Patatin, the tuber storage protein of potato (Solanum tuberosum L.), exhibits antioxidant activity in vitro

Yen Wenn Liu, Chuan Hsiao Han, Mei Hsien Lee, Feng-Lin Hsu, Wen Chi Hou

Research output: Contribution to journalArticle

78 Citations (Scopus)

Abstract

The potato (Solanum tuberosum L.) tuber storage protein, patatin, was purified to homogeneity with a molecular mass of 45 kDa. The purified patatin showed antioxidant or antiradical activity by a series of in vitro tests, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical (half-inhibition concentration, IC50, was 0.582 mg/mL) scavenging activity assays, anti-human low-density lipoprotein peroxidation tests, and protections against hydroxyl radical-mediated DNA damages and peroxynitrite-mediated dihydrorhodamine 123 oxidations. Using electron paramagnetic resonance (EPR) spectrometry for hydroxyl radical detections, it was found that the intensities of the EPR signal were decreased by the increased amounts of patatin added (IC50 was 0.775 mg/mL). Through modifications of patatin by iodoacetamide or N-bromosuccinimide, it was found that the antiradical activities of modified patatin against DPPH or hydroxyl radicals were decreased. It was suggested that cysteine and tryptophan residues in patatin might contribute to its antioxidant activities against radicals.

Original languageEnglish
Pages (from-to)4389-4393
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume51
Issue number15
DOIs
Publication statusPublished - Jul 16 2003

Fingerprint

patatin
storage proteins
Solanum tuberosum
Hydroxyl Radical
tubers
Antioxidants
antioxidant activity
Electron Spin Resonance Spectroscopy
potatoes
Inhibitory Concentration 50
Paramagnetic resonance
hydroxyl radicals
Bromosuccinimide
Iodoacetamide
Proteins
Peroxynitrous Acid
Scavenging
electron paramagnetic resonance spectroscopy
Molecular mass
LDL Lipoproteins

Keywords

  • 1,1-diphenyl-2-picrylhydrazyl (DPPH)
  • Antioxidant
  • Electron paramagnetic resonance (EPR)
  • Hydroxyl radical
  • Solanum tuberosum
  • Storage protein

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Patatin, the tuber storage protein of potato (Solanum tuberosum L.), exhibits antioxidant activity in vitro. / Liu, Yen Wenn; Han, Chuan Hsiao; Lee, Mei Hsien; Hsu, Feng-Lin; Hou, Wen Chi.

In: Journal of Agricultural and Food Chemistry, Vol. 51, No. 15, 16.07.2003, p. 4389-4393.

Research output: Contribution to journalArticle

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abstract = "The potato (Solanum tuberosum L.) tuber storage protein, patatin, was purified to homogeneity with a molecular mass of 45 kDa. The purified patatin showed antioxidant or antiradical activity by a series of in vitro tests, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical (half-inhibition concentration, IC50, was 0.582 mg/mL) scavenging activity assays, anti-human low-density lipoprotein peroxidation tests, and protections against hydroxyl radical-mediated DNA damages and peroxynitrite-mediated dihydrorhodamine 123 oxidations. Using electron paramagnetic resonance (EPR) spectrometry for hydroxyl radical detections, it was found that the intensities of the EPR signal were decreased by the increased amounts of patatin added (IC50 was 0.775 mg/mL). Through modifications of patatin by iodoacetamide or N-bromosuccinimide, it was found that the antiradical activities of modified patatin against DPPH or hydroxyl radicals were decreased. It was suggested that cysteine and tryptophan residues in patatin might contribute to its antioxidant activities against radicals.",
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