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...

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Autores principales: Noda, Yasuko, Murakami, Shinki, Mankura, Mitsumasa, Mori, Akitane
Formato: Texto
Lenguaje:English
Publicado: the Society for Free Radical Research Japan 2008
Materias:
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.
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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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