Abstract
Evidence is accumulating that mitochondria possess defense mechanisms which effectively protect component membranes from the attack by active oxygen species which are produced continuously within the organelle. This study compared the stability of microsomal (from bell pepper fruit pericarp and cauliflower florets) and mitochondrial (from bell pepper fruit pericarp) membranes against peroxidative challenge systems (cumene hydroperoxide and iron-ascorbate). Protein concentration, (i-tocopherol levels, and total lipids were observed to decrease for both membranes when challenged. The onset of peroxidation was observed to be earlier and at higher levels in microsomes than in mitochondria. These results demonstrate the increased stability of mitochondrial membrane fractions to peroxidative challenge and suggest that the level of antioxidants and not fatty acid composition is the critical factor in resistance to oxidative stress in plant mitochondria.
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