Copper(II) Ions Convert Catechins from Antioxidants to Prooxidants in Protein Carbonyl Formation
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概要
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Catechins are naturally occurring polyphenols, which are supposed to have antioxidative effects on foods and living cells. We examined the antioxidative effects of (+)-catechin and 3-O-acyl derivatives of (+)-catechin in combination with copper(II) [Cu(II)] ions on the formation of carbonyl groups in bovine serum albumin (BSA) at pH 7.4 by incubating in vitro for 90min at 37℃. In the presence of 2, 2'-azobis(2-amidinopropane) dihydrochloride (AAPH), a free radical generator, the formation of carbonyl groups in BSA, which increased time-dependently, was significantly (p<0.05) attenuated by the addition of (+)-catechin and 3-O-acyl-(+)-catechins. However, Cu(II) ions, but not Zn(II) ions, blocked the antioxidative effects of (+)-catechin and 3-O-octanoyl-(+)-catechin on the oxidative modification of BSA induced by AAPH. On the other hand, Cu(II) ions had no influence on the scavenging activity of (+)-catechin for 2, 2'-azinobis(3-ethylbenzothiazoline-6-sulphonate) cation radicals. Furthermore, in the absence of AAPH, coexistence of Cu(II) ions with (+)-catechin greatly accelerated the formation of carbonyl groups in BSA, being dependent on the concentrations of Cu(II) ions and (+)-catechin. These results suggest that Cu(II) ions could convert (+)-catechin from an antioxidant to a prooxidant in protein oxidation.
- 公益社団法人日本薬学会の論文
- 2007-10-01
著者
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UESATO Shinichi
Department of Biotechnology, Faculty of Engineering, Kansai University
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Yamaguchi Mariko
Department Of Materials Science Nara Institute Of Science And Technology
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Yamaguchi Mariko
Department Of Food And Nutrition Faculty Of Home Economics Kyoto Women's University
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Uesato Shinichi
Department Of Biotechnology Faculty Of Engineering Kansai Univeristy
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Nakagawa Kazuo
Department Of Materials Science And Engineering Muroran Institute Of Technology
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Nakagawa Kazuo
Department Of Food And Nutrition Faculty Of Home Economics Kyoto Women's University
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Kaku Maiko
Department of Food and Nutrition, Faculty of Home Economics, Kyoto Women's University
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Abukawa Tomomi
Department of Food and Nutrition, Faculty of Home Economics, Kyoto Women's University
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Aratani Kanako
Department of Food and Nutrition, Faculty of Home Economics, Kyoto Women's University
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Kaku Maiko
Dep. Of Food And Nutrition Kyoto Women's Univ.
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Aratani Kanako
Department Of Food And Nutrition Faculty Of Home Economics Kyoto Women's University
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Abukawa Tomomi
Department Of Food And Nutrition Faculty Of Home Economics Kyoto Women's University
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Uesato Shinichi
Department Of Biotechnology Faculty Of Engineering Kansai University:high Technology Research Center
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Kaku Maiko
Department of Food and Nutrition, Faculty of Home Economics, Kyoto Women's University
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