基于生物表面活性剂和1,4-萘醌含氨基杂环衍生物的组合物的体外抗氧化活性

IF 0.6 Q4 FOOD SCIENCE & TECHNOLOGY Journal of microbiology, biotechnology and food sciences Pub Date : 2023-06-02 DOI:10.55251/jmbfs.9771
N. Polish, O. Yaremkevych, N. Marintsova, L. Zhurakhivska, N. Koretska, T. Pokynbroda, N. Liubas, V. Lubenets, E. Karpenko
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引用次数: 0

摘要

首次获得鼠李糖脂(RL)和海藻糖脂(TL)与1,4-萘醌的含氨基杂环衍生物的组成。采用GUSAR程序,用硅法测定了1,4-萘醌含氨基衍生物的急性毒性。我们在体外研究了选定的化合物及其鼠李糖脂和海藻糖脂组成对自由基氧化引发的大鼠肝组织脂质过氧化(LPO)和蛋白质氧化修饰(OMP)过程的影响。结果表明,1,4-萘醌衍生物具有抗氧化活性。与对照组相比,RL和TL具有促氧化作用,提高了脂质过氧化二次产物的含量。它们在与1,4-萘醌衍生物的组合物中具有抗氧化作用。铅化合物2-[(6-(4-氟苯基-5-氧-2,5-二氢-1,2,4-三嗪-3-基)苯基)氨基]萘-1,4-二酮(1)及其与鼠李糖脂的配合物显示出高抗氧化活性(与对照相比,蛋白质侧链中羰基含量减少证实了这一点)。
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IN VITRO ANTIOXIDANT ACTIVITY OF COMPOSITIONS BASED ON BIOSURFACTANTS AND AMINO-CONTAINING HETEROCYCLIC DERIVATIVES OF 1,4-NAPHTOQUINONE
Compositions of rhamnolipids (RL) and trehalosе lipids (TL) with amino-containing heterocyclic derivatives of 1,4-naphthoquinone were obtained for the first time. The acute toxicity of amino-containing derivatives of 1,4-naphthoquinone was determined by in silico method using the GUSAR program. We have studied influence of selected compounds and their rhamnolipid and trehalosе lipids compositions on the processes of lipid peroxidation (LPO) and oxidative modification of proteins (OMP) in rat liver tissues upon initiation of free radical oxidation in vitro. It was determined that 1,4-naphthoquinone derivatives have antioxidant activity. RL and TL have a pro-oxidant effect, increase the content of secondary products of lipoperoxidation compared to the control. They have an antioxidant effect in a composition with 1,4-naphthoquinone derivatives. The lead-compound 2-[(6-(4-fluorophenyl-5-oxo-2,5-dihydro-1,2,4-triazin-3-yl)phenyl)amino]naphthalene-1,4-dione (1) and its complex with rhamnolipid show high antioxidant activity (which is confirmed by the decrease in the content of carbonyl groups in the side chains of proteins compared to the control).
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来源期刊
CiteScore
1.90
自引率
0.00%
发文量
156
审稿时长
8 weeks
期刊介绍: The Journal of Microbiology, Biotechnology and Food Sciences is an Open Access, peer-reviewed online scientific journal published by the Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra). The major focus of the journal is regular publishing of original scientific articles, short communications and reviews about animal, plant and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences.
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