Production of new antioxidant compound from mycosporine-like amino acid, porphyra-334 by heat treatment

Masahiro Yoshiki, Keisuke Tsuge, Yumi Tsuruta, Takashi Yoshimura, Kazuyoshi Koganemaru, Toshihisa Sumi, Toshiro Matsui, Kiyoshi Matsumoto

Research output: Contribution to journalArticle

37 Citations (Scopus)

Abstract

In this study, we evaluated the antioxidant activity (diphenylpicrylhydrazyl (DPPH)-radical scavenging activity) of the low-molecular weight fraction of water-soluble Susabinori (Porphyra yezoensis) extract (LMF). DPPH-radical scavenging activity of LMF (65.5 μmol-Trolox eq/ml) was enhanced at temperatures over 100 °C (1.4, 2.0 and 2.4 times higher at 100, 110 and 120 °C, respectively). As a result of HPLC separations, a newly produced peak was observed in heat treated LMF, while a marked decrease of another peak was found after heat treatment of LMF. The decreased peak was identified as porphyra-334, which is a typical mycosporine-like amino acid, by ESI/MSn analysis (protonated molecule [M + H]+ at m/z 347.1 and its fragment ion 303.1). The newly produced compound with [M + H]+ at m/z 329.1 was found to be a dehydrated compound of porhyra-334. The compound exhibited an extremely high-IC50 value of 10.1 μg/ml in DPPH-radical scavenging activity, compared to porphyra-334 (>1000 μg/ml).

Original languageEnglish
Pages (from-to)1127-1132
Number of pages6
JournalFood Chemistry
Volume113
Issue number4
DOIs
Publication statusPublished - Apr 15 2009
Externally publishedYes

Fingerprint

Porphyra
Scavenging
Antioxidants
Hot Temperature
Heat treatment
heat treatment
antioxidants
Amino Acids
amino acids
Inhibitory Concentration 50
Molecular Weight
High Pressure Liquid Chromatography
Ions
Temperature
inhibitory concentration 50
Water
high performance liquid chromatography
antioxidant activity
Molecular weight
ions

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

Cite this

Yoshiki, M., Tsuge, K., Tsuruta, Y., Yoshimura, T., Koganemaru, K., Sumi, T., ... Matsumoto, K. (2009). Production of new antioxidant compound from mycosporine-like amino acid, porphyra-334 by heat treatment. Food Chemistry, 113(4), 1127-1132. https://doi.org/10.1016/j.foodchem.2008.08.087

Production of new antioxidant compound from mycosporine-like amino acid, porphyra-334 by heat treatment. / Yoshiki, Masahiro; Tsuge, Keisuke; Tsuruta, Yumi; Yoshimura, Takashi; Koganemaru, Kazuyoshi; Sumi, Toshihisa; Matsui, Toshiro; Matsumoto, Kiyoshi.

In: Food Chemistry, Vol. 113, No. 4, 15.04.2009, p. 1127-1132.

Research output: Contribution to journalArticle

Yoshiki, M, Tsuge, K, Tsuruta, Y, Yoshimura, T, Koganemaru, K, Sumi, T, Matsui, T & Matsumoto, K 2009, 'Production of new antioxidant compound from mycosporine-like amino acid, porphyra-334 by heat treatment', Food Chemistry, vol. 113, no. 4, pp. 1127-1132. https://doi.org/10.1016/j.foodchem.2008.08.087
Yoshiki, Masahiro ; Tsuge, Keisuke ; Tsuruta, Yumi ; Yoshimura, Takashi ; Koganemaru, Kazuyoshi ; Sumi, Toshihisa ; Matsui, Toshiro ; Matsumoto, Kiyoshi. / Production of new antioxidant compound from mycosporine-like amino acid, porphyra-334 by heat treatment. In: Food Chemistry. 2009 ; Vol. 113, No. 4. pp. 1127-1132.
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