2. Academic Validation
  3. Protective and antioxidative effect of rubropunctatin against oxidative protein damage induced by metal catalyzed reaction

Protective and antioxidative effect of rubropunctatin against oxidative protein damage induced by metal catalyzed reaction

  • Int J Biol Macromol. 2018 Sep;116:409-416. doi: 10.1016/j.ijbiomac.2018.04.170.
Mohan A Dhale 1,  Manjunatha Javagal 2,  Mohan-Kumari H Puttananjaiah 3
Affiliations

Affiliations

  • 1 Department of Microbiology & Fermentation Technology, CSIR - Central Food Technological Research Institute, Mysuru 570 020, Karnataka, India; Academy of Scientific and Innovative Research, CSIR - Central Food Technological Research Institute, Mysuru 570 020, Karnataka, India. Electronic address: mohana@cftri.res.in.
  • 2 Spices and Flavour Sciences, CSIR - Central Food Technological Research Institute, Mysuru 570 020, Karnataka, India.
  • 3 Grain Science & Technology, CSIR - Central Food Technological Research Institute, Mysuru 570 020, Karnataka, India.
PMID: 29730002 DOI: 10.1016/j.ijbiomac.2018.04.170
Abstract

Monascus purpureus is known to produce several coloured secondary metabolites. In this study, M. purpureus CFR 410-11 mutant fermented with rice was dried and extracted in hexane for purification of pigment. The purity of the isolated pigment was confirmed by different chromatography techniques. The spectroscopic analysis revealed its structural identity as rubropunctatin. The antioxidant potencies of isolated rubropunctatin were evaluated. Rubropunctatin scavenged 16% 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical and inhibited 20% superoxide generation at 8 μg/ml concentration. The multiple antioxidant abilities of rubropunctatin were evidenced by its ferric reducing capacity also. The oxidative damage of BSA protein was induced by the metal catalyzed oxidation (MCO) by Fe2+/H2O2. The protective effects of rubropunctatin and M. purpureus (MTCC-410 and CFR 410-11) extracts were compared with glutathione and ascorbic acid. The M. purpureus extracts and rubropunctatin inhibited the formation of carbonyl content and protein oxidation assayed by SDS-PAGE. Rubropunctatin (42-169 μM) efficiently inhibited the protein oxidation compared to glutathione (48-195 μM) and ascorbic acid (85-340 μM) by scavenging the superoxide and hydroxyl radical generated in the system.

Keywords

Antioxidant; Carbonyls; Pigment; Protein-oxidation; Rubropunctatin.

Figures
Products