Free Radical Research 2012-10-01

Comparative kinetics of thiol oxidation in two distinct free-radical generating systems: SIN-1 versus AAPH.

Shan-Chu Ho, Shih-Jiuan Chiu, Teh-Min Hu

文献索引:Free Radic. Res. 46(10) , 1190-200, (2012)

全文:HTML全文

摘要

To study oxidative stress in biological systems, chemical compounds capable of producing free radicals have been widely used. Here, we compared two free-radical generators, 3-morpholinosydnonimine (SIN-1) and 2,2'-azo-bis(2-amidinopropane) hydrochloride (AAPH), by measuring the thiol oxidation kinetics of various thiols. We found that SIN-1 is > 30 times potent in causing thiol oxidation than AAPH. Kinetic simulations revealed that in the SIN-1 system (0.1 mM), superoxide, nitrogen dioxide and carbonate radicals are the major reactive species which, in combination, induce ∼50% of thiol molecules to undergo one-electron oxidation, thereby forming the thiyl radical which propagates further thiol oxidation by direct coupling with thiolates. Similarly, the alkyl peroxyl radical derived from AAPH (3 mM) initiates comparable extent of one-electron oxidation and formation of the thiyl radical. In conclusion, our study provides experimental and theoretical evidence that SIN-1 is mainly an one-electron oxidizing agent that can be functionally mimicked by AAPH.


相关化合物

  • 2,2'-偶氮双(2-甲基...
  • 5-氨基-3-(4-吗啉基...
  • 吗多明

相关文献:

Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods.

2016-03-01

[Food Chem. 194 , 749-57, (2015)]

Antioxidant and antiproliferative activities of polysaccharide fractions from litchi pulp.

2015-08-01

[Food Funct. 6 , 2598-606, (2015)]

Antioxidant and anti-ageing activities of citrus-based juice mixture.

2016-03-01

[Food Chem. 194 , 920-7, (2015)]

Cellular Anti-Melanogenic Effects of a Euryale ferox Seed Extract Ethyl Acetate Fraction via the Lysosomal Degradation Machinery.

2015-01-01

[Int. J. Mol. Sci. 16 , 9217-35, (2015)]

Synthesis and antioxidant activity of nitrohydroxytyrosol and its acyl derivatives.

2014-10-22

[J. Agric. Food Chem. 62(42) , 10297-303, (2014)]

更多文献...