Antioxidant activity of the flavonoid hesperidin in chemical and biological systems

Antioxidant Activity of the Flavonoid Hesperidin in Chemical and Biological
Systems
Scientific seminar - Lam Thu Huyen

K63D2 - Phamarceutical Chemistry - Ha Noi university of Science


I.Background: General about hesperidin

Hesperidin

Wilmsen P.; J. Agric. Food Chem. 2005, 53, 4757−4761


I.Background: properties of hesperidin

antiallergenic

anticarcinogenic

vasodilator properties

antihypotensive

antimicrobial
Wilmsen P.; J. Agric. Food Chem. 2005, 53, 4757−4761


I.Background: hesperidin's ability to scavenge free radicals and reactive oxygen species

1. General about free radicals

cancer cell

Wilmsen P.; J. Agric. Food Chem. 2005, 53, 4757−4761


I.Background: hesperidin's ability to scavenge free radicals and reactive oxygen
species
2. Experiment
and result:




orange juice
mandarin juice

→ reduce in colon and lung cancer
→ study the antioxidant activity of
hesperidin

Wilmsen P.; J. Agric. Food Chem. 2005, 53, 4757−4761


I.Background: method used to evaluate antioxidant capacity of hesperidin

Method: in vitro

Wilmsen P.; J. Agric. Food Chem. 2005, 53, 4757−4761

II.Problem

In vivo

Wilmsen P.; J. Agric. Food Chem. 2005, 53, 4757−4761


III.Methods & results: modified Yamaguchi et al. method

•

using a modified Yamaguchi et al. method → compare hesperidin with trolox - an antioxidant.

250 µM of DPPH (radical)
hesperidin & trolox

dissolved in ethanol + Tris-HCl

(diluted in DMSO)

buffer ( difference
concentration)

Wilmsen P.; J. Agric. Food Chem. 2005, 53, 4757−4761

maintained in dark 20min befor
using spectrophometry method
at 517 nm

III.Methods & results: modified
Yamaguchi et al. method

•



result:
reduced the level of the DPPH٠ in a similar way to the
antioxidant trolox ( positive control) except 10 µM



higher capacity of reducing the DPPH radical than trolox

Figure 2. DPPH٠ concentration reduced by hesperidin (■) and
trolox ().

Wilmsen P.; J. Agric. Food Chem. 2005, 53, 4757−4761


III. Methods & results: using yeast cells

1.
.

Target

3. Yeast use in method

Evaluation of antioxidant capacity using yeast cells

2. Advantages of method

.

testing of various products

.

fast

.

sensitive

.

reproducible

.

reliable results
Saccharomyces cereVisiae

•

possesses a variety of antioxidant defenses

•

in experiment: using superoxide-dismutase
( SOD) proficient and deficient strains

Wilmsen P.; J. Agric. Food Chem. 2005, 53, 4757−4761


III. Methods & results: using yeast cells
3. Procedure
2 × 106 cells/mL
exponential-phase
hesperidin in DMSO

S.cereVisiae

( 25 and 50 µM)

cells

Wilmsen P.; J. Agric. Food Chem. 2005, 53, 4757−4761

stressing agents 1mM
(paraquat herbicide
& hydrogen peroxide)


III. Methods & results: using yeast cells

incubated in YPD medium

6h, 28°C, 130 rpm

diluted in 0.9% (w/v) NaCl, plated onto YPD agar
incubated 72h, 28°C

compare with
control plates
(beginning)

Wilmsen P.; J. Agric. Food Chem. 2005, 53, 4757−4761


III. Methods & results: using yeast cells

4. Result

•

protect cells
from damage
induced by
stressing agents

Table 2. Survival of SOD Proficient and Deficient S. cerevisiae Strains Treated and Untreated with the Antioxidant Hesperidin and/or the
Stressing Agents Paraquat or Hydrogen Peroxide

Wilmsen P.; J. Agric. Food Chem. 2005, 53, 4757−4761


IV. Conclusions & discussions

•
•

the significant antioxidant activity of hesperidin both in vitro and in vivo assay
hesperidin can be considered as a potentially active compound for use in conditions where reactive oxygen species are implicated

Wilmsen P.; J. Agric. Food Chem. 2005, 53, 4757−4761