Çeşitli Meyve Suları ve Şifalı Bitkilerin Prooksidan Aktivitelerinin Altın Nanoküme Biyosensörleri ve Karbonil Yöntemi ile Karşılaştırılması

Year 2021, Volume: 11 Issue: 2, 474 - 486, 31.12.2021

Esin Akyüz

https://doi.org/10.37094/adyujsci.947949

Abstract

Organizmadaki antioksidan ve prooksidan dengesinin prooksidanlar lehine bozulması olarak tanımlanan oksidatif stres koşulları altında, çeşitli hastalıkların oluşumunu tetikleyen ROS türleri meydana gelmektedir. Bu zararlı türlerin biyolojik makromoleküllerin oksidatif hasarına sebep olması prooksidan aktivite olarak ifade edilir. Bu çalışmada yumurta akı proteinleri ile sentezlenen altın nanokümeler kullanılarak nar, kayısı, şeftali ve armut suları ile nane, beyaz çay ve kuşburnu özütlerinin Cu(II)‒katalizli prooksidan aktiviteleri ölçüldü. Florometrik ve spektrofotometrik altın nanoküme biyosensörleri ile karbonil yöntemi kullanıldı. Meyve suları doğrudan saf suyla seyreltilerek kullanıldı. Şifalı bitki örnekleri ise ultrasonik su banyosunda ekstrakte edildikten sonra mikrofiltreden süzülüp buzdolabında saklandı. Meyve suları ve şifalı bitkilerin toplam prooksidan aktiviteleri mM epikateşin eşdeğeri cinsinden hesaplandı ve tüm yöntemlerin uygulanmasıyla elde edilen sonuçlar birbirleri ile karşılaştırıldı. Uygulanan yöntemlerin birçok gıda ürününün toplam prooksidan aktivitesinin hassas bir şekilde tayin edilebilmesi için kullanılabileceği görüldü.

Keywords

Prooksidan aktivite; Altın nanoküme; Protein oksidasyonu; Biyosensör; Meyve suyu; Şifalı bitki.

Comparison of Prooxidant Activities of Various Fruit Juices and Herbs via Gold Nanocluster Biosensors and Carbonyl Assay

Abstract

Under oxidative stress conditions, which are defined as the deterioration of antioxidant and prooxidant balance in the organism in favor of prooxidants, ROS species that trigger the formation of various diseases occur. The fact that these harmful species cause oxidative damage to biological macromolecules is expressed as prooxidant activity. In this study, Cu(II)‒catalyzed prooxidant activities of pomegranate, apricot, peach, and pear juices and extracts of mint, white tea, and rosehip were measured by using gold nanoclusters synthesized via chicken egg white proteins. Fluorometric and spectrophotometric gold nanocluster biosensors and carbonyl assay were used. The fruit juices were used directly by diluting with pure water. Herbal plant samples were extracted in an ultrasonic water bath, filtered through microfilters, and stored in the refrigerator. Total prooxidant activities of fruit juices and herbal plants were calculated in terms of mM epicatechin equivalent, and the results obtained by applying all methods were compared with each other. It has been found that the applied methods can be used to accurately determine the total prooxidant activity of many food products.

Keywords

Prooxidant activity, Gold nanocluster, Protein oxidation, Biosensor, Fruit juice, Herb

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