Puerarin and conjugate bases as radical scavengers and antioxidants:: Molecular mechanism and synergism with β-carotene

被引:82
作者
Han, Rui-Min
Tian, Yu-Xi
Becker, Eleonora Miquel
Andersen, Mogens L.
Zhang, Jian-Ping
Skibsted, Leif H. [1 ]
机构
[1] Royal Vet & Agr Univ, Dept Food Sci, DK-1958 Frederiksberg C, Denmark
[2] Renmin Univ China, Dept Chem, Beijing 100872, Peoples R China
[3] Chinese Acad Sci, Inst Chem, State Key Lab Struct Chem Unstable & Stable Speci, Beijing 100080, Peoples R China
关键词
puerarin; beta-carotene; radical scavenging; antioxidant synergism;
D O I
10.1021/jf062796c
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The 4'-hydroxyl group of puerarin, a C-glycoside of the isoflavonoid daidzein, was shown, using 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical cation and stopped-flow spectroscopy and by comparison with the 7-propylpuerarin (A ring derivative) and 4'-propylpuerarin (B ring derivative), to be a more efficient radical scavenger as compared to the 7-hydroxyl group by a factor of 2, a difference increasing upon deprotonation. The difference in radical scavenging agreed with the oxidation potentials (cyclic voltammetry in acetonitrile, 0.1 M Bu4NBF4 at 25 degrees C): E/mV = 862 +/- 3 for puerarin, 905 +/- 10 for 7-propylpuerarin, and 1064 +/- 2 for 4'-propylpuerarin relative to ferrocene/ferricenium. In aqueous solution, the reduction potential was shown to decrease for increasing pH, and deprotonation of the 4'-hydroxyl group increased radical scavenging more than deprotonation of the 7-hydroxyl group. The 7-hydroxyl was found to be more acidic (pK(a1) = 7.20 +/- 0.01 in puerarin and pK(a) = 7.23 +/- 0.01 in 4'-propylpuerarin) than the 4'-hydroxyl group (pK(a2) = 9.84 +/- 0.08 in puerarin and pK(a) = 9.51 +/- 0.02 in 7-propylpuerarin); aqueous solution, ionic strength of 0.1, and 25 degrees C. In phosphatidyl choline liposome of pH 7.4, puerarin and beta-carotene each showed a modest antioxidant activity measured as prolongation of the lag phase for formation of conjugate dienes and using the water-soluble radical initiator APPH with effects of puerarin and beta-carotene being additive. For the lipophilic initiator AMVN, the antioxidative effect decreased for puerarin and increased for beta-carotene as compared to APPH and showed a clear synergism. A regeneration of beta-carotene, effective in the liposome lipid phase as antioxidant, from the cation radical by deprotonated forms of puerarin was demonstrated in 9:1 chloroform/methanol using laser flash photolysis with k(2) = 2.7 x 10(4) L mol(-1) s(-1) for the bimolecular process between the cation radical and the puerarin dianion.
引用
收藏
页码:2384 / 2391
页数:8
相关论文
共 35 条
[1]  
ALBERT A, 1962, IONIZATION CONSTANTS
[2]  
Andersen M. L., 2003, Phytochemical functional foods, P315, DOI 10.1533/9781855736986.2.315
[3]   A new approach to assess the total antioxidant capacity using the TEAC assay [J].
Arts, MJTJ ;
Dallinga, JS ;
Voss, HP ;
Haenen, GRMM ;
Bast, A .
FOOD CHEMISTRY, 2004, 88 (04) :567-570
[4]   Antioxidant evaluation protocols: Food quality or health effects [J].
Becker, EM ;
Nissen, LR ;
Skibsted, LH .
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2004, 219 (06) :561-571
[5]   Carotenoids enhance vitamin E antioxidant efficiency [J].
Bohm, F ;
Edge, R ;
Land, EJ ;
McGarvey, DJ ;
Truscott, TG .
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1997, 119 (03) :621-622
[6]  
BUETTNER G, 1996, HDB ANTIOXIDANTS
[7]   One-electron reduction potentials of dietary carotenoid radical cations in aqueous micellar environments [J].
Burke, M ;
Edge, R ;
Land, EJ ;
McGarvey, DJ ;
Truscott, TG .
FEBS LETTERS, 2001, 500 (03) :132-136
[8]  
CECILE CO, 2002, J AM CHEM SOC, V124, P14027
[9]  
Dragsted LO, 2004, AM J CLIN NUTR, V79, P1060
[10]  
Everett SA, 1996, J BIOL CHEM, V271, P3988, DOI 10.1074/jbc.271.8.3988