Taurine 8 pp 167-177 | Cite as

Antioxidant and DNA Protection Effects of Taurine by Electron Spin Resonance Spectroscopy

  • Sun Hee CheongEmail author
  • Sang Ho Moon
  • Seung Jae Lee
  • Sung Hoon Kim
  • Kyung Ja Chang
Conference paper
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 776)


Taurine may play an important role in protecting cells against toxic injury by an antioxidant. However, there is a lack of evidence to support this hypothesis. The objective of this study was to examine the in vitro antioxidant properties of taurine against different reactive species at various concentrations. The radical scavenging effects of taurine on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical, superoxide radical, and alkyl radical were investigated using a spin-trapping electron method and compared with the electron spin resonance (ESR) signal intensity. ESR assays showed that DPPH radical scavenging activity of taurine at various concentrations (0.0625 ∼ 1 mg/mL) was elevated with a decrease of ESR signals in a dose-dependent manner. Moreover, taurine exhibited the radical scavenging activities against hydroxyl radicals, superoxide radicals, and alkyl radicals. Findings from this study suggest that taurine may be a useful radical scavenger and a potential supplement for the food, pharmaceutical, and cosmetic industries as well as feed and/or antibiotic because of its potent antioxidant capacities against various reactive radicals.


Electron Spin Resonance Radical Scavenge Activity Electron Spin Resonance Spectrum Electron Spin Resonance Signal Free Radical Scavenge Activity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.





Electron spin resonance



This work was carried out with the support of the “Cooperative Research Program for Agriculture Science & Technology Development (Project No. PJ907038)” Rural Development Administration, Republic of Korea.


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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Sun Hee Cheong
    • 1
    • 2
    Email author
  • Sang Ho Moon
    • 3
  • Seung Jae Lee
    • 4
  • Sung Hoon Kim
    • 5
  • Kyung Ja Chang
    • 2
  1. 1.Department of Applied Biological ChemistryTokyo University of Agriculture and TechnologyFuchuJapan
  2. 2.Department of Food and NutritionInha UniversityIncheonSouth Korea
  3. 3.Department of Food Bio Science, College of Natural SciencesKonkuk UniversityChungjuSouth Korea
  4. 4.Department of Biotechnology, Division of Life ScienceKonkuk University, College of Biomedical and Health ScienceChungjuSouth Korea
  5. 5.Department of ChemistryKonkuk UniversitySeoulSouth Korea

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