Studies on Vitamin E Action: Peroxidation Inhibition in Structural Protein-lipid Micelle Complexes Derived from Rat Liver Microsomal Membranes

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Abstract
Vitamin E and butylated hydroxyanisole (BHA) inhibit lipid peroxidation in microsomal suspensions and in a test system consisting of microsomal structural protein and lipid micelles. A common inhibitory mechanism is suggested by the similarity of the two systems in their response to the two inhibitors. Gas liquid chromatography was used to demonstrate that peroxidation in the complex was accompanied by decreases in oleic and linoleic acids and by complete disappearance of arachidonic acid. The structural protein used in these experiments bound vitamin E but not the synthetic antioxidant, suggesting that the binding may involve the hydrocarbon chain of vitamin E. This association may be hydrophobic in nature. Vitamin E inhibition of peroxidation in the complex is correlated with the amount of the antioxidant bound, whereas inhibition by butylated hydroxyanisole is not. A possible difference in the physiological action of vitamin E and BHA was suggested on the basis of these binding differences.