Defensin protein from sweet potato (Ipomoea batatas [L.] Lam ‘Tainong 57’) storage roots exhibits antioxidant activities in vitro and ex vivo

ASIA unversity > 醫學暨健康學院 > 食品營養與保健生技學系 > 期刊論文 > Item 310904400/17408

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题名:	Defensin protein from sweet potato (Ipomoea batatas [L.] Lam ‘Tainong 57’) storage roots exhibits antioxidant activities in vitro and ex vivo
作者:	Guan-Jhong Huang;Jeng-Shyan Deng;Hsien-Jung Chen;Shyh-Shyun Huang;Jung-Chun Liao;Wen-Chi Hou;Yaw-Huei Lin
贡献者:	保健營養生技學系
关键词:	Sweet potato;Defensin;Antioxidant
日期:	2012-04
上传时间:	2012-11-26 02:32:36 (UTC+0)
摘要:	This study was designed to investigate the antioxidant activities of sweet potato defensin (SPD1) in vitro and ex vivo. Antioxidant status [2,2'-azinobis[3-ethylbenzthiazoline-6-sulphonic acid (ABTS) assay], scavenging activity against DPPH (1,1-dipheny-2-picrylhydrazyl) radical method, reducing power method, Fe(2+)-chelating ability, FTC (ferric thiocyanate) method, and protection of calf thymus DNA against hydroxyl radical-induced damage were studied in vitro. The ex vivo experiments revealed that SPD1 could decrease the production of intracellular peroxide in HepG2 cells. Four peptides, namely GFR, GPCSR, CFCTKPC and MCESASSK for testing antioxidative activity, were synthesized according to tryptic hydrolysis simulation. In the TEAC assay CFCTKPC performed the best (13.5±0.3μmol TE/g dw), even better than reduced glutathione (7.3±0.2μmol TE/g dw). In the DPPH radical assay (%), [IC(50) (μM) (the concentration required for scavenging 50% activity)] CFCTKPC again had the highest antioxidant activity (IC(50) is 11.3±3.2μM) even better than reduced glutathione (IC(50) is 74.3±2.4μM). In the lipid peroxidation assay, once again CFCTKPC performed the best, with an IC(50) value of 0.5±0.0μM better than reduced glutathione (1.2±0.1μM). These findings mean that cysteine residue is most important in antioxidant activities. It was suggested that SPD1 might contribute its antioxidant activities against hydroxyl and peroxyl radicals.
關聯:	FOOD CHEMISTRY, 135(3):861-867.
显示于类别:	[食品營養與保健生技學系] 期刊論文

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