Uric acid substantially enhances the free radical‐induced inactivation of alcohol dehydrogenase

FEBS Letters

Kittridge, K.J.¹  Willson, R.L.¹ 

[1] Biochemistry Department, Brunel University, Uxbridge, Middlesex UB8 3PH, England

关键词: Uric acid;    Free radical;    Enzyme inactivation;    Oxygen toxicity;   

DOI  :  10.1016/0014-5793(84)81391-5

学科分类：生物化学/生物物理

来源: John Wiley & Sons Ltd.

【 摘 要 】

Lactate dehydrogenase (LDH) and yeast alcohol dehydrogenase (YADH) are inactivated when attacked by hydroxy free radicals (OH^·). Organic molecules with a high rate constant of reaction with OH^· such as ascorbate or urate can compete with the enzymes for these strongly oxidising radicals. However, although 10⁻³ M ascorbate can substantially protect both LDH and YADH from OH^· attack, in the presence of 10⁻³ M urate only LDH is protected. In the case of YADH an even greater degree of inactivation than with OH^· occurs. The extent of inactivation is considerably reduced when oxygen is absent, in agreement with a urate peroxy radical perhaps being partly responsible for the increased inactivation of the enzyme.

【 授权许可】

Unknown