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首页> 外文会议>ACS Symposium Series 909; Symposium on Phenolic Compounds in Foods and Natural Health Products; ; >Capsaicinoid Oxidation by Peroxidases: Kinetic, Structural, and Physiological Considerations
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Capsaicinoid Oxidation by Peroxidases: Kinetic, Structural, and Physiological Considerations

机译：过氧化物酶对辣椒素的氧化作用：动力学，结构和生理方面的考虑

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摘要

Capsaicinoids, biosynthesized exclusively in Capsicum fruits or "hot" peppers, are o-methoxyphenols that have substantial chemopreventive potential. Daily, Capsicum fruits are consumed by vast segments of the world's population. The levels of capsaicinoids in these fruits (and hence their desirability for consumption) are intimately linked with the activity of peroxidases, but several questions surrounding the kinetics of the process have gone unanswered. We applied novel transient- and steady-state methods to address the reduction of peroxidase compounds Ⅰ and Ⅱ by capsaicinoids and to obtain steady-state kinetic parameters for capsaicinoid oxidation. Comparison of transient-state and steady-state data identify electron transfer from capsaicinoids to compound Ⅱ as rate-determining. Ascorbate rapidly reduces capsaicinoid radicals, a property essential for the kinetic studies. However, evidence also suggests that ascorbate is an important factor in capsaicinoid content of Capsicum fruits. The 4-substituent of o-methoxyphenols has a dramatic influence on rates of oxidation by peroxidases. However, our results suggest that kinetic parameters for oxidation of other chemopreventive o-methoxyphenols are likely to be similar to the capsaicinoids.
机译：仅在辣椒果实或“辣椒”中生物合成的辣椒素是具有大量化学预防潜力的邻甲氧基苯酚。每天，辣椒果实被世界上绝大多数人口食用。这些果实中的类辣椒素水平（以及因此的食用需求）与过氧化物酶的活性密切相关，但是围绕该过程动力学的几个问题尚未得到解答。我们应用新型的瞬时和稳态方法来解决辣椒素类化合物对过氧化物酶化合物Ⅰ和Ⅱ的还原作用，并获得辣椒素类化合物氧化的稳态动力学参数。瞬态和稳态数据的比较表明，从辣椒素类化合物到化合物Ⅱ的电子转移是决定速率的因素。抗坏血酸迅速减少了辣椒素类自由基，这是动力学研究必不可少的特性。但是，证据也表明抗坏血酸是辣椒果实中辣椒素含量的重要因素。邻甲氧基苯酚的4-取代基对过氧化物酶的氧化速率具有显着影响。但是，我们的结果表明，其他化学预防性邻甲氧基苯酚的氧化动力学参数可能与辣椒素相似。

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