ortho-Dihydroxyisoflavone derivatives from aged Doenjang (Korean fermented soypaste) and its radical scavenging activity

Bioorganic and Medicinal Chemistry Letters

Volumn 18, Issue 18, 2008, Pages 5006-5009

  Park, Jun Seong ^a   Park, Hye Yoon ^a   Kim, Dong Hyun ^a   Kim, Duck Hee ^a   Kim, Han Kon ^a  

^a AmorePacific Corporation   (South Korea)

Author keywords

Antioxidant; Doenjang; ortho Dihydroxyisoflavone

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 6,7,4' TRIHYDROXYISOFLAVONE; 7,3',4' TRIHYDROXYISOFLAVONE; 7,8,4' TRIHYDROXYISOFLAVONE; ALLOPURINOL; ANTIOXIDANT; ASCORBIC ACID; DAIDZEIN; GENISTEIN; GLYCITEIN; ISOFLAVONE DERIVATIVE; SCAVENGER; TROLOX C; UNCLASSIFIED DRUG; XANTHINE OXIDASE;

ANTIOXIDANT ACTIVITY; ARTICLE; DRUG ISOLATION; DRUG STRUCTURE; ENZYME INHIBITION; FERMENTED PRODUCT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KOREA; SOYBEAN;

FREE RADICAL SCAVENGERS; HUMANS; ISOFLAVONES; MOLECULAR STRUCTURE; SOY FOODS; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 51349101082     PISSN: 0960894X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bmcl.2008.08.016     Document Type: Article

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13. 6) δ 114.8 (C-6), 115.7 (C-3′, 5′), 116.4 (C-5), 117.8 (C-10), 123.2 (C-3), 123.4 (C-1′), 130.5 (C-2′, 6′), 133.4 (C-8), 147.2 (C-9), 150.5 (C-7), 153.1 (C-2), 157.1 (C-4′), 175.7 (C-4); LC/MS m/z 271.3 [M+H].
14. 6) δ 102.6 (C-8), 115.6 (C-6), 115.8 (C-2′), 117.1 (C-5′), 117.1 (C-10), 120.3 (C-3), 124.1 (C-1′), 127.8 (C-5), 145.3(C-3′), 145.8(C-4′), 153.2 (C-2), 157.9 (C-9), 162.9 (C-7), 175.2 (C-4); LC/MS m/z 271.2 [M+H].
15. 6) δ 103.4 (C-8), 108.7 (C-5), 115.5(C-3′, 5′), 117.0 (C-10), 123.3 (C-3), 123.2 (C-1′), 130.5 (C-2′, 6′), 145.4 (C-6), 151.4 (C-9), 153.0 (C-2), 153.0 (C-7), 157.3 (C-4′), 174.9 (C-4); LC/MS m/z 271.2 [M+H].
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21. Assay of superoxide anion generated by xanthine oxidase. Superoxide anions were generated by the xanthine/xanthine oxidase (XO) system, following the described procedure. The reaction mixture consisted of xanthine (0.5 mM), NBT (0.5 mM), and test samples at the concentrations of 31, 63, 125, 250, and 500 μM, in a final volume of 100 μL. Xanthine and NBT were dissolved in phosphate buffer 200 mM with 0.25 mM EDTA, pH 7.5. The reaction mixtures were preincubated at room temperature for 2 min, and reaction was initiated by the addition of 100 μL of XO (50 mU/mL). The mixtures (200 μL) were kept at 37 °C for 30 min. To detect superoxide, the coloring reagent (final concentration of 300 μg/mL sulfanilic acid, 5 μg/mL of N-(1-naphthyl)-ethylenediamine dihydrochloride, and 16.7% (v/v) acetic acid) was added after the incubation. The mixtures were allowed to stand at room temperature for 30 min, and the absorbance at 550 nm was measured (Ceres UV 900 Hdi).
22. Assay of uric acid generated by xanthine oxidase. The effect of compounds on xanthine oxidase activity was evaluated by measuring the formation of uric acid from xanthine. The reaction mixtures contained the same proportion of components as in assay for superoxide anion, except NBT. The reaction mixture consisted of 0.5 mM xanthine dissolved in 200 mM phosphate buffer with 0.25 mM EDTA, pH 7.5, and test samples at the concentrations of 31, 63, 125, 250, and 500 μM, in a final volume of 100 μL. The reaction mixture were preincubated at room temperature for 2 min, and reaction was initiated by the addition of 100 μL of XO (50 mU/mL). The mixture (200 μL) was kept for 30 min at 37 °C. The reaction was stopped with HCl (20 μL, 5 M). The production of uric acid was determined spectrophotometrically at 295 nm (Ceres UV 900 Hdi).