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Title: Exploring the antioxidant property of bioflavonoid quercetin in preventing DNA glycation: A calorimetric and spectroscopic study

Abstract

Reducing sugars for example glucose, fructose, etc., and their phosphate derivatives non-enzymatically glycate biological macromolecules (e.g., proteins, DNA and lipids) and is related to the production of free radicals. Here we present a novel study, using differential scanning calorimetry (DSC) along with UV/Vis absorption and photon correlation spectroscopy (PCS), on normal and glycated human placenta DNA and have explored the antioxidant property of the naturally occurring polyhydroxy flavone quercetin (3,3',4',5,7-pentahydroxyflavone) in preventing the glycation. The decrease in the absorption intensity of DNA in presence of sugars clearly indicates the existence of sugar molecules between the two bases of a base pair in the duplex DNA molecule. Variations were perceptible in the PCS relaxation profiles of normal and glycated DNA. The melting temperature of placenta DNA was decreased when glycated suggesting a decrease in the structural stability of the double-stranded glycated DNA. Our DSC and PCS data showed, for the first time, that the dramatic changes in the structural properties of glycated DNA can be prevented to a significant extent by adding quercetin. This study provides valuable insights regarding the structure, function, and dynamics of normal and glycated DNA molecules, underlying the manifestation of free radical mediated diseases, and their preventionmore » using therapeutically active naturally occurring flavonoid quercetin.« less

Authors:
 [1];  [2];  [2];  [2]
  1. Department of Applied Physics, Chalmers University of Technology, SE 41296, Goeteborg (Sweden). E-mail: bidisa@fy.chalmers.se
  2. Department of Applied Physics, Chalmers University of Technology, SE 41296, Goeteborg (Sweden)
Publication Date:
OSTI Identifier:
20795861
Resource Type:
Journal Article
Resource Relation:
Journal Name: Biochemical and Biophysical Research Communications; Journal Volume: 339; Journal Issue: 1; Other Information: DOI: 10.1016/j.bbrc.2005.11.019; PII: S0006-291X(05)02521-0; Copyright (c) 2005 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved; Country of input: International Atomic Energy Agency (IAEA)
Country of Publication:
United States
Language:
English
Subject:
60 APPLIED LIFE SCIENCES; ABSORPTION SPECTROSCOPY; ANTIOXIDANTS; BIOFLAVONOIDS; CALORIMETRY; DNA; FRUCTOSE; GLUCOSE; GTP-ASES; LIPIDS; MELTING POINTS; PHOSPHATES; PLACENTA; QUERCETIN; SACCHAROSE

Citation Formats

Sengupta, Bidisa, Uematsu, Takashi, Jacobsson, Per, and Swenson, Jan. Exploring the antioxidant property of bioflavonoid quercetin in preventing DNA glycation: A calorimetric and spectroscopic study. United States: N. p., 2006. Web. doi:10.1016/J.BBRC.2005.1.
Sengupta, Bidisa, Uematsu, Takashi, Jacobsson, Per, & Swenson, Jan. Exploring the antioxidant property of bioflavonoid quercetin in preventing DNA glycation: A calorimetric and spectroscopic study. United States. doi:10.1016/J.BBRC.2005.1.
Sengupta, Bidisa, Uematsu, Takashi, Jacobsson, Per, and Swenson, Jan. Fri . "Exploring the antioxidant property of bioflavonoid quercetin in preventing DNA glycation: A calorimetric and spectroscopic study". United States. doi:10.1016/J.BBRC.2005.1.
@article{osti_20795861,
title = {Exploring the antioxidant property of bioflavonoid quercetin in preventing DNA glycation: A calorimetric and spectroscopic study},
author = {Sengupta, Bidisa and Uematsu, Takashi and Jacobsson, Per and Swenson, Jan},
abstractNote = {Reducing sugars for example glucose, fructose, etc., and their phosphate derivatives non-enzymatically glycate biological macromolecules (e.g., proteins, DNA and lipids) and is related to the production of free radicals. Here we present a novel study, using differential scanning calorimetry (DSC) along with UV/Vis absorption and photon correlation spectroscopy (PCS), on normal and glycated human placenta DNA and have explored the antioxidant property of the naturally occurring polyhydroxy flavone quercetin (3,3',4',5,7-pentahydroxyflavone) in preventing the glycation. The decrease in the absorption intensity of DNA in presence of sugars clearly indicates the existence of sugar molecules between the two bases of a base pair in the duplex DNA molecule. Variations were perceptible in the PCS relaxation profiles of normal and glycated DNA. The melting temperature of placenta DNA was decreased when glycated suggesting a decrease in the structural stability of the double-stranded glycated DNA. Our DSC and PCS data showed, for the first time, that the dramatic changes in the structural properties of glycated DNA can be prevented to a significant extent by adding quercetin. This study provides valuable insights regarding the structure, function, and dynamics of normal and glycated DNA molecules, underlying the manifestation of free radical mediated diseases, and their prevention using therapeutically active naturally occurring flavonoid quercetin.},
doi = {10.1016/J.BBRC.2005.1},
journal = {Biochemical and Biophysical Research Communications},
number = 1,
volume = 339,
place = {United States},
year = {Fri Jan 06 00:00:00 EST 2006},
month = {Fri Jan 06 00:00:00 EST 2006}
}