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Zhong H, Lu J, Xia L, Zhu M, Yin H. Formation of electrophilic oxidation products from mitochondrial cardiolipin in vitro and in vivo in the context of apoptosis and atherosclerosis. Redox Biol 2014; 2:878-83. [PMID: 25061570 PMCID: PMC4099507 DOI: 10.1016/j.redox.2014.04.003] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2014] [Revised: 04/08/2014] [Accepted: 04/09/2014] [Indexed: 12/04/2022] Open
Abstract
Emerging evidence indicates that mitochondrial cardiolipins (CL) are prone to free radical oxidation and this process appears to be intimately associated with multiple biological functions of mitochondria. Our previous work demonstrated that a significant amount of potent lipid electrophiles including 4-hydroxy-nonenal (4-HNE) was generated from CL oxidation through a novel chemical mechanism. Here we provide further evidence that a characteristic class of CL oxidation products, epoxyalcohol-aldehyde-CL (EAA-CL), is formed through this novel mechanism in isolated mice liver mitochondria when treated with the pro-apoptotic protein t-Bid to induce cyt c release. Generation of these oxidation products are dose-dependently attenuated by a peroxidase inhibitor acetaminophen (ApAP). Using a mouse model of atherosclerosis, we detected significant amount of these CL oxidation products in liver tissue of low density lipoprotein receptor knockout (LDLR −/−) mice after Western diet feeding. Our studies highlight the importance of lipid electrophiles formation from CL oxidation in the settings of apoptosis and atherosclerosis as inhibition of CL oxidation and lipid electrophiles formation may have potential therapeutic value in diseases linked to oxidant stress and mitochondrial dysfunctions. 4-HNE and other electrophilic lipids are formed from mitochondrial cardiolipin. Novel electrophilic oxidation products EAA-CL were identified in vitro and in vivo. Level of EAA-CL in liver tissue of LDLR −/− mice is higher with Western diet feeding. ApAP dose-dependently inhibits EAA-CL formation during t-Bid induced cyt c release. CL electrophilic lipid formation is important in apoptosis and atherosclerosis.
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Key Words
- 4-HNE, 4-hydroxy-nonena
- 4-ONE, 4-oxo-2-nonenal
- 4-hydroxy-2-nonenal (4-HNE)
- ALDH2, aldehyde dehydrogenase-2
- ApAP, acetaminophen
- Apoptosis
- Atherosclerosis
- BHT, butylate hydroxytoluene
- CL, cardiolipin cyt c cytochrome c
- Cardiolipin
- EAA-CL, epoxyalcohol-aldehyde-CL
- ESI, electrospray
- ETC, electron transport chain
- Epoxyalcohol-aldehyde-CL (EAA-CL)
- H2O2, hydrogen peroxide
- HODE, hydroxyoctadienoic acid
- HpODE, hydroperoxyoctadecadienoic acid
- KODE, keto-octadecadienoic acid
- L3OCL, trilinoleoyl oleoyl cardiolipin
- L4CL, tetralinoleoyl cardiolipin
- LA, linoleic acid
- LC–MS, liquid chromatography–mass spectrometry
- LDLR −/−, low density lipoprotein receptor knockout
- Lipid peroxidation
- Liquid chromatography–mass spectrometry (LC–MS)
- M4CL, tetramyristeoyl cardiolipin
- MRM, multiple reaction monitoring
- Mitochondria
- PHGPX, hospholipid hydroperoxide glutathione peroxidase
- PUFAs, Polyunsaturated fatty acids
- Prdx3/Prx3, peroxiredoxin 3
- ROS, reactive oxygen species
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Affiliation(s)
- Huiqin Zhong
- Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS), Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, China
- University of the Chinese Academy of Sciences, CAS, Beijing, China
- Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, China
| | - Jianhong Lu
- Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS), Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, China
- University of the Chinese Academy of Sciences, CAS, Beijing, China
- Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, China
| | - Lin Xia
- Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS), Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, China
- Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, China
| | - Mingjiang Zhu
- Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS), Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, China
- Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, China
| | - Huiyong Yin
- Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS), Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, China
- University of the Chinese Academy of Sciences, CAS, Beijing, China
- Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai, China
- Correspondence to: Room 1826, New Life Science Building, 320 Yueyang Road, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, Shanghai 200031, China.
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