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http://dx.doi.org/10.9721/KJFST.2011.43.6.754

Changes in Color Response of MTT formazan by Zinc Protoporphyrin  

Park, Kyung-A (Department of Food Science and Technology, College of Natural Science, Seoul Women's University)
Choi, Hyun-A (Department of Food Science and Technology, College of Natural Science, Seoul Women's University)
Kim, Mi-Ri (Department of Food Science and Technology, College of Natural Science, Seoul Women's University)
Choi, Yoo-Mi (Department of Food Science and Technology, College of Natural Science, Seoul Women's University)
Kim, Hyun-Jung (Department of Food Science and Technology, College of Natural Science, Seoul Women's University)
Hong, Jung-Il (Department of Food Science and Technology, College of Natural Science, Seoul Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.6, 2011 , pp. 754-759 More about this Journal
Abstract
Zinc protoporphyrin (ZnPP) is produced endogenously during heme metabolism and treated in cells as a heme oxygenase inhibitor. In the present study, the effects of ZnPP on the color response of 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, a commonly-used method for analyzing cell viability, were investigated. ZnPP induced rapid decolorizaion of MTT formazan under light; the degradation rates were 10- and 20- folds faster in the presence of 5 and $10{\mu}M$ ZnPP, respectively. Methylene blue (MB), another type of photosensitizer, also accelerated degradation of formazan under light. Butylated hyroxytoluene did not inhibit ZnPP- or MB-induced formazan degradation. The color degradation of formazan dye was signficantly delayed in the presence of N-acetylcysteine or ${\beta}$-carotene. The present results suggest that certain photosensitizing compounds may affect the color and stability of MTT formazan, which should be carefully considered when conducting the MTT assay.
Keywords
MTT tetrazolium; formazan; zinc protoporphyrin; photosensitizer; cell viability;
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