TY - JOUR
T1 - Production of new antioxidant compound from mycosporine-like amino acid, porphyra-334 by heat treatment
AU - Yoshiki, Masahiro
AU - Tsuge, Keisuke
AU - Tsuruta, Yumi
AU - Yoshimura, Takashi
AU - Koganemaru, Kazuyoshi
AU - Sumi, Toshihisa
AU - Matsui, Toshiro
AU - Matsumoto, Kiyoshi
N1 - Funding Information:
This work was supported by grants from the Cooperation for Innovative Technology and Advanced Research in Evolution Area (CITY AREA) of the Ministry of Education, Culture, Supports, Science, and Technology in Japan. The authors thank Dr. Toshiko Shiki, and Dr. Yoshiko Fuchino for analysis of ESI-TOFMS (Saga Prefectural Institute of Public Health and Pharmaceutical Research).
PY - 2009/4/15
Y1 - 2009/4/15
N2 - In this study, we evaluated the antioxidant activity (diphenylpicrylhydrazyl (DPPH)-radical scavenging activity) of the low-molecular weight fraction of water-soluble Susabinori (Porphyra yezoensis) extract (LMF). DPPH-radical scavenging activity of LMF (65.5 μmol-Trolox eq/ml) was enhanced at temperatures over 100 °C (1.4, 2.0 and 2.4 times higher at 100, 110 and 120 °C, respectively). As a result of HPLC separations, a newly produced peak was observed in heat treated LMF, while a marked decrease of another peak was found after heat treatment of LMF. The decreased peak was identified as porphyra-334, which is a typical mycosporine-like amino acid, by ESI/MSn analysis (protonated molecule [M + H]+ at m/z 347.1 and its fragment ion 303.1). The newly produced compound with [M + H]+ at m/z 329.1 was found to be a dehydrated compound of porhyra-334. The compound exhibited an extremely high-IC50 value of 10.1 μg/ml in DPPH-radical scavenging activity, compared to porphyra-334 (>1000 μg/ml).
AB - In this study, we evaluated the antioxidant activity (diphenylpicrylhydrazyl (DPPH)-radical scavenging activity) of the low-molecular weight fraction of water-soluble Susabinori (Porphyra yezoensis) extract (LMF). DPPH-radical scavenging activity of LMF (65.5 μmol-Trolox eq/ml) was enhanced at temperatures over 100 °C (1.4, 2.0 and 2.4 times higher at 100, 110 and 120 °C, respectively). As a result of HPLC separations, a newly produced peak was observed in heat treated LMF, while a marked decrease of another peak was found after heat treatment of LMF. The decreased peak was identified as porphyra-334, which is a typical mycosporine-like amino acid, by ESI/MSn analysis (protonated molecule [M + H]+ at m/z 347.1 and its fragment ion 303.1). The newly produced compound with [M + H]+ at m/z 329.1 was found to be a dehydrated compound of porhyra-334. The compound exhibited an extremely high-IC50 value of 10.1 μg/ml in DPPH-radical scavenging activity, compared to porphyra-334 (>1000 μg/ml).
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U2 - 10.1016/j.foodchem.2008.08.087
DO - 10.1016/j.foodchem.2008.08.087
M3 - Article
AN - SCOPUS:56149118964
SN - 0308-8146
VL - 113
SP - 1127
EP - 1132
JO - Food Chemistry
JF - Food Chemistry
IS - 4
ER -