Effects of antioxidants in oral biochemistry

LITERATURE REVIEW MASTERS STUDIES AT DENTAL MEDICINE EFFECTS OF ANTIOXIDANTS IN ORAL BIOCHEMISTRY EKATERINA SPIRIDONOVA Supervisor: JOÃO MIGUEL SILVA E COSTA RODRIGUES. [email protected] Porto, 2014 Effects of antioxidants in oral biochemistry II Acknowledgements. To my coordinator, professor João Miguel Silva e Costa Rodrigues, for his help in every step of writing the work, for the corrections and moral support. To my family, who were far away but always with me when I needed them the most, especially to my father, who was always an example for me. To my dear colleagues, who were patient enough to explain me every moment in a routine life of a fifth year student and gave me an inspiration for work. Effects of antioxidants in oral biochemistry III List of abbreviations. ROS reactive oxygen species DNA deoxyribonucleic acid GSH glutathione BHA butylatedhydroxyanisole BHT butylatedhydroxytoluene SOD superoxide dismutase AT alfa-tocopherol OSMF oral submucous fibrosis MDA malondialdehyde OSCC oral squamous cell carcinoma PEG polyethylene glycol CAT catalase POD peroxidase LMWA low molecular weight antioxidants OS oxidative stress GCF gingival crevicular fluid TBHQ tert-Butylhydroquinone PG propylgallate Effects of antioxidants in oral biochemistry IV Index ABSTRACT ...................................................................................... 1 INTRODUCTION ................................................................................ 2 METHODS ....................................................................................... 3 OXIDATIVE STRESS ............................................................................ 3 ANTIOXIDANTS AND CARCINOGENESIS ..................................................... 4 LIPID PEROXIDATION .......................................................................... 5 CHAIN-BREAKING ANTIOXIDANTS ........................................................... 6 ORAL CANCER PREVENTERS (PREVENTIVE ANTIOXIDANTS) ............................ 7 VITAMIN E ........................................................................................ 7 VITAMIN A ........................................................................................ 8 VITAMIN C ........................................................................................ 9 OXIDATIVE-ANTIOXIDANT IMBALANCE ................................................... 10 PROMOTION OF ORAL CANCER .................................................................. 10 CANCER INHIBITORY ACTIONS OF ANTIOXIDANTS ............................................... 11 ANTIOXIDANTS USED AS FOOD ADDITIVES .............................................. 12 SALIVA ......................................................................................... 14 POTENTIONAL BIOMARKERS OF ORAL CANCER ........................................ 15 CONCLUSION ................................................................................. 16 REFERENCES. ................................................................................. 17 ATTACHMENTS. .............................................................................. 20 Effects of antioxidants in oral biochemistry 1 Abstract A paradox in metabolism is that, while the majority of complex life on Earth requires oxygen for its existence, oxygen is a highly reactive molecule that damages living organisms by producing reactive oxygen species (ROS). Thus, organisms contain a complex network of antioxidant metabolites and enzymes that work together to prevent oxidative damage to cellular components such as DNA, lipids, and proteins. Maintaining a good balance of oxidants and antioxidants is important for oral and systemic health. Lots of factors can lead to a misbalance of oxidants in oral tissues, such as alcohol, nicotine, pollutants and general stress. It causes an oxidative stress and may damage or kill cells by overly reactive oxygencontaining molecules and chronic excessive inflammation. Pernicious impacts of ROS are balanced by non-enzymatic and enzymatic antioxidants. Exhausted antioxidant defense mechanisms bringing to oxidative damage to normal tissues and cells, and the breakdown of the fragile balance between oxidants/antioxidants is a cause of carcinogenesis. In this work, it will be reviewed the processes that lead to the oxidative/antioxidant imbalance, the role of preventing antioxidants and their sources, antioxidants as food additives. The importance of saliva will be highlighted, since it plays an important role in this process and it is a fluid where many biochemical processes are taking place - the process of mastication and digestion of ingested foods promotes a variety of reactions, including lipid peroxidation. It acts as a cleansing solution, an ion reservoir, a lubricant and a buffer. It could constitute a first line of defense against free radical-mediated oxidative