1
|
Shumaev KB, Kosmachevskaya OV, Nasybullina EI, Ruuge EK, Kalenikova EI, Topunov AF. Histidine-Bound Dinitrosyl Iron Complexes: Antioxidant and Antiradical Properties. Int J Mol Sci 2023; 24:17236. [PMID: 38139065 PMCID: PMC10744092 DOI: 10.3390/ijms242417236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 11/30/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Dinitrosyl iron complexes (DNICs) are important physiological derivatives of nitric oxide. These complexes have a wide range of biological activities, with antioxidant and antiradical ones being of particular interest and importance. We studied the interaction between DNICs associated with the dipeptide L-carnosine or serum albumin and prooxidants under conditions mimicking oxidative stress. The ligands of these DNICs were histidine residues of carnosine or His39 and Cys34 in bovine serum albumin. Carnosine-bound DNICs reduced the level of piperazine free radicals in the reaction system containing tert-butyl hydroperoxide (t-BOOH), bivalent iron ions, a nitroxyl anion donor (Angeli's salt), and HEPES buffer. The ability of carnosine DNICs to intercept organic free radicals produced from t-BOOH decay could lead to this effect. In addition, carnosine DNICs reacted with the superoxide anion radical (O2•-) formed in the xanthine/xanthine oxidase enzymatic system. They also reduced the oxoferryl form of the heme group formed in the reaction of myoglobin with t-BOOH. DNICs associated with serum albumin were found to be rapidly destroyed in a model system containing metmyoglobin and t-BOOH. At the same time, these protein DNICs inhibited the t-BOOH-induced oxidative degradation of coenzymes Q9 and Q10 in rat myocardial homogenate. The possible mechanisms of the antioxidant and antiradical action of the DNICs studied and their role in the metabolism of reactive oxygen and nitrogen species are discussed.
Collapse
Affiliation(s)
- Konstantin B. Shumaev
- Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, 119071 Moscow, Russia; (K.B.S.); (O.V.K.); (E.I.N.)
| | - Olga V. Kosmachevskaya
- Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, 119071 Moscow, Russia; (K.B.S.); (O.V.K.); (E.I.N.)
| | - Elvira I. Nasybullina
- Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, 119071 Moscow, Russia; (K.B.S.); (O.V.K.); (E.I.N.)
| | - Enno K. Ruuge
- E.I. Chazov National Medical Research Center of Cardiology, 121552 Moscow, Russia;
- Faculty of Fundamental Medicine, Lomonosov Moscow State University, 119991 Moscow, Russia;
| | - Elena I. Kalenikova
- Faculty of Fundamental Medicine, Lomonosov Moscow State University, 119991 Moscow, Russia;
| | - Alexey F. Topunov
- Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, 119071 Moscow, Russia; (K.B.S.); (O.V.K.); (E.I.N.)
| |
Collapse
|
2
|
Li B, Yang Y, Ding Y, Ge Y, Xu Y, Xie Y, Shi Y, Le G. Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies. Compr Rev Food Sci Food Saf 2023; 22:355-379. [PMID: 36382862 DOI: 10.1111/1541-4337.13071] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/07/2022] [Accepted: 10/15/2022] [Indexed: 11/17/2022]
Abstract
Protein and amino acid oxidation in food products produce many new compounds, of which the reactive and toxic compound dityrosine, derived from oxidized tyrosine, is the most widely studied. The high reactivity of dityrosine enables this compound to induce oxidative stress and disrupt thyroid hormone function, contributing to the pathological processes of several diseases, such as obesity, diabetes, cognitive dysfunction, aging, and age-related diseases. From the perspective of food safety and human health, protein-oxidation products in food are the main concern of consumers, health management departments, and the food industry. This review highlights the latest research on the formation pathways, toxicity, detection methods, occurrence in food, and mitigation strategies for dityrosine. Furthermore, the control of dityrosine in family cooking and food-processing industry has been discussed. Food-derived dityrosine primarily originates from high-protein foods, such as meat and dairy products. Considering its toxicity, combining rapid high sensitivity dityrosine detection techniques with feasible control methods could be an effective strategy to ensure food safety and maintain human health. However, the current dityrosine detection and mitigation strategies exhibit some inherent characteristics and limitations. Therefore, developing technologies for rapid and effective dityrosine detection and control at the industrial level is necessary.
