New Method To Evaluate Water-Soluble Antioxidant Activity Based on Protein Structural Change
A simple method to evaluate antioxidant activities of water-soluble ingredients of foods has been developed. Protective effects of antioxidants against hypochlorite radical or hydroxyl radical have been studied by comparing changes in absorbance of myoglobin (a standard reference) at 409 nm. Protect...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2007-01, Vol.55 (1), p.165-169 |
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| container_end_page | 169 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Terashima, Masaaki Nakatani, Izumi Harima, Ayako Nakamura, Sayaka Shiiba, Masami |
| description | A simple method to evaluate antioxidant activities of water-soluble ingredients of foods has been developed. Protective effects of antioxidants against hypochlorite radical or hydroxyl radical have been studied by comparing changes in absorbance of myoglobin (a standard reference) at 409 nm. Protective ratio, defined by absorbance changes of myoglobin with or without the antioxidant, was a good indicator to quantitatively evaluate the antioxidant activity against the hypochlorite radical or the hydroxyl radical, respectively. Radar charts indicating the antioxidant activities against DPPH (1,1-diphenyl-2-picrylhydrazyl), hypochlorite radical, and hydroxyl radical clearly differentiated the characteristics of five antioxidants including carnosine, glutathione, and vitamin C. By comparison of the radar charts, antioxidant activity of bonito meat hydrolysate was found to have similar characteristics to that of carnosine. The simple method proposed in this study would be useful for evaluating and characterizing the activities of water-soluble antioxidants contained in various food materials. Keywords: Antioxidant activity; protein structure; oxidative stress; reactive oxygen species; water-soluble ingredients |
| doi_str_mv | 10.1021/jf062700e |
| format | Article |
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Protective effects of antioxidants against hypochlorite radical or hydroxyl radical have been studied by comparing changes in absorbance of myoglobin (a standard reference) at 409 nm. Protective ratio, defined by absorbance changes of myoglobin with or without the antioxidant, was a good indicator to quantitatively evaluate the antioxidant activity against the hypochlorite radical or the hydroxyl radical, respectively. Radar charts indicating the antioxidant activities against DPPH (1,1-diphenyl-2-picrylhydrazyl), hypochlorite radical, and hydroxyl radical clearly differentiated the characteristics of five antioxidants including carnosine, glutathione, and vitamin C. By comparison of the radar charts, antioxidant activity of bonito meat hydrolysate was found to have similar characteristics to that of carnosine. The simple method proposed in this study would be useful for evaluating and characterizing the activities of water-soluble antioxidants contained in various food materials. Keywords: Antioxidant activity; protein structure; oxidative stress; reactive oxygen species; water-soluble ingredients</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf062700e</identifier><identifier>PMID: 17199328</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Animals ; antioxidant activity ; antioxidants ; Antioxidants - chemistry ; Antioxidants - pharmacology ; Ascorbic Acid - chemistry ; assays ; Biological and medical sciences ; Carnosine - chemistry ; extracts ; Fish and seafood industries ; Food Analysis ; Food industries ; foods ; free radicals ; Fundamental and applied biological sciences. Psychology ; Glutathione - chemistry ; Meat - analysis ; Myoglobin - chemistry ; Perciformes ; protein structure ; Proteins - chemistry ; reactive oxygen species ; Solubility ; Water ; water solubility</subject><ispartof>Journal of agricultural and food chemistry, 2007-01, Vol.55 (1), p.165-169</ispartof><rights>Copyright © 2007 American Chemical Society</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a471t-d75e6135e0c0ace2ccb24d432a18624437c1372c1f4793cb83834c2a274883933</citedby><cites>FETCH-LOGICAL-a471t-d75e6135e0c0ace2ccb24d432a18624437c1372c1f4793cb83834c2a274883933</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf062700e$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf062700e$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2763,27075,27923,27924,56737,56787</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18440925$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17199328$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Terashima, Masaaki</creatorcontrib><creatorcontrib>Nakatani, Izumi</creatorcontrib><creatorcontrib>Harima, Ayako</creatorcontrib><creatorcontrib>Nakamura, Sayaka</creatorcontrib><creatorcontrib>Shiiba, Masami</creatorcontrib><title>New Method To Evaluate Water-Soluble Antioxidant Activity Based on Protein Structural Change</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>A simple method to evaluate antioxidant activities of water-soluble ingredients of foods has been developed. Protective effects of antioxidants against hypochlorite radical or hydroxyl radical have been studied by comparing changes in absorbance of myoglobin (a standard reference) at 409 nm. Protective ratio, defined by absorbance changes of myoglobin with or without the antioxidant, was a good indicator to quantitatively evaluate the antioxidant activity against the hypochlorite radical or the hydroxyl radical, respectively. Radar charts indicating the antioxidant activities against DPPH (1,1-diphenyl-2-picrylhydrazyl), hypochlorite radical, and hydroxyl radical clearly differentiated the characteristics of five antioxidants including carnosine, glutathione, and vitamin C. By comparison of the radar charts, antioxidant activity of bonito meat hydrolysate was found to have similar characteristics to that of carnosine. The simple method proposed in this study would be useful for evaluating and characterizing the activities of