• Journal of Life Science
• /
• v.20 no.5
• /
• pp.760-767
• /
• 2010

The oxidative damage of lipids, protein, and DNA is known to be involved in not only chronic inflammations such as arthritis, hepatitis, nephritis, gastritis, colitis, and periodontitis but also metastasis. It has given impetus to searching for natural compounds without toxicity, which prevent the development of these diseases. The direct scavenging effects of aged black garlic extract (ABGE) were evaluated in vitro on DPPH radical, hydroxyl radical, hydrogen peroxide, and genomic DNA damage related to oxidative stress. Furthermore, its antioxidant effect on lipid peroxidation was investigated in human fibrosarcoma cells (HT1080), which were exposed to the hydroxyl radical generated by the Fenton reaction. It was observed that ABGE exhibited a greater inhibitory effect on hydrogen peroxide than other reactive oxygen species, and also blocked DNA oxidation and lipid peroxidation induced by the hydroxyl radical. The oxidative stress in live cells was also inhibited in the presence of ABGE. In addition, its inhibitory effects on the activity and expression of MMP-2 and -9 related to metastasis were determined using gelatin zymography and western blot. The data showed that it inhibited MMP-2 and -9 in PMA-stimulated HT1080 cells. Therefore, these results suggest that ABGE show potential as an excellent agent for prevention of metastasis related to oxidative stress.

• Applied Chemistry for Engineering
• /
• v.28 no.6
• /
• pp.619-625
• /
• 2017

In this study, the formation of hydroxyl radical and decomposition characteristics of bisphenol A (BPA) was investigated by quantifying hydrogen peroxide formed as a reaction by-product during the formation stage of hydroperoxyl radical. The direct oxidation reaction by ozone only decomposed BPA just like the Criegee mechanism under the condition where radical chain reactions did not occur. Non-selective oxidation reactions occurred under the conditions of pH 6.5 and 9.5 where radical chain reactions do occur, confirming indirectly the formation of hydroxyl radical. The decomposition efficiency of BPA by the added catalysts appeared in the order of $O_3$/PAC ${\geq}$ $O_3/H_2O_2$ > $O_3$/high pH > $O_3$ alone. 0.03~0.08 mM of hydrogen peroxide were continuously measured during the oxidation reactions of ozone/catalyst processes. In the case of $O_3$/high pH process, BPA was completely decomposed in 50 min of the oxidation reaction, but reaction intermediates formed by oxidation reaction were not oxidized sufficiently with 29% of the removal ratio for total organic carbon (TOC, selective oxidation reaction). In the case of $O_3/H_2O_2$ and $O_3$/PAC processes, BPA was completely decomposed in 40 min of the oxidation reaction, and reaction intermediates formed by the oxidation reaction were oxidized with 57% and 66% of removal ratios for TOC, respectively (non-selective oxidation reactions).

• Applied Chemistry for Engineering
• /
• v.16 no.1
• /
• pp.9-14
• /
• 2005

The Fenton reaction ($Fe^{2+}+H_2O_2$) has attracted considerable attention because of promising applicability as an environmental technology. While the various novel environmental technologies using Fenton reaction have been actively developed, the detailed mechanism of Fenton reaction is not clearly defined yet. As the major oxidizing chemical species, hydroxyl radical and high valent iron complex have been suggested to be produced in Fenton reaction in different mechamisms respectively. We critically summarized the basic issues regarding the microscopic mechanism of Fenton reaction.

• BMB Reports
• /
• v.43 no.10
• /
• pp.683-687
• /
• 2010

Previous studies have shown that one of the primary causes of increased iron content in the brain may be the release of excess iron from intracellular iron storage molecules such as ferritin. Free iron generates ROS that cause oxidative cell damage. Carnosine and related compounds such as endogenous histidine dipetides have antioxidant activities. We have investigated the protective effects of carnosine and homocarnosine against oxidative damage of DNA induced by reaction of ferritin with $H_2O_2$. The results show that carnosine and homocarnosine prevented ferritin/$H_2O_2$-mediated DNA strand breakage. These compounds effectively inhibited ferritin/$H_2O_2$-mediated hydroxyl radical generation and decreased the mutagenicity of DNA induced by the ferritin/$H_2O_2$ reaction. Our results suggest that carnosine and related compounds might have antioxidant effects on DNA under pathophysiological conditions leading to degenerative damage such as neurodegenerative disorders.

• Journal of Korean Society of Water and Wastewater
• /
• v.12 no.3
• /
• pp.55-64
• /
• 1998

The degradation efficiency of chlorophenolic compounds in $TiO_2/H_2O_2$ combined system was compared with that of in $TiO_2$ sole system. As a result, the addition of hydrogen peroxide in photocatalytic oxidation reaction greatly enhanced the degradation efficiency of chlorophenolic compounds due to the availability of the hydroxyl radical formed on the $TiO_2$ surface. The hydrogen peroxide under UV illumination produces hydroxyl radicals that appear to be another source of hydroxyl radical formation. These results indicated the $TiO_2/H_2O_2$ combined system shows higher degradation efficiency than the $TiO_2$ sole system. Compared to another oxidation reaction, hydrogen peroxide assisted photocatalytic oxidation is more promising in practical aspect.

