根据使用流动注射自旋俘获 EPR 方法测定的氧化峰电位与二阶速率常数之间的相关性,推断出涉及酚类化合物的超氧自由基清除反应的相关机制

IF 5.7 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Yasuhiro Sakurai*, Shuhei Yamaguchi, Tomoyuki Yamashita, Yao Lu, Keiko Kuwabara, Tomoko Yamaguchi, Yusuke Miyake, Kenji Kanaori, Seiya Watanabe and Kunihiko Tajima, 
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引用次数: 0

摘要

研究人员开发了流动注射自旋俘获电子顺磁共振(FI-EPR)方法,使用5,5-二甲基吡咯啉-N-氧化物(DMPO)作为自旋俘获试剂,在水介质(pH 7.4,25 °C)。系统估算的这些酚类化合物的二阶速率常数(ks)范围很广(从 4.5 × 10 到 1.0 × 106 M-1 s-1)。呈现 ks 值和酚类 Aox 氧化峰电位(Ep)值之间关系的半对数图分为三组(A1、A2 和 B)。含有两个或三个羟基的酚醛氧化物(如焦棓醇、儿茶酚和对苯二酚衍生物)的 ks-Ep 图属于 A1 和 A2 组。这些分子是强效的 O2 自由基清除剂,其 ks 值超过 3.8 × 104 (M-1 s-1)。所有苯酚和间苯二酚衍生物的 ks-Ep 图,以及少数儿茶酚和对苯二酚衍生物的 ks-Ep 图都被归类为差清除剂组(ks < 1.6 × 103 M-1 s-1)。各组的 ks 值与 Ep 值呈负相关,支持了 O2 自由基清除反应通过单电子和双质子过程进行的假设。在 pH 值为 7.4 时,这些过程伴随着过氧化氢的产生。此外,ks图与中间羟自由基的OH质子解离常数(pKa-)之间的相关性(ks-pKa-图)表明,第二质子转移过程可能是酚类化合物O2自由基清除反应的速率决定步骤。ks-Ep 图为根据这些分子结构预测植物源酚类化合物的 O2 自由基清除活性提供了实用信息。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Mechanisms Associated with Superoxide Radical Scavenging Reactions Involving Phenolic Compounds Deduced Based on the Correlation between Oxidation Peak Potentials and Second-Order Rate Constants Determined Using Flow-Injection Spin-Trapping EPR Methods

Mechanisms Associated with Superoxide Radical Scavenging Reactions Involving Phenolic Compounds Deduced Based on the Correlation between Oxidation Peak Potentials and Second-Order Rate Constants Determined Using Flow-Injection Spin-Trapping EPR Methods

Mechanisms Associated with Superoxide Radical Scavenging Reactions Involving Phenolic Compounds Deduced Based on the Correlation between Oxidation Peak Potentials and Second-Order Rate Constants Determined Using Flow-Injection Spin-Trapping EPR Methods

Flow-injection spin-trapping electron paramagnetic resonance (FI-EPR) methods that involve the use of 5,5-dimethyl-pyrroline-N-oxide (DMPO) as a spin-trapping reagent have been developed for the kinetic study of the O2•– radical scavenging reactions occurring in the presence of various plant-derived and synthetic phenolic antioxidants (Aox), such as flavonoid, pyrogallol, catechol, hydroquinone, resorcinol, and phenol derivatives in aqueous media (pH 7.4 at 25 °C). The systematically estimated second-order rate constants (ks) of these phenolic compounds span a wide range (from 4.5 × 10 to 1.0 × 106 M–1 s–1). The semilogarithm plots presenting the relationship between ks values and oxidation peak potential (Ep) values of phenolic Aox are divided into three groups (A1, A2, and B). The ksEp plots of phenolic Aox bearing two or three OH moieties, such as pyrogallol, catechol, and hydroquinone derivatives, belonged to Groups A1 and A2. These molecules are potent O2•– radical scavengers with ks values above 3.8 × 104 (M–1 s–1). The ksEp plots of all phenol and resorcinol derivatives, and a few catechol and hydroquinone derivatives containing carboxyl groups adjacent to the OH groups, were categorized into the group poor scavengers (ks < 1.6 × 103 M–1 s–1). The ks values of each group correlated negatively with Ep values, supporting the hypothesis that the O2•– radical scavenging reaction proceeds via one-electron and two-proton processes. The processes were accompanied by the production of hydrogen peroxide at pH 7.4. Furthermore, the correlation between the plots of ks and the OH proton dissociation constant (pKa) of the intermediate aroxyl radicals (ks–pKa plots) revealed that the second proton transfer process could potentially be the rate-determining step of the O2•– radical scavenging reaction of phenolic compounds. The ksEp plots provide practical information to predict the O2•– radical scavenging activity of plant-derived phenolic compounds based on those molecular structures.

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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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