water-soluble antioxidants contained in various food materials. Keywords: Antioxidant activity; protein structure; oxidative stress; reactive oxygen species; water-soluble ingredients</description><subject>Animals</subject><subject>antioxidant activity</subject><subject>antioxidants</subject><subject>Antioxidants - chemistry</subject><subject>Antioxidants - pharmacology</subject><subject>Ascorbic Acid - chemistry</subject><subject>assays</subject><subject>Biological and medical sciences</subject><subject>Carnosine - chemistry</subject><subject>extracts</subject><subject>Fish and seafood industries</subject><subject>Food Analysis</subject><subject>Food industries</subject><subject>foods</subject><subject>free radicals</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Glutathione - chemistry</subject><subject>Meat - analysis</subject><subject>Myoglobin - chemistry</subject><subject>Perciformes</subject><subject>protein structure</subject><subject>Proteins - chemistry</subject><subject>reactive oxygen species</subject><subject>Solubility</subject><subject>Water</subject><subject>water solubility</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0MtuEzEUBmALgWhoWfAC4A1ILKb4OvYs0_SG1NKRkgoWSNaJx9NOmIyL7enl7XGVqNmwOV6cT791foQ-UHJICaPfVi0pmSLEvUITKhkpJKX6NZqQvCy0LOkeehfjihCipSJv0R5VtKo40xP0-4d7wJcu3foGLzw-uYd-hOTwzzxCMff9uOwdng6p849dA0PCU5u6-y494SOIrsF-wHXwyXUDnqcw2jQG6PHsFoYbd4DetNBH93777qPr05PF7Ly4uDr7PpteFCAUTUWjpCspl45YAtYxa5dMNIIzoLpkQnBlKVfM0laoitul5poLy4ApoTWvON9HXza5d8H_HV1MZt1F6_oeBufHaMqsaCWf4dcNtMHHGFxr7kK3hvBkKDHPVZqXKrP9uA0dl2vX7OS2uww-bwFEC30bYLBd3DktBKmYzK7YuC4m9_iyh_DHlIoraRb13Pw6ro_Pzme1qbP_tPEteAM3IWdezxmhnBAlGCv57mew0az8GIbc7n9O-AdNTZ5V</recordid><startdate>20070110</startdate><enddate>20070110</enddate><creator>Terashima, Masaaki</creator><creator>Nakatani, Izumi</creator><creator>Harima, Ayako</creator><creator>Nakamura, Sayaka</creator><creator>Shiiba, Masami</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20070110</creationdate><title>New Method To Evaluate Water-Soluble Antioxidant Activity Based on Protein Structural Change</title><author>Terashima, Masaaki ; Nakatani, Izumi ; Harima, Ayako ; Nakamura, Sayaka ; Shiiba, Masami</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a471t-d75e6135e0c0ace2ccb24d432a18624437c1372c1f4793cb83834c2a274883933</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Animals</topic><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>Antioxidants - chemistry</topic><topic>Antioxidants - pharmacology</topic><topic>Ascorbic Acid - chemistry</topic><topic>assays</topic><topic>Biological and medical sciences</topic><topic>Carnosine - chemistry</topic><topic>extracts</topic><topic>Fish and seafood industries</topic><topic>Food Analysis</topic><topic>Food industries</topic><topic>foods</topic><topic>free radicals</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Glutathione - chemistry</topic><topic>Meat - analysis</topic><topic>Myoglobin - chemistry</topic><topic>Perciformes</topic><topic>protein structure</topic><topic>Proteins - chemistry</topic><topic>reactive oxygen species</topic><topic>Solubility</topic><topic>Water</topic><topic>water solubility</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Terashima, Masaaki</creatorcontrib><creatorcontrib>Nakatani, Izumi</creatorcontrib><creatorcontrib>Harima, Ayako</creatorcontrib><creatorcontrib>Nakamura, Sayaka</creatorcontrib><creatorcontrib>Shiiba, Masami</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Terashima, Masaaki</au><au>Nakatani, Izumi</au><au>Harima, Ayako</au><au>Nakamura, Sayaka</au><au>Shiiba, Masami</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>New Method To Evaluate Water-Soluble Antioxidant Activity Based on Protein Structural Change</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2007-01-10</date><risdate>2007</risdate><volume>55</volume><issue>1</issue><spage>165</spage><epage>169</epage><pages>165-169</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>A simple method to evaluate antioxidant activities of water-soluble ingredients of foods has been developed. Protective effects of antioxidants against hypochlorite radical or hydroxyl radical have been studied by comparing changes in absorbance of myoglobin (a standard reference) at 409 nm. Protective ratio, defined by absorbance changes of myoglobin with or without the antioxidant, was a good indicator to quantitatively evaluate the antioxidant activity against the hypochlorite radical or the hydroxyl radical, respectively. Radar charts indicating the antioxidant activities against DPPH (1,1-diphenyl-2-picrylhydrazyl), hypochlorite radical, and hydroxyl radical clearly differentiated the characteristics of five antioxidants including carnosine, glutathione, and vitamin C. By comparison of the radar charts, antioxidant activity of bonito meat hydrolysate was found to have similar characteristics to that of carnosine. The simple method proposed in this study would be useful for evaluating and characterizing the activities of water-soluble antioxidants contained in various food materials. Keywords: Antioxidant activity; protein structure; oxidative stress; reactive oxygen species; water-soluble ingredients</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>17199328</pmid><doi>10.1021/jf062700e</doi><tpages>5</tpages></addata></record> |
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| subjects | Animals antioxidant activity antioxidants Antioxidants - chemistry Antioxidants - pharmacology Ascorbic Acid - chemistry assays Biological and medical sciences Carnosine - chemistry extracts Fish and seafood industries Food Analysis Food industries foods free radicals Fundamental and applied biological sciences. Psychology Glutathione - chemistry Meat - analysis Myoglobin - chemistry Perciformes protein structure Proteins - chemistry reactive oxygen species Solubility Water water solubility |
| title | New Method To Evaluate Water-Soluble Antioxidant Activity Based on Protein Structural Change |
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