Articles

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

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.

 

 

 


Keywords

RRR-α-tocopherol; all-rac-α-tocopherol; in vitro models

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DOI: https://doi.org/10.13130/2283-3927/6440

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


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