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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.19.0854    [Accepted] Published online May 12, 2020.
Evaluation of antioxidant property of heat shock protein 90 from duck muscle
Muhan Zhang1,2  , Daoying Wang2  , Xinglian Xu1,*  , Weimin Xu2 
1Key Lab of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
2Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Correspondence:  Xinglian Xu, Tel: +86-25-84395939, Fax: +86-25-84395939, Email: xlxus@njau.edu.cn
Received: 4 November 2019   • Revised: 2 March 2020   • Accepted: 29 April 2020
Abstract
Objective
The objectives of this study were to investigate the direct antioxidative effect of Hsp90 obtained from duck muscle.
Methods
The interaction of Hsp90 with phospholipids and oxidized phospholipids was studied with surface plasmon resonance (SPR), and their further oxidation in the presence of Hsp90 was evaluated with TBARS assay. The scavenging effect on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis(3-ethylbenzthiazoline-6-sulfonic acid (ABTS) was measured, and the electron paramagnetic resonance spectroscopy (EPR) in combination with BMPO and PTIO was utilized to determine the abilities of Hsp90 in scavenging hydroxyl and PTIO radicals.
Results
SPR showed Hsp90 could bind with both phospholipids and oxidized phospholipids, and prevent their further oxidation by the TBARS assay. The DPPH and ABTS scavenging activity increased with Hsp90 concentration, and could reach 27% and 20% respectively at the protein concentration of 50 μM. The EPR spectra demonstrated Hsp90 could directly scavenge •OH and PTIO• radicals.
Conclusion
This suggests that Hsp90, a natural antioxidant in meat, may play an important role in cellular defense against oxidative stress, and may have potential use in meat products.
Keywords: Hsp90; Oxidized Phospholipids; Radical; EPR
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