A search for acrolein scavengers among food components.
Acrolein scavengers
Brain stroke
Mitochondria
Polyamine
Taurine
Journal
Amino acids
ISSN: 1438-2199
Titre abrégé: Amino Acids
Pays: Austria
ID NLM: 9200312
Informations de publication
Date de publication:
Apr 2023
Apr 2023
Historique:
received:
03
11
2022
accepted:
01
02
2023
medline:
1
5
2023
pubmed:
9
2
2023
entrez:
8
2
2023
Statut:
ppublish
Résumé
Brain stroke is a major cause of being bedridden for elderly people, and preventing stroke is important for maintaining quality of life (QOL). Acrolein is a highly reactive aldehyde and causes tissue damage during stroke. Decreasing acrolein toxicity ameliorates tissue injury during brain stroke. In this study, we tried to identify food components which decrease acrolein toxicity. We found that 2-furanmethanethiol, cysteine methyl and ethyl esters, alliin, lysine and taurine decreased acrolein toxicity. These compounds neutralized acrolein by direct interaction. However, the interaction between acrolein and taurine was not so strong. Approximately 30 mM taurine was necessary to interact with 10 μM acrolein, and 2 g/kg taurine was necessary to decrease the size of mouse brain infarction. Taurine also slightly increased polyamine contents, which are involved in decrease in the acrolein toxicity. Mitochondrial potential damage by acrolein was also protected by taurine. Our results indicate that daily intake of foods containing 2-furanmethanethiol, cysteine methyl and ethyl esters, alliin, lysine and taurine may prevent severe injury in brain stroke and improve the quality of life for elderly people.
Identifiants
pubmed: 36752871
doi: 10.1007/s00726-023-03248-7
pii: 10.1007/s00726-023-03248-7
doi:
Substances chimiques
furfuryl mercaptan
29W096TCPG
Acrolein
7864XYD3JJ
alliin
7I4L2D0E9G
Cysteine
K848JZ4886
Lysine
K3Z4F929H6
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
509-518Subventions
Organisme : Scientific Research from the Ministry of Education, Cultures, Sports, Science and Technology, Japan
ID : 21K06714
Informations de copyright
© 2023. The Author(s), under exclusive licence to Springer-Verlag GmbH Austria, part of Springer Nature.
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