Inhibition of Myeloperoxidase-catalyzed Tyrosylation by Phenolic Antioxidants in vitro

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  • KATO Yoji
    <i>School of Humanities for Environmental Policy and Technology, Himeji Institute of Technology</i>
  • NAGAO Akihiko
    <i>National Food Research Institute</i>
  • TERAO Junji
    <i>Department of Nutrition School of Medicine, the University of Tokushima</i>
  • OSAWA Toshihiko
    <i>Nagoya University Graduate School of Bioagricultural Sciences</i>

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  • Inhibition of Myeloperoxidase-catalyzed Tyrosylation by Phenolic Antioxidants<i>in vitro</i>

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Abstract

  We have developed an in vitro assay system for the evaluation of the inhibitory effects of phenolic antioxidants on myeloperoxidase (MPO) activity. The formation of dityrosine from the MPO/H2O2/L-tyrosine system was used as an indicator of the MPO activity. Because the buffer system used does not include chloride ion, this assay has the advantage of exclusion of direct reaction between an antioxidant and HOCl. In this assay, ferulic acid, gallic acid, and quercetin strongly inhibited the dityrosine formation, and curcumin and caffeic acid were also effective.<br>

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