The assaying methods for the free radicals and active oxygen species arising from food substances in trace amounts and their scavenging

食品中微量自由基和活性氧的测定方法及其清除方法

• 批准号: 08680035
• 负责人: YODA Binkoh
• 金额: $ 1.02万
• 依托单位: Koriyama Women's College
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1996
• 资助国家: 日本
• 起止时间: 1996 至 1997
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-08680035/
• 关键词: Active oxygen species; Free radicals; Foods; Superoxide; Hydrogen peroxide; 加熱変性

It is quite regretful that a serious sickness of the head investigator has largely hampered the progress and the final report of this investigation.1)This research pursues away to develop a new detecting method of trace amounts of active oxygen species and free radicals generated in food substances. For this purpose an extremely sensitive single photoelectron counting method was further refined.2)Superoxide, the firstly produced active oxygen of a series of active oxygen species, was detected in the heat-denatured proteinous food substances such as meats and fishes.3)Smoked foods also produced superoxide, though in trace amounts.4)Even the charred portions of beefsteaks generated superoxide.5)Heat-denatured carbohydrates, represented by glucose, produced superoxide when appropriately heated. The generation and accumulation of hydrogen peroxide followed the production of superoxide in the experimental system.6)As the result of refinement of measuring system, the generations of superoxide and hydrogen peroxide have been detected in the solutions of sugars alone, and sugar-amino acid mixtures.7)Cigarette smoke absorbed in albumin solution showed the generations of superoxide.8)Polyphenols, generally residing in fruits and vegetables, effectively blocked the generations of superoxide and hydrogen peroxide above mentioned.

令人遗憾的是，首席研究员的重病极大地阻碍了本次调查的进展和最终报告。1)本研究致力于开发一种新的检测食品物质中产生的微量活性氧和自由基的方法。为此，进一步完善了极其灵敏的单光电子计数方法。2) 在热变性的蛋白质食品物质（如肉类和鱼类）中检测到了超氧化物，这是一系列活性氧中第一个产生的活性氧。3) 熏制食品也产生了超氧化物，尽管数量很少。4) 甚至牛排的烧焦部分也产生了超氧化物。5) 热变性 以葡萄糖为代表的碳水化合物在适当加热时会产生超氧化物。实验系统中过氧化氢的产生和积累伴随着超氧化物的产生。6)由于测量系统的完善，在单独的糖溶液和糖-氨基酸混合物中检测到了超氧化物和过氧化氢的生成。7)白蛋白溶液中吸收的香烟烟雾显示了超氧化物的生成。8)普遍存在于水果和蔬菜中的多酚类物质，被有效阻断。 上述超氧化物和过氧化氢的生成。

项目成果

Active oxygen generated from heat-browned food materials.

热褐变食品原料产生的活性氧。

• 发表时间: 2003
• 期刊: Oxidative Degradation and Antioxidative Activities of Food Constituents (Research Signpost)
• 作者: Hiroko Matsuya;Binkoh Yoda
• 通讯作者: Binkoh Yoda

Active oxygens generated from heat-browned foods and human carcinogenesis : A speculative review

热褐变食品产生的活性氧与人类致癌：推测性综述

• 发表时间: 2002
• 期刊: ITE Letters 3(1)
• 作者: Hiroko Matsuya;Binkoh Yoda
• 通讯作者: Binkoh Yoda

Plethysmogram during excessive physical training.

过度体育训练期间的体积描记图。

• 发表时间: 2000
• 期刊: ITE Letters 1(2)
• 作者: Hajime Hotsumi;Erika Kaneko;Hiroko Matsuya;Binkoh Yoda
• 通讯作者: Binkoh Yoda

Decomposition of "environmental hormones" by singlet oxygen.

单线态氧分解“环境激素”。

• 发表时间: 2001
• 期刊: Bioluminescence and Chemiluminescence 2000 (World Scientific Publ.Co.)
• 作者: Nobutaka Suzuki;Iwao Mizumoto;Takeshi Nagai;Tateo Nomoto;Hiroko Matsuya;Binkoh Yoda;Kenya Kozawa;Akiya Kozawa
• 通讯作者: Akiya Kozawa

Oxidative Degradation and Antioxidative Activities of Food Constituents

食品成分的氧化降解和抗氧化活性

• 发表时间: 2003
• 作者: Nobutaka Suzuki;Iwao Mizumoto;Takeshi Nagai;Hideo Hatate;Tateo Nomoto;Hiroko;Akiya Kozawa;Hiroko Matsuya et al.
• 通讯作者: Hiroko Matsuya et al.