Jp. Kamat et al., Vanillin as an antioxidant in rat liver mitochondria: Inhibition of protein oxidation and lipid peroxidation induced by photosensitization, MOL C BIOCH, 209(1-2), 2000, pp. 47-53
Using rat liver mitochondria, as model systems, we have examined the abilit
y of the natural compound and the food-flavoring agent, vanillin to protect
membranes against oxidative damage induced by photosensitization at concen
trations normally used in food preparations. Vanillin, at a concentration o
f 2.5 mmol/L, has afforded significant protection against protein oxidation
and lipid peroxidation in hepatic mitochondria induced by photosensitizati
on with methylene blue plus light. The effect observed was both time- and c
oncentration-dependent. The inhibitory effect is similar to ascorbic acid a
nd the singlet oxygen quencher, diazabicyclo[2.2.2]octane (DABCO) but less
effective than sodium azide and glutathione. Examination of possible mechan
isms responsible for the observed protection, showed that vanillin has a si
gnificant ability to quench singlet oxygen (O-1(2)), a reactive species res
ponsible for damage induced during photosensitization by Type II mechanism.
Hence, this flavoring compound, due to its antioxidant ability, may have p
otential to prevent oxidative damage to membranes in mammalian tissues and
thereby the ensuing diseased states.