Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobin

Sisse Jongberg; Marianne Lund Lametsch; Henrik Østdal; Leif Horsfelt Skibsted

doi:10.1021/jf304227t

Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobin

Sisse Jongberg, Marianne Lund Lametsch, Henrik Østdal, Leif Horsfelt Skibsted

13 Citations (Scopus)

Abstract

The scavenging activity of extracts of green tea (GTE), white grape (WGE), and rosemary (RE), all plant material with high phenolic content, and of the phenolic compounds 4-methylcatechol (4-MC), (+)-catechin, and carnosic acid toward long-lived myosin radicals generated by reaction with H₂O ₂-activated myoglobin at room temperature (pH 7.5, I = 1.0) was investigated by freeze-quench ESR spectroscopy. Myosin radicals were generated by incubating 16 μM myosin, 800 μM metmyoglobin, and 800 μM H ₂O₂ for 10 min, and the phenolic extracts were subsequently added (1% (w/w) phenolic compounds relative to myosin). GTE was able to scavenge myosin radicals and reduce the radical intensity by 65%. Furthermore, a low concentration of 4-MC (33 μM) was found to increase the radical concentration when added to the myosin radicals, whereas a higher concentration of 4-MC and catechin (330 μM) was found to scavenge myosin radicals and reduce the overall radical concentration by ∼65%.

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Pages (from-to)	12020-12028
Number of pages	9
ISSN	0021-8561
DOIs	https://doi.org/10.1021/jf304227t
Publication status	Published - 5 Dec 2012

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@article{8b91f0e2754f4773ae014490ab10c322,

title = "Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobin",

abstract = "The scavenging activity of extracts of green tea (GTE), white grape (WGE), and rosemary (RE), all plant material with high phenolic content, and of the phenolic compounds 4-methylcatechol (4-MC), (+)-catechin, and carnosic acid toward long-lived myosin radicals generated by reaction with H2O 2-activated myoglobin at room temperature (pH 7.5, I = 1.0) was investigated by freeze-quench ESR spectroscopy. Myosin radicals were generated by incubating 16 μM myosin, 800 μM metmyoglobin, and 800 μM H 2O2 for 10 min, and the phenolic extracts were subsequently added (1% (w/w) phenolic compounds relative to myosin). GTE was able to scavenge myosin radicals and reduce the radical intensity by 65%. Furthermore, a low concentration of 4-MC (33 μM) was found to increase the radical concentration when added to the myosin radicals, whereas a higher concentration of 4-MC and catechin (330 μM) was found to scavenge myosin radicals and reduce the overall radical concentration by ∼65%.",

author = "Sisse Jongberg and Lametsch, {Marianne Lund} and Henrik {\O}stdal and Skibsted, {Leif Horsfelt}",

year = "2012",

month = dec,

day = "5",

doi = "10.1021/jf304227t",

language = "English",

pages = "12020--12028",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

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TY - JOUR

T1 - Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobin

AU - Jongberg, Sisse

AU - Lametsch, Marianne Lund

AU - Østdal, Henrik

AU - Skibsted, Leif Horsfelt

PY - 2012/12/5

Y1 - 2012/12/5

N2 - The scavenging activity of extracts of green tea (GTE), white grape (WGE), and rosemary (RE), all plant material with high phenolic content, and of the phenolic compounds 4-methylcatechol (4-MC), (+)-catechin, and carnosic acid toward long-lived myosin radicals generated by reaction with H2O 2-activated myoglobin at room temperature (pH 7.5, I = 1.0) was investigated by freeze-quench ESR spectroscopy. Myosin radicals were generated by incubating 16 μM myosin, 800 μM metmyoglobin, and 800 μM H 2O2 for 10 min, and the phenolic extracts were subsequently added (1% (w/w) phenolic compounds relative to myosin). GTE was able to scavenge myosin radicals and reduce the radical intensity by 65%. Furthermore, a low concentration of 4-MC (33 μM) was found to increase the radical concentration when added to the myosin radicals, whereas a higher concentration of 4-MC and catechin (330 μM) was found to scavenge myosin radicals and reduce the overall radical concentration by ∼65%.

AB - The scavenging activity of extracts of green tea (GTE), white grape (WGE), and rosemary (RE), all plant material with high phenolic content, and of the phenolic compounds 4-methylcatechol (4-MC), (+)-catechin, and carnosic acid toward long-lived myosin radicals generated by reaction with H2O 2-activated myoglobin at room temperature (pH 7.5, I = 1.0) was investigated by freeze-quench ESR spectroscopy. Myosin radicals were generated by incubating 16 μM myosin, 800 μM metmyoglobin, and 800 μM H 2O2 for 10 min, and the phenolic extracts were subsequently added (1% (w/w) phenolic compounds relative to myosin). GTE was able to scavenge myosin radicals and reduce the radical intensity by 65%. Furthermore, a low concentration of 4-MC (33 μM) was found to increase the radical concentration when added to the myosin radicals, whereas a higher concentration of 4-MC and catechin (330 μM) was found to scavenge myosin radicals and reduce the overall radical concentration by ∼65%.

U2 - 10.1021/jf304227t

DO - 10.1021/jf304227t

M3 - Journal article

C2 - 23163579

SN - 0021-8561

SP - 12020

EP - 12028

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

ER -

Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobin

Abstract

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