ESRによるハーブの抗酸化作用の測定 Determination of Antioxidant Activity of Herbs by ESR

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Author(s)

Abstract

カレーやカレー粉を構成している32種類のハーブの水抽出物についてO<sub>2</sub><sup>·-</sup>の消去活性を調べた.活性はHPX-XOD反応により発生させたO<sub>2</sub><sup>·-</sup>をESRを用い測定した結果,クローブ,オールスパイスおよびバジルが 0.25 mg/mL の濃度で 50% 以上のO<sub>2</sub><sup>·-</sup>消去活性を示した.さらに,Linewever-Burk plot による<i>K</i> <sub>m</sub>値を比べた結果,クローブとバジルはSODと同様に直接O<sub>2</sub><sup>·-</sup>を消去する反面,オールスパイスはHPX-XOD反応系を抑制することによりO<sub>2</sub><sup>·-</sup>を消去することが分かった.

Water extracts of 32 herbs that are constituents of curry and curry powder were screened for superoxide anion radical (O<sub>2</sub><sup>·-</sup>) scavenging activity. Among the screened samples, only clove, allspice, and basil were shown to decrease DMPO-O<sub>2</sub><sup>·-</sup> adduct yields by more than 50% at 0.25 mg/mL as measured by an ESR spin trapping technique based on the HPX-XOD reaction. To study the mechanism of the O<sub>2</sub><sup>·-</sup> scavenging activity, <i>K</i><sub>m</sub> values were obtained from a Lineweaver-Burk plot for XOD in the presence of different concentrations of HPX, and the IC<sub>50</sub> values at different DMPO concentrations were compared. Clove and basil directly eliminated O<sub>2</sub><sup>·-</sup> like superoxide dismutase (SOD), whereas allspice reduced the amount of O<sub>2</sub><sup>·-</sup> by inhibition of formation of O<sub>2</sub><sup>·-</sup>.

Journal

  • Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

    Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 44(1), 59-62, 2003-02-25

    Japanese Society for Food Hygiene and Safety

References:  11

Codes

  • NII Article ID (NAID)
    10011029796
  • NII NACSIS-CAT ID (NCID)
    AN00117741
  • Text Lang
    ENG
  • Article Type
    NOT
  • ISSN
    00156426
  • NDL Article ID
    6484530
  • NDL Source Classification
    ZS17(科学技術--医学--衛生学・公衆衛生)
  • NDL Call No.
    Z19-364
  • Data Source
    CJP  NDL  J-STAGE  JASI 
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