Profiling of antioxidative enzyme expression induced by various food components using targeted proteome analysis.

Beitrag in einer Fachzeitschrift


Details zur Publikation

Autor(en): Bartenbacher S, Östreicher C, Pischetsrieder M
Zeitschrift: Molecular nutrition & food research
Jahr der Veröffentlichung: 2017
Band: 61
Heftnummer: 9
ISSN: 1613-4133


Abstract


SCOPE\nA method was developed for targeted proteome analysis of the expression profile of a set of antioxidative enzymes in rat macrophages and applied to screen the antioxidative potential of several food components/foods.\nMETHODS AND RESULTS\nExpression profiles of heme oxygenase 1, peroxiredoxin 1, thioredoxin reductase 1, glutathione reductase, glutathione-S transferase P1, and superoxide dismutase 1 were analyzed by nanoLC-MS/MS in selected scheduled reaction monitoring (sSRM) mode monitoring 2-3 peptides per protein and 3 transitions per peptide. Relative quantification was performed by metabolic labeling. The validated method was used to profile the activity of capsaicin, carnosol, diallyl trisulfide, maslinic acid, quercetin, sulforaphane, cinnamaldehyde and coffee extract to modulate the expression levels of antioxidative enzymes. Carnosol and sulforaphane most effectively induced protein expression, leading to upregulation of at least 5 out of the 6 antioxidative enzymes by a maximum factor of 22.80±6.71 (heme oxygenase 1 by carnosol). Heme oxygenase 1 was most susceptible to nutritive modulation, whereas glutathione reductase expression rates were hardly affected.\nCONCLUSION\nTargeted mass proteome analysis allows comprehensive evaluation of antioxidative effects by food ingredients. Simultaneous expression analysis of a set of proteins provided valuable insights how various enzymes were differently affected by food components. This article is protected by copyright. All rights reserved.



FAU-Autoren / FAU-Herausgeber

Bartenbacher, Sven
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Östreicher, Christiane
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Pischetsrieder, Monika Prof. Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)


Zusätzliche Organisationseinheit(en)
Emil-Fischer-Zentrum (Emil Fischer Center)


Zitierweisen

APA:
Bartenbacher, S., Östreicher, C., & Pischetsrieder, M. (2017). Profiling of antioxidative enzyme expression induced by various food components using targeted proteome analysis. Molecular nutrition & food research, 61(9). https://dx.doi.org/10.1002/mnfr.201600655

MLA:
Bartenbacher, Sven, Christiane Östreicher, and Monika Pischetsrieder. "Profiling of antioxidative enzyme expression induced by various food components using targeted proteome analysis." Molecular nutrition & food research 61.9 (2017).

BibTeX: 

Zuletzt aktualisiert 2018-11-08 um 02:00