Ernestina Garcia-Quinto, Sabrina Sollecito-Rovella, Victor M. Amador-Luna, Lidia Montero, Gloria Fernandez-Lorente
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引用次数: 0
摘要
二十二碳六烯酸(DHA)是中枢神经系统必需的脂肪酸。它在大脑健康和预防神经退行性疾病中起着至关重要的作用,特别是其磷脂形式,具有更高的生物利用度。我们小组先前的研究使酶促合成纯二取代DHA磷脂(1,2- di -DHA- pc)成为可能。本研究考察了1,2-二- dha - pc对乙酰胆碱酯酶(AChE)的抑制活性及其抗氧化能力。结果表明,1,2- di - dha - pc对AChE酶有明显的抑制作用。与抗坏血酸相比,1,2- di - dha - pc具有较强的抗氧化能力。这些发现突出了1,2- di - dha - pc在治疗神经退行性疾病方面的治疗潜力,以及它对神经元衰老过程中的脂质过氧化(神经退行性疾病的主要驱动因素之一)提供保护的能力,表明需要进一步研究以确认其临床适用性。
Acetylcholinesterase Inhibition and Antioxidant Activity of DHA-Disubstituted Phospholipids
Docosahexaenoic acid (DHA) is an essential fatty acid for the central nervous system. It plays a crucial role in brain health and the prevention of neurodegenerative diseases, particularly in its phospholipid form, which has greater bioavailability. Previous studies, conducted by our group, enabled the enzymatic synthesis of pure disubstituted DHA phospholipids (1,2-Di-DHA-PC). In the present study, the inhibitory activities of 1,2-Di-DHA-PC on acetylcholinesterase (AChE) and its antioxidant capacity were evaluated. The results showed that 1,2-Di-DHA-PC exhibited significant inhibition of the AChE enzyme. Moreover, 1,2-Di-DHA-PC showed antioxidant capacity compared to ascorbic acid, a natural antioxidant par excellence. These findings highlight the therapeutic potential of 1,2-Di-DHA-PC in the treatment of neurodegenerative diseases and its ability to offer protection against the lipid peroxidation of the neuronal aging process, one of the main drivers of neurodegeneration, suggesting the need for further studies to confirm its clinical applicability.
期刊介绍:
Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:
Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.
Immunology: Understanding the interactions of food and the immune system.
Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.
Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.