Collapse
Affiliation(s)
- Bowen Li
- National Engineering Laboratory/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, 450001, China.,State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
| | - Yuhui Yang
- National Engineering Laboratory/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, 450001, China
| | - Yinyi Ding
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, 310018, China
| | - Yueting Ge
- College of Life Science, Xinyang Normal University, Xinyang, Henan Province, 464000, China
| | - Yuncong Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yanli Xie
- National Engineering Laboratory/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, 450001, China
| | - Yonghui Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
| | - Guowei Le
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
| |
Collapse
|
3
|
Glucose boosts protein oxidation/nitration during simulated gastric digestion of myofibrillar proteins by creating a severe pro-oxidative environment. Food Chem 2022; 397:133805. [PMID: 35914463 DOI: 10.1016/j.foodchem.2022.133805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 07/21/2022] [Accepted: 07/25/2022] [Indexed: 11/24/2022]
Abstract
The severe pro-oxidative environment in the stomach promotes oxidation of dietary components. The pro-oxidant molecular mechanisms of reducing sugars on this environment are unknown. To investigate the mechanisms involved in protein oxidation and nitration during a simulated gastric digestion (porcine pepsin, 37 °C, 2 h) of meat proteins, these were exposed to several dietary reactive components namely myoglobin, glucose, glyoxal, myoglobin + glucose and myoglobin + glyoxal. Two versions of each experimental unit were prepared depending on the addition or absence of nitrite. Compared to control (only meat proteins), myoglobin + glucose showed the highest pro-oxidative and pro-nitrosative effect (p < 0.001), likely caused by an increase in ROS derived from the degradation of glucose during assay. Nitrite promoted the occurrence of protein nitration but decreased protein oxidation in myoglobin-added groups (p < 0.001) by, plausibly, stabilizing heme iron. These results indicate the relevant role of glyco-oxidation during digestion of red meat with other dietary components such as reducing sugars.
Collapse
|
4
|
Reversible Oxidative Modifications in Myoglobin and Functional Implications. Antioxidants (Basel) 2020; 9:antiox9060549. [PMID: 32599765 PMCID: PMC7346209 DOI: 10.3390/antiox9060549] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 06/14/2020] [Accepted: 06/18/2020] [Indexed: 12/22/2022] Open
Abstract
Myoglobin (Mb), an oxygen-binding heme protein highly expressed in heart and skeletal muscle, has been shown to undergo oxidative modifications on both an inter- and intramolecular level when exposed to hydrogen peroxide (H2O2) in vitro. Here, we show that exposure to H2O2 increases the peroxidase activity of Mb. Reaction of Mb with H2O2 causes covalent binding of heme to the Mb protein (Mb-X), corresponding to an increase in peroxidase activity when ascorbic acid is the reducing co-substrate. Treatment of H2O2-reacted Mb with ascorbic acid reverses the Mb-X crosslink. Reaction with H2O2 causes Mb to form dimers, trimers, and larger molecular weight Mb aggregates, and treatment with ascorbic acid regenerates Mb monomers. Reaction of Mb with H2O2 causes formation of dityrosine crosslinks, though the labile nature of the crosslinks broken by treatment with ascorbic acid suggests that the reversible aggregation of Mb is mediated by crosslinks other than dityrosine. Disappearance of a peptide containing a tryptophan residue when Mb is treated with H2O2 and the peptide’s reappearance after subsequent treatment with ascorbic acid suggest that tryptophan side chains might participate in the labile crosslinking. Taken together, these data suggest that while exposure to H2O2 causes Mb-X formation, increases Mb peroxidase activity, and causes Mb aggregation, these oxidative modifications are reversible by treatment with ascorbic acid. A caveat is that future studies should demonstrate that these and other in vitro findings regarding properties of Mb have relevance in the intracellular milieu, especially in regard to actual concentrations of metMb, H2O2, and ascorbate that would be found in vivo.
