Hydroxycinnamic acid esters enhance peroxidase-dependent oxidation of 3, 4-dihydroxyphenylalanine. differences in the enhancement among the esters |
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| Authors: | Umeo Takahama Kunijiro Yoshitama |
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| Affiliation: | (1) Biological Laboratory, Kyushu Dental College, 803-8580 Kitakyushu, Japan;(2) Department of Biological Sciences, Kumamoto University, 860-8555 Kumamoto, Japan |
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| Abstract: | Horseradish peroxidase (HRP)-dependent oxidation of 3, 4-dihydroxyphenylalanine (dopa) was studied to elucidate the mechanism of its oxidation. The oxidation of dopa was enhanced by hydroxycinnamic acid esters and dopa supressed HRP-dependent oxidation of the esters. These results indicate that phenoxyl radicals of hydroxycinnamic acid esters that are formed at first, can oxidize dopa. Among hydroxycinnamic acid esters used, affinity of the phenoxyl radicals for dopa was in order 4-coumaric>caffeic>ferulic acid ester radicals. |
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| Keywords: | 3, 4-Dihydroxyphenylalanine (dopa) Hydroxycinnamic acid esters Mechanism of oxidation of dopa Peroxidase Phenoxyl radicals |
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