Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/62056
Title: Protein cleavage due to pro-oxidative activity in some spices
Authors: Sittiwat Lertsiri
Kanchana Dumri
Keywords: Agricultural and Biological Sciences
Issue Date: 1-Jan-2005
Abstract: 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.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84879942764&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/62056
ISSN: 05677572
Appears in Collections:CMUL: Journal Articles

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