Radical Scavenging Capacity and Antimutagenic Properties of Purified Proteins from Solanum betaceum Fruits and Solanum tuberosum Tubers

ROXANA MABEL ORDOÑEZ; IRIS CATIANA ZAMPINI; FABIOLA RODRIGUEZ; FLORENCIA CATTANEO; JORGE ESTEBAN SAYAGO; MARÍA INÉS ISLA

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

AMER CHEMICAL SOC

Lugar: Washington; Año: 2011 vol. 59 p. 8655 - 8660

0021-8561

In this study, antioxidant activities in free-radical-mediated oxidative systems and the genotoxic/antigenotoxic effects of two proteins with molecular mass around 17 kDa, purified from Solanum betaceum fruits (cyphomine) and Solanum tuberosum tubers (solamarine), were investigated. Both proteins inhibited uric acid formation with IC50 values between 55 and 60 μg/mL, and both proteins were able to reduce oxidative damage by scavenging hydroxyl radicals and superoxide anion in a dose-dependent manner. Furthermore, the DPPH? reduction assay showed SC50 values of 5573 μg/mL. Cyphomine and solamarine were able to retain their antioxidant activity after heat treatment at 80° C for 15 min. Allium cepa and Salmonella/microsome assays showed no genotoxic and mutagenic effects. Solamarine showed an antimutagenic effect against a direct mutagen (4-nitro-o-phenylenediamine). Consequently, the present study showed that the investigated proteins are promising ingredients for the development of functional foods with a beneficial impact on human health and an important source for the production of bioactive peptides.