Observation of Antioxidants Activity using NMR Relaxation Measurements

• Authors: D. Wierzuchowska , M. Witek , B. Blicharska
• Languages of publication: EN

Abstracts

EN

Formation of free radicals in biological solutions leads to the changes in water protons relaxation times. Therefore, NMR relaxation measurements were used to investigate kinetics of oxidation processes induced by the addition, in low amounts, of hydrogen peroxide (H_2O_2) to aqueous protein solution and to blood serum. The measured relaxation times were not stable over time because of the progressive formation of free radicals and their damaging action to the protein structure. The addition of antioxidants (ascorbic acid, gallic acid etc.) changed the relaxation time courses due to free radical scavenging. Similar time courses, thus anti-oxidant actions, were observed in various blood serum without antioxidant additive. Moreover, the observed kinetics of spin-lattice relaxation time (T_1) depended on several factors, such as: structure and concentration of protein solutions and activity and concentration of the added antioxidants.

Keywords

EN

76.60.-k; 76.90.+d; 76.30.Rn

Discipline

• 76.60.-k: Nuclear magnetic resonance and relaxation(see also 33.25.+k Nuclear resonance and relaxation in atomic and molecular physics and 82.56.-b Nuclear magnetic resonance in physical chemistry and chemical physics; for structure determination using magnetic resonance techniques, see 61.05.Qr; for biophysical applications, see 87.80.Lg; for NMR in superconducting materials, see 74.25.nj)
• 76.30.Rn: Free radicals
• 76.90.+d: Other topics in magnetic resonances and relaxations (restricted to new topics in section 76)

• Publisher: Institute of Physics, Polish Academy of Sciences
• Journal: Acta Physica Polonica A
• Year: 2018
• Volume: 133
• Issue: 2
• Pages: 289-291

Dates

published

2018-02

Contributors

author

D. Wierzuchowska

• Institute of Physics, Pedagogical University, Podchorążych 2, 30-084 Kraków, Poland

author

M. Witek

• Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland

author

B. Blicharska

• Institute of Physics, Jagiellonian University, S. Łojasiewicza 11, 30-348 Kraków, Poland

References

• [1] K. Rahman, Clin. Interv. Aging 2, 219 (2007)
• [2] A. Shalmashi, A. Eliassi, J. Chem. Eng. Data 53, 1332 (2008), doi: 10.1021/je800056h
• [3] A. Daneshfar, H.G. Ghaziaskar, N. Homayoun, J. Chem. Eng. Data 53, 776 (2008), doi: 10.1021/je700633w
• [4] D. Wierzuchowska, B. Blicharska, Acta Phys. Pol. A 125, 907 (2014), doi: 10.12693/APhysPolA.125.907
• [5] L.W. Skorski, B. Solnica, B. Blicharska, J. Lab. Diagnost. 47, 85 (2011)
• [6] D. Wierzuchowska, L.W. Skorski, B. Blicharska, Acta Phys. Pol. A 129, 226 (2016), doi: 10.12693/APhysPolA.129.226
• [7] G.-Ch. Yen, P.-D. Duh, H.-L. Tsai, Food Chem. 79, 307 (2002), doi: 10.1155/2012/683872
• [8] J. Wąsowski, A. Piotrowska, Ochrona Środowiska 2, 27 (2002), (in Polish)
• [9] R. Armoza-Zvuloni, Y. Shaked, Biogeosciences 11, 4587 (2014), doi: 10.5194/bg-11-4587-2014
• [10] M. Habdous, B. Herbeth, M. Vincent-Viry, J.V. Lamont, P.S. Fitzgerald, S. Visvikis, G. Siest, Clin. Chem. Lab. Med. 41, 209 (2003), doi: 10.1515/dmdi-2015-0012

Identifiers

DOI

10.12693/APhysPolA.131.289