Inhibitory Effect of Fermented Papaya Preparation on Hydroxyl Radical Generation from Methylguanidine
We have previously shown that extremely high level of guanidino compounds such as methylguanidine (MG), known as a neurotoxin and also a nephrotoxin, generate reactive oxygen species (ROS) using an electron spin resonance (ESR) technique with spin trap 5,5-dimethyl-1-pyrroline-N-oxide (DMPO). In thi...
Autores principales: | , , , |
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Formato: | Texto |
Lenguaje: | English |
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the Society for Free Radical Research Japan
2008
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2581756/ https://www.ncbi.nlm.nih.gov/pubmed/19015753 http://dx.doi.org/10.3164/jcbn.2008062 |
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author | Noda, Yasuko Murakami, Shinki Mankura, Mitsumasa Mori, Akitane |
author_facet | Noda, Yasuko Murakami, Shinki Mankura, Mitsumasa Mori, Akitane |
author_sort | Noda, Yasuko |
collection | PubMed |
description | We have previously shown that extremely high level of guanidino compounds such as methylguanidine (MG), known as a neurotoxin and also a nephrotoxin, generate reactive oxygen species (ROS) using an electron spin resonance (ESR) technique with spin trap 5,5-dimethyl-1-pyrroline-N-oxide (DMPO). In this in vitro study, the inhibitory effect of fermented papaya preparation (SAIDO-PS501:PS-501) on hydroxyl radical (·OH) generation from MG was examined using an ESR spectrometry, and it was found that PS-501 suppressed ·OH generation from MG in a dose-dependent manner. The ID(50) value of PS-501 was 8 mg/ml. On the contrary, glucose itself did not suppress ·OH generation from MG up to100 mg/ml, whereas PS-501 almost completely suppressed ·OH generation from MG at a dose of 100 mg/ml. These results imply that PS-501 itself may have a beneficial effect of preventing ROS- and MG-related diseases. |
format | Text |
id | pubmed-2581756 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2008 |
publisher | the Society for Free Radical Research Japan |
record_format | MEDLINE/PubMed |
spelling | pubmed-25817562008-11-17 Inhibitory Effect of Fermented Papaya Preparation on Hydroxyl Radical Generation from Methylguanidine Noda, Yasuko Murakami, Shinki Mankura, Mitsumasa Mori, Akitane J Clin Biochem Nutr Original Article We have previously shown that extremely high level of guanidino compounds such as methylguanidine (MG), known as a neurotoxin and also a nephrotoxin, generate reactive oxygen species (ROS) using an electron spin resonance (ESR) technique with spin trap 5,5-dimethyl-1-pyrroline-N-oxide (DMPO). In this in vitro study, the inhibitory effect of fermented papaya preparation (SAIDO-PS501:PS-501) on hydroxyl radical (·OH) generation from MG was examined using an ESR spectrometry, and it was found that PS-501 suppressed ·OH generation from MG in a dose-dependent manner. The ID(50) value of PS-501 was 8 mg/ml. On the contrary, glucose itself did not suppress ·OH generation from MG up to100 mg/ml, whereas PS-501 almost completely suppressed ·OH generation from MG at a dose of 100 mg/ml. These results imply that PS-501 itself may have a beneficial effect of preventing ROS- and MG-related diseases. the Society for Free Radical Research Japan 2008-11 2008-10-31 /pmc/articles/PMC2581756/ /pubmed/19015753 http://dx.doi.org/10.3164/jcbn.2008062 Text en Copyright © 2008 JCBN This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Article Noda, Yasuko Murakami, Shinki Mankura, Mitsumasa Mori, Akitane Inhibitory Effect of Fermented Papaya Preparation on Hydroxyl Radical Generation from Methylguanidine |
title | Inhibitory Effect of Fermented Papaya Preparation on Hydroxyl Radical Generation from Methylguanidine |
title_full | Inhibitory Effect of Fermented Papaya Preparation on Hydroxyl Radical Generation from Methylguanidine |
title_fullStr | Inhibitory Effect of Fermented Papaya Preparation on Hydroxyl Radical Generation from Methylguanidine |
title_full_unstemmed | Inhibitory Effect of Fermented Papaya Preparation on Hydroxyl Radical Generation from Methylguanidine |
title_short | Inhibitory Effect of Fermented Papaya Preparation on Hydroxyl Radical Generation from Methylguanidine |
title_sort | inhibitory effect of fermented papaya preparation on hydroxyl radical generation from methylguanidine |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2581756/ https://www.ncbi.nlm.nih.gov/pubmed/19015753 http://dx.doi.org/10.3164/jcbn.2008062 |
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