Difference between revisions of "Sarah Lang Chem430 F16"

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Chemistry/Biochemistry Research 430

Fall 2016

Sarah Lang

Senior Biochemistry Major

Research Times

M 3:00-5:00 pm; F 9:00-11:00 am

section 01 = 0.25 credit = 4 hours per week.

Proposed Research Project

The Enzymatic Oxidation of Eugenol and Methyleugenol

General Information

Advisor: Brad Sturgeon

Other research student collaborators:

Other Research Collaborators:

Proposal

The goal of this project is to understand the enzymatic oxidation of biophenols--specifically, of eugenol and methyleugenol. Both eugenol and methyleugenol are commonly found in flavoring components of foods, and recently, connections have been made between methyleugenol (and to a lesser extent, eugenol) and increased incidence of malignant tumors at various tissue sites (1). Furthermore, studies have shown that both eugenol and methyleugenol undergo peroxidative metabolism to form free radicals, but little is known about the details of the mechanism behind this oxidation. My focus will be on gathering data on this particular mechanism.

Instruments to be used

References (2 minimum)

1. Sipe, H. J., Lardinois, O. M., & Mason, R. P. (2014). Free Radical Metabolism of Methyleugenol and Related Compounds. Chemical Research in Toxicology, 27(4), 483–489. http://doi.org/10.1021/tx400256b

2. Mastelić, J., Jerković, I., Blažević, I., Poljak-Blaži, M., Borović, S., Ivančić-Baće, I., … Müller, N. (2008). Comparative Study on the Antioxidant and Biological Activities of Carvacrol, Thymol, and Eugenol Derivatives. Journal of Agricultural and Food Chemistry, 56(11), 3989–3996. http://doi.org/10.1021/jf073272v

Research pledge

I, Sarah Lang, have read the Chem/Bioc 430 course syllabus and understand the general structure and expectations of the research program. The above material was prepared after consultation, and in conjunction with my research advisor.

@@ Line 18: / Line 18: @@
 ===Proposal===
-The goal of this project is to understand the enzymatic oxidation of biophenols--specifically, of eugenol and methyleugenol. Both eugenol and methyleugenol are commonly found in flavoring components of foods, and recently, connections have been made between methyleugenol (and to a lesser extent, eugenol) and increased incidence of malignant tumors at various tissue sites. Furthermore, studies have shown that both eugenol and methyleugenol undergo peroxidative metabolism to form free radicals, but little is known about the details of the mechanism behind this oxidation. My focus will be on gathering data on this particular mechanism.
+The goal of this project is to understand the enzymatic oxidation of biophenols--specifically, of eugenol and methyleugenol. Both eugenol and methyleugenol are commonly found in flavoring components of foods, and recently, connections have been made between methyleugenol (and to a lesser extent, eugenol) and increased incidence of malignant tumors at various tissue sites (''1''). Furthermore, studies have shown that both eugenol and methyleugenol undergo peroxidative metabolism to form free radicals, but little is known about the details of the mechanism behind this oxidation. My focus will be on gathering data on this particular mechanism.
 ===Instruments to be used===