Srinivas L, Shalini V K, Shylaja M
Department of Nutrition and Food Safety, Central Food Technological Research Institute, Karnataka State, India.
Arch Biochem Biophys. 1992 Feb 1;292(2):617-23. doi: 10.1016/0003-9861(92)90040-4.
Dietary spice components have been screened for their protective effect against reactive oxygen species (ROS)-induced, lipid peroxide-mediated membrane and DNA damage and mutagenecity. A new, water soluble, 5-kDa peptide--Turmerin--from turmeric (Curcuma longa) has been found to be an efficient antioxidant/DNA-protectant/antimutagen. Turmerin forms 0.1% of the dry weight of turmeric and is obtained in a crystalline form. It is a heat stable, noncyclic peptide containing 40 amino acid residues, with a blocked N-terminal and leucine at the C-terminal. It is insensitive to trypsin and pepsin, heat, and uv radiation. Turmerin contains three residues of methionine which are partly responsible for the antioxidant activity. Turmerin at 183 nM offers 80% protection to membranes and DNA against oxidative injury. ROS-induced arachidonate release and the mutagenic activity of t-butyl hydroperoxide are substantially inhibited by Turmerin. Tumerin is noncytotoxic up to milligram concentrations, as tested by Ames assay and in human lymphocytes.
人们已对膳食香料成分针对活性氧（ROS）诱导的、脂质过氧化物介导的膜和DNA损伤及致突变性的保护作用进行了筛选。已发现一种来自姜黄（Curcuma longa）的新型水溶性5千道尔顿肽——姜黄素——是一种有效的抗氧化剂/DNA保护剂/抗诱变剂。姜黄素占姜黄干重的0.1%，呈结晶形式获得。它是一种热稳定的非环肽，含有40个氨基酸残基，N端封闭，C端为亮氨酸。它对胰蛋白酶、胃蛋白酶、热和紫外线辐射不敏感。姜黄素含有三个甲硫氨酸残基，这部分负责其抗氧化活性。183 nM的姜黄素对膜和DNA免受氧化损伤提供80%的保护。姜黄素可显著抑制ROS诱导的花生四烯酸释放和叔丁基过氧化氢的诱变活性。通过艾姆斯试验和在人淋巴细胞中测试，姜黄素在毫克浓度下无细胞毒性。
