Phenolic acids improve the antioxidant activity of ceruloplasmin isolated from plasma of healthy volunteers and atherosclerotic patients

• Autorzy: Gryszczynska B. , Iskra M. , Wielkoszynski T. , Malecka M. , Budzyn-Napierala M. , Kasprzak M. , Gryszczynska A.
• Języki publikacji: EN

Abstrakty

EN

The aim of the present study was to estimate the ability of individual phenolic acids to eliminate Fe(II) ions from the solution. Moreover, the influence of phenolic acids on the ferroxidase activity of ceruloplasmin (Cp) isolated from blood plasma of healthy volunteers (CpC) and patients with atherosclerosis obliterans (CpAO) was established in vitro. Phenolic acids demonstrated a ferroxidase-like activity, i.e. the ability to eliminate Fe(II) ions, within the studied concentration range of 2.0-17.0 mol 10-5 dm-3, in the following order of decreasing effectiveness: caffeic acid (CA)>ellagic acid (EA)>chlorogenic acid (ChA)>ferulic acid (FA) ≈ p-coumaric acid (PcA) = sinapic acid (SA). The study showed that the ability of phenolic acids to eliminate Fe(II) ions by oxidation or chelation was related to the structure of the former, to the presence of orto -OH groups, especially. Furthermore, the effect of the molar ratio of phenolic acid to Fe(II) ion was observed. EA and ChA, both containing two orto-OH groups and the highest number of –OH groups (4 and 5, respectively), demonstrated the greatest ability to eliminate Fe(II) ions, especially at the Fe(II) to phenolic acid molar ratio of 6:1. Phenolic acids added to samples with a constant amount of Cp caused decrease in the concentration of Fe(II) ions. Therefore, it may be assumed that the addition of phenolic acids to CpC and CpAO, even in low concentrations, caused a significant decrease in the concentration of Fe(II) ions.

• Wydawca: -
• Czasopismo: Journal of Elementology
• Rocznik: 2015
• Tom: 20
• Numer: 1
• Opis fizyczny: p.83-93,fig.,ref.

Twórcy

autor

Gryszczynska B.

• Department of General Chemistry, Chair of Chemistry and Clinical Biochemistry, Poznan University of Medical Sciences, 6 Grunwaldzka Street, 60-780 Poznan, Poland

autor

Iskra M.

• Department of General Chemistry, Chair of Chemistry and Clinical Biochemistry, Poznan University of Medical Sciences, Poznan, Poland

autor

Wielkoszynski T.

• Department of Chemistry, Medical University of Sciences Silesia, Zabrze-Rokitnica, Poland

autor

Malecka M.

• Chair of Food Quality, Poznan University of Economics, Poznan, Poland

autor

Budzyn-Napierala M.

• Department of General Chemistry, Chair of Chemistry and Clinical Biochemistry, Poznan University of Medical Sciences, Poznan, Poland

autor

Kasprzak M.

• Department of General Chemistry, Chair of Chemistry and Clinical Biochemistry, Poznan University of Medical Sciences, Poznan, Poland

autor

Gryszczynska A.

• Institute of Natural Fibres and Medicinal Plants, Quality Control of Medicinal Products and Dietary Supplements Department (QP), Poznan, Poland

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Identyfikatory

DOI

10.5601/jelem.2014.19.3.501