Abstract
The effects of hemoglobin (Hb) and haptoglobinhemoglobin complex (Hp-Hb complex) on oxidation of low density lipoprotein (LDL) were investigated. Treatment of LDL (100 µg protein) with 60 µg (20 µM) of Hb for 6 h in phosphate-buffered saline resulted in an apparent LDL oxidation as determined by measuring lipid peroxidation, increasing electronegativity, aggregate formation, and decreasing lysine content of lipoprotein. Such effects of Hb on LDL oxidation showed in a dosedependent manner at concentrations up to 60 µg. But FeCl3 could not oxidize LDL even at 100 µM. Hb-induced LDL oxidation was blocked by addition of free Hp, and its inhibitory effect was a maximum when Hp:Hb molar ratio was 1:1. In addition, LDL incubated with purified Hp-Hb complex showed almost the same electronegativity and lysine content as native LDL. These findings indicate that Hb mediates LDL oxidation strongly and Hp inhibits Hb-stimulated LDL oxidation by forming Hp-Hb complex.
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Kim, IS. Inhibition of hemoglobin-induced low density lipoprotein oxidation by haptoglobin. Exp Mol Med 28, 89–94 (1996). https://doi.org/10.1038/emm.1996.14
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DOI: https://doi.org/10.1038/emm.1996.14