Protein cleavage due to pro-oxidative activity in some spices

• Main Authors: Lertsiri S., Dumri K.
• Other Authors: Palaniswamy U.RGardner Z.E.Craker L.E
• Format: Conference or Workshop Item
• Language: English
• Published: 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-84879942764&partnerID=40&md5=eeaaaf102031fa62eb6d4ff4185cca5c; http://cmuir.cmu.ac.th/handle/6653943832/7101
• Institution: Chiang Mai University

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/H2O 2, Fe2+/ascorbate, or Cu2+/H2O 2 at 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.