蚕豆中水溶性蛋白质对自由基和活性氧的清除作用

Scavenging Effect of Water Soluble Proteins in Broad Beans on Free Radicals and Active Oxygen Species.

作者信息

Okada Y, Okada M

机构信息

Laboratory on Ageing, Chukyo Junior College, Mizunami City, Gifu 509-61, Japan, and Department of Hygiene, Gifu University School of Medicine, Gifu City, Gifu 500, Japan.

出版信息

J Agric Food Chem. 1998 Feb 16;46(2):401-406. doi: 10.1021/jf970470l.

DOI:10.1021/jf970470l

PMID:10554253

Abstract

Water soluble proteins (WSP) in broad beans, Vicia faba, were purified, and their scavenging effects on free radicals and active oxygen species were investigated. The purification steps included ammonium sulfate precipitation followed by sequential chromatography on Sephadex G-75. The final gel filtration step yielded two peaks of scavenging activity, each containing M(r) values of 70 kDa (peak I) and 28 kDa (peak II). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis of peak II fraction gave a single band with M(r) of 14 kDa, indicating that peak II protein is dimeric. WSP exhibited a marked scavenging effect on superoxide, and also an effect on hydrogen peroxide, but not so much on 1,1-diphenyl-2-picrylhydrazyl radical. WSP had only a small amount of sulfhydryl groups. Thus, the sulfhydryl groups are not responsible for the scavenging activity of WSP.

摘要

对蚕豆（Vicia faba）中的水溶性蛋白质（WSP）进行了纯化，并研究了它们对自由基和活性氧的清除作用。纯化步骤包括硫酸铵沉淀，随后在Sephadex G-75上进行连续层析。最后的凝胶过滤步骤产生了两个清除活性峰，每个峰包含的分子量（M(r)）值分别为70 kDa（峰I）和28 kDa（峰II）。峰II组分的十二烷基硫酸钠-聚丙烯酰胺凝胶电泳产生了一条分子量为14 kDa的单带，表明峰II蛋白是二聚体。WSP对超氧化物表现出显著的清除作用，对过氧化氢也有作用，但对1,1-二苯基-2-苦基肼自由基的作用不明显。WSP仅含有少量的巯基。因此，巯基不是WSP清除活性的原因。