Physicochemical characterisation and antioxidant activity of melanin from the muscles of Taihe Black-bone silky fowl (Gallus gallus domesticus Brisson)

被引：139

作者：

Tu, Yong-gang ^{[1
]}

Sun, Ya-zhen ^{[1
]}

Tian, Ying-gang ^{[1
]}

Xie, Ming-yong ^{[1
]}

Chen, Jie ^{[2
]}

机构：

[1] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China

[2] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

来源：

FOOD CHEMISTRY | 2009年 / 114卷 / 04期

基金：

中国国家自然科学基金;

关键词：

Taihe Black-bone silky fowl (Gallus gallus domesticus Brisson); Melanin; Physicochemical characterisation; Antioxidant activity; SUPEROXIDE-DISMUTASE; CHEMICAL-PROPERTIES; HAIR; TEA; EUMELANIN; PIGMENT;

D O I：

10.1016/j.foodchem.2008.11.015

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Melanin isolated from the muscles of Taihe Black-bone silky fowl (TBSF) was examined by amino acid analyzer, ICP-AES, UV-VIS absorption spectroscopy, infrared spectrometry, and elemental analyzer. The data obtained indicated that the isolated pigment contained 25% protein and many metal ions, and it was rich in Ca, Fe, Mg, and Zn. This pigment mostly consisted of eumelanin. Its spectroscopic and solubility properties were very similar to those of typical melanin. In addition, the antioxidant activities of TBSF melanin were evaluated in vitro by DPPH radical-scavenging assay, superoxide-radical scavenging assay, and lipid peroxidation assay. TBSF melanin exhibited a strong antioxidant activity. This study suggested that the TBSF melanin could potentially be used as a natural antioxidant in the food, cosmetic and pharmaceutical industries. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：1345 / 1350

页数：6

共 30 条

[1]

Beauchamp C., 1971, ANAL BIOCHEM, V44, P276, DOI DOI 10.1016/0003-2697(71)90370-8

[2] MELANIN STANDARD METHOD - EMPIRICAL-FORMULA [J].

CHEDEKEL, MR ;

MURR, BL ;

ZEISE, L .

PIGMENT CELL RESEARCH, 1992, 5 (03) :143-147

[3] Purification, composition analysis and antioxidant activity of a polysaccharide from the fruiting bodies of Ganoderma atrum [J].

Chen, Yi ;

Xie, Ming-Yong ;

Nie, Shao-Ping ;

Li, Chang ;

Wang, Yuan-Xing .

FOOD CHEMISTRY, 2008, 107 (01) :231-241

[4] Antioxidant activity of Piper betle L. leaf extract in vitro [J].

Dasgupta, N ;

De, B .

FOOD CHEMISTRY, 2004, 88 (02) :219-224

[5] Structural characteristics of human substantia nigra neuromelanin and synthetic dopamine melanins [J].

Double, KL ;

Zecca, L ;

Costi, P ;

Mauer, M ;

Griesinger, C ;

Ito, S ;

Ben-Shachar, D ;

Bringmann, G ;

Fariello, RG ;

Riederer, P ;

Gerlach, M .

JOURNAL OF NEUROCHEMISTRY, 2000, 75 (06) :2583-2589

[6] Physical and chemical characterization of iris and chorold melanosomes isolated from newborn and mature cows [J].

Hong, L ;

Simon, JD .

PHOTOCHEMISTRY AND PHOTOBIOLOGY, 2005, 81 (03) :517-523

[7] Insight into the binding of divalent cations to sepia eumelanin from IR absorption spectroscopy [J].

Hong, Lian ;

Simon, John D. .

PHOTOCHEMISTRY AND PHOTOBIOLOGY, 2006, 82 (05) :1265-1269

[8] Antioxidant activity of melanins derived from tea: comparison between different oxidative states [J].

Hung, YC ;

Sava, VM ;

Makan, SY ;

Chen, THJ ;

Hong, MY ;

Huang, GS .

FOOD CHEMISTRY, 2002, 78 (02) :233-240

[9] MICROANALYSIS OF EUMELANIN AND PHEOMELANIN IN HAIR AND MELANOMAS BY CHEMICAL DEGRADATION AND LIQUID-CHROMATOGRAPHY [J].

ITO, S ;

FUJITA, K .

ANALYTICAL BIOCHEMISTRY, 1985, 144 (02) :527-536

[10] REEXAMINATION OF THE STRUCTURE OF EUMELANIN [J].

ITO, S .

BIOCHIMICA ET BIOPHYSICA ACTA, 1986, 883 (01) :155-161

← 1 2 3 →