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Antioxidative and nitric oxide scavenging activity of branched-chain amino acids

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Abstract

The purpose of this study was to determine the inhibitory effect of branched-chain amino acids (BCAAs: leucine, valine, and isoleucine) on lipid peroxidation, and their nitric oxide (NO) scavenging activity. The inhibitory effect of BCAAs on lipid peroxidation was measured by the ferric thiocyanate (FTC) method, and their NO scavenging activity was evaluated using the sodium nitroprusside (SNP) assay. The FTC method results indicated that valine was the most effective of the BCAAs, with 100 mM of valine showing 72.05% antioxidative activity. An SNP assay conducted for 24 h produced the least amount of NO (98.52 μM) when it included 100 mM leucine compared to the other BCAAs (control: 132.20 μM). The results of this study suggested that BCAAs can be used to develop antioxidant or antiinflammatory products in the food or pharmaceutical industries.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701, Korea

    Hyue Ju Jin, Jae Hoon Lee, Da Hee Kim & Hyun-Dong Paik

  2. Bio/Molecular Informatics Center, Konkuk University, Seoul, 143-701, Korea

    Kee-Tae Kim & Hyun-Dong Paik

  3. R&D Center, Daesang Corporation, Icheon, 467-813, Korea

    Gyu Whan Lee

  4. Department of Food Science and Technology, Department of Interdisciplinary Bio IT Materials, Seoul National University of Science and Technology, Seoul, 139-743, Korea

    Seung Jun Choi

  5. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 151-742, Korea

    Pahn-Shick Chang

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  1. Hyue Ju Jin
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  8. Hyun-Dong Paik
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Correspondence to Hyun-Dong Paik.

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Jin, H.J., Lee, J.H., Kim, D.H. et al. Antioxidative and nitric oxide scavenging activity of branched-chain amino acids. Food Sci Biotechnol 24, 1555–1558 (2015). https://doi.org/10.1007/s10068-015-0200-2

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  • DOI: https://doi.org/10.1007/s10068-015-0200-2

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