The DNA Damage by Linoleic Acid Hydroperoxide

Linoleic acid과산화물의 DNA 손상작용

  • KIM Seon-Bong (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • KANG Jin-Hoon (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • BYUN Han-Seok (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • KIM In-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • PARK Yeung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 김선봉 (부산수산대학 식품공학과) ;
  • 강진훈 (부산수산대학 식품공학과) ;
  • 변한석 (부산수산대학 식품공학과) ;
  • 김인수 (부산수산대학 식품공학과) ;
  • 박영호 (부산수산대학 식품공학과)
  • Published : 1987.11.01

Abstract

The DNA damage by linoleic acid hydroperoxide (LHPO) was investigated in a DNA-LHPO system at $37^{\circ}C$ to elucidate the DNA damage mechanism by lipid peroxidation products. LHPO shelved a great DNA damage with the increase of its concentrations. DNA was completely damaged in a LHPO-DNA(weight ratio, 2:3) system after incubation for 2 days. The degree of DNA ,damage by LHPO was greated than that of linoleic acid. In the quantitative analysis of DNA damage, the decreasing ratio of DNA content was $60\%$ in $84{\mu}g$ LHPO system incubated for 1 day compared to the control solution marked $30\%$. There were no participation of active oxygens on the DNA damage by LHPO.

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