Participation of phenolic acids of microbial origin in the dysfunction of mitochondria in sepsis
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The role of low-molecular-weight phenolic acids of microbial origin in the mitochondrial dysfunction observed in sepsis has been studied. It was shown that microbial phenolic acids formed during fermentation of aromatic amino acids and polyphenols have an effect on mitochondrial functions, whose magnitude depends on the structure of a particular phenolic acid. The anaerobic metabolites cinnamic and benzoic acids and, to a lesser extent, phenylpropionic and phenylacetic acids at concentrations of 0.02–0.1 mM inhibited the NAD-dependent respiration, decreased the Ca2+-retention capacity of mitochondria, and oxidized the thiol groups. Their effects were partially abolished by menadione and dithiothreitol. Hydroxylated phenolic acids, 2,4-dihydroxybenzoic, 2,3-dihydroxyphenylpropionic, and other phenolic acids formed in aerobic metabolism of bacteria, when used at the same concentrations, did not affect these processes. During the catabolism of phenolic acids by clinically important bacteria, these compounds undergo anaerobic interconversions. The data obtained suggest that they contribute to the mitochondrial dysfunction in sepsis, and this contribution increases under hypoxic conditions.
Key wordsphenolic acids sepsis hypoxia thiol groups dysfunction of mitochondria
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