Radical Scavenging Action and Its Mode in Procyanidins B-1 and B-3 from Azuki Beans to Peroxyl Radicals(Food & Nutrition)
スポンサーリンク
概要
- 論文の詳細を見る
Procyanidins B-1 and B-3 from azuki beans showed remarkable scavenging activities, especially to hydrophilic radicals. The inhibition rate constants for the scavenging of hydrophilic peroxyl radicals generated from 2,2'-azobis(2-amidinopropane)hydrochIoride in aqueous media were calculated at 37℃ to be k_<inh>=6.0×10^4M^<-1>s^<-1>, 5.9×10^4M^<-1>s^<-1>, 2.7×10^4 M^<-1>s^<-1>, 5.0×10^4M^<-1>s^<-1> and 1.1×10^5M^<-1>s^<-1>, and the stoichiometric factors as n=8.4,8.0,3.7,1.2 and 1.7 for procyanidin B-1, procyanidin B-3, (+)-catechin, ascorbic acid and α-tocopherol, respectively. Thus, the dimeric procyanidin molecule could trap eight radicals. The production and structures of procyanidin B-3 radicals are discussed on the basis of the ESR spectra observed by autoxidation of procyanidin B-3 in an aqueous alkaline methanol solution.
- 社団法人日本農芸化学会の論文
- 1990-10-23
著者
-
Hamano Mitsutoshi
Research and Development Division, Kikkoman Corporation
-
Ariga Toshiaki
Research And Development Division Kikkoman Corporation
関連論文
- Inhibition of the Autoxidation of Methyl Linoleate by Protein and Highly Concentrated Dextrin in an Emulsion System
- Formation of Fine Oil-in-Water Emulsions by the Gel Emulsification Method with Saccharide and Protein
- The Syntheses of Catechin-glucosides by Transglycosylation with Leuconostoc mesenteroides Sucrose Phosphorylase
- Kojistatin A, a New Cysteine Protease Inhibitor Produced by Aspergillus oryzae
- Antioxidative Properties of Procyanidins B-1 and B-3 from Azuki Beans in Aqueous Systems(Food & Nutrition)
- Solubilization of a Lipophilic Compound in Highly Concentrated Saccharide Solutions Containing Protein
- Radical Scavenging Action and Its Mode in Procyanidins B-1 and B-3 from Azuki Beans to Peroxyl Radicals(Food & Nutrition)
- Purification and Properties of γ-Glutamyltranspeptidase from Bacillus subtilis (natto)(Biological Chemistry)