T-BOOH INDUCED DNA DAMAGE: PROTECTION BY GLYCOPROTEIN BGS-HARIDRIN FROM TURMERIC (CURCUMA LONGA)

The main objective of the study is to find a non toxic dietary spice towards preventing oxidative DNA damage induced by t-BOOH. Standard antioxidant Butylated Hydroxy Anisole, Curcumin, BGS-Haridrin, Tertiary butyl hydroperoxide, calf thymus DNA, Tryphan blue. The sheared DNA was used in submarine agarose gel electrophoresis where DNA damage was induced by using tertiary butyl hydroperoxide. Similarly, the cytotoxicity study was also done using Tryphan blue to know that the antioxidant itself is not toxic to cells by using lymphocytes isolated from fresh human blood. The submarine gel electrophoresis bands were visualized in Transilluminator where, it was confirmed that, tertiary butyl hydroperoxide induced DNA damaged was successfully prevented by BHA (400?M), Curcumin (400?M) and BGS-Haridrin (0.1?M). In cell cytotoxicity studies, Curcumin, alpha-tocopherol and BGS-Haridrin inhibits the cell damage 55%, 63% and 68% respectively. The results confirm that, BGS-Haridrin extract can inhibit tertiary butyl hydroperoxide induced DNA damage and is nontoxic to cells. Keywords: Reactive oxygen species, DNA damage, Dietary antioxidant, lymphocytes, t-BOOH, BGS-Haridrin, Curcumin