Patatin, the Tuber Storage Protein of Potato (Solanum tuberosum L.), Exhibits Antioxidant Activity in Vitro

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• 作者：Yen-Wenn Liu ; Chuan-Hsiao Han ; Mei-Hsien Lee ; Feng-Lin Hsu ; and Wen-Chi Hou
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：July 16, 2003
• 年：2003
• 卷：51
• 期：15
• 页码：4389 - 4393
• 全文大小：128K
• 年卷期：v.51,no.15(July 16, 2003)
• ISSN：1520-5118

文摘

The potato (Solanum tuberosum L.) tuber storage protein, patatin, was purified to homogeneity witha molecular mass of 45 kDa. The purified patatin showed antioxidant or antiradical activity by a seriesof in vitro tests, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical (half-inhibition concentration,IC₅₀, was 0.582 mg/mL) scavenging activity assays, anti-human low-density lipoprotein peroxidationtests, and protections against hydroxyl radical-mediated DNA damages and peroxynitrite-mediateddihydrorhodamine 123 oxidations. Using electron paramagnetic resonance (EPR) spectrometry forhydroxyl radical detections, it was found that the intensities of the EPR signal were decreased by theincreased amounts of patatin added (IC₅₀ was 0.775 mg/mL). Through modifications of patatin byiodoacetamide or N-bromosuccinimide, it was found that the antiradical activities of modified patatinagainst DPPH or hydroxyl radicals were decreased. It was suggested that cysteine and tryptophanresidues in patatin might contribute to its antioxidant activities against radicals.Keywords: Antioxidant; 1,1-diphenyl-2-picrylhydrazyl (DPPH); electron paramagnetic resonance (EPR);hydroxyl radical; Solanum tuberosum; storage protein