Journal
FOOD CHEMISTRY
Volume 114, Issue 4, Pages 1405-1412Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.11.022
Keywords
Tertiary butyl hydroperoxide; Hepatocyte; Oxidative stress; Phyllanthus niruri; Antioxidant activity; 35 kDa protein molecule of P. niruri (PNP); Purification; Amino acid sequence; Functional characterisation
Funding
- Council of Scientific and Industrial Research, Government of India [01 (1 788)/02/EMR-II]
- CSIR
- National Institute of Health, USA [HL 079164]
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The herb Phyllanthus niruri is known to possess antioxidant activity, but the nature of the responsible active principle(s) is not well defined. The present study reports the purification and characterisation of a 35 kDa antioxidant protein molecule from this herb using a bioassay in which oxidative stress was introduced in hepatocytes with the help of a suitable free radical inducer, tertiary butyl hydroperoxide (TBHP), and the prevention of that stress was monitored using the protein fraction(s) obtained at each step of the purification. Partial amino acid sequence of this protein revealed its unique structural features. The purified protein possesses potent radical-scavenging activity, enhances intracellular antioxidant power and protects the TBHP-induced alterations of the cytoprotective and antioxidant molecules, as well as other parameters used in this particular study. Combining. data suggest that the antioxidant activity of Phyllanthus niruri is at least partly due to this unique protein molecule. (c) 2008 Elsevier Ltd. All rights reserved.
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