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Detection of trace amounts of active oxygens generating in the daily foods and protection of these harmful substances in our long life time

检测日常食物中产生的微量活性氧，在我们漫长的一生中保护这些有害物质

基本信息

批准号：
06680039
负责人：
YODA Binkoh
金额：
$ 0.96万
依托单位：
Koriyama Women's College
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1994
资助国家：
日本
起止时间：
1994 至 1995
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-06680039/
关键词：
Active oxygen Free radical Food Carcinogenesis Aging Amino acid 加熱変性

项目摘要

This work aims to develop a fine detecting method of trace amounts of active oxygen species generating in our daily foods. For this purpose an extremely sensitive single photoelectron counting method was introduced to catch such photons coming out from singlet oxygen molecules and other excited molecular species in our foods. Though these active oxygens exist only in very low concentration levels in foods and other substances of our circumstances, but are generally thougt to play an important role in the aging process and the carcinogenesis of human being. Following results were obtained for these research years.1. Present single photoelectron counting system was further refined for the detection of very weak light emissions those comes out from the transition of excited molecules in food substances.2. Ultraweak light emissions of usual raw food materials were genarally in very low levels. After heat denaturation these food materials emitted photons in higher levels.3. Amino acids also emitted light in higher levels after heat denaturation. Tryptophan and histidine were the most prominent light emitters among the heat denatured amin acids.4. Oxygen was essential throughout these light emitting phenomena.5. Spectral analyzes revealed the participation of singlet oxygen in these light emissions.6. Scavenger experiment specific for active oxygens pointed out that active oxygens are also concerned in an essential part of these light emissions.7. Newly developed specific enhancers of light emission showed that singlet oxygen and superoxide exist in these light emitting heat-denatured materials.8. Extracts of fresh vegetable and fruit very effectively inhibited these light emissions from heated meats and denatured amino acids.

本研究旨在建立一种检测日常食品中产生的微量活性氧的方法。为此，引入了一种极其灵敏的单光电子计数方法，以捕获来自我们食物中的单线态氧分子和其他激发分子物种的光子。虽然这些活性氧在食物和其他物质中的含量很低，但人们普遍认为它们在人类的衰老过程和致癌过程中起着重要作用。本研究取得以下成果：1.对现有的单电子计数系统进行了进一步的改进，使其能够检测食品中激发态分子跃迁产生的极微弱的光发射.通常的食品原料的超微弱光发射通常处于非常低的水平。热变性后，这些食品原料发射出更高能级的光子.氨基酸在热变性后也以更高的水平发光。色氨酸和组氨酸是热变性氨基酸中最突出的发光体.氧气在这些发光现象中是必不可少的。光谱分析揭示了单线态氧参与这些光发射。活性氧的清除实验指出，活性氧也是这些光发射的重要组成部分。7.新开发的特异性发光增强剂表明，这些热变性发光材料中存在单线态氧和超氧阴离子.新鲜蔬菜和水果的提取物非常有效地抑制了这些光从加热的肉类和变性氨基酸的排放。