Table 1.
Addition to RM * | 8-OH-2′-dG (μg/mL) | ||
---|---|---|---|
Whey | Casein | Skimmed Milk | |
PBS buffer | 0.36 e,** | 0.36 b,** | 0.36 d,** |
15 mM Ascorbic acid | 10.03 a | 10.03 a | 10.03 a |
1 mg/mL | 0.46 b,c | 0.33 b | 1.45 b,c |
2 mg/mL | 0.33 d | 0.24 b | 1.46 b,c |
4 mg/mL | 0.35 c,d | 0.32 b | 1.38 b,c |
6 mg/mL | 0.24 d | 0.38 b | 1.24 c |
8 mg/mL | 0.55 b | 0.38 b | 1.36 b,c |
10 mg/mL | 0.33 d | 0.41 b | 1.49 b |
* RM (reaction mixture) containing 0.5 mM 2′-dG, 1.3 mM FeCl2, 50 mM H2O2, 6.5 mM EDTA, 15 mM ascorbic acid, and 0.1 M phosphate buffer (pH 7.4) was shaken at 37 °C for 30 min. ** Values with different superscripts are significantly different (p < 0.05).