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Olsztyn, 26 - 30 January 2009 Institute of Animal Reproduction and Food Research, Department of Food Technology in Olsztyn, Poland
ORAC assay
STARTING POINT
Title: PHYCOERYTHRIN FLUORESCENCE-BASED ASSAY FOR PEROXY-RADICALS - A SCREEN FOR BIOLOGICALLY RELEVANT PROTECTIVE AGENTS Author(s): DELANGE RJ, GLAZER AN Source: ANALYTICAL BIOCHEMISTRY Volume: 177 Issue: 2 Pages: 300-306 Published: MAR 1989 Times Cited: 99
Basic definitions for easy understanding of the PRINCIPLES of different analytical methods for assessing total antioxidant capacity
REDUCTION= A GAIN OF ELECTRONS OXIDATION= A LOSS OF ELECTRONS REDUCTANT OR REDUCING AGENT= A SUBSTANCE THAT DONATES ELECTRONS AND CAUSES TO ANOTHER REACTANT TO BE REDUCED OXIDANT OR OXIDATING AGENT= A SUBSTANCE THAT ACCEPTS ELECTRONS AND CAUSES ANOTHER REACTANT TO BE OXIDIZED ANTIOXIDANT= SUBSTANCE THAT WHEN PRESENT AT LOW CONCENTRATIONS COMPARED WITH THOSE OF AN OXIDIZABLE SUBSTRATE, SIGNIFICANTLY PREVENTS OR DELAYS A PRO-OXIDANT INITIATED OXIDATION OF THE SUBSTRATE PRO-OXIDANT= SUBSTANCE THAT CAN CAUSE OXIDATIVE DAMAGE TO LIPIDS, PROTEINS AND NUECLEIC ACIDS. IT SYNONYM FOR REACTIVE SPECIES. CHEMICALLY, IT IS AN OXIDANT. AN ANTIOXIDANT CAN EFFICIENTLY REDUCE A PRO-OXIDANT
REACTIVE SPECIES IN BIOLOGICAL SYSTMES: HYDROXYL RADICALS (OH) SUPEROXIDE ANIONS (O2-) SINGLET OXYGEN (1O2) HYDROGEN PEROXIDES (H2O2) ORGANIC PEROXIDES (R-OOH) NITRIC OXIDE PEROXYNITRITE
Dr. Dolores del Castillo delcastillo@ifi.csic.es
Na, GLUCOSE, ETHANOL AND MANY OTHER REDUCTANT ARE NOT ANTIOXIDANTS
DIETARY ANTIOXIDANTS
ESSENTIAL
VITAMINE E (TOCOPHEROL) VITAMINE C (ASCORBIC ACID) VITAMIN A (RETINOL AND CAROTENOIDS) NUMEROUS MINERALS (Cu, Mn, Zn, Se, Fe)
NON-ESSENTIAL
GLUTATHIONE, SMALL PEPTIDES PHYTOCHEMICALS (THOUNDS IN FOOD SUPPLY)
Properties of Phycobiliproteins
Pigment Absorbance maximum1 (nm) 565 (495) 545 ~495 (545) 615 617 (555) 652 566 575 Fluorescence emission2 (nm) 575 575 ~563 647 637 660 617 625 220 100 100 55 100 Molecular weight3 (kda) 240 240
Absorbtivity4 (L/g-cm)
RPhycoerythrin BPhycoerythrin Y-Phycoerythrin C-Phycocyanin R-Phycocyanin Allophycocyanin Phycoerythrin 566 Phycoerythrocy anin
1 2
8.2 10.0
Values in parentheses indicate secondary absorbance maxima. Phycobiliproteins are aggregates of subunits, and various aggregates may occur in aqueous solution. Values given are for most common reported aggregates; aggregates of both larger and smaller size may occur. 3 Value for Phycoerythrin 566 is an estimate. 4 An approximate relative indicator of the quantum efficiency of the pigment (measured at absorbance and emission maxima).
Phycobiliproteins are water soluble fluorescent proteins derived from cyanobacteria and eukaryotic algae.
Nomenclature: Phycobiliproteins are classified on the basis of their color into two large groups, the phycoerythrins (red) and the phycocyanins (blue). Absorption maxima for phycoerythrins lie between 490 and 570 nm while absorption maxima for phycocyanins are found between 610 and 665 nm. These large groups have been subdivided to reflect variation among the proteins in the exact location of the absorbance maximum and the specific shape of the absorbance spectrum.
