Tanshinone II-A inhibits low density lipoprotein oxidation in vitro

Xi Lin Niu, Kohji Ichimori, Xia Yang, Yuki Hirota, Kiyotaka Hoshiai, Min LI, Hiroe Nakazawa*

*Corresponding author for this work

Research output: Contribution to journalJournal articlepeer-review

120 Citations (Scopus)

Abstract

Tanshinone II-A (TSII-A) is a major component of Salvia miltorrhiza Bunge which has long been used for preventing and ameliorating anginal pain in China. However the effect of TSII-A on low density lipoprotein (LDL) oxidation has not been studied. The present study was performed to investigate the effects of TSII-A on LDL oxidation using four oxidizing systems, including copper-, peroxyl radical- and peroxynitrite-initiated and macrophage-mediated LDL oxidation. LDL oxidation was measured in terms of formation of thiobarbituric acid-reactive substances (TBARS), relative electrophoretic mobility (REM) on agarose gel and lag time. In all four systems, TSII-A has apparent antioxidative effects against LDL oxidation, as evidenced by its dose-dependent inhibition of TBARS formation, prolongation of lag time and suppression of increased REM. Regarding the mechanism underlying its antioxidative effect, TSII-A neither scavenged superoxide nor peroxynitrite. It also did not chelate copper. But it has mild peroxyl radical scavenging activity. The direct binding to LDL particles and conformational change of LDL structure by TSII-A were suggested, because it increased negative charge of LDL which was shown by increased REM on agarose gel. In conclusion, TSII-A is an effective antioxidant against LDL oxidation in vitro. The underlying mechanism appears to be related to its peroxyl radical scavenging and LDL binding activity.

Original languageEnglish
Pages (from-to)305-312
Number of pages8
JournalFree Radical Research
Volume33
Issue number3
DOIs
Publication statusPublished - 2000

Scopus Subject Areas

  • Biochemistry

User-Defined Keywords

  • Antioxidant
  • Free radical
  • Low density lipoprotein
  • Oxidation
  • Tanshinone

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