单线态氧诱导的生物分子氧化损伤的化学发光评估及抗氧化剂的保护作用。
Chemiluminescence evaluation of oxidative damage to biomolecules induced by singlet oxygen and the protective effects of antioxidants.
作者信息
Wenli Yu, Yaping Zhao
机构信息
School of Chemistry and Chemical Technology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
出版信息
Biochim Biophys Acta. 2005 Aug 30;1725(1):30-4. doi: 10.1016/j.bbagen.2005.05.002.
A chemiluminescence (CL) method was developed for the evaluation of oxidative damage to biomolecules induced by singlet oxygen ((1)O(2)) and for the evaluation of the protective effects of antioxidants. The (1)O(2) was generated from the reaction of H(2)O(2)+OCl(-). Results showed that the CL signal from the reaction of H(2)O(2)+OCl(-) was weak, however, it was enhanced dose-dependently with the addition of DNA and unsaturated fatty acid, respectively. Spectra analysis indicated that the enhanced CL could be ascribed to the decay of triplet-excited carbonyl compounds, which were generated from the reaction of (1)O(2) plus the biomolecules. On the other hand, the enhanced CL produced in the above systems could be effectively inhibited by lycopene, beta-carotene, VC, and VE, but could not be inhibited by mannitol, SOD, and NaN(3). The mechanism therein was discussed.
开发了一种化学发光（CL）方法，用于评估单线态氧（(1)O(2)）诱导的对生物分子的氧化损伤以及评估抗氧化剂的保护作用。(1)O(2)由H(2)O(2)+OCl(-)反应产生。结果表明，H(2)O(2)+OCl(-)反应的CL信号较弱，然而，分别加入DNA和不饱和脂肪酸后，该信号呈剂量依赖性增强。光谱分析表明，增强的CL可归因于三重态激发羰基化合物的衰减，这些化合物由(1)O(2)与生物分子反应产生。另一方面，上述体系中产生的增强CL可被番茄红素、β-胡萝卜素、VC和VE有效抑制，但不能被甘露醇、超氧化物歧化酶（SOD）和NaN(3)抑制。文中讨论了其中的机制。
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