Superoxide Anion Radical Sensor Using GC Electrode Modified with Heparin/PEDOT and Polymerized Iron Porphyrin

2013 ◽  
Vol 50 (12) ◽  
pp. 369-376 ◽  
Author(s):  
R. Matsuoka ◽  
T. Kondo ◽  
M. Yuasa
Keyword(s):  
Superoxide Anion ◽  
Anion Radical ◽  
Superoxide Anion Radical ◽  
Iron Porphyrin

scholarly journals Real-time monitoring of superoxide anion radical generation in response to wounding: electrochemical study

PeerJ ◽  
2017 ◽  
Vol 5 ◽  
pp. e3050 ◽  
Author(s):  
Ankush Prasad ◽  
Aditya Kumar ◽  
Ryo Matsuoka ◽  
Akemi Takahashi ◽  
Ryo Fujii ◽  
...  
Keyword(s):  
Real Time ◽  
Superoxide Anion ◽  
Anion Radical ◽  
Spinacia Oleracea ◽  
Superoxide Anion Radical ◽  
Stress Factors ◽  
Iron Porphyrin ◽  
Real Time Monitoring ◽  
Kinetic Measurements ◽  
Oxidation Current

Background The growth and development of plants is deleteriously affected by various biotic and abiotic stress factors. Wounding in plants is caused by exposure to environmental stress, mechanical stress, and via herbivory. Typically, oxidative burst in response to wounding is associated with the formation of reactive oxygen species, such as the superoxide anion radical (O2•−), hydrogen peroxide (H2O2) and singlet oxygen; however, few experimental studies have provided direct evidence of their detection in plants. Detection of O2•− formation in plant tissues have been performed using various techniques including electron paramagnetic resonance spin-trap spectroscopy, epinephrine-adrenochrome acceptor methods, staining with dyes such as tetrazolium dye and nitro blue tetrazolium (NBT); however, kinetic measurements have not been performed. In the current study, we provide evidence of O2•− generation and its kinetics in the leaves of spinach (Spinacia oleracea) subjected to wounding. Methods Real-time monitoring of O2•− generation was performed using catalytic amperometry. Changes in oxidation current for O2•− was monitored using polymeric iron-porphyrin-based modified carbon electrodes (φ = 1 mm) as working electrode with Ag/AgCl as the reference electrode. Result The results obtained show continuous generation of O2•− for minutes after wounding, followed by a decline. The exogenous addition of superoxide dismutase, which is known to dismutate O2•− to H2O2, significantly suppressed the oxidation current. Conclusion Catalytic amperometric measurements were performed using polymeric iron-porphyrin based modified carbon electrode. We claim it to be a useful tool and a direct method for real-time monitoring and precise detection of O2•− in biological samples, with the potential for wide application in plant research for specific and sensitive detection of O2•−.

scholarly journals Detection of Superoxide Anion Radical Using Iron Porphyrin Complexes Bound to Electropolymerized Axial Ligands

2009 ◽  
Vol 77 (11) ◽  
pp. 940-944
Author(s):  
Makoto YUASA ◽  
Tomohiro KOBAYASHI ◽  
Tetsuya AOKI ◽  
Hiroyuki FUJII ◽  
Masatsugu IGARASHI ◽  
...  
Keyword(s):  
Superoxide Anion ◽  
Anion Radical ◽  
Superoxide Anion Radical ◽  
Iron Porphyrin ◽  
Axial Ligands ◽  
Iron Porphyrin Complexes

Superoxide Anion Radical: Generation and Detection in Cellular and Non-Cellular Systems

2015 ◽  
Vol 22 (37) ◽  
pp. 4234-4256 ◽  
Author(s):  
Renan Chiste ◽  
Marisa Freitas ◽  
Adriana Mercadante ◽  
Eduarda Fernandes
Keyword(s):  
Superoxide Anion ◽  
Anion Radical ◽  
Cellular Systems ◽  
Superoxide Anion Radical ◽  
Radical Generation

scholarly journals Effect of extraction conditions of paprika oleoresins on their free radical scavenging and anticancer activity

2014 ◽  
Vol 12 (3) ◽  
pp. 377-385 ◽  
Author(s):  
Vesna Šaponjac ◽  
Dragana Četojević-Simin ◽  
Gordana Ćetković ◽  
Jasna Čanadanović-Brunet ◽  
Sonja Djilas ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Cell Line ◽  
Antiproliferative Activity ◽  
Superoxide Anion ◽  
Anion Radical ◽  
Radical Scavenging ◽  
Superoxide Anion Radical ◽  
Food Ingredients ◽  
Supercritical Carbon

AbstractGround spice paprika was extracted with hexane, by conventional Soxhlet procedure (SX oleoresin), and with supercritical carbon dioxide at three different pressures — 20, 30 and 40 MPa (SF20, SF30 and SF40 oleoresins). The effect of extraction method and conditions on the colour intesity of paprika oleoresins, content of α-tocopherol, as well as antioxidant and antiproliferative activity was examined. Hexane showed highest selectivity for paprika pigments (886.02 ASTA), while α-tocopherol showed highest solubility (3846.9 mg kg−1) in supercritical carbon dioxide at 20 MPa. All paprika oleoresins exhibited good superoxide anion radical scavenging activity SF30 being the best superoxide anion radical scavenger. Cell growth activity was evaluated in vitro in human cell lines:cervix epitheloid carcinoma (HeLa), breast adenocarcinoma (MCF7) and colon adenocarcinoma (HT-29). The highest antiproliferative activity was exhibited by SX in MCF7 cell line (IC50=14.28 mg mL−1). Extract SF40 produced significant and selective antiproliferative action towards HeLa cell line. These results suggest that paprika oleoresins, due to high antiradical and tumor cell-inhibiting activity, can be regarded as functional food ingredients.

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