stress. Keywords: antioxidants, antioxidants and oral cavity, oral biochemistry and antioxidants, antioxidative status, antioxidant activity. Effects of antioxidants in oral biochemistry 2 Introduction Nowadays, antioxidants are getting more and more attention as potential preventers of cell damage by free radicals. In fact, it is known that antioxidants may counteract the effects of free radicals in every part of the body. [1] Free radicals are extremely reactive chemicals that are formed in normal metabolism or are produced by environmental stress and/or radiation. Lipid peroxidation is also a source of free radicals. These chemicals react with cell components, leading to damages and, consequently, mutations in deoxyribonucleic acid (DNA), and chemical modifications in cell lipids and proteins. Both free radicals and antioxidants are produced naturally by the body in order to assist it to stay in a balanced state of health. [2] In addition, there is a restriction according to the body`s innate supply of antioxidants, and cells are being under constant destruction every day. In this context, there are so-called dietary antioxidants, which are contained in fruits and vegetables or vitamin supplements - they are believed to promote health and to avert cell damage due to the enrichment of the pool of antioxidants that body has. [3] The main dietary antioxidants are vitamin E, vitamin C and beta carotene. Vitamin E (tocopherol) is a fat-soluble antioxidant. No unequivocal unique function for it has been determined. Though it does act as a lipidsoluble antioxidant in cell membranes, many of its functions can be provided by other synthetic antioxidants. Another vitamin – C, ascorbate, operates in the water-soluble part of tissues. Good sources of vitamin C are strawberries, broccoli and citrus fruits. This vitamin helps to recover levels of active vitamin E in the body. A predecessor of vitamin A, beta-carotene can be found in sweet potatoes, carrot juice and apricots. [2] Antioxidants tend to work together since the combination of them is more powerful than each substance alone. Vitamin E and Vitamin A (betacarotene) have been linked to a preventive role in oral cancer. Due to the low oxygen tensions prevalent in the body, beta-carotene is a very effective antioxidant and may reduce the risk of those cancers initiated by free radicals and other strong oxidants. [2] As was mentioned above, antioxidants include also enzymes. Superoxide dismutase is one of them. [2] Effects of antioxidants in oral biochemistry 3 Perspective and prospects. Proof for the advantageous role of antioxidants in human (and specifically oral health) is restricted. It is not yet fully defined what is the ideal level of antioxidants to avert the damaging effects of free radicals. Also, acceptable levels of vitamins may noticeably vary from person to person, depending on levels of smoking, environmental stress, the ability to absorb the vitamin supplements etc. In addition, it is not clear how antioxidants may influence the prevention of oral cancer and if they truly help to prevent it. Considering antioxidant supplements, this is also controversial, as some scientists believe that they may intervene with the body’s natural output of antioxidants, while others defend that our pool of antioxidants is sufficient in the majority of the situations. [4] Methods To accomplish this review article a research of the literature was performed, using on-line databases such as Pubmed (http://www.ncbi.nlm.nih.gov/pubmed), Science Direct (http://www.sciencedirect.com), Google Scholar (scholar.google.com), Elsevier (http://www.elsevier.com). Different combinations of the following keywords were used: antioxidants, antioxidants and oral cavity, oral biochemistry and antioxidants, antioxidative status, antioxidant activity. Some limitations ocured due to the fact that some of the articles required a payed access. Oxidative stress Reactive oxygen species (ROS) contain free radicals and non-radical by-products of oxygen. Free radicals are molecules or molecular fragments that present an unpaired electron in the valence shell (that`s radical) and capable of existing freely. [1] When the generation of reactive oxygen species in a system outreaches the system`s capacity to counteract and remove them, it causes the condition known as oxidative stress, defined by Sies. There are several reasons of why this imbalance can occur. It can be caused from an absence of antioxidant capacity that appears by disruption in distribution, production or by an excess of ROS from endogenous origin or environmental stressors. Possible endogenous sources include cytochrome P450 metabolism, mitochondria, inflammatory cell activation and peroxisomes. [1] Effects of antioxidants in oral biochemistry 4 In the case it is not regulated correctly, ROS can harm cellular proteins, lipids or DNA, like a suppressing signal transduction