New method to evaluate water-soluble antioxidant activity based on protein structural change.
New method to evaluate water-soluble antioxidant activity based on protein structural change.
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DOI：
10.1021/jf062700e
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发表时间：
2007-01
影响因子：
6.1
通讯作者：
M. Terashima;Izumigaoka Nakatani;Aya Harima;Sayaka Nakamura;Masami Shiiba
中科院分区：
文献类型：
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作者：
M. Terashima;Izumigaoka Nakatani;Aya Harima;Sayaka Nakamura;Masami Shiiba
建立了一种评价食品水溶性成分抗氧化活性的简便方法。抗氧化剂对次氯酸根或羟基自由基的保护作用已通过比较肌红蛋白（标准参考）在409 nm处的吸光度变化进行了研究。保护率，定义的吸光度变化的肌红蛋白有或没有抗氧化剂，是一个很好的指标，定量评价抗氧化剂对次氯酸根或羟基自由基的活性，分别。雷达图显示了对DPPH（1，1-二苯基-2-苦肼基）、次氯酸根和羟基自由基的抗氧化活性，清楚地区分了包括肌肽、谷胱甘肽和维生素C在内的五种抗氧化剂的特性。通过雷达图的比较，发现鲣鱼肉水解液的抗氧化活性具有与肌肽相似的特征。本研究提出的简单方法将有助于评估和表征各种食品材料中所含的水溶性抗氧化剂的活性。
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.