Protective Ability of Ethanol Extracts of Hypericum Scabrum L. and Hypericum Retusum Aucher Against the Protein Oxidation and DNA Damage

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dc.contributor.authorKizil, Goksel
dc.contributor.authorKizil, Murat
dc.contributor.authorCeken, Bircan
dc.contributor.authorYavuz, Murat
dc.contributor.authorDemir, Halit
dc.date.accessioned2024-04-24T16:24:59Z
dc.date.available2024-04-24T16:24:59Z
dc.date.issued2011
dc.departmentDicle Üniversitesien_US
dc.description.abstractInhibition of protein oxidation and DNA damage by reactive oxygen species (ROS) would confer benefit to living organisms exposed to oxidative stress, because oxidized proteins are associated with many diseases and can propagate ROS-induced damage. In this study, the ability of the ethanol extracts of Hypericum retusum Aucher (HR) and Hypericum scabrum L (HSm) to protect bovine serum albumin (BSA) from oxidation and DNA damage by hydroxyl radical derived from the Fenton system (Fe3+/H2O2/ascorbic acid) were measured. The ethanol extracts of HR and HSm at different concentrations (50-1000 g/mL) efficiently prevented protein oxidation induced by hydroxyl radicals as assayed by protein oxidation markers, including protein carbonyl formation (PCO) and polyacrylamide gel electrophoresis. The effect of ethanol extracts of HR and HSm on DNA cleavage induced by UV-photholysis of H2O2 using pBluescript M13+ plasmid DNA were also investigated. These extracts significantly inhibited DNA damage induced by ROS. Therefore, Hypericum retusum, and Hypericum scabrum extracts may be useful in the food industry as effective synthetic antioxidants.en_US
dc.description.sponsorshipDicle University [04-FF-55, 03-FF-63]en_US
dc.description.sponsorshipThe authors are thankful to Dicle University Scientific Research Funds for the financial support (Grant numbers: 04-FF-55 and 03-FF-63).en_US
dc.identifier.doi10.1080/10942910903491181
dc.identifier.endpage940en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-79959211175
dc.identifier.scopusqualityQ2
dc.identifier.startpage926en_US
dc.identifier.urihttps://doi.org/10.1080/10942910903491181
dc.identifier.urihttps://hdl.handle.net/11468/16919
dc.identifier.volume14en_US
dc.identifier.wosWOS:000291863100021
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectProtein Oxidationen_US
dc.subjectDna Damageen_US
dc.subjectFenton Chemistryen_US
dc.subjectHypericum Retusumen_US
dc.subjectHypericum Scabrumen_US
dc.titleProtective Ability of Ethanol Extracts of Hypericum Scabrum L. and Hypericum Retusum Aucher Against the Protein Oxidation and DNA Damageen_US
dc.titleProtective Ability of Ethanol Extracts of Hypericum Scabrum L. and Hypericum Retusum Aucher Against the Protein Oxidation and DNA Damage
dc.typeArticleen_US

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