Antioxidative activity of the buckwheat polyphenol rutin in combination with ovalbumin

Awatsuhara,

doi:10.3892/mmr_00000228

Cited by 20 publications

(23 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The ORAC value was obtained by measuring the peroxyl radical elimination capacity of peroxyl radicals generated by AAPH reagent, and by measuring the time lapse degradation of fluorescein (i.e., the rate of decrease in the intensity of Electron spin resonance analysis. eSr was conducted as previously described (5,(10)(11)(12)14,15). Briefly, hydroxyl radical generation was first examined by the DMPO method and iron (II) sulfate with or without the fish sauce samples.…”

Section: Methodsmentioning

confidence: 99%

“…The antioxidative value was calculated using the formula: (log Io/I) x 100, where Io = ESR peak height ratio as the control, and I = ESR peak height ratio as the samples. Thus, the ic 50 value was the concentration of samples at Io/I = 1/2, calculated from the antioxidant results of ESR obtained in the experiments (5,(10)(11)(12)14,15). Fig.…”

Section: Calculation Of the Ic 50 Of Hydroxyl Radical Scavenging Ic 50mentioning

confidence: 99%

“…Antioxidants absorbed from food have been shown to be effective scavengers of active oxygen (2). Our research group has previously reported on the peroxyl and hydroxyl radical scavenging activities of fish sauce (3,4), sea urchin gonads (5), gelatin gel food 'Nikogori' made from fish meat (6)(7)(8)(9), dried bonito stock (Katsuo-dashi) (10), buckwheat (11,12) and soy sauces (13,14) measured by chemiluminescence and electron spin resonance (eSr) spectroscopy. We have also demonstrated the DNA protective activities of fish sauces, including tiger puffer (Takifugu rubripes) fish sauce, against hydroxyl radicals using an apurinic/apyrimidinic (aP) site assay (15).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Antioxidant activity of fish sauces including puffer (Lagocephalus wheeleri) fish sauce measured by the oxygen radical absorbance capacity method

Harada

Maeda²,

Hasegawa³

et al. 2010

Mol Med Rep

View full text Add to dashboard Cite

Abstract. Fish sauces are fermented seasonings traditionally used throughout asia, including Japan. Here, we report on the antioxidant activity of 30 fish sauces, among them a puffer fish sauce developed specifically for this study. To determine the antioxidant activity (i.e., the peroxyl radical elimination capacity) of the fish sauces, the oxygen radical absorbance capacity (orac) was measured. orac values ranged between 10 4 µmol (flatfish sauce 1) and 10 3 µmol (sandfish sauce) trolox equivalent (TE)/100 ml of fish sauce. Hydroxyl radical scavenging activity (ic 50 ) was measured using electron spin resonance. ic 50 values ranged between 0.081% (puffer fish sauce) and 0.653% (sardine fish sauce 7). Puffer fish sauce had a high ORAC value (8,365 µmol TE/100 ml) and the highest hydroxyl radical scavenging activity (0.081). The relationship between the ORAC and IC 50 values of the 30 fish sauces was determined to be intermediate (r =-0.521, p=0.01).

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Calculation Of the Ic 50 Of Hydroxyl Radical Scavenging Ic 50mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Antioxidant activity of fish sauces including puffer (Lagocephalus wheeleri) fish sauce measured by the oxygen radical absorbance capacity method

Harada

Maeda²,

Hasegawa³

et al. 2010

Mol Med Rep

View full text Add to dashboard Cite

show abstract

“…Some reports have shown that rutin strengthens fragile blood capillaries (5,6), and has antioxidative (7,8), antihypertensive (9) and a-glucosidase inhibitory activities (10). The clinical effects of rutin-rich food have also been reported; administration leads to reductions in serum myeloperoxidase and cholesterol levels (11), mucosal symptoms, headache and tiredness (11).…”

mentioning

confidence: 99%

Acute and Subacute Toxicity Studies on Rutin-Rich Tartary Buckwheat Dough in Experimental Animals

Suzuki

Morishita

Noda

et al. 2015

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

View full text Add to dashboard Cite

Summary In order to investigate the toxicity of rutin-rich dough from the Tartary buckwheat variety 'Manten-Kirari,' acute and subacute toxicity studies (10,000 and 5,000 mg/ kg flour, respectively) were performed using rats. In the acute toxicity study, no toxic symptoms were observed and no rats died during the test. Body weight in the 'Manten-Kirari'-treated group was not significantly different when compared with that of the control group. On pathologico-anatomic observation, no unusual symptoms were observed in the 'MantenKirari'-treated group when compared with the control group. In the subacute toxicity study, no toxic symptoms were observed and no rats died during the test. Body weight and food intake in the 'Manten-Kirari'-treated and common buckwheat groups were not significantly different when compared with the control group. However, some investigated properties, such as urine protein and serum albumin, were significantly different in the 'Manten-Kirari' and common buckwheat groups when compared with the control group. However, these changes were not caused by toxicity, but by transient changes. On pathologico-anatomic observation, some abnormalities were observed in the liver, kidneys, heart, lung, bronchi and pituitary gland in some rats. However, the incidental rates in the 'Manten-Kirari' and common buckwheat groups did not differ when compared to controls. Therefore, these abnormalities may be caused by natural generation. Based on these results, we concluded that dough at a dose of 5,000 mg flour/kg is at a non effect level.