The B-phycoerythrin (B-PE) protein is the major light-harvesting pigment of red microalgae Porphyridium cruentum. B-PE finds application mainly in the pharmaceutical sector as fluorescent probe in biomedical analysis, and also in the food and cosmetics industries. In spite of its numerous uses, however, its large-scale purification remains problematic and expensive. B-PE is used in the pharmaceutical industry as a fluorescent probe and reagent. It is also utilised as a natural dye in the food and cosmetics industries due to its high fluorescence efficiency. The protein's purification from algal extracts involves a number of often-crude, highly complex steps, many of which are non-scaleable and result in unsatisfactory yields.
1. B-PES DISTINCT EXCITATION AND EMISSION WAVELENGTHS 2. HIGH FLUORESCENCE YIELD 3. SENSITIVITY TO ROS 4. WATER SOLUBILITY
The pro-oxidant induces oxidative damage to the substrate which is inhibited in the presence of an antioxidant
ORAC ASSAY MEASURES THE CAPICITY OF THE ANTIOXIDANT TO DIRECTLY QUENCH FREE RADICALS
Very high molar ratio of AAPH to antioxidants (mora than 2000) Dr. Dolores del Castillo delcastillo@ifi.csic.es
ANTIOXIDANT ASSAYS
delcastillo@ifi.csic.es
TRAP assay FRAP assay TEAC assay Cyclic voltammetry assay Luminol-based assays Dichlorofluorescin-diacetate (DCFH-DA) based assay Crocin based assay Phycoerythrin (PE) based assay ORAC assay
Prior and Cao. Free Radical Biology & Medicine 27 (11/12), 1173-1181, 1999
Title: OXYGEN-RADICAL ABSORBENCY CAPACITY ASSAY FOR ANTIOXIDANTS Author(s): CAO GH, ALESSIO HM, CUTLER RG Source: FREE RADICAL BIOLOGY AND MEDICINE Volume: 14 Issue: 3 Pages: 303311 Published: MAR 1993 Times Cited: 441
THE AMOUNT OF SAMPLE CAN BE SUSTANTIALLY REDUCED AND THE SIMULTANEOUS KINETIC ANALYSIS OF MANY SAMPLES IS MADE POSSIBLE BY USSING FLUORIMETRY MICROPLATE READER USING A 96-WELL PLATE
Cao, G, Verdon, CP, Wu AH, Wang H and Prior RL. Automated assay of oxigen radical absorbance capacity with COBAS FARA II. Clinical Chemistry 41, 1738-1744, 1995.
Title: AUTOMATED-ASSAY OF OXYGEN RADICAL ABSORBENCY CAPACITY WITH THE COBAS FARA-II Author(s): CAO G, VERDON CP, WU AHB, et al. Source: CLINICAL CHEMISTRY Volume: 41 Issue: 12 Pages: 17381744 Part: Part 1 Published: DEC 1995 Times Cited: 218
Title: Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe Author(s): Ou BX, Hampsch-Woodill M, Prior RL Source: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY Volume: 49 Issue: 10 Pages: 4619-4626 Published: OCT 2001 Times Cited: 216
QUANTITATION
delcastillo@ifi.csic.es
Chemical and physical properties 1. Very high fluorescence 2. Excitation occurs at 494 nm and emission at 521. 3. pKa of 6.4 4. Ionization equilibrium leads to pHdependent absorption and emission over the range of 5 to 9 5. Fluorescence lifetimes of the protonated and deprotonated forms of fluorescein are approximately 3 and 4 ns
07367 Fluka B-Phycoerythrin concentration~10.0 mg/mL (UV)fluorescenceex 542 nm; em 576 nm in 0.1 M phosphate pH7.2 storage temp.2-8C Prices: 1mg 82.80 euros; 5mg 318.00 euros P128 Sigma B-Phycoerythrin from Porphyridium cruentum (lyophilized powder) 1mg 356 euros 46960 Fluka Fluorescein sodium salt Fluorescence ex 490 nm; em 514 nm in 0.1 M Tris pH 8.0 Prices: 25 g 12.90 euros, 100 g 37.10 euros, 500 g 142.50 euros Dr. Dolores del Castillo delcastillo@ifi.csic.es
PURIFICATION PROCESS B-PE 30% PURE Dr. Dolores del Castillo delcastillo@ifi.csic.es
MORE?
