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KMID : 1007520090180061505
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Food Science and Biotechnology
2009 Volume.18 No. 6 p.1505 ~ p.1510
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In vitro and Cellular Antioxidant Activity of Arginyl-fructose and Arginyl-fructosyl-glucose
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Lee Jung-Sook
Ha Kyoung-Soo
Kwon Young-In
Jeong Heon-Sang
Jang Hae-Dong
Kim Gyo-Nam
Lee Sang-Hyun
Kim Eui-Su
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Abstract
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Arginyl-fructose (AF) and arginyl-fructosyl-glucose (AFG) were chemically synthesized and purified. Their in vitro and cellular antioxidant activity was investigated using oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity assay, respectively. The peroxyl radical scavenging activity of AF was much higher than that of AFG, which was in good agreement with their reduction capacity to donate electrons or hydrogen atoms. On the other hand, the hydroxyl radical scavenging activity of AF was weaker than that of AFG, which was consistent with their metal chelating activity, suggesting that AFG-Cu2+ complex may be less redox-active than AF-Cu2+ complex due to 1 glucose molecule attached. The cellular antioxidant activity of AF and AFG appeared to depend on both their permeability into cell membrane and the scavenging activity on peroxyl or hydroxyl radicals. These results indicate that AF and AFG, Maillard reaction products, may have a high potential as a material for the development of nutraceutical food with antioxidant activity.
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KEYWORD
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arginyl-fructose, arginyl-fructosyl-glucose, oxygen radical absorbance capacity (ORAC), cellular antioxidant activity
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