Antioxidative Activity of Amino Acids and Sulfur-containing Compounds to Superoxide: Measurement by Quenching the Chemiluminescence of a<i>Cypridina</i>Luciferin Analogue

Suzuki, Nobutaka; Kochi, Masayuki; Wada, Naohisa; Mashiko, Shinro; Nomoto, Tateo; Yoda, Binkoh

doi:10.1271/bbb.56.409

Cited by 11 publications

(5 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…may compensate for the different activities reported. Both thiol-type antioxidants and plasma antioxidants with lower IC 50 values had higher ROO • scavenging activity than non-thiol amino acids with respect to the PABA method, and this finding is in accordance with the results of other antioxidant activity assays, regardless of the mode of action, i.e., HAT- or electron transfer (ET)-based reactions. ,, …”

Section: Resultssupporting

confidence: 84%

“…Both thiol-type antioxidants and plasma antioxidants with lower IC 50 values had higher ROO • scavenging activity than non-thiol amino acids with respect to the PABA method, and this finding is in accordance with the results of other antioxidant activity assays, regardless of the mode of action, i.e., HAT-or electron transfer (ET)-based reactions. 33,36,37 The findings for the 13 ROO • scavengers (IC 50 values) were statistically compared to those of classical ORAC using the twoway ANOVA test. It is concluded that there was no significant difference between the precisions of these two methods at the 95% confidence level (p = 0.05; F exp = 2.416; F crit = 4.747; and F exp < F crit ).…”

Section: T H I S C O N T E N T Imentioning

confidence: 99%

See 1 more Smart Citation

Development of a Fluorescent Probe for Measurement of Peroxyl Radical Scavenging Activity in Biological Samples

Güçlü

Kıbrıslıoğlu

Özyürek

et al. 2014

J. Agric. Food Chem.

View full text Add to dashboard Cite

In antioxidant activity testing, it has been argued that assays capable of measuring the inhibitive action against the biologically relevant peroxyl radicals (ROO(•)) from a controllable source are preferable in terms of simulating physiological conditions because ROO(•) is the predominant free radical found in lipid oxidation in foods and biological systems. A new fluorescent probe, p-aminobenzoic acid (PABA), was developed for selective measurement of peroxyl radical scavenging (PRS) activity of biological samples, in view of the fact that the existing PRS assays are quite laborious and require the application of strictly optimized conditions. The earlier probe, β-phycoerythrin, of a similar PRS assay of wide use, oxygen radical absorbance capacity (ORAC), varies from lot to lot of production, undergoes photobleaching, and interacts with polyphenols via non-specific protein binding, while the current probe, fluorescein, undergoes undesired fluorescence (FL) quenching and side reactions. The developed technique is based on the fluorescence decrease of the PABA probe (within an optimal time of 30 min) because of its oxidation by ROO(•), generated from the thermal dissociation of 2,2'-azobis(2-methylpropionamidine) dihydrochloride (AAPH). In the absence of the scavenger, ROO(•) reacted with the probe, generating non-fluorescent products, and caused a decrease in PABA fluorescence, whereas the ROO(•) scavenger resulted in a fluorescence increase because of the inhibition of the probe oxidation by ROO(•). Thus, the fluorescence increment of intact PABA is proportional to the ROO(•) scavenging activity of samples. The linear range of relative fluorescence intensity versus the PABA concentration was in the interval of 0.5-5.0 μM. Assay precision and accuracy were assessed by analyzing two spiked homogenates of liver and kidney at clinically relevant concentrations with 97-105% recovery and 2.3% interday reproducibility. The proposed method was successfully applied to assay the ROO(•) scavenging activity of some amino acids, plasma and thiol-type antioxidants, and albumin, with the latter showing the strongest activity with respect to both ORAC and developed PABA methods. On the other hand, the original ORAC method suffers a limitation from protein thiols in total radical-trapping antioxidant parameter (TRAP) calculations, and inconsistent results have been reported by various researchers for ORAC values of thiols, such as vastly differing values for glutathione and zero value for cysteine.

show abstract

Section: Resultssupporting

confidence: 84%

Section: T H I S C O N T E N T Imentioning

confidence: 99%

Development of a Fluorescent Probe for Measurement of Peroxyl Radical Scavenging Activity in Biological Samples

