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Antioxidative Protein in Japanese Mushroom

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Food and Free Radicals


Oxygen molecule incorporated to biological body is reduced to active oxygen species, as Superoxide anion radical and etc, with metabolic systems in tissues and cell. These active oxygens are generally quenched by the action of the quenching and/or degrading enzymes as Superoxide dismutase, however, the depression of their activities with endogeneous causes induce the oxidative damages in tissue and cell which may arise sometime to aging and diseases. The exogeneous factors as ascorbic acid, tocopherols and carotenoids also act for the scavenging or degrading of active oxygens and the suppression of these oxidative damages1. Moreover, natural antioxidants as polyphenols found in edible plants suppress the autoxidation of unsaturated fatty acids and inhibit the fomation of lipide peroxides and simultaneously they are also radical scavengers. The radical scavengers for hydroxyl radical in mushrooms have been investigated in details2, but their active principles were not yet isolated and identified from mushroom extracts. We have investigated on the active principle as hydroxyl radical scavenger in Japanese mushuroom, Shiitake and isolated a kind of protein suppressing the oxidation with hydroxyl radical. This paper concerns with the isolation of active protein, its suppressive effects of the oxxidation reaction with hydroxyl radical and its another physiological activities.

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© 1997 Springer Science+Business Media New York

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Kawakishi, S., Tanigawa, M. (1997). Antioxidative Protein in Japanese Mushroom. In: Hiramatsu, M., Yoshikawa, T., Inoue, M. (eds) Food and Free Radicals. Springer, Boston, MA.

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