DNA Binding Characteristics and Protective Effects of Yellow Pigment from Freshly Cut Yam (Dioscorea opposita)
文献类型： 外文期刊
作者： Zhao, Lei 1 ; Zhao, Xiaoyan 1 ; Ma, Yue 1 ; Zhang, Yan 3 ; Wang, Dan 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Key Lab Vegetable Postharvest Proc, Beijing Vegetable Res Ctr,Minist Arg & Rural Affa, Beijing 100097, Peoples R China
2.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Peoples R China
3.Longda Food Grp Co Ltd, Jinan 265231, Shandong, Peoples R China
关键词： freshly cut yam; yellow pigment; calf thymus DNA; protection; DNA damage
期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）
ISSN：
年卷期： 2020 年 25 卷 1 期
页码：
收录情况： SCI
摘要： Yam yellow pigments (YP) are natural pigments formed during the storage of freshly cut yam (Dioscorea opposita) under certain conditions. The interaction of YP with calf thymus DNA (ctDNA) and its protective effect against DNA oxidative damage were investigated using multiple spectroscopic techniques, competitive binding experiments, viscosity measurements, and gel electrophoresis. Results showed that YP participated in intercalative binding with ctDNA. YP exhibited a protective effect against hydroxyl-induced DNA damage, which was attributed to the high hydroxyl radical scavenging activity of YP. Our findings improve our understanding of the mechanism of interaction between YP and ctDNA, and provide a theoretical basis for the application of YP in the food and drug industry.
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