Rapid and specific detection of hydroxyl radical using an ultraweak chemiluminescence analyzer and a low-level chemiluminescence emitter: Application to hydroxyl radical-scavenging ability of aqueous extracts of food constituents

Chin Hung Tsai, Arnold Stern, Jeng Fong Chiou, Chi Liang Chern, Tsan Zon Liu

Research output: Contribution to journalArticle

70 Citations (Scopus)

Abstract

With the availability of an ultraweak chemiluminescence analyzer, it is possible to monitor the production of a specific oxygen-derived reactive species, such as hydroxyl radical ( ·OH), whenever a suitable chemiluminescent probe is obtainable. Reported herein is the development of a rapid and specific method for detecting ·OH production using a specific probe, indoxyl-β-glucuronide (IBG), a low-level chemiluminescence emitter. Using the Fenton reagent as a source of ·OH, it was shown that IBG could elicit a very strong intensity of chemiluminescence (CL) (16200 ± 200 photon counts/s). Conversely, IBG was shown to be insensitive to either superoxide radical or hydrogen peroxide with their CL intensities nearly close to the background values (25 ± 5 and 180 ± 20 photon counts/s, respectively). Furthermore, it was also shown that this IBG-based CL production could be effectively quenched by the addition of ·OH scavengers such as sodium salicylate, dimethyl sulfoxide, and penicillamine to the assay system. Taken together, these data indicate that IBG is a specific CL probe suitable for monitoring the production of ·OH. This system demonstrated inhibitory activities of various aqueous extracts of food constituents on the CL of hydroxyl radicals generated by Fenton's reagents with the order of scavenging efficiencies being Prunus mume > Cordyceps sinensin > Lilium lancifolium > Astragalus membranceus.

Original languageEnglish
Pages (from-to)2137-2141
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume49
Issue number5
DOIs
Publication statusPublished - 2001

    Fingerprint

Keywords

  • Chemiluminescence emitter
  • Food constituents
  • Hydroxyl radical
  • Indoxyl-β-glucuronide
  • Scavenging effect

ASJC Scopus subject areas

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

Cite this