Güçlü

Kıbrıslıoğlu

Özyürek

et al. 2014

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…The absence of any significant difference between T1 and T2 seems to be due to glutathione synthesis of methionine and the role of antioxidants of cysteine (Suzuko et al . ; Atmaca ). According to Song et al .…”

Section: Resultsmentioning

confidence: 99%

Changes in Physicochemical, Microbiological and Sensory Properties of Dry-Cured Ham in Processed Sulfur-Fed Pigs

Kim

Lee

Pyun

et al. 2014

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The object of this study was to evaluate the physicochemical, microbiological and sensory properties of a dry-cured ham during storage, according to the level of diet processed sulfur (0%; CON, 0.1%; T1 and 0.3%; T2). The results showed that the moisture content of T1 and T2 had higher, whereas crude fat of T1 and T2 had lower than that of CON during storage (P < 0.05). T1 and T2 had significantly retarded lipid oxidation compared with CON during storage (P < 0.05). The number of lactic acid bacteria in T1 and T2 were higher than that of CON at 8 months. Linoleic acid content in CON was significantly higher than those in both sulfur groups (P < 0.05). In sensory test, T1 showed positive overall score than T2 and CON. The feeding processed sulfur can suppress lipid oxidation, improve of meat quality and sensory properties. PRACTICAL APPLICATIONSMany Asian countries are recently seeing an increase in meat consumption. However, dry-cured meat products from pork are not well known in Asia and consumed less than in Europe. The recent increase in import of fermented meat products from Europe leads to unbalanced consumption in the meat industry. To strengthen the international competitiveness of dry cured ham quality, it is necessary to develop better quality meat and process methods. Most of the previous studies were concentrated on the use of raw meat of sulfur fed pigs, but this study researches that the meat apply for fermented meat products. Changes of composition of amino acids from sulfur fed pigs prevent lipid oxidation and improve the meat quality. With the suitable combination of high quality raw meat from sulfur fed pork and processing, it is possible to manufacture high quality dry cured ham and extend its shelf life.

show abstract

“…However, the antioxidant activity of MRP was significantly reduced by heat treatment (41). In addition, some amino acids have been reported to show antioxidative activity (42,43). According to the results given in Table 2, although the MRP was formed in roasted barley, the antioxidative activity of roasted barley was less than that of unroasted barley.…”

Section: Effect Of Extracts On the Oxidation Of Deoxyribosementioning

confidence: 99%

Antioxidant Effects of Water Extracts from Barley (Hordeum vulgare L.) Prepared under Different Roasting Temperatures

Duh

Yen

et al. 2001

J. Agric. Food Chem.

134

View full text Add to dashboard Cite

The antioxidant effects of water extracts of roasted barley (WERB) were investigated under different roasting temperatures and compared with those of the water extracts of unroasted barley (WEUB). It was found that the Maillard reaction products increased upon increasing the roasting temperatures. Both WERB and WEUB exhibited significant antioxidant activities in linoleic acid and liposome model systems. Although WERB and WEUB afforded considerable protection against the damage of deoxyribose and proteins, the antioxidant efficiency of roasted samples was weaker than that of unroasted samples because of the reduction of antioxidant components (catechin, tocopherol, and lutein) with increasing roasting temperature. Unroasted samples were more effective in reducing power, quenching free radical, hydroxyl radical, and chelating iron than the roasted samples. The different antioxidant activity among roasted and unroasted barley samples may be partly attributed to the changes in catechin, tocopherol, and lutein contents.

show abstract

Antioxidative Activity of Amino Acids and Sulfur-containing Compounds to Superoxide: Measurement by Quenching the Chemiluminescence of aCypridinaLuciferin Analogue

Cited by 11 publications

References 2 publications

Development of a Fluorescent Probe for Measurement of Peroxyl Radical Scavenging Activity in Biological Samples

Development of a Fluorescent Probe for Measurement of Peroxyl Radical Scavenging Activity in Biological Samples

Changes in Physicochemical, Microbiological and Sensory Properties of Dry-Cured Ham in Processed Sulfur-Fed Pigs

Antioxidant Effects of Water Extracts from Barley (Hordeum vulgare L.) Prepared under Different Roasting Temperatures

Contact Info

Product

Resources

About