Newly Developed Assaying Method for the Harmful Free Radicals and Active Oxygens Generating in Food Substance

这个项目是一种开发方法，以开发一种新的方法来检测活性氧物质的痕量胺和在食品物质中产生自由基物。由于这个目的是一种极其敏感的单光电子计数方法，引入了捕获这样的光子从单氧分子和其他刺激的分子物种中提取出来。一般来说，只有这些活性氧和自由基体存在着非常低的浓度水平，在我们的食物和其他物质中，但我想在老龄化过程中扮演一个重要的角色，以及人类的碳水化合物发生过程。在这两项研究中，所取得的结果已经取得了进展。单光电子计数系统引入了一种在检测非常微弱的光发射时克服了技术上的困难，它从食品物质中的刺激分子的转变中产生。超弱光辐射通常的原始食品材料在很低的水平上。经过高温脱水后，肉类、鱼和奶酪在非常高的水平上改变了发射光子。在相反的情况下，光发射来自烤米饭和面包，并在低水平上进行烘烤。有些氨基酸性物质也在高温治疗后的较高水平上发光。Tryptophan是在炎热的放射性氨基酸中最突出的光发射器。氧气是这些发光现象的必备条件。光谱分析揭示了在这些轻型发射机中参与单个氧的情况。Scavenger实验的具体特点是自由基分子的存在，因为自由基分子也被认为是这些轻型发射机的重要部分。新开发的光发射的特定增强器展示了在这些光发射的降解材料中存在的单氧化物和超氧化物的特定增强器。新鲜的、可食用的和水果的提取物有效地抑制了这些从加热的肉类和脱水的氨基酸中的光发射。对那些不能抑制这些提取物中光线发射的成分的分析目前似乎是行不通的。

This project pursues a way to develop a new detecting method of trace amiuntof active oxygen species and free radicals generating in food substances. 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 general, though these active oxygens and free radicals exist only in very low concentration levels in food and other substances of our circumstances but are thought to play an important role in the aging process and the carcinogenesis of human being. Following results were obtained for these two research years.1. Single photoelectron counting system was introduced to overcome a technical difficulty in the detection of very weak light emission that comes from the transition of excited molecules in food substances.2. Ultraーweak light emissions of usual raw food materials were in very low levels. After heat denaturation meats, fishes and cheese changed to emit photons in very high levels. On the contrary the light emission from boiled rice and bread and bread stayed in low levels.3. Some amino acids also emitted light in higher levels after heat treatment. Tryptophan was the most prominent light emitter among the heat denatured amino acids.4. Oxygen was essential for these light emitting phenomena.5. Spectral analyses revealed the participation of singlet oxygen in these light emissions.6. Scavenger experiment specific for the existence of free radicals pointed out that free radicals 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 denatured materials.8. Extracts of fresh vegetable and fruit effectively inhibited these light emission from heated meats and denatured amino acids. Analysis of the component that inhibits light emission in these extracts is presently under way.