Free radical scavenging and antioxidant activity of betanin: Electron spin resonance spectroscopy studies and studies in cultured cells

authored by

T. Esatbeyoglu, A.E. Wagner, R. Motafakkerazad, Y. Nakajima, S. Matsugo, G. Rimbach

Abstract

Betanin is a red pigment present in red beetroot. Recently, potential health benefits of betanin-rich beetroot have been suggested. However, little is known regarding the free radical scavenging and antioxidant activity of betanin. Electron spin resonance spectroscopy (ESR) and spin trapping techniques were applied to evaluate the ability of betanin to scavenge hydroxyl, superoxide, 2,2 diphenyl-1-picrylhydrazyl (DPPH), and galvinoxyl free radicals. In addition, we tested in cultured cells the ability of betanin to prevent DNA damage and to induce the transcription factor Nrf2 (nuclear factor (erythroid-derived 2)-like 2) as well as its down-stream target heme oxygenase. 1 (HO-1), paraoxonase. 1 (PON1) and glutathione (GSH). Betanin dose-dependently scavenged DPPH-, galvinoxyl-, superoxide-, and hydroxyl-radicals in the ESR and spin trapping studies and prevented hydrogen peroxide induced DNA damage as determined by the Comet assay. Furthermore, betanin treatment induced the transcription factor Nrf2 and resulted in an increase of HO-1 protein levels, PON1-transactivation and cellular GSH. Present data suggest that betanin is both a free radical scavenger and an inducer of antioxidant defense mechanism in cultured cells.

Organisation(s)

Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development

External Organisation(s)

Kanazawa University

Type

Article

Journal

Food and chemical toxicology

Volume

73

Pages

119-126

No. of pages

8

ISSN

0278-6915

Publication date

01.11.2014

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science, Toxicology

Electronic version(s)

https://doi.org/10.1016/j.fct.2014.08.007 (Access: Closed)