Flavonoids and cell membrane fluidity
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- 作者：Nataš ; a Poklar Ulrih ; Ajda Ota ; Marjeta Š ; entjurc ; S ; ra Kure ; Veronika Abram
- 关键词：Flavonoids ; Fluorescence ; EPR ; Cell membrane fluidity
- 刊名：Food Chemistry
- 出版年：2010
- 出版时间：1 July 2010
- 年：2010
- 卷：121
- 期：1
- 页码：78-84
- 全文大小：710 K
文摘
The membrane fluidity characteristics of multilamellar (MLV) and extruded liposomes prepared with kaempferol (K), kaempferol-3-glucoside (KG), (−)-epigallocatechin (EGC) or (−)-epigallocatechin-3-gallate (EGCG) are presented. Kaempferol caused the highest increase in fluorescence polarisation of DPH in both liposomes (other compounds had not) indicating that K with nK/nLip below 0.2 or 0.1 decreased the membrane fluidity, while at higher molar ratios the membrane fluidity increased. EPR measurements with MLV and spin probes MeFASL(10,3) and MeFASL(2,11) showed a significant decrease in fluidity in the upper part of the membrane for all flavonoids measured, and in the core of the membrane an increase in fluidity for EGCG and EGC. Computer simulation of the EPR spectra showed that the membrane of the MLV used was composed of at least three coexisting domain types with different fluidity and that the order parameter of the most ordered domains is responsible for membrane fluidity alterations.