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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th-mahidol.162432018-06-21T15:07:07Z Protein cleavage due to pro-oxidative activity in some spices Sittiwat Lertsiri Kanchana Dumri Mahidol University Chiang Mai University 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. 2018-06-21T08:07:07Z 2018-06-21T08:07:07Z 2005-01-01 Conference Paper Acta Horticulturae. Vol.680, (2005), 87-91 10.17660/ActaHortic.2005.680.11 05677572 2-s2.0-84879942764 https://repository.li.mahidol.ac.th/handle/123456789/16243 Mahidol University SCOPUS https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84879942764&origin=inward |
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Agricultural and Biological Sciences Sittiwat Lertsiri Kanchana Dumri Protein cleavage due to pro-oxidative activity in some spices |
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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. |
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Mahidol University |
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Mahidol University Sittiwat Lertsiri Kanchana Dumri |
| format |
Conference or Workshop Item |
| author |
Sittiwat Lertsiri Kanchana Dumri |
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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 |
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Protein cleavage due to pro-oxidative activity in some spices |
| title_sort |
protein cleavage due to pro-oxidative activity in some spices |
| publishDate |
2018 |
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https://repository.li.mahidol.ac.th/handle/123456789/16243 |
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