show abstract

“…Notably, buckwheat is the only cereal known to contain rutin in its seeds. Rutin has a number of bioactive properties, such as strengthening of blood capillaries (Griffith et al, 1944;Shanno, 1946), and antioxidative (Jiang et al, 2007;Awatsuhara et al, 2010), antihypertensive (Matsubara et al, 1985 and alpha-glucosidase inhibitory effects (Li et al, 2009). For these reasons, buckwheat has been identified as a potential rutin-rich material for use in food products (Kreft et al, 2006;Ikeda et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Rutin-rich Bread Made with ‘Manten-Kirari’, a Trace-rutinosidase Variety of Tartary Buckwheat (<i>Fagopyrum tataricum</i> Gaertn.)

Suzuki

Morishita

Takigawa

et al. 2015

FSTR

View full text Add to dashboard Cite

The rutin content of dough made with 'Manten-Kirari', a new Tartary buckwheat variety with tracerutinosidase activity and minimal bitterness, was assessed in a time course study of rutin hydrolysis in doughs with various water contents and blending ratios of Tartary buckwheat flour. In the normal rutinosidase variety, 'Hokkai T8', the majority of rutin was hydrolyzed within 30 min of water addition, whereas about 90% of rutin remained in 'Manten-Kirari'. We also investigated the residual rutin ratio in white bread, butter enriched roll, pound cake and galette. With 'Hokkai T8', rutin was hydrolyzed almost completely in all foods tested, whereas 88.5%, 49.8%, 31.0% and 26.2% of rutin remained in 'Manten-Kirari'-containing pound cake, white bread, butter enriched roll and galette, respectively. Also, 'Hokkai T8' bread exhibited strong bitterness, whereas 'Manten-Kirari' foods showed minimal bitterness. These results indicate that 'Manten-Kirari' is a promising material for the production of rutinrich food products without bitterness.Keywords: tartary buckwheat, rutin, rutinosidase, quercetin, bitterness IntroductionThe flavonoid rutin is widely distributed throughout the plant kingdom (Sando et al., 1924;Couch et al., 1946; Haley et al., 1954;Fabjan et al., 2003). Notably, buckwheat is the only cereal known to contain rutin in its seeds. Rutin has a number of bioactive properties, such as strengthening of blood capillaries (Griffith et al., 1944;Shanno, 1946), and antioxidative (Jiang et al., 2007;Awatsuhara et al., 2010), antihypertensive (Matsubara et al., 1985 and alpha-glucosidase inhibitory effects (Li et al., 2009). For these reasons, buckwheat has been identified as a potential rutin-rich material for use in food products (Kreft et al., 2006;Ikeda et al., 2012).Among buckwheat species, Tartary buckwheat (Fagopyrum tataricum Gaertn.) contains approximately 100-fold higher levels of rutin in seeds than that found in common buckwheat. However, Tartary buckwheat seeds also display rutinosidase activity (Fig. 1), which is sufficiently high to hydrolyze the rutin present in buckwheat flour (approximately 1% _ 2% [w/w]) within a few minutes after the addition of water (Yasuda et al., 1992;Yasuda et al., 1994;Suzuki et al., 2002). Tartary buckwheat rutinosidase activity is attributable to at least two isozymes that possess similar characteristics (Yasuda et al., 1992, Yasuda et al., 1994, Suzuki et al., 2002, Suzuki et al., 2004. The investigation of rutin hydrolysis in foods such as bread and confectionaries has revealed that the majority of rutin contained in these foods is hydrolyzed as a result of rutinosidase activity (Brunori et al., 2010;Vogrincic et al., 2010;Brunori et al., 2013). In addition to possessing rutinosidase activity, the flour of Tartary buckwheat, also known as 'bitter buckwheat', is highly bitter, thereby limiting its potential use in food products. At least three bitter compounds have been reported in Tartary buckwheat dough (Kawakami, et al., 1995), and the mechanisms responsible for gene...

show abstract

Antioxidative activity of the buckwheat polyphenol rutin in combination with ovalbumin

Cited by 20 publications

References 11 publications

Antioxidant activity of fish sauces including puffer (Lagocephalus wheeleri) fish sauce measured by the oxygen radical absorbance capacity method

Antioxidant activity of fish sauces including puffer (Lagocephalus wheeleri) fish sauce measured by the oxygen radical absorbance capacity method

Acute and Subacute Toxicity Studies on Rutin-Rich Tartary Buckwheat Dough in Experimental Animals

Characterization of Rutin-rich Bread Made with ‘Manten-Kirari’, a Trace-rutinosidase Variety of Tartary Buckwheat (<i>Fagopyrum tataricum</i> Gaertn.)

Contact Info

Product

Resources

About