Influences of calcium and magnesium ions on cellular antioxidant activity (CAA) determination

文献类型： 外文期刊

第一作者： Zhou, Jingru

作者： Zhou, Jingru;Gao, Guanzhen;Zhang, Suyun;Wang, Huiqin;Ke, Lijing;Zhou, Jianwu;Rao, Pingfan;Wang, Qiang;Li, Jiaxing

作者机构：

关键词： Cellular antioxidant activity (CAA); Hank's balanced salt solution (HBSS); Calcium; Magnesium; Quantitative assay

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 320 卷

页码：

收录情况： SCI

摘要： The cellular antioxidant activity (CAA) assay is wildly used for quantifying antioxidant activities of foods and dietary supplements in vitro. Among various incubation and handling buffers used in different laboratories, the inconsistence in concentrations of ions, particularly calcium and magnesium, has somehow been neglected. We hired the Hank's balanced salt solution with or without calcium and magnesium to perform CAA assay in Caco-2 cells and HepG2 cells, evaluating the impacts of these cations. The absence of calcium and magnesium reduced intracellular ROS level and underestimated the CAA of quercetin, Trolox and catechin. The abnormally high extracellular calcium and magnesium can also produce inaccurate results. Hank's buffer is recommended to ensure the accuracy and reproducibility. It elucidates precautions must be taken on these cations' concentrations of the buffers while conducing CAA determinations on different types of cells and when comparing foods and beverages with various calcium/magnesium contents.

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