EFFECTS OF FOOD ANTIOXIDANTS ON PROSTAGLANDIN BIOSYNTHESIS

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Abstract
This study was designed to determine the influence of t‐butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and ascorbic acid on the biosynthesis of prostaglandins. Prostaglandin biosynthesis was monitored by determining the conversion of 14C‐dihomo‐gamma‐linolenic acid and 3 H‐arachidonic acid to prostaglandin E1 (PGE1), and prostaglandin E2 (PGE2), respectively, by the microsomal fraction of bovine seminal vesicles incubated under optimal conditions. The microsomal fraction converted in high yield, all‐cis 8,11,14 eicosatrienoic acid (dihomogamma linolenic acid) to PGE1 and all‐cis 5,8,11,14‐eicosatetraenoic acid (arachidonic acid) to PGE2 and in low yield, to prostaglandin F1α and F1α (PGF1α and PGF2β), respectively. Concentrations of 6.70 μM of BHA, 5.49 μM of TBHQ, and 100.6 μM of BHT resulted in a 50% inhibition of PGE1 biosynthesis, while concentrations of 3.08 μM of BHA, 6.07 μM of TBHO. and 93.0 μM of BHT resulted in a 50% inhibition of PGE2 biosynthesis in the’ systems used. 434.0 μM of ascorbic acid resulted in a 23% inhibition of PGE1 and a 43% inhibition of PGE2 biosynthesis. These results confirm that extremely low concentrations of food anti‐oxidants can interfere with prostaglandin biosynthesis.