Rapid and Sensitive Method for Evaluation of Radical-Scavenging Activity Using Peroxyl Radicals Derived from 2,2'-Azobis(2-amidinopropane) Dihydrochloride Combined with Luminol Chemiluminescence
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概要
- 論文の詳細を見る
A rapid and sensitive method for evaluation of the radical-scavenging activity, which uses 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH) as a radical generator in combination with a luminol chemiluminescence (CL) assay, was examined. The radical-scavenging activities of various analytical-grade compounds were measured by monitoring the decrease in CL. In this method (AAPH-CL), compounds that show lower CL values have stronger radical-scavenging activity. These results were compared to those measured using 1,1-diphenyl-2-picrylhydrazyl (DPPH)-colorimetry analysis. They were approximately similar in pattern (r2=0.6043), although there were some discrepancies. The half-inhibition concentration (IC50) values of 11 beverages were also evaluated using AAPH-CL and DPPH-high performance liquid chromatography methods. Data from the two methods showed a correlation (r2) of 0.4786. We conclude that the AAPH-CL method is suitable for the evaluation of radical-scavenging activity in vitro, with the advantages that it is rapid to carry out, has good sensitivity, is not affected by impurities or color in the solution, and bears some similarity to cellular processes.
- 社団法人 日本食品科学工学会の論文
- 2005-11-01
著者
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TAMURA Yoshiyuki
Department of Cardiology and Clinical Research, National Hospital Organization Zentsuji Hospital
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FUJII Keiko
Departments of Radiology, Osaka Rosai Hospital
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Fujii Keiko
Department Of Drug Metabolism And Pharmacokinetics Tohoku Pharmaceutical University
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Tamura Yoshiyuki
Department Of Cardiology And Clinical Research National Hospital Organization Zentsuji Hospital
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Fujii Keiko
Department Of Food Science And Nutrition Faculty Of Liberal Arts Osaka Shoin Women's University
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Harada Kazuki
Department Of Food Science And Technology National Fisheries University Independent Administrative I
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Kitao Satoshi
Department Of Food Science And Nutrition Faculty Of Liberal Arts Osaka Shoin Women's University
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TERAMOTO Madoka
Department of Food Science and Nutrition, Faculty of Liberal Arts, Osaka Shoin Women's University
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ANDO Mami
Department of Human Nutrition, Faculty of Human Life Science, Yamaguchi Prefectural University
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Ando Mami
Department Of Human Nutrition Faculty Of Human Life Science Yamaguchi Prefectural University
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Teramoto Madoka
Department Of Food Science And Nutrition Faculty Of Liberal Arts Osaka Shoin Women's University
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Harada Kazuki
Department Of Food Science And Technology National Fisheries University
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Tamura Yoshiyuki
Department Of Industrial Sociology Faculty Of Industrial Sociology Hagoromo University Of Internatio
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