Effect of Some Radical Scavengers on DNA Breakage by Ascorbic Acid

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  • Fujiki Hiroaki
    Meiji Co., Ltd.
  • Tomita Yoshifumi
    Laboratory of Public Health, Faculty of medicine, Kurume University
  • Nonaka Michiko
    Laboratory of Food Chemistry, Department of Food Science and Technology, Kyushu University
  • Shinohara Kazuki
    Laboratory of Food Chemistry, Department of Food Science and Technology, Kyushu University
  • Murakami Hiroki
    Laboratory of Food Chemistry, Department of Food Science and Technology, Kyushu University
  • Omura Hirohisa
    Laboratory of Food Chemistry, Department of Food Science and Technology, Kyushu University

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Other Title
  • アスコルビン酸によるDNA切断に対する二三のラジカル補捉剤の影響
  • アスコルビン酸によるDNA切断に対する二三のラジカル捕捉剤の影響
  • アスコルビンサン ニヨル DNA セツダン ニ タイスル ニサンノ ラジカル

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Abstract

Effect of some radical scavengers on the breakage of DNA by ascorbic acid of ascorbic acid and Cu2+ was examined with sucrose density gradient centrifugation or viscometry. The degradation of DNA by ascorbic acid was distinctly inhibited by 2-aminoethylisothiouronium bromide. Even in the presence of Cu2+, the breakage of DNA by ascorbic acid was impreded to some extent by ethyl alcohol, sodium formate or nitrous oxide of relatively higher concentration. However, effect was seldom observed with potassium thiocyanate. Thus, it was suggested that certain free radical might be concerned in the breakage of DNA by ascorbic acid.

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