NEW METHOD FOR MEASURING OXIDATIVE DAMAGE OF DNA BY USING HYDROXY RADICAL (OH)

摘要

PURPOSE: To easily measure the degree of suppression of the oxidative damage of DNA caused by foods by means of an in-vitro system by using the produced amount of 8-OHdG (8-hydroxydeoxyguanosine) as the index of the degree of oxidative damage of DNA caused by OH radical. ;CONSTITUTION: The degree of oxidative damage of DNA caused by OH radical is measured by means of an in-vitro system by using the produced amount of 8-OHdG as an index. In addition, the oxidation of 2' deoxyguanosine which is considered to be a site to be damaged in the structure of DNA molecules is induced and the oxidized 2' deoxyguanosine is used as the model of the oxidative damage of DNA. This reaction does not take long time and does not require any complicated container, because the reaction is caused by inducting the oxidation of the 2' deoxyguanosine by sending compressed air into a sample solution and generating OH radical through a Fenton's reaction. In addition, since the produced amount of 8-OHdG is measured by using high precision liquid chromatography, the measurement can be continued in a non- attended state when the measurement is repeatedly performed due to a large number of samples.;COPYRIGHT: (C)1996,JPO