Relative bioefficacy of RRR-α-tocopherol versus all-rac-α-tocopherol in in vitro models

  • Antonella Baldi
  • Carlotta Giromini
  • Davide Gottardo
  • Raffaella Rebucci
  • Luciano Pinotti
  • Eleonora Fusi
Keywords: RRR-α-tocopherol, all-rac-α-tocopherol, in vitro models

Abstract

The aim of this study was to evaluate the in vitro relative bioefficacy of RRR-α-tocopherol (RRR- α-T) versus all-rac-α-tocopherol (all-rac-α-T) in counteracting the cytotoxic effect induced by H2O2 in Bovine Mammary Epithelium – University of Vermont (BME-UV1) and Madin-Darby Canine Kidney (MDCK) cells. The range of RRR- α-T and all-rac- α-T concentrations selected for the oxidative challenge experiments was 100µM - 1nM. To study the bioefficacy of RRR- α-T and all-rac- α-T, MTT and LDH tests were performed. Cells were pre-incubated for 3 h with  selected a-tocopherol concentrations and then exposed to increasing H2O2 concentrations ranging from 125 to 750µM for the following 24h. Concerning the cell viability, the pre-treatments with 100µM of RRR- α-T and 100µM all-rac-α-T were able to significantly (P<0.05) counteract the effect induced by 750 µM of H2O2 in BME-UV1. In MDCK the pre-treatment with 1nM of all-rac-α-T was able to significantly (P<0.05) reduce the effect of 125 and 150 mM H2O2. In MDCK cells, the pre-incubation with all-rac-α-T determines a significant reduction of the membrane damage, induced by 175 µM of H2O2. In conclusion, RRR-α-T and all-rac-α-T have shown the ability to counteract the oxidative effects of H2O2, however further investigation will help to better understand their specific mechanism of action in vitro.

 

 

 

References

A. Baldi, “Vitamin E in Dairy Cows,” Livestock Production Science, Vol. 98, No. 1-2, 2005, pp. 117-122. doi:10.1016/j.livprodsci.2005.10.004

Dersjant‐Li, Y., & Peisker, M. (2010). A critical review of methodologies used in determination of relative bio‐availability ratio of RRR‐α‐tocopheryl acetate and all‐rac‐α‐tocopheryl acetate. Journal of the Science of Food and Agriculture, 90(10), 1571-1577

S. Vagni et al., “Vitamin E Bioavailability: Past and Present Insights”, Food and Nutrition Science, 2, 2011, pp. 1088-1096

Published
2015-11-05
Section
Articles