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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/576

Title: The cytotoxicity of fatty acid/α-lactalbumin complexes depends on the amount and type of fatty acid
Authors: Brinkman, Christel Rothe
Brodkorb, Andre
Thiel, Steffen
Kehoe, Joseph James
Keywords: Alpha lactalbumin
Cytotoxicity
Fatty acids
HAMLET
Oleic Acid
Issue Date: 17-Apr-2013
Publisher: Wiley
Citation: Brinkmann, C. R., Brodkorb, A., Thiel, S. and Kehoe, J. J. (2013), The cytotoxicity of fatty acid/α-lactalbumin complexes depends on the amount and type of fatty acid. Eur. J. Lipid Sci. Technol., 115: 591–600. doi: 10.1002/ejlt.201200165
Series/Report no.: European Journal of Lipid Science and Technology;vol 115
Abstract: Complexes of the milk protein, α-lactalbumin, and the fatty acid, oleic acid, have previously been shown to be cytotoxic. Complexes of α-lactalbumin and five different fatty acids (vaccenic, linoleic, palmitoleic, stearic, and elaidic acid) were prepared and compared to those formed with oleic acid. All complexes were cytotoxic to human promyelocytic leukemia-derived (HL-60) cells but to different degrees depending on the fatty acid. The amount of fatty acid per α-lactalbumin molecule was found to correlate with the cytotoxicity; the higher the number of fatty acids per protein, the more cytotoxic the complex. Importantly, all the tested fatty acids were also found to be cytotoxic on their own in a concentration dependent manner. The cytotoxic effect of complexes between α-lactalbumin and linoleic acid, vaccenic acid, or oleic acid was further investigated using flow cytometry and found to induce cell death resembling apoptosis on Jurkat cells. Practical applications: Cytotoxic complexes of α-lactalbumin and several different fatty acids could be produced. The cytotoxicity of all the variants is similar to that previously determined for α-lactalbumin/oleic acid complexes.
Description: peer-reviewed
This work was supported by the Food Institutional Research Measure (FIRM, project no. 08RDTMFRC650) of the Department of Agriculture, Fisheries, and Food, Ireland.
URI: http://hdl.handle.net/11019/576
http://dx.doi.org/10.1002/ejlt.201200165
ISSN: 1438-9312
Appears in Collections:Food Biosciences
Food Chemistry & Technology

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