DNA损伤的化学发光法测定和茶多酚对它的保护作用  

MEASUREMENT OF DNA DAMAGE AND THE PROTECTION EFFECT OF GREEN TEA POLYPHENOLS BY CHEMILUMINESCENCE ASSAY

作　　者：张健[1] 秦静芬[1] 曹恩华[1] 张仲伦[1] 郑雁珍[1] 

机构地区：[1]中国科学院生物物理所

出　　处：《生物物理学报》1996年第4期691-695,共5页Acta Biophysica Sinica

基　　金：国家自然科学基金

摘　　要：本文在ＣｕＳＯ４－Ｐｈｅｎ—Ｖｃ－Ｈ２Ｏ２－ＤＮＡ化学发光体系中测量了·ＯＨ对ＤＮＡ的损伤作用及茶多酚对ＤＮＡ的保护作用。实验观察到，ＤＮＡ损伤发光强度与ＤＮＡ浓度成正比；化学发光动力学行为与测量温度有密切关系，从而提示，发光测定应在相对恒定的温度下进行；茶多酚明显抑制了ＤＮＡ损伤发光，在本体系中１．０５μｍｏｌ／Ｌ茶多酚即可抑制ＤＮＡ损伤发光的５０％。DNA damage induced by' OH and the protection effect of green tea polyphenols on DNA were assayed in CuSO4- Phen - Vc - H2O3 - DNA chemiluminescent system. It was observed that the intensity of CL produced by DNA damage was in direct proportion to DNA concentration. The kinetics of CL was greatly relevant to temperature. It suggests that it is necessary to measure CL under relatively constant temperature. Results showed that green tea polyphenols obviously inhibited the CL of DNA damage and 1. 05μmol/L of them could inhibit 50% of the CL.

关 键 词：DNA损伤 羟基自由基 茶多酚 自由基清除剂 

分 类 号：Q505[生物学—生物化学] R979.6[医药卫生—药品]