Reaction of hemoglobin with HOCl: mechanism of heme destruction and free iron release

Hypochlorous acid (HOCl) is generated by myeloperoxidase using chloride and hydrogen peroxide as substrates. HOCl and its conjugate base (OCl⁻) bind to the heme moiety of hemoglobin (Hb) and generate a transient ferric species whose formation and decay kinetics indicate it can participate in protein aggregation and heme destruction along with subsequent free iron release. The oxidation of the Hb heme moiety by OCl⁻ was accompanied by marked heme destruction as judged by the decrease in and subsequent flattening of the Soret absorbance peak at 405 nm. HOCl-mediated Hb heme depletion was confirmed by HPLC analysis and in-gel heme staining. Exposure of Hb to increasing concentrations of HOCl produced a number of porphyrin degradation products resulting from oxidative cleavage of one or more of the carbon-methene bridges of the tetrapyrrole ring, as identified by their characteristic HPLC fluorescence and LC-MS. A nonreducing denaturing SDS-PAGE showed several degrees of protein aggregation. Similarly, porphyrin degradation products were identified after exposure of red blood cells to increasing concentrations of HOCl, indicating biological relevance of this finding. This work provides a direct link between Hb heme destruction and subsequent free iron accumulation, as occurs under inflammatory conditions where HOCl is formed in substantial amounts.     

Microtubule destruction induces tau liberation and its subsequent phosphorylation

Neurofibrillary tangle-bearing neurons, a pathological hallmark of Alzheimer’s disease, are mostly devoid of normal microtubule (MT) structure and instead have paired helical filaments that are composed of abnormal hyperphosphorylated tau. However, a causal relationship between tau phosphorylation and MT disruption has not been clarified. To examine whether MT disruption induces tau phosphorylation, stathmin, an MT-disrupting protein, was co-expressed with tau in COS-7 cells. Stathmin expression induced apparent MT catastrophe and tau hyperphosphorylation at Thr-181, Ser-202, Thr-205, and Thr-231 sites. In contrast, c-Jun N-terminal kinase activation, or phosphatase inhibition, led to significant tau phosphorylation without affecting MT structure. These findings suggest that MT disruption induces subsequent tau phosphorylation.     

The reaction between phosphatidylethanolamines and HOCl investigated by TLC: fading of the dye primuline is induced by dichloramines

Phosphatidylethanolamines (PEs) and phosphatidylglycerols (PGs) are abundant lipid constituents of the membranes of Escherichia coli. The reaction between these lipids and hypochlorous acid (HOCl), an important constituent of disinfectants, was investigated by combined thin-layer chromatography (TLC), mass spectrometry (MS), UV and fluorescence spectroscopy. Primuline is a common dye in lipid research that binds non-covalently to lipids and allows, thus, the direct evaluation of TLC plates by MS. However, primuline staining of the products between PE and HOCl is accompanied by fading of the dye. This only holds if acidic but not alkaline conditions are applied. Using a combination of TLC, UV and fluorescence spectroscopy, it will be shown that dichloramines of PE are responsible for the observed primuline fading. Since dichloramines are slowly converted under alkaline conditions into the nitriles that lack the characteristic UV properties of dichloramines, fading is not observed under alkaline conditions.     

Products of the reaction of HOCl with tryptophan protect LDL from atherogenic modification

Hypochlorite (HOCl) attacks amino acid residues in LDL making the particle atherogenic. Tryptophan is prone to free radical reactions and modification by HOCl. We hypothesized, that free tryptophan may quench the HOCl attack therefore protecting LDL. Free tryptophan inhibits LDL apoprotein modification and lipid oxidation. Tryptophan-HOCl metabolites associate with LDL reducing its oxidizability initiated by endothelial cells, Cu(2+) and peroxyl radicals. One tryptophan-HOCl metabolite was identified as 4-methyl-carbostyril which showed antioxidative activity when present during Cu(2+) mediated lipid oxidation, but did not associate with LDL. Indole-3-acetaldehyde, a decomposition product of tryptophan chloramine (the product of the tryptophan-HOCl reaction) was found to associate with LDL increasing its resistance to oxidation. Myeloperoxidase treatment of LDL in the presence of chloride, H(2)O(2) and tryptophan protected the lipoprotein from subsequent cell-mediated oxidation. We conclude that, in vivo, the activated myeloperoxidase system can generate antioxidative metabolites from tryptophan by the reaction of hypochlorite with this essential amino acid.     

Hydrogen cyanide and cyanogen chloride formation by the myeloperoxidase-H2O2-Cl- system.

The chlorination of glycine by the myeloperoxidase-H2O2-Cl- system at acidic pH values yielded N-monochloroglycine and a mixture of HCN and ClCN. HCN was formed as a product of N-dichloroglycine decomposition and cyanogen chloride formation resulted from simultaneous chlorination of HCN by N-chloroglycine or directly by the myeloperoxidase-H2O2-Cl- system. HCN was readily chlorinated by the myeloperoxidase-H2O2Cl- system yielding cyanogen chloride. This dissociation constants of the myeloperoxidase-CN- complex were estimated as 2.5.10(-6)--1.15.10(-5) M within the pH range of 6.2 to 3.4, respectively. Chloride competed with cyanide for binding at the active site of myeloperoxidase. The lower the pH the more pronounced was the competitive effect of chloride. This accounted for chlorination by myeloperoxidase in the presence of CN-.     

The protective effect of sodium chloride against thermal destruction of the phage-forming mechanism in staphylococci

Staphylococci which have been allowed to grow rapidly in a favorable environment and subsequently have been maintained in a resting state characteristically produce a sharp rise in [phage] (activity) titre when added to phage. This capacity is quickly lost when the cells are suspended in distilled water and are exposed to 44 degrees C. for a period of 15 minutes; at the same time the viable count drops to approximately 1 to 3.5 per cent of the initial value. 1 M NaCl protects "activated" cells against thermal destruction and preserves the phage-augmenting property. "Non-activated" staphylococci in distilled water suspension do not show this thermolability.     

Efficacy of high sodium chloride concentrations for the destruction of Listeria monocytogenes

The effect of sodium chloride concentrations (6, 16 and 26% (w/v) NaCl) on the survival of Listeria monocytogenes at low temperatures (10°C and under refrigeration, average 2°C) and frozen (- 18°C) was investigated. All salt concentrations tested were ineffective in reducing numbers over 6 h incubation at low temperatures. Over a longer time (33 d) at low temperatures, the organism grew in 6% NaCl, numbers remained the same in 16% NaCl and numbers declined in 26% NaCl. Although L. monocytogenes was destroyed in 26% NaCl, numbers declined too slowly for immersion in cold brine at this concentration to be a useful bacteriocidal treatment. Storage at - 18°C for 33 d caused no significant reduction in numbers at any of the NaCl concentrations tested.