Search results for "sterol oxide"
showing 3 items of 3 documents
Impact of 7-Ketocholesterol and Very Long Chain Fatty Acids on Oligodendrocyte Lipid Membrane Organization: Evaluation Via LAURDAN and FAMIS Spectral…
2011
International audience; In the context of multiple sclerosis and X-linked adrenoleukodystrophy, 7-ketocholesterol (7KC) and very long chain fatty acids (C24:0, C26:0) are supposed to induce side effects respectively on oligodendrocytes which are myelin (which is a lipoproteic complex) synthesizing cells. The effects of 7KC (25, 50 mu M), C24:0 and C26:0 (10, 20 mu M) on cell viability and lipid membrane organization were investigated on 158N murine oligodendrocytes. Concerning 7KC and fatty acids (at 20 mu M only):1) cell growth was strongly inhibited; 2) marked induction of cell death was revealed with propidium iodide (PI); 3) no apoptotic cells were found with C24:0 and C26:0 (absence of…
Contribution of Cholesterol and Oxysterols in the Physiopathology of Cataract: Implication for the Development of Pharmacological Treatments
2010
The development of cataract is associated with some lipid changes in human lens fibers, especially with increased accumulation and redistribution of cholesterol inside these cells. Some direct and indirect lines of evidence, also suggest an involvement of cholesterol oxide derivatives (also named oxysterols) in the development of cataract. Oxysterol formation can result either from nonenzymatic or enzymatic processes, and some oxysterols can induce a wide range of cytotoxic effects (overproduction of reactive oxygen species (ROS); phospholipidosis) which might contribute to the initiation and progression of cataract. Thus, the conception of molecules capable of regulating cholesterol homeos…
Oxysterols – how much do we know about food occurrence, dietary intake and absorption?
2021
Oxysterols are formed in foods during processing and storage, having an impact on the nutritional profile besides being associated to the development of diverse chronic and degenerative diseases. This review provides an overview on recent information and knowledge gaps on oxysterol formation and absorption from foods. Their contents should be monitored based on dietary habits, in order to have more realistic data available and to expand the currently limited daily intake data. Unraveling the mechanism of oxysterol absorption, together with a more thorough understanding of their metabolism, is needed; in this respect, bioavailability studies using in vitro and in vivo methodologies could con…