Egg Yolk Phosvitin Inhibits Hydroxyl Radical Formation from the Fenton Reaction

• DOI: 10.1271/bbb.68.1324
• Publication Date: 2004-06-23T06:03:22Z
• Authors: Shin-ichi ISHIKAWA; Yuki YANO; Keizo ARIHARA; Makoto ITOH
• Keywords: Phosvitin; Hydroxyl radical; Yolk; Autoxidation

Phosvitin, a phosphoprotein known as an iron-carrier in egg yolk, binds almost all the yolk iron. In this study, we investigated effect of phosvitin on Fe(II)-catalyzed hydroxyl radical (•OH) formation from H2O2 Fenton reaction system. Using electron spin resonance (ESR) with 5,5-dimethyl-1-pyrroline-N-oxide (DMPO) and deoxyribose degradation assays, observed by both assays that more effectively inhibited •OH than iron-binding proteins such ferritin transferrin. The effectiveness was related to iron concentration, indicating acts antioxidant chelating ions. Phosvitin accelerates Fe(II) autoxidation thus decreases availability for participation •OH-generating reaction. Furthermore, using plasmid DNA strand breakage assay, protected against oxidative damage induced H2O2. These results provide insight into mechanism protection developing embryo iron-dependent ovo.