Novel chemiluminescence method for detection of superoxide anions and its application to dry-cured meat
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Authors
Yao, D. C.
Vlessidis, A. G.
Evmiridis, N. P.
Zhou, Y. K.
Xu, S. Q.
Zhou, H. R.
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Elsevier Masson
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peer reviewed
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Analytica Chimica Acta
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A novel method for detection of superoxide anions (O-2(circle-)) is developed through a luminol-enhanced chemiluminescence (CL) reaction. The superoxide anions in different tissues of rats are extracted with dimethyl sulfoxide and tetrabutylammonium chloride (DMSO-TBAC) solution, and assayed by CL detection. Background or other interference due to other reactive oxygen species (ROS) is minimized and the CL emission conditions are optimized. This system is used to evaluate the levels of superoxide anions in rats that were fed large amounts of dry-cured meat in China. The possible concentration Of O-2(circle-) in the rat tissues is evaluated in the range of 10(-8) to 10(-7) M. The results showed that rats belonging to the dry-cured meat group have much higher levels of O-2(circle-) than the control group, which could lead to tissue damage, such as inflammation and especially acute gingivitis when the inflammation occurs in the mouth. (C) 2002 Elsevier Science B.V. All rights reserved.
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Keywords
superoxide anions, chemiluminescence, luminol, dry-cured meat, nitric-oxide synthase, endothelial-cells, dismutase activity, ascorbic-acid, luminescence, inflammation, oxygen, iron, dehydrogenase, fluorescence
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<Go to ISI>://000177899000016
http://ac.els-cdn.com/S0003267002000995/1-s2.0-S0003267002000995-main.pdf?_tid=9c1de202-356a-11e3-a54e-00000aacb35e&acdnat=1381821955_a3bfb4a2efb567df5177cdfff5d9d7f7
http://ac.els-cdn.com/S0003267002000995/1-s2.0-S0003267002000995-main.pdf?_tid=9c1de202-356a-11e3-a54e-00000aacb35e&acdnat=1381821955_a3bfb4a2efb567df5177cdfff5d9d7f7
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en
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Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας