Establishment of XYZ-dish Method for a New Antioxidative Activity Assay Using Photon Detection.
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Accession number;00A0371174
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| Title;Establishment of XYZ-dish Method for a New Antioxidative Activity Assay Using Photon Detection. |
| Author;
IWAI KUNIHISA
(Aomori Advanced Ind. Technol. Center)
ABE KAORU
(Aomori Advanced Ind. Technol. Center)
MATSUE HAJIME
(Aomori Advanced Ind. Technol. Center)
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Journal Title;Journal of the Japanese Society for Food Science and Technology
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Journal Code:F0895A
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ISSN:1341-027X
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VOL.47;NO.3;PAGE.181-190(2000)
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| Figure&Table&Reference;FIG.10, TBL.1, REF.19 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;An emission of ultra weak chemiluminescence (photon) in the presence of active oxygen species (X), active oxygen scavenging substances (Y) and receptors (Z) have been found as XYZ-system by Yoshiki et al. We established a new antioxidative activity assay, XYZ-dish method, which was applicable for various foods and materials, after the investigation with several quantitative conditions. The important points for measurement were as follows; using gallic acid(GA) or foods as Y sample, 50mM phosphate buffer (pH7.0) containing 441mM hydrogen peroxide (H2O2) as X and 1136mM acetaldehyde as Z/MeOH=50:50 as a reaction solution, and sample dish of stainless steel adaptable for easy measurement of various kinds of food. The photon emission was quantitatively measured by injection of 2ml of reaction solution into 1ml of GA solution in the dish taking the measurement time for 2min from injection start. By the addition of FeCl2 to this assay system, photon emission of GA against hydroxyl radical ( OH) as X was also measured. However, treatment of food samples containing Fe'2+' was left for further improvement. Furthermore, photon emission dependent on sample weights was quantitatively detected by XYZ-dish method using homogenates of blueberry and natto as Y sample, which were solid type of foods. These results showed that XYZ-dish method was useful as a new antioxidative activity assay for various foods against H2O2 and OH by measurement of photon and comparison with GA as a standard antioxidant. (author abst.) |
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