Effects of Low Doses of Quercetin and Genistein on Oxidation and Carbonylation in Hemoglobin and Myoglobin
Effects of Low Doses of Quercetin and Genistein on Oxidation and Carbonylation in Hemoglobin and Myoglobin
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DOI：
10.3109/19390211.2014.937046
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发表时间：
2014-09-01
影响因子：
2.5
通讯作者：
Johnson, Damitea
中科院分区：
文献类型：
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作者：
Boadi, William Y.;Johnson, Damitea
蛋白质结合的羰基已经显示出随着年龄的增长以及在许多疾病中增加，包括类风湿性关节炎、成人呼吸综合征、肺纤维化、糖尿病、帕金森病和阿尔茨海默氏症，仅举几例。通过芬顿途径研究了黄酮类化合物槲皮素和染料木黄酮对血红蛋白和肌红蛋白氧化的抑制作用。通过在单独的实验中用50 μ M Fe 2+和0.01 mM过氧化氢（H2 O2）与和不与槲皮素和/或染料木黄酮氧化血红蛋白和肌红蛋白来测定类黄酮的抗氧化活性。分别用溶于二甲基亚砜（DMSO）中的浓度为1.0、1.5、2.0、2.5、3.0和3.5 μ M的槲皮素、染料木黄酮或其组合单独处理样品。然后将样品在37 ° C的水浴中分别孵育8、12和24小时。通过蛋白质羰基测定法测定羰基化水平，并定量羰基水平并表示为每mg蛋白质。结果表明，与对照相比，用槲皮素或染料木黄酮处理的样品的蛋白质羰基以剂量依赖性方式降低。槲皮素相比，染料木素更有效地降低血红蛋白和肌红蛋白中的蛋白质羰基化水平，分别。两种黄酮类化合物的组合在所有测试的剂量和时间中仅显示血红蛋白的羰基化合物逐渐减少。结果表明，两种黄酮类化合物在低剂量下均抑制血红蛋白和肌红蛋白的羰基化，这种抑制作用可能归因于防止蛋白质氧化。
Protein-bound carbonyls have been shown to increase with age as well as in numerous diseases including rheumatoid arthritis, adult respiratory syndrome pulmonary fibrosis, diabetes, Parkinson's disease, and Alzheimer's just to mention a few. The effects of the flavonoids quercetin and genistein were investigated according to their ability to inhibit the oxidation of hemoglobin and myoglobin via the Fenton's pathway. Antioxidative activity of the flavonoids were determined by oxidizing hemoglobin and myoglobin in separate experiments with 50 mu M Fe2+ and 0.01 mM hydrogen peroxide (H2O2) with and without quercetin and/or genistein. The samples were treated singly with either quercetin, genistein, or in combination at concentrations of 1.0, 1.5, 2.0, 2.5, 3.0, and 3.5 mu M, respectively, dissolved in dimethyl sulfoxide (DMSO). Samples were then incubated in a water bath at 37 degrees C for 8, 12, and 24 hr, respectively. Levels of carbonylation were assayed by the protein carbonyl assay and the carbonyl levels quantified and expressed per mg of protein. The results indicate that protein carbonyls for samples treated with quercetin or genistein decreased in a dose-dependent manner compared to the controls. That of quercetin compared to genistein was more efficient in reducing the levels of protein carbonylation in hemoglobin and myoglobin, respectively. The combination of both flavonoids did show a gradual decrease in carbonyl compounds for only hemoglobin for all the doses and times tested. The results indicate that both flavonoids at low doses inhibited carbonylation in both hemoglobin and myoglobin and the inhibition may be attributed to the prevention of protein oxidation.