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Food science and biotechnology v.14 no.3 = no.63, 2005년, pp.399 - 404   피인용횟수: 5

Antioxidant Property of Genistein: Inhibitory Effect on HOCI Induced Protein Degradation, DNA Cleavage, and Cell Death

Choi, Je-Min    (Department of Biotechnology, College of Engineering, Yonsei University   ); Ryu, Hyun-Jin    (Department of Radiation Oncology, Asan Medical Center   ); Chung, Jae-Hwan    (Social Research and Data Analysis, World Research Corporation   ); Park, Jae-Chul    (Department of Biotechnology, College of Engineering, Yonsei University   ); Hwang, Jae-Kwan    (Department of Biotechnology, College of Engineering, Yonsei University   ); Shin, Dong-Bum    (Department of Food science and Nutrition, Cheju National University   ); Lee, Sang-Kyou    (Department of Biotechnology, College of Engineering, Yonsei University   ); Ryang, Ryung    (Department of Biotechnology, College of Engineering, Yonsei University  );
  • 초록

    The aim of this study was to investigate the in vitro antioxidant profiles of genistein and other isoflavonoids. The reactivity of genistein towards stable radical and reactive oxygen species including ${\bullet}\;ABTS^+$ , ${\bullet}{O_2}^-$ , $H_2O_2$ and HOCl has been investigated, and the effects were compared with other isoflavonoids and antioxidants. All the tested isoflavonoids showed remarkable ${\bullet}\;ABTS^+$ scavenging activity and genistein was more potent than BHT and ascorbic acid. Genistein was more effective in scavenging hypochlorous acid than superoxide and hydrogen peroxide. At $10\;{\mu}M$ concentrations of genistein and genistin showed about 90% inhibitory effect on HOCl, while BHT and ascorbic acid showed lower than 50% inhibitory effect. Moreover, genistein could inhibit plasmid DNA cleavage, protein degradation and cell death from HOCl attack, while daidzein, BHT and ascorbic acid could not protect them effectively. These results suggest that genistein is a more potent radical scavenger than other isoflavonoids, and it can remarkably reduce cellular damage induced by HOCl.

  • 주제어

    genistein .   isoflavonoids .   antioxidant .   ROS .   HOCl.  

  • 참고문헌 (32)

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  • 이 논문을 인용한 문헌 (5)

    1. 2005. "" Food science and biotechnology, 14(6): 854~859     
    2. 2006. "" Food science and biotechnology, 15(1): 102~106     
    3. 2006. "" Food science and biotechnology, 15(5): 728~734     
    4. Cho, Hye-Yeon ; Noh, Kyung-Hee ; Cho, Mi-Kyung ; Jang, Ji-Hyun ; Lee, Mi-Ok ; Kim, So-Hee ; Song, Young-Sun 2008. "Anti-oxidative and Anti-inflammatory Effects of Genistein in BALB/c Mice Injected with LPS" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(9): 1126~1135     
    5. 2008. "" Food science and biotechnology, 17(1): 216~218     

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