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Bacterial endotoxin (lipopolysaccharide) stimulates the rate of iron oxidation

Department of Pathology, University of California School of Medicine and the Veterans Affairs Medical Center, San Francisco, California, USA

Scott S. Panter

Department of Neurosurgery, University of California School of Medicine and the Veterans Affairs Medical Center, San Francisco, California, USA

Angelo I. Zegna

Department of Neurosurgery, University of California School of Medicine and the Veterans Affairs Medical Center, San Francisco, California, USA

Jack Levin

Department of Laboratory Medicine, University of California School of Medicine and the Veterans Affairs Medical Center, San Francisco, California, USA

Bacterial endotoxin (lipopolysaccharide) has affinity for a number of cations, including iron. Previous investigations have demonstrated that lipopolysaccharide can affect the oxidation rate of iron; heme-bound ferrous iron in hemoglobin is oxidized to ferric iron when hemoglobin binds lipopolysaccharide. In the present study, we directly examined the interaction between lipopolysaccharide and iron. Lipopolysaccharide caused a concentration-dependent increase in the rate of iron oxidation, with up to a 23-fold increase in oxidation in the presence of 200 µg/ml Escherichia coli lipopolysaccharide. This effect was seen both with several carbohydrate-rich smooth lipopolysaccharides and also with carbohydrate-poor rough lipopolysaccharide. Extensively deacylated rough lipopolysaccharide had no effect, suggesting a role of the fatty acid components of lipopolysaccharide in this process. Purified lipid A produced inconsistent results: some preparations stimulated iron oxidation and others did not. A series of sugars, starches and a preparation of purified O-chain polysaccharide (the carbohydrate portion of the lipopolysaccharide macromolecule) had no effect on the rate of iron oxidation, whereas phospholipid-enriched brain tissue extracts (similar to the lipid A component of lipopolysaccharide) stimulated oxidation. We conclude that the lipid moiety of bacterial lipopolysaccharide is responsible for the stimulation of iron oxidation. This process may contribute to the ability of lipopolysaccharide to cause oxidation of heme-bound iron in hemoglobin.

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