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KMID : 1007520150240041555
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Food Science and Biotechnology
2015 Volume.24 No. 4 p.1555 ~ p.1558
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Antioxidative and Nitric Oxide Scavenging Activity of Branched-Chain Amino Acids
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Jin Hyue-Ju
Lee Jae-Hoon
Kim Da-Hee
Kim Kee-Tae
Lee Gyu-Whan
Choi Seung-Jun
Chang Pahn-Shick
Paik Hyun-Dong
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Abstract
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The purpose of this study was to determine the inhibitory effect of branched-chain amino acids (BCAAs: leucine, valine, and isoleucine) on lipid peroxidation, and their nitric oxide (NO) scavenging activity. The inhibitory effect of BCAAs on lipid peroxidation was measured by the ferric thiocyanate (FTC) method, and their NO scavenging activity was evaluated using the sodium nitroprusside (SNP) assay. The FTC method results indicated that valine was the most effective of the BCAAs, with 100 mM of valine showing 72.05% antioxidative activity. An SNP assay conducted for 24 h produced the least amount of NO (98.52 μM) when it included 100 mM leucine compared to the other BCAAs (control: 132.20 μM). The results of this study suggested that BCAAs can be used to develop antioxidant or antiinflammatory products in the food or pharmaceutical industries.
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KEYWORD
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branched-chain amino acid, antioxidative effect, nitric oxide scavenging effect, ferric thiocyanate method, lipid peroxidation
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