Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Radical Scavenging Activities of Plant Food of Alkyl-oxy and Superoxide Radicals
Mitsuko UKAIHiromi KAMEYAHideo NAKAMURAYuhei SHIMOYAMA
著者情報
ジャーナル オープンアクセス

2009 年 15 巻 6 号 p. 619-624

詳細
抄録
The spin trapping ability against alkyl-oxy and superoxide radicals was examined using a new reagent 5-(2,2-dimethy-1,3-propoxycyclophosphoryl)-5-methyl-1-pyrroline N-oxide (CYPMPO), a colorless crystalline that is very soluble in aqueous solution. For careful detection of spin adducts, we used borosilicate ESR flat cells. We examined plant specimens from teas, vegetables and fruits. CYPMPO successfully trapped alkyl-oxy and superoxide radicals in the plant extracts. We generated very pure alkyl-oxy radicals by illuminating phosphate buffer solution containing 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH) and CYPMPO with Hg-Xe arc lamp. Superoxide radicals were similarly generated using hypoxanthine (HPX), diethylene-triamine-pentaacetic acid (DTPA), CYPMPO and xanthenes oxidase (XOD). The spin adducts by CYPMPO were sensitive and very stable. The trapping activity for the alkyl-oxy and superoxide radicals was measured by the 2-amino-5-{[2-[(carboxymethyl)amino]-1-(mercaptomethyl)-2-oxoethyl]amino} 5-oxopentanoic acid (GSH) and superoxide dismutase (SOD) equivalents, respectively. Thus, CYPMPO is useful for its high capability of radical trapping.
著者関連情報
© 2009 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
前の記事 次の記事
feedback
Top