Antioxidant activities of dioscorin, the storage protein of yam (Dioscorea batatas Decne) tuber

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 10, 2001, Pages 4956-4960

  Hou, W C ^a   Lee, M H ^a   Chen, H J ^b   Liang, W L ^a   Han, C H ^a   Liu, Y W ^a   Lin, Y H ^a,c  

^a TAIPEI MEDICAL UNIVERSITY   (Taiwan)

^b CHINESE CULTURE UNIVERSITY   (Taiwan)

^c INSTITUTE OF PLANT AND MICROBIAL BIOLOGY   (Taiwan)

Author keywords

1,1 diphenyl 2 picrylhydrazyl (DPPH); Antioxidant; Dioscorin; Electron paramagnetic resonance (EPR); Hydroxyl radical; Yam

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BEPRIDIL; DIOSCORIN; FREE RADICAL; GLUTATHIONE; HYDROXYL RADICAL; SCAVENGER; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMISTRY; CONCENTRATION RESPONSE; CONTROLLED STUDY; DIAGNOSTIC VALUE; DIOSCOREA; DOSE RESPONSE; ELECTRON SPIN RESONANCE; FOOD INTAKE; ION EXCHANGE CHROMATOGRAPHY; NONHUMAN; PH; PLANT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN PURIFICATION; SPECTROPHOTOMETRY; YAM TUBER;

ANTIOXIDANTS; BEPRIDIL; DIOSCOREA; ELECTRON SPIN RESONANCE SPECTROSCOPY; FREE RADICAL SCAVENGERS; FREE RADICALS; GLUTATHIONE; HYDROGEN-ION CONCENTRATION; HYDROXYL RADICAL; PICRATES; PLANT PROTEINS; SPECTROPHOTOMETRY;

DIOSCOREA; DIOSCOREA ALATA; DIOSCOREA BATATAS;

EID: 0034780180     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010606m     Document Type: Article

References (26)

1. Oxidants, antioxidants and the degenerative diseases of aging
2. Role of antioxidant nutrients in aging: Overview
3. Dietary carcinogens and anticarcinogens: Oxygen radicals and degenerative diseases
4. The antioxidant hypothesis of cardiovascular disease: Epidemiology and mechanisms
5. Oxidative damage in Alzheimer's
6. Antioxidants and atherosclerotic heart disease
7. Polyphenolic flavonols as scavenger of aqueous phase radicals and as chain breaking antioxidants
8. Studies on the antioxidant activity of Echinaceae root extract
9. Anthocyanin-based natural colorants: A new source of antiradical activity for foodstuff
10. Antioxidant properties of phenolic compounds
11. Antioxidant properties of water extracts from Cassia tora L. in relation to the degree of roasting
12. Influence of milk proteins on lipid oxidation in aqueous emulsion I. Casein, whey protein and α-lactalbumin
13. Influence of milk proteins on lipid oxidation in aqueous emulsion II. Lactoperoxidase, lactoferrin, superoxide dismutase and xanthine oxidase
14. Mechanisms of the antioxidant activity of a high molecular weight fraction of whey
15. Dioscorins from different Dioscorea species all exhibit both carbonic anhydrase and trypsin inhibitor activities
16. Dioscorin, the major tuber storage protein of yam (Dioscorea batatas Decne), with carbonic anhydrase and trypsin inhibitor activities
17. Dioscorin, the major tuber storage protein of yam (Dioscorea batatas Decne), with dehydroascorbate reductase and monodehydroascorbate reductase activities
18. Dehydroascorbate reductase and monodehydroascorbate reductase activities of trypsin inhibitors, the major sweet potato (Ipomoea batatas [L.] Lam) root storage protein
19. Antioxidant activities of trypsin inhibitor, a 33 kDa root storage protein of sweet potato (Ipomoea batatas L. Lam cv. Tainong 57)
20. Cleavage of structural proteins during the assembly of the head of bacteriophage T4
21. Clear background and highly sensitive protein staining with Coomassie blue dyes in polyacrylamide gels: A systematic analysis
22. HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1- diphenyl-2-picrylhydrazyl
23. Spin-trapping studies on the reaction of iron complexes with peroxides and the effects of water-soluble antioxidants
24. Use of a free radical method to evaluate antioxidant activity
25. A procedure to measure the antiradical efficiency of polyphenols
26. 4-Mercaptoimidazoles derived from naturally occurring antioxidant ovothiols 2. Computational and experimental approach of the radical scavenging mechanism