Structure of chemiluminescence substance contained in fermented foods and the scavenging mechanism of active oxygen radical

发酵食品中化学发光物质的结构及活性氧自由基的清除机制

• 批准号: 07456057
• 负责人: OKUBO Kazuyoshi
• 金额: $ 4.35万
• 依托单位: TOHOKU UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 1995
• 资助国家: 日本
• 起止时间: 1995 至 1996
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-07456057/
• 关键词: Fermented foods; Soybean; Leguminous plant; Radical scavenger; Chemiluminescence; XYZ system; Active oxygen species; DDMPサポニン

The chemiluminescence (CL) of catechins were measured in the presence of active oxygen species and acetaldehyde (MeCHO). (-) -Epigallocatechin (EGC) exhibited the strongest CL among flavonoids, anthocyanins and catechins. The CL intensity, P,was dependent on the concentrations of active oxygen species, X,such as H_2O_2, catalytic species, Y,such as EGC and receptive species, Z,such as MeCHO as follows ; p=k [X] [Y] [Z] (k ; photon constant). From the results by HPLC and antioxidative effect against lipid autoxidation, the XYZ system is suggested to be a scavenging mechanism of active oxygen species. New substances isolated from soybean fermented foods showed storong charavteristics as Y and Z,which have storong antioxidative sctivity.

研究了儿茶素类化合物在活性氧和乙醛存在下的化学发光。(-)- 表没食子儿茶素（EGC）在黄酮类、花色苷类和儿茶素类中表现出最强的CL。化学发光强度P与活性氧物种X（如H_2O_2）、催化物种Y（如EGC）和受体物种Z（如MeCHO）的浓度有关，P=k [X] [Y] [Z]（k为光子常数）。从HPLC和抗脂质自氧化作用的结果，XYZ系统被认为是一个清除活性氧的机制。从大豆发酵食品中分离出的新物质具有较强的抗氧化活性，如Y和Z。

项目成果

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