Turmerin: a water soluble antioxidant peptide from turmeric [Curcuma longa]

Srinivas, L. and Shalini, V. K. and Shylaja, M. (1992) Turmerin: a water soluble antioxidant peptide from turmeric [Curcuma longa]. Archives of Biochemistry and Biophysics, 292 (2). pp. 617-23. ISSN 0003-9861

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Abstract

Dietary spice components have been screened for their protective effect against reactive oxygen species (ROS)-induced, lipid peroxide-mediated membrane and DNA damage and mutagenecity. A new, water soluble, 5-kDa peptide--Turmerin--from turmeric (Curcuma longa) has been found to be an efficient antioxidant/DNA-protectant/antimutagen. Turmerin forms 0.1% of the dry weight of turmeric and is obtained in a crystalline form. It is a heat stable, noncyclic peptide containing 40 amino acid residues, with a blocked N-terminal and leucine at the C-terminal. It is insensitive to trypsin and pepsin, heat, and uv radiation. Turmerin contains three residues of methionine which are partly responsible for the antioxidant activity. Turmerin at 183 nM offers 80% protection to membranes and DNA against oxidative injury. ROS-induced arachidonate release and the mutagenic activity of t-butyl hydroperoxide are substantially inhibited by Turmerin. Tumerin is noncytotoxic up to milligram concentrations, as tested by Ames assay and in human lymphocytes.

Item Type:	Article
Uncontrolled Keywords:	Dietary spice components, Turmerin
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Jun 2011 11:08
Last Modified:	11 Oct 2018 08:36
URI:	http://ir.cftri.res.in/id/eprint/2319

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