Ultrasensitive determination of DNA oxidation products by gas chromatography-tandem mass spectrometry and the role of antioxidants in the prevention of oxidative damage.
Oxidative stress is considered as one of the significant causes of DNA damage which in turn contributes to cell death through a series of intermediate processes such as cancer formation, mutation, and aging. Natural sources such as plant and fruit products have provided us with interesting substances of antioxidant activity that could be recruited in protecting the genetic materials of the cells. This study is an effort to discover some of those antioxidants effects in their standard and natural forms by performing an ultrasensitive determination of the products of DNA oxidation using GC-MS/MS. Experiments were used to determine the direct antioxidant activity of the substances contained in the tendrils of Vitis vinifera (var. alphonse) by extracting them and achieving Folin-Ciocalteau and CHROMAC analyses to determine the total phenolic content (TPC) and the antioxidant capacity of the extract, respectively; results revealed a phenolic content of 11.39±0.30mg Gallic Acid Equivalent (GAE)/g of the plant's fresh weight (FW) by Folin-Ciocalteau and 8.17±0.49mg Trolox Equivalent (TE)/g FW by CHROMAC assays. The qualitative analysis of the plant extract by HPLC-DAD technique revealed that two flavonoid glycosides namely rutin and isoquercitrin in addition to chlorogenic acid were contained in the extract. The determination of the DNA oxidation products was performed after putting DNA, rutin and isoquercitrin standard samples with different concentration, and the extract's sample under oxidative stress. Eighteen DNA oxidation products were traced using GC-MS/MS with ultra-sensitivity and the experiments proved a significant decrease in the concentration of the DNA oxidation products when the extract was used as a protectant against the oxidative stress. It is believed by conclusion that the extract of V. vinifera's (var. alphonse) tendrils has a good antioxidant activity; hence it is recommended to be used as a part of the daily healthy food list if possible.
University of Uludag, Faculty of Science and Arts, Department of Chemistry, 16059 Bursa, Turkey; Thamar University, Faculty of Medicine and Health Sciences, Department of Pharmacy, Dhamar, Yemen.
Sam
S
Dawbaa
University of Uludag, Faculty of Science and Arts, Department of Chemistry, 16059 Bursa, Turkey.
Önder
Ö
Aybastıer
University of Uludag, Faculty of Science and Arts, Department of Chemistry, 16059 Bursa, Turkey. Electronic address: dcevdet@gmail.com.
Cevdet
C
Demir
D000975:Antioxidants / Q000032:analysis / Q000302:isolation & purification / Q000494:pharmacology*; D004247:DNA / Q000235:genetics / Q000378:metabolism; D004249:DNA Damage / Q000187:drug effects*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D018384:Oxidative Stress / Q000187:drug effects*; D010636:Phenols / Q000032:analysis / Q000302:isolation & purification / Q000494:pharmacology*; D010936:Plant Extracts / Q000032:analysis / Q000302:isolation & purification / Q000494:pharmacology; D011794:Quercetin / Q000031:analogs & derivatives / Q000494:pharmacology; D012431:Rutin / Q000494:pharmacology; D053719:Tandem Mass Spectrometry / Q000379:methods; D027843:Vitis / Q000737:chemistry*
D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts; C016527:isoquercitrin; D012431:Rutin; D004247:DNA; D011794:Quercetin
DNA oxidation; GC–MS/MS; Isoquercitrin; Oxidative stress; Rutin; V. vinifera tendrils