酸化防止剤と金属の複合反応による活性酸素種の産生
食品添加物は，保存料，甘味料，着色料，香料など，食品の製造過程または食品の加工・保存の目的で使用されている．個別では安全とうたわれていた食品中の化学物質でも生体内で相互的な複合反応を引き起こし，想定外な影響を与える可能性がある．本研究では食品添加物の安全性を評価するために，酸化防止剤と金属の複合反応に着目し，ラジカルを選択的に検出可能な電子スピン共鳴装置(ESR)を用いた活性酸素種(ROS)生成の評価を行った．酸化防止剤と各種金属を反応させたところ，鉄と銅以外のミネラルや微量金属はROSの産生に寄与しなかった．しかし，特定の酸化防止剤は銅と反応することで，ROSが産生されDNAの酸化と切断を引...
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| Published in | 食品衛生学雑誌 Vol. 55; no. 4; pp. 167 - 176 |
|---|---|
| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | Japanese |
| Published |
公益社団法人 日本食品衛生学会
25.08.2014
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0015-6426 1882-1006 |
| DOI | 10.3358/shokueishi.55.167 |
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| Abstract | 食品添加物は，保存料，甘味料，着色料，香料など，食品の製造過程または食品の加工・保存の目的で使用されている．個別では安全とうたわれていた食品中の化学物質でも生体内で相互的な複合反応を引き起こし，想定外な影響を与える可能性がある．本研究では食品添加物の安全性を評価するために，酸化防止剤と金属の複合反応に着目し，ラジカルを選択的に検出可能な電子スピン共鳴装置(ESR)を用いた活性酸素種(ROS)生成の評価を行った．酸化防止剤と各種金属を反応させたところ，鉄と銅以外のミネラルや微量金属はROSの産生に寄与しなかった．しかし，特定の酸化防止剤は銅と反応することで，ROSが産生されDNAの酸化と切断を引き起こし，酸化ストレスを惹起させていることが示唆された． |
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| AbstractList | 食品添加物は，保存料，甘味料，着色料，香料など，食品の製造過程または食品の加工・保存の目的で使用されている．個別では安全とうたわれていた食品中の化学物質でも生体内で相互的な複合反応を引き起こし，想定外な影響を与える可能性がある．本研究では食品添加物の安全性を評価するために，酸化防止剤と金属の複合反応に着目し，ラジカルを選択的に検出可能な電子スピン共鳴装置(ESR)を用いた活性酸素種(ROS)生成の評価を行った．酸化防止剤と各種金属を反応させたところ，鉄と銅以外のミネラルや微量金属はROSの産生に寄与しなかった．しかし，特定の酸化防止剤は銅と反応することで，ROSが産生されDNAの酸化と切断を引き起こし，酸化ストレスを惹起させていることが示唆された． |
| Author | 岩崎, 雄介 伊藤, 里恵 織田, ももこ 佃, 優里 永森, 裕季 中澤, 裕之 斉藤, 貢一 |
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| References_xml | – reference: 16) Fan, G. J., Jin, X. L., Qian, Y. P., Wang, Q., Yang, R. T., Dai, F., Tang, J. J., Shang, Y. J., Cheng, L. X., Yang, J., Zhou, B. Hydroxycinnamic acids as DNA-cleaving agents in the presence of Cu (II) ions: mechanism, structure–activity relationship, and biological implications. Chemistry, 15, 12889–12899 (2009). – reference: 7) Aranda, A., Sequedo, L., Tolosa, L., Quintas, G., Burello, E., Castell, J. V., Gombau, L. Dichloro-dihydro-fluorescein diacetate (DCFH-DA) assay: a quantitative method for oxidative stress assessment of nanoparticle-treated cells. Toxicol. in Vitro, 27, 954–963 (2013). – reference: 11) Klebanoff, S. J., Waltersdorph, A. M., Michel, B. R., Rosen, H. Oxygen-based free radical generation by ferrous ions and deferoxamine. J. Biol. Chem., 264, 19765–19771 (1989). – reference: 8) Kilinc, E. Determination of the hydroxyl radical by its adduct formation with phenol and liquid chromatography/electrochemical detection. Talanta, 65, 876–881 (2005). – reference: 9) Yamaguchi, F., Yoshimura, Y., Nakazawa, H., Ariga, T. Free radical scavenging activity of grape seed extract and antioxidants by electron spin resonance spectrometry in an H2O2/NaOH/DMSO system. J. Agric. Food