Effect of honey on oxidation, chlorination and nitration by purified equine myeloperoxidase

作     者：Saad Aissat Hama Benbarek Thierry Franck Stephan Kohnen Didier Serteyn Moussa Ahmed Ange Mouithys-Mickalad 

作者机构：Institute of Veterinary SciencesIbn Khaldoun UniversityTiaret14000Algeria Pharmacognosy and Api-Phytotherapy Research LaboratoryMostaganem UniversityMostaganemAlgeria Faculty of Sciences of Nature and LifeMascara UniversityMascara29000Algeria Centre for OxygenResearch and Development(CORD)Institute of Chemistry B6aUniversity of LiègeSart Tilman4000Liège1Belgium Department of Clinical SciencesLarge Animal SurgeryFaculty of Veterinary MedicineB41University of LiègeSart Tilman4000Liège1Belgium CelaborCentre de Services Scientifique et Technique aux EntreprisesZoning Industriel de Petit-RechainAvenue du Parc384650HerveBelgium 

出 版 物：《Journal of Coastal Life Medicine》 (海岸生命医学杂志（英文版）)

年 卷 期：2017年第5卷第9期

页      面：398-402页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

基　　金：Centre for Oxygen, Research and Development University of Liège and the NFSR (National Fund for Scientific Research) Belgium and the CNEPRU Project, Department of Biology, University-Abdelhamid IBN Badis-Mostaganem, Algeria(Grant D01N01UN270120150006) 

主　　题：Honey Myeloperoxidase Chlorination Oxidation Nitration 

摘      要：Objective: To evaluate the antioxidant effect of honey using two classical methods generally used, and for the first time to test the effect of honey on the oxidation, chlorination and nitration by purified equine myeloperoxidase (MPO). Methods: The antioxidant activity of three Algerian honey samples (nectar honey, mixed honey and honeydew honey) was evaluated by two classical methods, the ferric- reducing/antioxidant power (FRAP) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity. Results: Honeydew honey had the highest reducing power and DPPH radical-scavenging activity, whereas nectar honey showed the lowest reducing power and DPPH radical-scavenging activity. All honey samples showed a significant inhibitory effect on the chlorination activity of equine MPO, but honeydew honey was the weakest inhibitor. The three samples were poorly inhibitor on the MPO oxidation and nitration activities, except for nectar honey that exerted an inhibitory effect at the highest tested concentration of 10%. These later results seem to contradict those obtained with DPPH and FRAP. Conclusions: The antioxidant capacity of honey is mainly due to the phenolic compounds and flavonoids it contained. It has been suggested that MPO might be involved in the antioxidant, not pro-oxidant, activity of phenolic compounds.