Free radical scavenging and antioxidant activity of betanin: Electron spin resonance spectroscopy studies and studies in cultured cells

verfasst von

T. Esatbeyoglu, A.E. Wagner, R. Motafakkerazad, Y. Nakajima, S. Matsugo, G. Rimbach

Abstract

Betanin is a red pigment present in red beetroot. Recently, potential health benefits of betanin-rich beetroot have been suggested. However, little is known regarding the free radical scavenging and antioxidant activity of betanin. Electron spin resonance spectroscopy (ESR) and spin trapping techniques were applied to evaluate the ability of betanin to scavenge hydroxyl, superoxide, 2,2 diphenyl-1-picrylhydrazyl (DPPH), and galvinoxyl free radicals. In addition, we tested in cultured cells the ability of betanin to prevent DNA damage and to induce the transcription factor Nrf2 (nuclear factor (erythroid-derived 2)-like 2) as well as its down-stream target heme oxygenase. 1 (HO-1), paraoxonase. 1 (PON1) and glutathione (GSH). Betanin dose-dependently scavenged DPPH-, galvinoxyl-, superoxide-, and hydroxyl-radicals in the ESR and spin trapping studies and prevented hydrogen peroxide induced DNA damage as determined by the Comet assay. Furthermore, betanin treatment induced the transcription factor Nrf2 and resulted in an increase of HO-1 protein levels, PON1-transactivation and cellular GSH. Present data suggest that betanin is both a free radical scavenger and an inducer of antioxidant defense mechanism in cultured cells.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung

Externe Organisation(en)

Kanazawa University

Typ

Artikel

Journal

Food and chemical toxicology

Band

73

Seiten

119-126

Anzahl der Seiten

8

ISSN

0278-6915

Publikationsdatum

01.11.2014

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften, Toxikologie

Elektronische Version(en)

https://doi.org/10.1016/j.fct.2014.08.007 (Zugang: Geschlossen)