文章基本信息

标题：Inhibitory Effect of Fermented Papaya Preparation on Hydroxyl Radical Generation from Methylguanidine
本地全文：下载
作者：Yasuko Noda ; Shinki Murakami ; Mitsumasa Mankura 等
期刊名称：Journal of Clinical Biochemistry and Nutrition
印刷版ISSN：0912-0009
电子版ISSN：1880-5086
出版年度：2008
卷号：43
期号：3
页码：185-190
DOI：10.3164/jcbn.2008062
出版社：The Society for Free Radical Research Japan
摘要：We have previously shown that extremely high level of guanidino compounds such as methylguanidine (MG), known as a neurotoxin and also a nephrotoxin, generate reactive oxygen species (ROS) using an electron spin resonance (ESR) technique with spin trap 5,5-dimethyl-1-pyrroline-N-oxide (DMPO). In this in vitro study, the inhibitory effect of fermented papaya preparation (SAIDO-PS501:PS-501) on hydroxyl radical (·OH) generation from MG was examined using an ESR spectrometry, and it was found that PS-501 suppressed ·OH generation from MG in a dose-dependent manner. The ID₅₀ value of PS-501 was 8 mg/ml. On the contrary, glucose itself did not suppress ·OH generation from MG up to100 mg/ml, whereas PS-501 almost completely suppressed ·OH generation from MG at a dose of 100 mg/ml. These results imply that PS-501 itself may have a beneficial effect of preventing ROS- and MG-related diseases.
关键词：methylguanidine;papaya;hydroxyl radical