Antioxidative and nitric oxide scavenging activity of branched-chain amino acids

Hyue Ju Jin; Jae Hoon Lee; Da Hee Kim; Kee Tae Kim; Gyu Whan Lee; Seung Jun Choi; Pahn Shick Chang; Hyun Dong Paik

doi:10.1007/s10068-015-0200-2

Antioxidative and nitric oxide scavenging activity of branched-chain amino acids

Hyue Ju Jin, Jae Hoon Lee, Da Hee Kim, Kee Tae Kim, Gyu Whan Lee, Seung Jun Choi, Pahn Shick Chang, Hyun Dong Paik

Dept. of Food Science and Technology

Research output: Contribution to journal › Article › peer-review

40 Scopus citations

Abstract

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.

Original language	English
Pages (from-to)	1555-1558
Number of pages	4
Journal	Food Science and Biotechnology
Volume	24
Issue number	4
DOIs	https://doi.org/10.1007/s10068-015-0200-2
State	Published - 3 Aug 2015

Keywords

antioxidative effect
branched-chain amino acid
ferric thiocyanate method
lipid peroxidation
nitric oxide scavenging effect

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10.1007/s10068-015-0200-2

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title = "Antioxidative and nitric oxide scavenging activity of branched-chain amino acids",

abstract = "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.",

keywords = "antioxidative effect, branched-chain amino acid, ferric thiocyanate method, lipid peroxidation, nitric oxide scavenging effect",

author = "Jin, \{Hyue Ju\} and Lee, \{Jae Hoon\} and Kim, \{Da Hee\} and Kim, \{Kee Tae\} and Lee, \{Gyu Whan\} and Choi, \{Seung Jun\} and Chang, \{Pahn Shick\} and Paik, \{Hyun Dong\}",

note = "Publisher Copyright: {\textcopyright} 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.",

year = "2015",

month = aug,

day = "3",

doi = "10.1007/s10068-015-0200-2",

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T1 - Antioxidative and nitric oxide scavenging activity of branched-chain amino acids

AU - Jin, Hyue Ju

AU - Lee, Jae Hoon

AU - Kim, Da Hee

AU - Kim, Kee Tae

AU - Lee, Gyu Whan

AU - Choi, Seung Jun

AU - Chang, Pahn Shick

AU - Paik, Hyun Dong

PY - 2015/8/3

Y1 - 2015/8/3

N2 - 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.

AB - 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.

KW - antioxidative effect

KW - branched-chain amino acid

KW - ferric thiocyanate method

KW - lipid peroxidation

KW - nitric oxide scavenging effect

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DO - 10.1007/s10068-015-0200-2

M3 - Article

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SN - 1226-7708

VL - 24

SP - 1555

EP - 1558

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

IS - 4

ER -

Antioxidative and nitric oxide scavenging activity of branched-chain amino acids

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Keywords

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