B-PE INTERACT WITH POLYPHENOLS
FL
B-PE DECLINED MORE RAPIDLY THAN DID FL FLUORESCENCE Dr. Dolores del Castillo delcastillo@ifi.csic.es
THE FL YIELDS A CONSISTENTLY HIGHER ORAC VALUE AS COMPARED TO B-PE (~1.6-3.5 FOLD)
HYDROPHOBIC INTERACTION
HYDROGEN BONDING
ORACFL MECHANISM
ORACFL MECHANISM
ORACFL MECHANISM
SUMMARY OF IMPROVEMENTS
1. ROGGEDNESS 2. FL DOES NOT INTERACT WITH ANTIOXIDANT SAMPLES 3. FL SHOWS EXCELLENTE PHOTOSTABILITY SO THAT THE ORACFL ASSAY CAN BE TRANSFERRED TO A 96WELL PLATE READER. 4. THE USE OF FL REDUCES THE COST OF THE EXPERIMENT 5. ORACFL ASSAY DIRECTLY ESTIMATES THE CHAINBREAKING ANTIOXIDANT ACTIVITY
FOOD APPLICATION
FOOD APPLICATION
FURTHER IMPROVEMENTS
ADVANTAGES
1. THE EFFICIENCY IS IMPROVED WITH AT LEAST A 10 FOLD INCREASE IN SAMPLE PREPARATION AND IN INSTRUMENT UTILIZATION (130 SAMPLES/DAY) 2. THE USE OF THE ROBOTIC LIQUID HANDLING AND PLATE READER TECHNOLOGIES HAS NOT COMPROMISED THE QUALITY OF DATA OBTAINED
NEXT STEP
ORACFL-LIPO ASSAY
FOOD APPLICATION
MAIN IMPROVEMENT
DATA ON LIPOPHILIC AND HYDROPHILIC ORACFLVALUES FOR OVER 100 COMMON FOODS IN U.S. MARKETS Dr. Dolores del Castillo delcastillo@ifi.csic.es
http://www.ars.usda.gov/Services/docs.htm?docid=15866
This database contains ORAC data for 277 food items and represents a collaboration between the Nutrient Data Laboratory, Beltsville Human Nutrition Research Center and the Arkansas Children's Nutrition Center in Little Rock, Arkansas.
The database will be used by scientists to help guide ongoing research into how antioxidants may correlate to health benefits. For example, many fruits and vegetables are known to be good sources of antioxidant vitamins, such as E, C, and beta carotene, a form of vitamin A. But these natural foods also contain other compounds, collectively known as phytonutrients, that may contribute to health.
delcastillo@ifi.csic.es
SEVERAL CHEMICAL EVENTS CONTRIBUTE TO THE OVERALL ANTIOXIDANT PROPERTIES OF PROCESSED FOODS
KEY CHEMICAL EVENTS INDUCING FORMATION OF NEW ANTIOXIDANTS DURING THERMAL FOOD PROCESSING
HMW MRPs contain reductone and amino reductone structures, which provide a potential for reducing and metal chelation activities, both of which are relevant to the antioxidant mechanisms noted forMRPs. In the present study, all three sugar-lysine HMW MRPs displayed a similar, significant capacity to scavenge DDPH radicals, which was also found for earlier products of the MR generated from heated histidine-xylose reactants. Measuring total antioxidant activity of MRPs by the ORAC method provided an excellent basis for assessing MRP scavenging capacity for oxygen radicals between different sugar reactant sources. It is of interest that the ORAC activity of all three HMW MRPs was not only similar when expressed in Trolox equivalents, but also agree well with the DPPH measurements. Moreover, the Trolox equivalent for all three MRP HMW mixtures far exceeds the total antioxidant activity determined previously for ORAC measures of different soft fruits, such as strawberries (approx. 150 mol Trolox/g dry matter [dm]), blueberries (approx. 200 mol Trolox/g dm), and raspberries (approx.100 mol Trolox/g dm). The potential for a large contribution from HMW MRPs to total antioxidant intake, in terms of ORAC values, suggests that the estimated 1.21.7 mmol Trolox/day value proposed for US consumers may be underestimated if MRPs derived from processed foods are considered in the ORAC range for total antioxidant intake.
WHAT OTHER REACTIONS MAY CONTRIBUTE TO THE OVERALL ANTIOXIDANT ACTIVITY OF PROCESSED FOODS?
WHAT ELSE CAN WE DO? FEEL FREE YOURSELF TO MAKE PROPOSALS. THE DISCUSSION SECTION IS OFICIALLY OPENED