Tocopheramine succinate and tocopheryl succinate: Mechanism of mitochondrial inhibition and superoxide radical production

Tocopherols (TOH) are lipophilic antioxidants which require the phenolic OH group for their redox activity. In contrast, non-redox active esters of α-TOH with succinate (α-TOS) were shown to possess proapoptotic activity in cancer cells. It was suggested that this activity is mediated via mitochondrial inhibition with subsequent ${\text{O}}_2^{\text{<mglyph src="https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/16/entities/rad"></mglyph>}-}$ production triggering apoptosis and that the modification of the linker between the succinate and the lipophilic chroman may modulate this activity. However, the specific mechanism and the influence of the linker are not clear yet on the level of the mitochondrial respiratory chain. Therefore, this study systematically compared the effects of α-TOH acetate (α-TOA), α-TOS and α-tocopheramine succinate (α-TNS) in cells and submitochondrial particles (SMP). The results showed that not all cancer cell lines are highly sensitive to α-TOS and α-TNS. In HeLa cells α-TNS did more effectively reduce cell viability than α-TOS. The complex I activity of SMP was little affected by α-TNS and α-TOS while the complex II activity was much more inhibited (IC₅₀ = 42 ± 8 μM α-TOS, 106 ± 8 μM α-TNS, respectively) than by α-TOA (IC₅₀ >1000 μM). Also the complex III activity was inhibited by α-TNS (IC₅₀ = 137 ± 6 μM) and α-TOS (IC₅₀ = 315 ± 23 μM). Oxygen consumption of NADH- or succinate-respiring SMP, involving the whole electron transfer machinery, was dose-dependently decreased by α-TOS and α-TNS, but only marginal effects were observed in the presence of α-TOA. In contrast to the similar inhibition pattern of α-TOS and α-TNS, only α-TOS triggered ${\text{O}}_2^{\text{<mglyph src="https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/16/entities/rad"></mglyph>}-}$ formation in succinate- and NADH-respiring SMP. Inhibitor studies excluded complex I as ${\text{O}}_2^{\text{<mglyph src="https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/16/entities/rad"></mglyph>}-}$ source and suggested an involvement of complex III in ${\text{O}}_2^{\text{<mglyph src="https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/16/entities/rad"></mglyph>}-}$ production. In cancer cells only α-TOS was reproducibly able to increase ${\text{O}}_2^{\text{<mglyph src="https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/16/entities/rad"></mglyph>}-}$ levels above the background level but neither α-TNS nor α-TOA. Furthermore, the stability of α-TNS in liver homogenates was significantly lower than that of α-TOS. In conclusion, this suggests that α-TNS although it has a structure similar to α-TOS is not acting via the same mechanism and that for α-TOS not only complex II but also complex III interactions are involved.     

Radiation Chemistry of Foods

In food irradiation, water-soluble food constituents undergo the attack of ${\text{e}}_{\text{aq}}^{?}$ and OH at the neutral region.

Reaction rate constants of some food constituents with ${\text{e}}_{\text{aq}}^{?}$ and OH were measured by competition methods using nitrous oxide and ³H-formate as competitors, respectively. High selectivity was observed among the reactions with ${\text{e}}_{\text{aq}}^{?}$ and the ${\text{e}}_{\text{aq}}^{?}$-reaction rate constants are 10¹⁰ M^?1 sec^?1 (cysteine), 10⁹ M^?1 sec^?1 (methionine, ascorbic acid, and histidine), and much smaller (sugars, and the other types of amino acids). The OH-reaction rate constants range from 10⁹ M^?1 sec^?1 (cysteine, histidine, methionine, aromatic amino acids, and ascorbic acid) to 10⁸ M^?1 sec^?1 (sugars and the other amino acids), indicating that the reactions with OH are less selective. Selective destructions of cysteine and ascorbic acid in food irradiation may be partly ascribed to their selective reactivities with some less reactive species which are produced by reactions of ${\text{e}}_{\text{aq}}^{?}$ or OH with oxygen or the other constituents as well as their higher reactivity with ${\text{e}}_{\text{aq}}^{?}$.