Collapse
|
5
|
Tang N, Skibsted LH. Sequential Proton Loss Electron Transfer in Deactivation of Iron(IV) Binding Protein by Tyrosine Based Food Components. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6195-6210. [PMID: 28681604 DOI: 10.1021/acs.jafc.7b02420] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The iron(IV) binding protein ferrylmyoglobin, MbFe(IV)═O, was found to be reduced by tyrosine based food components in aqueous solution through a sequential proton loss electron transfer reaction mechanism without binding to the protein as confirmed by isothermal titration calorimetry. Dopamine and epinephrine are the most efficient food components reducing ferrylmyoglobin to oxymyoglobin, MbFe(II)O2, and metmyoglobin, MbFe(III), as revealed by multivariate curve resolution alternating least-squares with second order rate constants of 33.6 ± 2.3 L/mol/s (ΔH⧧ of 19 ± 5 kJ/mol, ΔS⧧ of -136 ± 18 J/mol K) and 228.9 ± 13.3 L/mol/s (ΔH⧧ of 110 ± 7 kJ/mol, ΔS⧧ of 131 ± 25 J/mol K), respectively, at pH 7.4 and 25 °C. The other tyrosine based food components were found to reduce ferrylmyoglobin to metmyoglobin with similar reduction rates at pH 7.4 and 25 °C. These reduction reactions were enhanced by protonation of ferrylmyoglobin and facilitated proton transfer at acidic conditions. Enthalpy-entropy compensation effects were observed for the activation parameters (ΔH⧧ and ΔS⧧), indicating the common reaction mechanism. Moreover, principal component analysis combined with heat map were performed to understand the relationship between density functional theory calculated molecular descriptors and kinetic data, which was further modeled by partial least squares for quantitative structure-activity relationship analysis. In addition, a three tyrosine residue containing protein, lysozyme, was also found to be able to reduce ferrylmyoglobin with a second order rate constant of 66 ± 28 L/mol/s as determined by a competitive kinetic method.
Collapse
Affiliation(s)
- Ning Tang
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Leif H Skibsted
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| |
Collapse
|
6
|
Rather SA, Masoodi FA, Akhter R, Rather JA, Gani A, Wani SM, Malik AH. Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsions. Journal of Food Science and Technology 2016; 53:2876-86. [PMID: 27478244 DOI: 10.1007/s13197-016-2270-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/26/2016] [Accepted: 05/29/2016] [Indexed: 10/21/2022]
Abstract
The physicochemical, oxidative, texture and microstructure properties were evaluated for low fat meat emulsions containing varying levels of guar/xanthan gum mixture (1:1 ratio) as a fat substitute. Partial replacement of fat with guar/xanthan gum resulted in higher emulsion stability and cooking yield but lower penetration force. Proximate composition revealed that high fat control had significantly higher fat and lower moisture content due to the difference in basic formulation. Colour evaluation revealed that low fat formulations containing gum mixture had significantly lower lightness and higher yellowness values than high fat control formulation. However non-significant difference was observed in redness values between low fat formulations and the high fat control. The pH values of the low fat formulations containing gum mixture were lower than the control formulations (T0 and TC). The MetMb% of the high fat emulsion formulation was higher than low fat formulations. The significant increase of TBARS value, protein carbonyl groups and loss of protein sulphydryl groups in high fat formulation reflect the more oxidative degradation of lipids and muscle proteins during the preparation of meat emulsion than low fat formulations. The SEM showed a porous matrix in the treatments containing gum mixture. Thus, the guar/xanthan gum mixture improved the physicochemical and oxidative quality of low fat meat emulsions than the control formulations.
