Antioxidant activities of two sericin proteins extracted from cocoon of silkworm (Bombyx mori) measured by DPPH, chemiluminescence, ORAC and ESR methods

Takechi,Tayori; Wada,Ritsuko; Fukuda,Tsubasa; Harada,Kazuki; Takamura,Hitoshi

doi:10.3892/br.2014.244

Antioxidant activities of two sericin proteins extracted from cocoon of silkworm (Bombyx mori) measured by DPPH, chemiluminescence, ORAC and ESR methods

Authors:
- Tayori Takechi
- Ritsuko Wada
- Tsubasa Fukuda
- Kazuki Harada
- Hitoshi Takamura
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Affiliations: Faculty of Human Science, Kobe Shoin Women's University, Hyogo 657-0015, Japan, Laboratory of Marine Food Processing and Safety, Department of Food Science and Technology, National Fisheries University, Independent Administrative Institution, The Ministry of Agriculture Forestry and Fisheries of Japan, Yamaguchi 759‑6595, Japan, Graduate School of Humanities and Science, Nara Women's University, Nara 630-8506, Japan
Published online on: February 28, 2014 https://doi.org/10.3892/br.2014.244
Pages: 364-369

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Abstract

Recent efforts have focused on the use of sericin proteins extracted from cocoons of silkworm as a healthy food source for human consumption. In this study, we focused on the antioxidative properties of sericin proteins. The antioxidative properties were measured in sericin proteins extracted from the shell of the cocoon, designated hereafter as white sericin protein and yellow-green sericin protein, as well as bread without sericin protein and bread to which white sericin powder had been added using four measurement methods: 1,1-Diphenyl-2-picrylhydrazyl (DPPH), chemiluminescence, oxygen radical absorbance capacity (ORAC) and electron spin resonance (ESR). High antioxidative properties of sericin proteins were indicated by all four methods. A comparison of the two types of sericin proteins revealed that yellow-green sericin protein exhibited high antioxidative properties as indicated by the DPPH, chemiluminescence and ORAC methods. By contrast, a higher antioxidative property was determined in white sericin protein by the ESR method. Consequently, our findings confirmed that sericin proteins have antioxidative properties against multiple radicals. In addition, the antioxidative property of bread was enhanced by the addition of sericin powder to the bread. Therefore, findings of this study suggest that sericin proteins may be efficiently used as beneficial food for human health.

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