INHIBITION BY CHLOROGENIC ACID OF HEMATIN-CATALYZED RETINOIC ACID 5,6-EPOXIDATION
INHIBITION BY CHLOROGENIC ACID OF HEMATIN-CATALYZED RETINOIC ACID 5,6-EPOXIDATION
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DOI：
10.1042/bj2390641
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发表时间：
1986-11-01
影响因子：
4.1
通讯作者：
KIDO, R
中科院分区：
文献类型：
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作者：
IWAHASHI, H;NEGORO, Y;KIDO, R
绿原酸（3-O-咖啡酰奎尼酸）抑制血红素和血红蛋白催化的视黄酸 5,6-环氧化。其他一些酚类化合物（咖啡酸和4-羟基-3-甲氧基苯甲酸）也对血红素和血红蛋白催化的环氧化表现出抑制作用，但水杨酸则不然。在上述化合物中，与其他两种化合物相比，咖啡酸和绿原酸是有效的抑制剂，这表明绿原酸和咖啡酸的邻氢醌部分对于环氧化的抑制至关重要。尽管咖啡酸抑制需要消耗O 2 的视黄酸5,6-环氧化，但向孵育混合物中添加咖啡酸并没有抑制视黄酸自由基的形成。上述结果表明，咖啡酸不抑制视黄酸自由基的形成，但确实抑制视黄酸自由基转化为5，6-环氧化物的步骤。
Chlorogenic acid (3-O-caffeoylquinic acid) inhibited haematin- and haemoglobin-catalysed retinoic acid 5,6-epoxidation. Some other phenol compounds (caffeic acid and 4-hydroxy-3-methoxybenzoic acid) also showed inhibitory effects on the haematin- and haemoglobin-catalysed epoxidation, but salicylic acid did not. Of the above compounds, caffeic acid and chlorogenic acid were potent inhibitors compared with the other two, suggesting that the o-hydroquinone moiety of chlorogenic acid and caffeic acid is essential to the inhibition of the epoxidation. Although caffeic acid inhibited retinoic acid 5,6-epoxidation requiring the consumption of O2, formation of retinoic acid radicals was not inhibited on the addition of caffeic acid to the incubation mixture. The above results suggest that caffeic acid does not inhibit the formation of retinoic acid radicals but does inhibit the step of conversion of retinoic acid radical into the 5,6-epoxide.