Bovine Serum Albumin Significantly Improves the DPPH Free Radical Scavenging Potential of Dietary Polyphenols and Gallic Acids
Bovine Serum Albumin Significantly Improves the DPPH Free Radical Scavenging Potential of Dietary Polyphenols and Gallic Acids
复制标题
牛血清白蛋白显着提高膳食多酚和没食子酸的 DPPH 自由基清除潜力
DOI：
10.2174/187152012802650101
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发表时间：
2012-10-01
影响因子：
2.8
通讯作者：
Yamamoto, Koichiro
中科院分区：
文献类型：
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作者：
Cao, Hui;Chen, Xiaoqing;Yamamoto, Koichiro
多酚-蛋白质相互作用（PPI）是可逆的，因为多酚-蛋白质复合物可以解离并释放游离多酚。本研究的目的是评估多酚-蛋白质相互作用对提高多酚清除DPPH（2，2-二苯基-1-苦肼基）自由基能力的贡献。在有氧条件下，测定了多酚清除DPPH自由基的能力，从1到7天。多酚清除DPPH自由基的能力取决于膳食多酚和没食子酸的结构。在室温下放置1 ~ 7 d，H组多酚清除DPPH自由基的能力减弱。BSA在第1天迅速减弱多酚清除DPPH自由基的活性。然而，在BSA的存在下，多酚清除DPPH的能力，压倒性地提高随着时间的增加。结果表明，BSA不仅延长了多酚的作用时间，而且提高了多酚清除DPPH自由基的能力。随着BSA-多酚复合物亲和力的增加，多酚清除DPPH自由基的能力略有下降。
Polyphenol-protein interaction (PPI) is reversible in that polyphenol-protein complex can be dissociated and release the free polyphenols. The aim of this study is to evaluate the contribution of polyphenol-protein interaction on improving the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging capacity of polyphenols. The DPPH radical scavenging potential of polyphenols was determined from 1 to 7 days under aerobic condition. The DPPH radical scavenging capacity of polyphenols depended on the structures of dietary polyphenols and gallic acids. The DPPH radical scavenging percentages of Group H polyphenols were weakened when kept in room temperature from 1 to 7 days. BSA rapid weakened the DPPH radical scavenging activity of polyphenols on the first day. However, the DPPH scavenging capacities of polyphenols in the presence of BSA overwhelmingly improved with increasing time. These results illustrated that BSA not only prolongs the effective time, but also improved the DPPH radical scavenging potential of polyphenols. The increasing DPPH scavenging percentages of polyphenols slightly decreased with increased affinities of BSA-polyphenol complexes.