Inhibitory Effect of Fermented Papaya Preparation on Hydroxyl Radical Generation from Methylguanidine

Overview

Journal J Clin Biochem Nutr

Specialty Biochemistry

Date 2008 Nov 19

PMID 19015753

Citations 3

Authors

Yasuko Noda

Shinki Murakami

Mitsumasa Mankura

Akitane Mori

Affiliations

Soon will be listed here.

Abstract

We have previously shown that extremely high level of guanidino compounds such as methylguanidine (MG), known as a neurotoxin and also a nephrotoxin, generate reactive oxygen species (ROS) using an electron spin resonance (ESR) technique with spin trap 5,5-dimethyl-1-pyrroline-N-oxide (DMPO). In this in vitro study, the inhibitory effect of fermented papaya preparation (SAIDO-PS501:PS-501) on hydroxyl radical (.OH) generation from MG was examined using an ESR spectrometry, and it was found that PS-501 suppressed .OH generation from MG in a dose-dependent manner. The ID(50) value of PS-501 was 8 mg/ml. On the contrary, glucose itself did not suppress .OH generation from MG up to100 mg/ml, whereas PS-501 almost completely suppressed .OH generation from MG at a dose of 100 mg/ml. These results imply that PS-501 itself may have a beneficial effect of preventing ROS- and MG-related diseases.

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