title: [Sensitive determination of reactive oxygen species by chemiluminescence methods and their application to biological samples and health foods].
abstract: Sensitive and selective methods, based on chemiluminescence reactions, were introduced for determination of reactive oxygen species (ROS) and their applications to biological samples and health foods. First, a sensitive method for determination of H(2)O(2) by peroxyoxalate chemiluminescence (PO-CL) was developed. This method could be applied to determine small amounts of H(2)O(2) in cola drinks and bacterial contamination of food items. Secondly, the combination of immobilized enzyme column reactor, or ultraviolet irradiation system, with the PO-CL detection method was able to determine clinical substrates (i.e. choline-containing phospholipids, polyamines and D-amino acids) and organic peroxides. Also, an evaluation method of the quenching effect of luminol chemiluminescence against ROS was developed. The sensitive, rapid and precise measurement of the quenching effect against ROS such as superoxide, singlet oxygen, hydroxyl radical, peroxynitrite and hypochlorous ion was achieved. The proposed method could be applied to rosemary extracts, natural colorants and grape seed extracts.
authors.affiliation: Graduate School of Biomedical Sciences, Nagasaki University, Nagasaki City, Japan. m-wada@nagasaki-u.ac.jp
authors.forename: Mitsuhiro
authors.initials: M
authors.lastname: Wada
mesh_terms: D019411:Clinical Laboratory Techniques; D005503:Food Additives / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D058870:Food, Organic / Q000009:adverse effects; D008163:Luminescent Measurements / Q000379:methods*; D010545:Peroxides / Q000032:analysis; D017382:Reactive Oxygen Species / Q000032:analysis*; D012680:Sensitivity and Specificity
chemical_list: D005503:Food Additives; D010545:Peroxides; D017382:Reactive Oxygen Species