Collapse
Affiliation(s)
- Sajad A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Rehana Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Jahangir A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - S M Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - A H Malik
- Division of Livestock Products Technology, Faculty of Veterinary Science and Animal Husbandry, SKUAST-K, Srinagar, India
| |
Collapse
|
7
|
Rather SA, Masoodi FA, Akhter R, Gani A, Wani SM, Malik AH. Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:8104-12. [PMID: 26604383 PMCID: PMC4648903 DOI: 10.1007/s13197-015-1960-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/07/2015] [Accepted: 07/14/2015] [Indexed: 01/22/2023]
Abstract
Goshtaba is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20 %), salt, spices and condiments and cooked in the curd. The present study was undertaken for the development of low fat goshtaba with the addition of xanthan gum as a fat replacer and was evaluated for proximate composition, pH, colour, lipid and protein oxidation, texture, microstructure and sensory properties. Low fat goshtaba formulations containing xanthan gum were higher in protein and moisture contents but, lower in fat content and pH value than the high fat control (p < 0.05). Colour evaluation revealed that high fat goshtaba had significantly higher L* value, but lower a* value than its low fat counterparts (p < 0.05). The significant decrease of TBARS values, protein carbonyls and loss of protein sulphydryl groups in low fat goshtaba formulations reflects the potential antioxidant activity of xanthan gum (p < 0.05). Hardness was significantly higher in high fat control but, cohesiveness, gumminess, and chewiness did not show any significant difference. Springiness increased with the increasing concentration of xanthan gum (0.5-1.5 %) and was higher in low fat product containing 1.5 % xanthan gum. SEM results indicate that xanthan gum lead to formation of an additional gel network which holds more water. Sensory evaluation revealed that goshtaba product with 0.5 % xanthan gum had quality characteristics that were similar to the control product containing 20 % fat.
Collapse
Affiliation(s)
- Sajad A. Rather
- />Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - F. A. Masoodi
- />Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Rehana Akhter
- />Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Adil Gani
- />Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - S. M. Wani
- />Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - A. H. Malik
- />Division of Livestock Products Technology, Faculty of Veterinary Science and Animal Husbandry, SKUAST-K, Srinagar, India
| |
Collapse
|
8
|
Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors. Meat Sci 2015; 103:54-60. [DOI: 10.1016/j.meatsci.2014.12.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Revised: 12/10/2014] [Accepted: 12/31/2014] [Indexed: 11/20/2022]
|
9
|
Lipid and protein stability and sensory evaluation of ostrich (Struthio camelus) droëwors with the addition of rooibos tea extract (Aspalathus linearis) as a natural antioxidant. Meat Sci 2014; 96:1289-96. [DOI: 10.1016/j.meatsci.2013.10.036] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2013] [Revised: 10/18/2013] [Accepted: 10/30/2013] [Indexed: 11/21/2022]
|
10
|
Libardi SH, Pindstrup H, Amigo JM, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by cysteine as affected by pH. RSC Adv 2014. [DOI: 10.1039/c4ra10562a] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Herein we report the kinetics and mechanism by which hypervalent heme-iron species formed in the gut may be deactivated by thiols like cysteine and glutathione.
Collapse
Affiliation(s)
- S. H. Libardi
- Chemistry Institute at São Carlos
- University of São Paulo
- São Carlos, Brazil
| | - H. Pindstrup
- Department of Food Science
- University of Copenhagen
- Frederiksberg C, Denmark
| | - J. M. Amigo
- Department of Food Science
- University of Copenhagen
- Frederiksberg C, Denmark
| | - D. R. Cardoso
- Chemistry Institute at São Carlos
- University of São Paulo
- São Carlos, Brazil
| | - L. H. Skibsted
- Department of Food Science
- University of Copenhagen
- Frederiksberg C, Denmark
| |
Collapse
|
11
|
Early post-mortem sarcoplasmic proteome of porcine muscle related to lipid oxidation in aged and cooked meat. Food Chem 2012; 135:2238-44. [DOI: 10.1016/j.foodchem.2012.07.079] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2012] [Revised: 07/12/2012] [Accepted: 07/13/2012] [Indexed: 11/20/2022]
|
12
|
Promeyrat A, Sayd T, Laville E, Chambon C, Lebret B, Gatellier P. Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation. Food Chem 2011; 127:1097-104. [DOI: 10.1016/j.foodchem.2011.01.108] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2010] [Revised: 11/24/2010] [Accepted: 01/25/2011] [Indexed: 02/07/2023]
|
13
|
