Study on the Effect of Several Natural Products on Tyrosine Damage Induced by Peroxynitrite
Journal of Food and Nutrition Sciences
Volume 5, Issue 5, September 2017, Pages: 184-191
Received: Aug. 7, 2017; Published: Aug. 7, 2017
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Authors
Xiaoyu Tang, College of Life Science and Bioengineering, Beijing University of Technology, Beijing, China
Anqi Wei, College of Life Science and Bioengineering, Beijing University of Technology, Beijing, China
Yan Wang, College of Life Science and Bioengineering, Beijing University of Technology, Beijing, China
Yunjing Luo, College of Life Science and Bioengineering, Beijing University of Technology, Beijing, China
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Abstract
Peroxynitrite (ONOOˉ), a powerful oxidant, is produced by nitric oxide (NO.) and superoxide anion (O2.ˉ). Under the physiological condition, the ONOOˉ could oxidize the lipids, nitrifyproteins, damage DNA and others biomolecules, thereby harm human health. The study used natural products Capsanthin, Myricetin and Capsaicin as the research object and controlled with Vc, and developed the method of HPLC-DAD to separate the components of nitrification damage system, which could determine the inhibition rate of natural products on the formation of 3-nitrotyrosine (3-NT). The fluorescence spectrometry was employed to determine the ability of these substances to inhibit tyrosine dimer and inhibit the self-oxidation of phthalate. The results showed that Capsanthin, Myricetin and Capsaicin had strong inhibitory effect on the generation capacity of 3-NT and tyrosine dimer, and strong inhibitory effect on the self-oxidation of phthalate.
Keywords
HPLC-UV, Fluorescence Spectrometry, Peroxynitrite, Tyrosine Damage, Flavonoid Pigments, Pyrogallol
To cite this article
Xiaoyu Tang, Anqi Wei, Yan Wang, Yunjing Luo, Study on the Effect of Several Natural Products on Tyrosine Damage Induced by Peroxynitrite, Journal of Food and Nutrition Sciences. Vol. 5, No. 5, 2017, pp. 184-191. doi: 10.11648/j.jfns.20170505.14
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