Chem., 47, 2544–2548 (1999). – reference: 2) Inoue, K., Yoshida, M., Takahashi, M., Fujimoto, H., Ohnishi, K., Nakashima, K., Shibutani, M., Hirose, M., Nishikawa, A. Possible contribution of rubiadin, a metabolite of madder color, to renal carcinogenesis in rats. Food Chem. Toxicol., 47, 752–259 (2009). – reference: 1) Inoue, K., Shibutani, M., Masutomi, N., Toyoda, K., Takagi, H., Uneyama, C., Nishikawa, A., Hirose, M. A 13-week subchronic toxicity study of madder color in F344 rats. Food Chem. Toxicol., 46, 241–252 (2008). – reference: 12) Li, J., Fisher, C. L., Chen, J. L., Bashford, D., Noodleman, L. Calculation of redox potentials and pKa values of hydrated transition metal cations by a combined density functional and continuum dielectric theory. Inorg. Chem., 35, 4694–4702 (1996). – reference: 5) Sroka, Z., Cisowski, W. Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids. Food Chem. Toxicol., 41, 753–758 (2003). – reference: 4) Iwasaki, Y., Nomoto, M., Oda, M., Mochizuki, K., Nakano, Y., Ishii, Y., Ito, R., Saito, K., Umemura, T., Nishikawa, A., Nakazawa, H. Characterization of nitrated phenolic compounds for their anti-oxidant, pro-oxidant, and nitration activities. Arch. Biochem. Biophys., 513, 10–18 (2011). – reference: 14) Zettersten, C., Co, M., Wende, S., Turner, C., Nyholm, L., Sjöberg, P. J. Identification and characterization of polyphenolic antioxidants using on-line liquid chromatography, electrochemistry, and electrospray ionization tandem mass spectrometry. Anal. Chem., 81, 8968–8977 (2009). – reference: 10) Sooriyaarachchi, M., Gailer, J. Removal of Fe3+ and Zn2+ from plasma metalloproteins by iron chelating therapeutics depicted with SEC-ICP-AES. Dalton Trans., 39, 7466–7473 (2010). – reference: 6) Promden, W., Monthakantirat, O., Umehara, K., Noguchi, H., De-Eknamkul, W. Structure and antioxidant activity relationships of isoflavonoids from Dalbergia parviflora. Molecules, 19, 2226–2237 (2014). – reference: 15) Tudek, B., Speina, E. Oxidatively damaged DNA and its repair in colon carcinogenesis. Mutat. Res., 736, 82–92 (2012). – reference: 13) Mira, L., Fernandez, M. T., Santos, M., Rocha, R., Florêncio, M. H., Jennings, K. R. Interactions of flavonoids with iron and copper ions: a mechanism for their antioxidant activity. Free Radic. Res., 36, 1199–1208 (2002). – reference: 3) Iwasaki, Y., Hirasawa, T., Maruyama, Y., Ishii, Y., Ito, R., Saito, K., Umemura, T., Nishikawa, A., Nakazawa, H. Effect of interaction between phenolic compounds and copper ion on antioxidant and pro-oxidant activities. Toxicol. In Vitro, 25, 1320–1327 (2011). |
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| SubjectTerms | 活性酸素種 酸化ストレス 酸化防止剤 金属イオン 食品添加物 |
| Title | 酸化防止剤と金属の複合反応による活性酸素種の産生 |
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