Antioxidant Activity of Trilobatin and Its Inhibitory Effects on Oxidative Damage of Biological Macromolecules

Excessive levels of free radicals in the body cause oxidative damage to macromolecules by injuring DNA, proteins, and lipids, which leads to structural and functional defects and ultimately results in a number of illnesses. The antioxidation of trilobatin and its inhibitory activity of trilobatin on oxidative damage of biological macromolecules have not been thoroughly investigated. In this research, the effects of trilobatin on scavenging rates of hydroxyl l, 1,1-Diphenyl-2-Picrylhydrazyl (DPPH), and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals as well as reducing power were thus examined. Meanwhile, Cu²⁺/ H₂O₂ and 2, 2'-Azobis (2-methylpropionamidine) dehydrochloride (AAPH) induced proteins, lipids and DNA models were used to examine the inhibitory effects of trilobatin on oxidative damage of biological macromolecules. Through the significance analysis of the repeated experiment results, it was found that trilobatin had significant scavenging effects on DPPH and ABTS free radicals, which were up to and (100.07±1.93%), respectively. However, trilobatin had a limited capacity to scavenge hydroxyl radicals and reduce power. Moreover, trilobatin had protective effects on proteins, lipids, and DNA. However, the protective effects were different in different induction systems. These findings indicated that trilobatin may function as a natural antioxidant to maintain the balance between oxidation and antioxidation in organisms. Theoretical support for the use of trilobatin in functional foods was offered by this research.