Inhibition of myeloperoxidase-catalyzed tyrosylation by phenolic antioxidants in vitro
Inhibition of myeloperoxidase-catalyzed tyrosylation by phenolic antioxidants in vitro
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DOI：
10.1271/bbb.67.1136
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发表时间：
2003-05-01
影响因子：
1.6
通讯作者：
Osawa, T
中科院分区：
文献类型：
--
作者：
Kato, Y;Nagao, A;Osawa, T
我们开发了一种体外测定系统，用于评估酚类抗氧化剂对髓过氧化物酶（MPO）活性的抑制作用。以MPO/H2O2/ l -酪氨酸体系生成二酪氨酸作为MPO活性的指标。由于所使用的缓冲系统不包括氯离子，该分析的优点是排除了抗氧化剂和HOCl之间的直接反应。在本实验中，阿魏酸、没食子酸和槲皮素强烈抑制二酪氨酸的形成，姜黄素和咖啡酸也有效。
We have developed an in vitro assay system for the evaluation of the inhibitory effects of phenolic antioxidants on myeloperoxidase (MPO) activity. The formation of dityrosine from the MPO/H2O2/L-tyrosine system was used as an indicator of the MPO activity. Because the buffer system used does not include chloride ion, this assay has the advantage of exclusion of direct reaction between an antioxidant and HOCl. In this assay, ferulic acid, gallic acid, and quercetin strongly inhibited the dityrosine formation, and curcumin and caffeic acid were also effective.