Protein cleavage due to pro-oxidative activity in some spices

To investigate the pro-oxidative activity of nutmeg, safflower, and lemongrass, methanolic extracts of each were incubated with bovine serum albumin (BSA) in the absence or presence of Fe3+/EDTA/H2O2, Fe2+/ascorbate, or Cu2+/H2O2at 37°C. The protein cleavage by SDS-polyacrylamide gel electrophoresis...

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Main Authors:	Sittiwat Lertsiri, Kanchana Dumri
Format:	Book Series
Published:	2018
Subjects:	Agricultural and Biological Sciences
Online Access:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84879942764&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62056
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Institution:	Chiang Mai University

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spelling	th-cmuir.6653943832-620562018-09-11T09:21:22Z Protein cleavage due to pro-oxidative activity in some spices Sittiwat Lertsiri Kanchana Dumri Agricultural and Biological Sciences To investigate the pro-oxidative activity of nutmeg, safflower, and lemongrass, methanolic extracts of each were incubated with bovine serum albumin (BSA) in the absence or presence of Fe3+/EDTA/H2O2, Fe2+/ascorbate, or Cu2+/H2O2at 37°C. The protein cleavage by SDS-polyacrylamide gel electrophoresis (SDS-PAGE), protein and free amino groups contents were determined. As a result, BSA degradation was observed on SDS-PAGE. This corresponded with decrease in protein concentration and free amino group elevation in the reaction mixture. Such degradation was inhibited in the presence of mannitol, the hydroxyl radical scavenger, indicating that the pro-oxidative activity in these spices caused hydroxyl radical formation. 2018-09-11T09:21:22Z 2018-09-11T09:21:22Z 2005-01-01 Book Series 05677572 2-s2.0-84879942764 10.17660/ActaHortic.2005.680.11 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84879942764&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62056
institution	Chiang Mai University
building	Chiang Mai University Library
country	Thailand
collection	CMU Intellectual Repository
topic	Agricultural and Biological Sciences
spellingShingle	Agricultural and Biological Sciences Sittiwat Lertsiri Kanchana Dumri Protein cleavage due to pro-oxidative activity in some spices
description	To investigate the pro-oxidative activity of nutmeg, safflower, and lemongrass, methanolic extracts of each were incubated with bovine serum albumin (BSA) in the absence or presence of Fe3+/EDTA/H2O2, Fe2+/ascorbate, or Cu2+/H2O2at 37°C. The protein cleavage by SDS-polyacrylamide gel electrophoresis (SDS-PAGE), protein and free amino groups contents were determined. As a result, BSA degradation was observed on SDS-PAGE. This corresponded with decrease in protein concentration and free amino group elevation in the reaction mixture. Such degradation was inhibited in the presence of mannitol, the hydroxyl radical scavenger, indicating that the pro-oxidative activity in these spices caused hydroxyl radical formation.
format	Book Series
author	Sittiwat Lertsiri Kanchana Dumri
author_facet	Sittiwat Lertsiri Kanchana Dumri
author_sort	Sittiwat Lertsiri
title	Protein cleavage due to pro-oxidative activity in some spices
title_short	Protein cleavage due to pro-oxidative activity in some spices
title_full	Protein cleavage due to pro-oxidative activity in some spices
title_fullStr	Protein cleavage due to pro-oxidative activity in some spices
title_full_unstemmed	Protein cleavage due to pro-oxidative activity in some spices
title_sort	protein cleavage due to pro-oxidative activity in some spices
publishDate	2018
url	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84879942764&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62056
_version_	1681425735886045184

Protein cleavage due to pro-oxidative activity in some spices

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