradiated groups mostly remained within the control range indicating stimulated expression of antioxidants.

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Section: Discussionmentioning

confidence: 99%

Differential Activity of Antioxidants in Testicular Tissues Following Administration of Chlorophytum borivilianum in Gamma-Irradiated Swiss Albino Mice

et al. 2022

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“…4 c). It might be that irradiation at 6 kGy may reform lipid hydrolysis by generating free radicals to interact with lipids and even cause chain reactions that may amplify the radiation effect ( Kiang, Fukumoto, & Gorbunov, 2012 ). Furthermore, irradiation with 6 kGy significantly reduced the level of FFAs in the BB group, while the values increased in WB group.…”

Section: Resultsmentioning

confidence: 99%

Influence of 10 MeV electron beam irradiation on the lipid stability of oat and barley during storage

Tang,

Xu,

et al. 2023

Food Chemistry: X

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“…When the temperature of the processed meat product exceeds this limit, its oxidative stability significantly decreases [ 195 , 204 , 205 ]. Therefore, temperature control of the finished product may be an effective method to limit lipid peroxidation in thermally treated meat and fishery products [ 206 ].…”

Section: Oxidative Stability Of Muscle Lipidsmentioning

confidence: 99%

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

Dragoev

2024

Foods

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The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.

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Lipid Peroxidation After Ionizing Irradiation Leads to Apoptosis and Autophagy

Cited by 7 publications

References 44 publications

Differential Activity of Antioxidants in Testicular Tissues Following Administration of Chlorophytum borivilianum in Gamma-Irradiated Swiss Albino Mice

Differential Activity of Antioxidants in Testicular Tissues Following Administration of Chlorophytum borivilianum in Gamma-Irradiated Swiss Albino Mice

Influence of 10 MeV electron beam irradiation on the lipid stability of oat and barley during storage

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

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