Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Regular Papers
Higher Hypochlorous Acid Scavenging Activity of Ethyl Pyruvate Compared to Its Sodium Salt
Robert Antoni OLEKWieslaw ZIOLKOWSKIJan Jacek KACZORTomasz Henryk WIERZBAJedrzej ANTOSIEWICZ
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2011 Volume 75 Issue 3 Pages 500-504

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Abstract

Although a number of studies have focused on the higher ethyl pyruvate antioxidative activity than its sodium salt under various stress conditions, and the greater protective properties of the ester form have been suggested as the effect of better cell membrane penetration, the molecular mechanism has remained unclear. The aim of the present study was therefore to compare the antioxidative activities of sodium and ethyl pyruvate under in vitro conditions by using a liver homogenate as the model for cell membrane transport deletion. The potential effect of ethanol was also evaluated, and hypochlorous acid was used as an oxidant. Our data indicate the concentration-dependent scavenging potency of both sodium and ethyl pyruvate, with the ester having higher activity. This effect was not related to the presence of ethanol. Better protection of the liver homogenate by ethyl pyruvate was also apparent, despite the fact that cell membrane transport was omitted.

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© 2011 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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