Radical Scavenging Capacity and Antimutagenic Properties

ORDÓÑEZ, ROXANA MABEL; ZAMPINI, IRIS CATIANA; RODRÍGUEZ, IVANA FABIOLA; CATTÁNEO FLORENCIA; SAYAGO, JORGE E.; ISLA, MARÍA INÉS

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

AMER CHEMICAL SOC

Año: 2011 vol. 59 p. 8655 - 8660

0021-8561

In this study, antioxidant activities in free-radical-mediated oxidative systems and the genotoxic/antigenotoxic effectsof two proteins with molecular mass around 17 kDa, purified from Solanum betaceum fruits (cyphomine) and Solanum tuberosumtubers (solamarine), were investigated. Both proteins inhibited uric acid formation with IC50 values between 55 and 60 ìg/mL, andboth proteins were able to reduce oxidative damage by scavenging hydroxyl radicals and superoxide anion in a dose-dependentmanner. Furthermore, the DPPH• reduction assay showed SC50 values of 55
73 ìg/mL. Cyphomine and solamarine were able toretain their antioxidant activity after heat treatment at 80
C for 15 min. Allium cepa and Salmonella/microsome assays showed nogenotoxic 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 offunctional foods with a beneficial impact on human health and an important source for the production of bioactivepeptides.