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Formation of dityrosine and other fluorescent amino acids by reaction of amino acids with lipid hydroperoxides

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Lipids

Abstract

Formation of fluorescence by the reaction of various amino acids with lipid hydroperoxides,i.e., linoleic acid 13-monohydroperoxide, methyl linoleate 13-monohydroperoxide and phosphatidylcholine hydroperoxide, in the presence of methemoglobin was investigated. Two types of fluorescence were produced: fluorescent dityrosine (3,3′-dityrosine) from tyrosine, and unidentified fluorophores with α- and ε-amino groups of various amino acids. While the former was stable after treatment with borohydride, the latter fluorophores were readily destroyed. The rate of dityrosine formation was rapid, and the yield of dityrosine was dependent on the concentrations of tyrosine and the lipid hydroperoxides. Butylated hydroxytoluene and tocopherol inhibited the formation of dityrosine, but did not affect the formation of fluorophores on the amino groups. Dityrosine appears to be formed by radical reaction of the lipid hydroperoxides, while the other fluorophores seem to be created by nonradical mechanisms.

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Abbreviations

BHT:

butylated hydroxytoluene

HPLC:

high-performance liquid chromatography

HRP:

horseradish peroxidase

LOOH:

linoleic acid 13-monohydroperoxide

MetHb:

methemoglonin

MLOOH:

methyl linoleate 13-monohydroperoxide

PC:

phosphatidylcholine

PCOOH:

phosphatidylcholine hydroperoxide

ROOH:

lipid hydroperoxide

Z:

carbobenzoxy

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Authors and Affiliations

  1. Tokyo College of Pharmacy, 1432-1 Horinouchi, Hachioji, 192-03, Tokyo, Japan

    Kiyomi Kikugawa, Tetsuta Kato & Akira Hayasaka

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  1. Kiyomi Kikugawa
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  2. Tetsuta Kato
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  3. Akira Hayasaka
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Kikugawa, K., Kato, T. & Hayasaka, A. Formation of dityrosine and other fluorescent amino acids by reaction of amino acids with lipid hydroperoxides. Lipids 26, 922–929 (1991). https://doi.org/10.1007/BF02535978

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  • DOI: https://doi.org/10.1007/BF02535978

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