Susceptibility of low-density lipoproteins (LDL) to oxidation might be a critical risk factor in the development and progression of atherosclerosis. The oxidation involves the degradation of polyunsaturated fatty acids, the formation of lysolecithin, oxysterols and aldehyde modification of lysine residues on Apo B100. The oxidation products have a number of biological activities such as cytotoxicity, atherogenesis, and carcinogenesis. The aim of this study was to investigate the in vitro antioxidant effects of vitamins E, A, and C on LDL. LDL was isolated from plasma by density gradient high-speed centrifugation and used as 0.1 microM/l isotonic solution. LDL oxidation was triggered by simple incubation with Cu2+ (1, 2, 5, 10, 12, 20 microM/l), in absence or presence of lipid-soluble or water-soluble antioxidants in different concentrations (tocopherols--0.5, 1, 2, and 4 microM/l; cerotenoids--0.1, 0.2, and 0.4 microM/l; ascorbate--2.5, 5, and 10 microM/l). The LDL oxidability was measured by continuous spectrophotometrical monitoring at 234 nm of the increased formation of conjugated diene hydroperoxides. The oxidation curves showed a profile with an inhibition period followed by a propagation period and were quantitatively characterized by two parameters: lag-phase (expressed in minutes), and propagation rate (expressed in changes of absorbance--delta E234nm/min). Lag-phase--the period of inhibition oxidation--was attributed to the ability of LDL (by antioxidants) to resist oxidation in vitro. LDL lag-phase decreased and propagation rate increased with the increasing of copper concentration.
In conclusion: 1) susceptibility of LDL to oxidation depends on both the concentration of pro-oxidant stimuli and the entity and concentrations of antioxidants; 2) antioxidants retard the process through which LDL undergo oxidation in vitro when exposed to copper ions; 3) a synergistic effect may also be involved, as water-soluble vitamin C keeps the fat-soluble vitamin E and vitamin A within LDL.