Lund MN, Heinonen M, Baron CP, Estévez M. Protein oxidation in muscle foods: A review. Mol Nutr Food Res 2010; 55:83-95. [DOI: 10.1002/mnfr.201000453] [Citation(s) in RCA: 648] [Impact Index Per Article: 46.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2010] [Revised: 11/09/2010] [Accepted: 11/09/2010] [Indexed: 12/30/2022]
|
14
|
Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Sci 2010; 85:402-9. [DOI: 10.1016/j.meatsci.2010.02.008] [Citation(s) in RCA: 245] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2009] [Revised: 02/03/2010] [Accepted: 02/08/2010] [Indexed: 11/19/2022]
|
15
|
Frederiksen AM, Lund MN, Andersen ML, Skibsted LH. Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:3297-3304. [PMID: 18393506 DOI: 10.1021/jf072852p] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Oxidation of the myofibrillar muscle protein myosin from pork by hypervalent myoglobin species (MbFe(III)/H 2O2 radical generating system) was investigated in aqueous solution in the pH range of 5.0-7.8 by electron spin resonance (ESR) spectroscopy using N- tert-butyl-alpha-phenylnitrone (PBN) as spin trap and indirectly by determination of the rate of reduction of hypervalent myoglobin species by UV spectroscopy. Cross-linking of myosin was examined by SDS-PAGE. The target for oxidative modification of myosin was studied by thiol blocking by N-acetylmaleimide (NEM) and by determining oxidative modification of myosin thiols. The reaction between myosin and hypervalent myoglobin was fast and showed little dependence on pH. The myosin radicals formed were observed to be short-lived. Myosin thiols are suggested to be the main target for oxidative modification, as NEM-treated myosin did not form radicals in the presence of hypervalent myoglobin. A significant decrease in thiol content was already demonstrated 25 s after initiation of oxidation of myosin. The majority of myosin heavy chain (MHC) was demonstrated to be cross-linked through intermolecular disulfide bonding 1 h after initiation of oxidation. This demonstrates that thiols are important for radical formation and cross-linking of myosin during oxidation with hypervalent myoglobin at the pH of meat products.
Collapse
Affiliation(s)
- Anne M Frederiksen
- Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | | | | | | |
Collapse
|
16
|
Kowalczyk A, Puchała M, Wesołowska K, Serafin E. Inactivation of alcohol dehydrogenase (ADH) by ferryl derivatives of human hemoglobin. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2006; 1774:86-92. [PMID: 17185051 DOI: 10.1016/j.bbapap.2006.11.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2006] [Revised: 10/30/2006] [Accepted: 11/03/2006] [Indexed: 11/24/2022]
Abstract
In this paper, inactivation of alcohol dehydrogenase (ADH) by products of reactions of H2O2 with metHb has been studied. Inactivation of the enzyme was studied in two systems corresponding to two kinetic stages of the reaction. In the first system H2O2 was added to the mixture of metHb and ADH [the (metHb+ADH)+H2O2] system (ADH was present in the system since the moment of addition of H2O2 i. e. since the very beginning of the reaction of metHb with H2O2). In the second system ADH was added to the system 5 min after the initiation of the reaction of H2O2 with metHb [the (metHb+H2O2)5 min+ADH] system. In the first case all the products of reaction of H2O2 with metHb (non-peroxyl and peroxyl radicals and non-radical products, viz. hydroperoxides and *HbFe(IV)=O) could react with the enzyme causing its inactivation. In the second system, enzyme reacted almost exclusively with non-radical products (though a small contribution of reactions with peroxyl radicals cannot be excluded). ADH inactivation was observed in both system. Hydrogen peroxide alone did not inactivate ADH at the concentrations employed evidencing that enzyme inactivation was due exclusively to products of reaction of H2O2 with metHb. The rate and extent of ADH inactivation were much higher in the first than in the second system. The dependence of ADH activity on the time of incubation with ferryl derivatives of Hb can be described by a sum of three exponentials in the first system and two exponentials in the second system. Reactions of appropriate forms of the ferryl derivatives of hemoglobin have been tentatively ascribed to these exponentials. The extent of the enzyme inactivation in the second system was dependent on the proton concentration, being at the highest at pH 7.4 and negligible at pH 6.0. The reaction of H2O2 with metHb resulted in the formation of cross-links of Hb subunits (dimers and trimers). The amount of the dimers formed was much lower in the first system i. e. when the radical forms dominated the reaction of inactivation.
Collapse
Affiliation(s)
- Aleksandra Kowalczyk
- Department of Molecular Biophysics, University of Łodz, Banacha 12/16, 90-237 Łodz, Poland.
| | | | | | | |
Collapse
|