DNA Binding Characteristics and Protective Effects of Yellow Pigment from Freshly Cut Yam ().

Clicks: 366
ID: 80078
2020
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Abstract
Yam yellow pigments (YP) are natural pigments formed during the storage of freshly cut yam () under certain conditions. The interaction of YP with calf thymus DNA (ctDNA) and its protective effect against DNA oxidative damage were investigated using multiple spectroscopic techniques, competitive binding experiments, viscosity measurements, and gel electrophoresis. Results showed that YP participated in intercalative binding with ctDNA. YP exhibited a protective effect against hydroxyl-induced DNA damage, which was attributed to the high hydroxyl radical scavenging activity of YP. Our findings improve our understanding of the mechanism of interaction between YP and ctDNA, and provide a theoretical basis for the application of YP in the food and drug industry.
Reference Key
zhao2020dnamolecules Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Zhao, Lei;Zhao, Xiaoyan;Ma, Yue;Zhang, Yan;Wang, Dan;
Journal molecules
Year 2020
DOI
E175
URL
Keywords
Protection dna damage calf thymus dna freshly cut yam yellow pigment

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