Inactivation of Ascorbate Peroxidase by Thiols Requires Hydrogen Peroxide
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概要
- 論文の詳細を見る
The hydrogen peroxide-dependent oxidation of ascorbate by ascorbate peroxidase from tea leaves was inhibited by thiols, such as dithiothreitol, glutathione, mercaptoethanol and cysteine. These thiols themselves did not inactivate the enzyme. However, they inactivated the enzyme when hydrogen peroxide was produced by the metal-catalyzed oxidation of thiols or when exogenous hydrogen peroxide was added. Thiols were oxidized by ascorbate peroxidase and hydrogen peroxide to thiyl radicals, as detected by the ESR spectra of the thiyl radical-5,5'-dimethyl-1-pyrroline-N-oxidie adducts. Inactivation of ascorbate peroxidase by thiols and hydrogen peroxide is caused by the interaction of the enzyme with the thiyl radicals produced at its reaction center.
- 日本植物生理学会の論文
著者
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Asada Kozi
The Research Institute for Food Science, Kyoto University
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Chen Gong-Xiang
The Research Institute for Food Science, Kyoto University
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Asada Kozi
The Research Institute For Food Science Kyoto Niversity
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Chen Gong-xiang
The Research Institute For Food Science Kyoto University
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Asada Kozi
The Research Institulefor Fbod Science Kyoto University
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