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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/17407


    Title: Inhibition of reactive nitrogen species in vitro and ex vivo by thioredoxin h2from sweet potato Tainong 57’storage roots.
    Authors: 鄧正賢;Deng, Jeng-Shyan
    Contributors: 保健營養生技學系
    Keywords: Industrial gases (Standard Industrial Classification);Medicinals and botanicals (Standard Industrial Classification);Nitric Oxide (Product code);Industrial Gas Manufacturing (North American Industry Classification);Nitration;Thioredoxin;Nitric oxide;Tyrosine;Superoxide;Thioredoxins;Superoxides;Dosage and administration (Topical scope)
    Date: 2012-03
    Issue Date: 2012-11-26 10:32:35 (UTC+8)
    Abstract: To link to full-text access for this article, visit this link: http:/​/​dx.doi.org/​10.1016/​j.foodchem.2011.09.022 Byline: Guan-Jhong Huang (a), Jeng-Shyan Deng (b), Hsien-Jung Chen (c), Shyh-Shyun Huang (a), Chieh-Hsi Wu (d), Jung-Chun Liao (d), Shu-Jen Chang (d), Yaw-Huei Lin (e) Keywords: Peroxynitrite; Nitric oxide; Superoxide; Thioredoxin h2; Sweet potato Abstract: a* TRX h2 inhibited on production of nitrite and superoxide radicals. a* TRX h2 caused a dose-dependent inhibition of the oxidation of DHR by peroxynitrite. a* TRX h2 suppressed the formation of ONOO.sup.--mediated tyrosine nitration. a* TRX h2 showed a significant ability of inhibiting nitration of BSA. a* TRX h2 inhibited LPS-induced nitrite production in macrophage. Author Affiliation: (a) School of Chinese Pharmaceutical Sciences and Chinese Medicine Resources, College of Pharmacy, China Medical University, Taichung 404, Taiwan (b) Department of Health and Nutrition Biotechnology, Asia University, Taichung 413, Taiwan (c) Department of Biological Sciences, National Sun Yat-sen University, Kaohsiung 804, Taiwan (d) School of Pharmacy, China Medical University, Taichung 40402, Taiwan (e) Institute of Plant and Microbial Biology, Academia Sinica, Nankang, Taipei 115, Taiwan Article History: Received 26 January 2011; Revised 25 May 2011; Accepted 8 September 2011
    Relation: FOOD CHEMISTRY; 131(2):p.552(6).
    Appears in Collections:[食品營養與保健生技學系] 期刊論文

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