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Protective and antioxidative effect of rubropunctatin against oxidative protein damage induced by metal catalyzed reaction.

Mohan, A. Dhale and Manjunatha, J. R. and Mohan Kumari, H. P. (2018) Protective and antioxidative effect of rubropunctatin against oxidative protein damage induced by metal catalyzed reaction. International Journal of Biological Macromolecules, 116. pp. 409-416. ISSN 0141-8130

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Abstract

Monascus purpureus is known to produce several coloured secondary metabolites. In this study, M. purpureus CFR 410-11 mutant fermented with rice was dried and extracted in hexane for purification of pigment. The purity of the isolated pigment was confirmed by different chromatography techniques. The spectroscopic analysis revealed its structural identity as rubropunctatin. The antioxidant potencies of isolated rubropunctatin were evaluated. Rubropunctatin scavenged 16% 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical and inhibited 20% superoxide generation at 8 μg/ml concentration. The multiple antioxidant abilities of rubropunctatin were evidenced by its ferric reducing capacity also. The oxidative damage of BSA protein was induced by the metal catalyzed oxidation (MCO) by Fe2+/H2O2. The protective effects of rubropunctatin and M. purpureus (MTCC-410 and CFR 410-11) extracts were compared with glutathione and ascorbic acid. The M. purpureus extracts and rubropunctatin inhibited the formation of carbonyl content and protein oxidation assayed by SDS-PAGE. Rubropunctatin (42-169 μM) efficiently inhibited the protein oxidation compared to glutathione (48-195 μM) and ascorbic acid (85-340 μM) by scavenging the superoxide and hydroxyl radical generated in the system.

Item Type: Article
Uncontrolled Keywords: Rubropunctatin; Pigment; Antioxidant; Protein-oxidation; Carbonyls
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Fermentation Technology and Bioengineering
Grain Science and Technology
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jul 2018 06:21
Last Modified: 02 Jul 2018 06:21
URI: http://ir.cftri.com/id/eprint/13549

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