pathway, and, moreover, normal cellular operation. ROS are by-products of cellular metabolism, produced by electron outflow of enzymes and mitochondrial electron carriers during oxidative phosphorylation or other metabolic events. They are generated as necessary intermediates of metal catalyzed oxidation reactions. Furthermore, other cellular enzymes or enzyme complexes situated in or connected with cellular membranes or organelles were characterized for the production of ROS in nonphagocytic and phagocytic cells. Distinctive outer sources for ROS are redox cycling xenobiotics likewise radiation (for example, ultraviolet light, microwave radiation), environmental agents such as nongenotoxic carcinogens. A diversity of growth factors and cytokines are noted to produce ROS, which via oxidative modification of proteins and/or via alteration of the intracellular redox state induce their transcription factors and mechanisms of operation on signaling components. [5, 6, 7] Antioxidants and carcinogenesis Cancer is a result of cell and tissue damage, which may be caused by unsteadiness between antioxidant defense mechanisms and oxidants. A larger number of free radicals are generated under pathological conditions. [1] A first line of defense against ROS is defense against their formation, so-called prevention. Metal chelation plays a major role in controlling DNA fragmentation and lipid peroxidation. A scenario of preventive antioxidants as well function by channeling an attacking species into a less harmful product therefore lowering the risk of further damage. The following phase is 4,interception, the act of final deactivation. In this phase would come the approach that will prevent chain reaction of free radicals and formation of nonreactive-end and non-radical products. One more allowance is to switch the direction of radical action from more sensitive target sites to cellular compartments in which oxidative loss would be less harmful. Those intermitting chain-breaking antioxidants are often phenolic compounds. The most effective compound in lipid phase without any doubt is alpha-tocopherol, a non-enzymatic antioxidant. It controls a steady state of peroxyl-radical reduction in the cellular membranes. Carotenoids and oxy-carotenoids can conveniently intercept hydroxyl radical. Valuable detoxifying compounds are three main classes of antioxidant enzymes: superoxide dismutase, catalases and glutathione (GSH) peroxidases. The next step in protection against oxidants can be repair of damage caused by oxidants (lipid peroxidation). [5] Effects of antioxidants in oral biochemistry 5 Lipid peroxidation Peroxidation (oxidation) of lipids is important not only for degradation of foods (rancidity) but also for damages to tissues in vivo, where it can be a reason of cancer, atherosclerosis, aging and inflamatory deseases. The harmful effects are considered to be induced by free radicals (ROO*, RO*, OH*) produced during peroxide decomposition from fatty acids containing methylene-interrupted double bounds. These double bounds are found in the naturally occuring polyunsaturated fatty acids. [1, 5, 6, 8] Lipid peroxidation is a chain reaction providing an endless supply of free radicals that begin additional peroxidation reactions. Below it is described as a process: 1) Initiation: ROOH+ Metal (n)+ → ROO*+ Metal (n-1)+ +H+ X* +RH → R* +XH 2) Propagation R*+ O2 → ROO* ROO*+RH → ROOH+R*, etc 3) Termination ROO*+ ROO* → ROOR+O2 ROO*+R* → ROOR R*+R → RR Lipid peroxidation is a chain reaction with potentionally devastating effects since the molecular predecessor for the initiation process is commonly the hydroperoxide product ROOH. Antioxidants control and reduce lipid peroxidation. In this context, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate are antioxidants used as food additives. [1, 5, 6, 8, 9] There are also some important naturally existent antioxidants such as vitamin E (tocopherol), which is lipid-soluble, vitamin C and urate, which are water-soluble. Beta-carotene is an antioxidant particularly effective at low pO2. Globally, the antioxidants can be divided in two classes: [1, 5, 6, 8] (1) Chain-breaking antioxidants, which intervene in the propagation steps. (2) Preventive antioxidants, which reduce the rate of chain-breaking initiation. Effects of antioxidants in oral biochemistry 12 fact induce growth of tumors through raised survival of tumor cells. Also, a pro-oxidant action of some antioxidants should be taken into consideration. It can occur depending on the concentration and environment (oxygen pressure) in which they function. The main area of interest right now is focused on possible anticancer activity of approximately non-toxic antioxidant nutrients like alpha tocopherol, beta-carotenoid and different retinoids. [22] Antioxidants used as food additives Beside dietary antioxidants there is a group of antioxidants used as food additives. These may contribute