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Data of oxygen- and pH-dependent oxidation of resveratrol

View Article: PubMed Central - PubMed

ABSTRACT

We show here if under physiologically relevant conditions resveratrol (RSV) remains stable or not. We further show under which circumstances various oxidation products of RSV such as ROS can be produced. For example, in addition to the widely known effect of bicarbonate ions, high pH values promote the decay of RSV. Moreover, we analyse the impact of reduction of the oxygen partial pressure on the pH-dependent oxidation of RSV. For further interpretation and discussion of these focused data in a broader context we refer to the article “Hormetic shifting of redox environment by pro-oxidative resveratrol protects cells against stress” (Plauth et al., in press) [1].

No MeSH data available.


Oxidation of RSV at 37 °C with 10% oxygen. RSV (50 μM) was incubated for 16 h in H2O without (a) or with 44 mM NaHCO3 (b) at divers pH levels at 37 °C. Amounts of RSV and suggested reaction products (hydroxyl radical: 420 nm; phenoxyl radical: 390 nm) detected at characteristic absorbance maxima. pH values were adjusted using HCl and NaOH. Values are mean (n=3).
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f0015: Oxidation of RSV at 37 °C with 10% oxygen. RSV (50 μM) was incubated for 16 h in H2O without (a) or with 44 mM NaHCO3 (b) at divers pH levels at 37 °C. Amounts of RSV and suggested reaction products (hydroxyl radical: 420 nm; phenoxyl radical: 390 nm) detected at characteristic absorbance maxima. pH values were adjusted using HCl and NaOH. Values are mean (n=3).

Mentions: Here, we analyzed pro-oxidative properties of RSV that can lead to cell-protection via concerted defense mechanisms (1). RSV (50 µM) was incubated for indicated time periods without or with 44 mM NaHCO3 at various pH and oxygen partial pressures. Absorbance of RSV and its oxidation products was measured at characteristic maxima: RSV 308 nm, hydroxyl radical of RSV 420 nm, phenoxyl radical of RSV 390 nm. The oxidation of RSV after 16 h at 37 °C with 21% oxygen was highly pH-dependent (Fig. 1) and was accelerated in the presence of 44 mM NaHCO3 (Fig. 1b). A detailed kinetic analysis of the pH-dependent oxidation of RSV and the generation of oxidation products is shown in Fig. 2. In addition, the oxidation of RSV was measured at reduced oxygen partial pressure (at 10% oxygen see Fig. 3, at 1% oxygen see Fig. 4).


Data of oxygen- and pH-dependent oxidation of resveratrol
Oxidation of RSV at 37 °C with 10% oxygen. RSV (50 μM) was incubated for 16 h in H2O without (a) or with 44 mM NaHCO3 (b) at divers pH levels at 37 °C. Amounts of RSV and suggested reaction products (hydroxyl radical: 420 nm; phenoxyl radical: 390 nm) detected at characteristic absorbance maxima. pH values were adjusted using HCl and NaOH. Values are mean (n=3).
© Copyright Policy - CC BY
Related In: Results  -  Collection

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getmorefigures.php?uid=PMC5037118&req=5

f0015: Oxidation of RSV at 37 °C with 10% oxygen. RSV (50 μM) was incubated for 16 h in H2O without (a) or with 44 mM NaHCO3 (b) at divers pH levels at 37 °C. Amounts of RSV and suggested reaction products (hydroxyl radical: 420 nm; phenoxyl radical: 390 nm) detected at characteristic absorbance maxima. pH values were adjusted using HCl and NaOH. Values are mean (n=3).
Mentions: Here, we analyzed pro-oxidative properties of RSV that can lead to cell-protection via concerted defense mechanisms (1). RSV (50 µM) was incubated for indicated time periods without or with 44 mM NaHCO3 at various pH and oxygen partial pressures. Absorbance of RSV and its oxidation products was measured at characteristic maxima: RSV 308 nm, hydroxyl radical of RSV 420 nm, phenoxyl radical of RSV 390 nm. The oxidation of RSV after 16 h at 37 °C with 21% oxygen was highly pH-dependent (Fig. 1) and was accelerated in the presence of 44 mM NaHCO3 (Fig. 1b). A detailed kinetic analysis of the pH-dependent oxidation of RSV and the generation of oxidation products is shown in Fig. 2. In addition, the oxidation of RSV was measured at reduced oxygen partial pressure (at 10% oxygen see Fig. 3, at 1% oxygen see Fig. 4).

View Article: PubMed Central - PubMed

ABSTRACT

We show here if under physiologically relevant conditions resveratrol (RSV) remains stable or not. We further show under which circumstances various oxidation products of RSV such as ROS can be produced. For example, in addition to the widely known effect of bicarbonate ions, high pH values promote the decay of RSV. Moreover, we analyse the impact of reduction of the oxygen partial pressure on the pH-dependent oxidation of RSV. For further interpretation and discussion of these focused data in a broader context we refer to the article “Hormetic shifting of redox environment by pro-oxidative resveratrol protects cells against stress” (Plauth et al., in press) [1].

No MeSH data available.