• Food Science and Biotechnology
• /
• v.14 no.1
• /
• pp.152-163
• /
• 2005

Lipid peroxidation is a primary cause of quality deterioration in meat and meat products. Free radical chain reaction is the mechanism of lipid peroxidation and reactive oxygen species (ROS) such as hydroxyl radical and hydroperoxyl radical are the major initiators of the chain reaction. Lipid peroxyl radical and alkoxyl radical formed from the initial reactions are also capable of abstracting a hydrogen atom from lipid molecules to initiate the chain reaction and propagating the chain reaction. Much attention has been paid to the role of iron as a primary catalyst of lipid peroxidation. Especially, heme proteins such as myoglobin and hemoglobin and "free" iron have been regarded as major catalysts for initiation, and iron-oxygen complexes (ferryl and perferryl radical) are even considered as initiators of lipid peroxidation in meat and meat products. Yet, which iron type and how iron is involved in lipid peroxidation in meat are still debatable. This review is focused on the potential roles of ROS and iron as primary initiators and a major catalyst, respectively, on the development of lipid peroxidation in meat and meat products. Effects of various other factors such as meat species, muscle type, fat content, oxygen availability, cooking, storage temperature, the presence of salt that affect lipid peroxidation in meat and meat products are also discussed.

• Journal of Korean Society for Atmospheric Environment
• /
• v.19 no.E3
• /
• pp.129-136
• /
• 2003

Effects of inorganic aerosols on the kinetics of the hydroxyl radical reactions with selected aliphatic alkanes have been investigated using the relative rate technique. The relative rates in the absence and presence of aerosols were determined for n-butane, n-pentane, n-hexane, n-octane, and n-decane. P-xylene was used as a reference compound. Inorganic aerosols including (NH$_4$)$_2$SO$_4$, NH$_4$NO$_3$, and NaCl aerosols at two different aerosol concentrations that are typical of polluted urban conditions were tested. Total surface areas of aerosols were 1400 (Condition I) and 3400 $\mu$$m^2$ cm$^{-3}$ (Condition II). Significant changes in the relative rates in the presence of the inorganic aerosols were not observed for the n-butanel/$.$OH, n-pentanel/$.$OH, n-hexanel/$.$OH, n-octanel/$.$OH, and n-decanel/$.$OH reactions versus p-xylenel/$.$OH reaction. These results suggest that the promoting effects depend on the semiconducting property of the aerosols and the nature of the organic compounds.

• Korean Journal of Food Science and Technology
• /
• v.36 no.4
• /
• pp.648-654
• /
• 2004

Physiological functionality of browned oak mushroom was evaluated with focusing its electron-donating ability to DPPH radicals, scavenging ability to superoxide radicals and hydroxyl radicals, and inhibitory activity on lipid peroxidation. The results showed that overall antioxidative activities of browned oak mushroom were superior to those of raw oak mushroom with marketable quality, implying possible involvement of resultant browning reaction products in an increment of antioxidativity. The increased radical-scavenging ability was suggested to mainly be exerted by direct quenching of both superoxide and hydroxyl radicals, not by inhibition of xanthine oxidase activity and $Fe^{2+}$ chelation, respectively. Collectively, these results indicate a possible use of unmarketable browned mushroom as a material for manufacturing various processed functional foods.

• Journal of Life Science
• /
• v.12 no.2
• /
• pp.75-79
• /
• 2002

Tea catechins, the most important compounds in tea polyphenols, can efficiently scavenge superoxide anion free-radical ($O_2$.), hydroxyl radical. (.OH) The mechanism of scavenging active oxygen free radicals was investigated by ESR spin trapping technique and Chemiluminescence. Results showed that various tea catechins constitute an antioxidant cycle in accordance with the decreasing order of the first reductive potential, and produce the effect of cooperative strength each other. Esterificated catechins could scavenge active oxygen free radicals more effectively than the non-esterificated ones. When.OH and $O_2$.- were scavenged by (-)-epigallocatechin gallate [(-)- EGCG], the stoichiometric factors were 6, and the rate constants of scavenging reaction reached $7.71{\times}10^6$ and $3.52{\times}10^{11}$ L $mmol^{-1}s^{-1}$, respectively. In the mean time, tea catechins could scavenge superoxide anion fiee radical ($O_2$-.) and hydroxyl radical (.OH) in a dose dependent manner. But at higher concentration or pH value, tea catechins can induce the prooxidant.

• Environmental Engineering Research
• /
• v.20 no.3
• /
• pp.205-211
• /
• 2015

Reduced forms of iron, such as zero-valent ion (ZVI) and ferrous ion (Fe[II]), can activate dissolved oxygen in water into reactive oxidants capable of oxidative water treatment. The corrosion of ZVI (or the oxidation of (Fe[II]) forms a hydrogen peroxide ($H_2O_2$) intermediate and the subsequent Fenton reaction generates reactive oxidants such as hydroxyl radical ($^{\bullet}OH$) and ferryl ion (Fe[IV]). However, the production of reactive oxidants is limited by multiple factors that restrict the electron transfer from iron to oxygen or that lead the reaction of $H_2O_2$ to undesired pathways. Several efforts have been made to enhance the production of reactive oxidants by iron-induced oxygen activation, such as the use of iron-chelating agents, electron-shuttles, and surface modification on ZVI. This article reviews the chemistry of oxygen activation by ZVI and Fe(II) and its application in oxidative degradation of organic contaminants. Also discussed are the issues which require further investigation to better understand the chemistry and develop practical environmental technologies.