to the increase in the conservation of food, as well as to an enrichment of their nutritional value. Propyl Gallate Propyl Gallate is a white to brown crystalline powder with a lightly sour taste and no smell. It is the n-propyl ester of gallic acid (3,4,5- trihydroxybenzoic acid). It is soluble in ethyl ether, ethanol, lard, oil, and water solutions of polyethylene glycol (PEG) ethers of cetyl alcohol, but only lightly dissoluble in water. [23] Propyl Gallate is generally recognized as a safe (GRAS, American Food and Drug Administration) antioxidant to protect oils, fats, and fatcontaining food from rankness that outcomes from the production of peroxides. [23] Propyl Gallate is consumed when ingested, then methylated, binded, and secreted in the urine. The biological action of Propyl Gallate is steady with its free-radical scavenging capacity, with results that involve antimicrobial activity, inhibition of the formation of nitrosamines, chemoprotection, enzyme inhibition, inhibition of biosynthetic processes, anesthesia, ionizing/ultraviolet (UV) radiation protection, inhibition of neuromuscular response to chemicals, anticarcinogenesis, antimutagenesis and antitumorigenesis, anticariogenesis, antiteratogenesis. The antioxidant activity is based in its hydrogen-donating hydroxyl groups. Other names for this ingredient include: 1. PG(Windholz1976), 2. Tenox PG (Windholz 1976), 3. n-Propylgallate(Windholz1976), 4. ProgallinP(Windholz1976), 5. Propyl gallate (RIFM) (Gottschalck and McEwen 2004), 6. Gallicacidpropylester(RTECS2004), Effects of antioxidants in oral biochemistry 13 7. 3,4,5-Trihydroxybenzoicacidpropylester (Gottschalck and McEwen 2004). Propyl Gallate is know to be stable in slightly acidic or neutral environment, however, in mild alcaline or when heated it becomes unstable.[23] Antioxidant-Related Effects Propyl Gallate rivals efficiently with trypsin and oxygen for reaction with the eosin triplet state and by this process inhibiting eosin-sensitized photodynamic oxidation of trypsin. It was observed that propyl Gallate decreased the excited eosin to form an oxidized Propyl Gallate form and a semireduced eosin radical. Afterwards, ground state eosin and Propyl Gallate were regenerated using the reverse electron transfer. [4, 9, 23, 24, 25] Photodynamic activation occurred with the formation of a free radical, and Propyl Gallate acted by inhibiting free-radical formation. [4, 9, 23, 24, 25] Butylated hydroxyanisole (BHA) From one of the widely used food antioxidants, it can be pointed out the Butylated hydroxyanisole (BHA; tertiary butyl-4- hydroxyansole). Trading BHA is indeed a composition of two isomers, 3-tert- butyl-4-hydroxanisole (3- BHA, 90%) and 2-tert-butyl-4-hydroxyanisole (2-BHA, 10%). Butylated hydroxytoluene (BTH) is not soluble in water, however, it is highly soluble in oils and fats. The vapor of the BHA is fugacious at frying temperatures; BHA has low melting point. The tert-butyl group ortho or meta to the hydroxyl group suppresses antioxidant activity, that`s why BHA is a “hindered” phenol. The substance has a white color and presents as a waxy solid. The admixture of BHA causes no change in flavor, color or smell. If it will be mixed with the other antioxidants (for example, BHT- Butylated Hydroxytoluene, TBHQ - tert- Butylhydroquinone, PG - Propyl gallate) the effect of the substance will increase and the following synergism lead to the considerable antioxidant potency higher than that may be expected from the contribution of each individual antioxidant. [4, 9, 23, 24, 25] Butylated Hydroxytoluene (BHT) Butylated hydroxytoluene (BHT; di-tert-butyl-4-methylphenol or 2,6-di- tert-butyl-p-cresol 2,6) is a white crystalline solid with a light phenolic odor. BHT is extremely soluble in oils and fats but not water as well as in propylene glycol. The substance is slightly soluble in glyceryl monooleate, a solvent used for comercial antioxidant formulations. Nevertheless, BHT has lower Effects of antioxidants in oral biochemistry 14 effectiveness than BHA. This happens because of the existance of two tertbutyl groups, which suggest better steric hindrance than BHA. The molecule has less carry-through properties and is more fugacious than BHA. The supplementation of BHT causes no changes in odor, flavor or color of a food product and may be utilized in combination with propyl gallate, TBHQ or BHA. [4, 9, 23] Synergism between BHA and BHT The effects of antioxidants when they are used in a mixture are usually better than when they are used alone. Synergism may occur because the antioxidants may act as hydrogen donors to the primary antioxidant radicals. Thus, due to the recover of the primary inactivate metal ions or the primary antioxidant, they counteract their prooxidant effects. It was noted that 3-BHA donated a hydrogen atom to peroxy radical to form a phenoxy radical. 3-BHA is being regenerated from the phenoxy radical by a transfer of hydrogen from BHT. BHT is oxidized to quinone methide during the process. A combination of BHT and 3-BHA exibited a higher antioxidant activity than any of them used singly in lard, soybean oil and methyl oleate. [4, 9, 23] Saliva As it was mentioned above, saliva is an oral liquid where many biochemical processes take place. Saliva is produced in major and minor salivary glands. Saliva is made up of more than 98% water, a variety of different electrolytes, over a thousand proteins, including the major glycoprotein mucin, nucleic acids, immunoglobulins, plasma-derived-albumin, hormones, the nitrogenous products urea and ammonia, digestive enzymes such as alphaamylase, lysozyme, among others. [3, 26, 27] Saliva has different actions – especially implicated in lubrication, physicochemical defense, buffering effect, sustenance of tooth continuity, antimicrobial protection and wound cure, taste and, moreover, taking part in an early digestion process. Saliva itself is significant in biofilm formation on tooth surfaces, bacterial adhesion, crystal growth homeostasis, may be a considerable source of information for genetic and forensic profiles and keeps mucosal continuity of the oral and upper gastrointestinal mucosal surfaces. [3, 26, 27] Saliva includes regionally produced substances and other molecules obtained from the systemic circulation, like serum products, electrolytes, gingival crevicular fluid (GCF), microorganisms and other external agents. Interestingly, even markers for immunological, toxicological, hormonal, Effects of antioxidants in oral biochemistry 15 infectious diseases can also be found in saliva. Thus, saliva can be an alternative diagnostic tool for checking the oral and systemic health. [3, 26, 27] Saliva is reckoned to be the first line of protection against oxidative stress (OS), the key event for many systemic and oral diseases. It is needed to be admitted that saliva is a rich source of endogenous antioxidants: albumin, enzymes, uric acid, ascorbate. All of them contribute to the antioxidant potential of saliva. [3, 26, 27] In general, normal saliva contains a diversity of oxidants which might change the redox status and the integrity of oral structures, due to the fact that oral cavity is a portal of entry for colonizing microorganisms, xenobiotics and nutrients. [3, 26, 27] Potentional biomarkers of oral cancer Oxidants as biomarkers in oral cancer and precancer Discovering of ROS/RNS in biologic systems is frequently problematic. Their half-life is very short (seconds) and there are effective systems to scavenge them. [1] At cellular level specific ROS can be personally evaluated in tissue or quantification of the oxidative damage of biomolecules in blood, urine or saliva is another option of gauging these biomarkers. Stable, specific, or nonspecific derivatives of these substances can be measured, such as amino acid oxidation products (meta-tyrosine, ortho-tyrosine, hydroxyl-Leu, dityrosine), lipid peroxidation products (isoprostanes), peptide oxidation products (oxidized glutathione). Changes in their color, luminescence or fluorescence are making possible to measure these end products. Long-term follow-up studies of these biomarkers can lead to a better comprehension of the mechanisms of oral carcinogenesis as well as to develop new therapeutic approaches.[1] The biomarkers of oral squamous cell carcinoma were studied. There are several big groups of them, including cellular ones, humoral, and in vivospecific. [28] Effects of antioxidants in oral biochemistry 16 Conclusion This work reviewed the published information about biochemical processes, which take place in oral cavity and are related to oxidative reaction in the organism. All these structures are connected by the oral liquid, saliva. Oxygen, which human body uses as a source of living, can cause damages in the tissues, leading to different pathological processes. Free radicals produced by oxidative stress are responsible for this, and antioxidant compounds control and reduce the harmful effects caused by them. The protection is achieved by the sequestration of transitional metal ions into complexes, quenching or scavenging free radicals and other ROS and RNS, breaking chain reactions and restoring damaged molecules. In this work it was discussed naturally subsistent exogenous antioxidants, which include vitamin C, A and E, as well as butylated hydroxyanisole, butylated hydroxytoluene and propyl gallate as food additives. Among endogenous antioxidants, it was highlighted the role of the enzyme superoxide dismutase. Antioxidants serve as preventers of carcinogenesis. But if the antioxidant treatment is started in the beginning of the disease, there is a higher chance of recovering, because antioxidants have the possibility to avert, inhibit and inverse some of the multiple steps involved in oral carcinogenesis. 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