One-electron reduction potentials of dietary carotenoid radical cations in aqueous micellar environments
One-electron reduction potentials of dietary carotenoid radical cations in aqueous micellar environments
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DOI：
10.1016/s0014-5793(01)02601-1
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发表时间：
2001-07-06
期刊：
影响因子：
3.5
通讯作者：
Truscott, TG
中科院分区：
文献类型：
--
作者：
Burke, M;Edge, R;Truscott, TG
五种膳食类胡萝卜素阳离子自由基的单电子还原电位（β-胡萝卜素、类胡萝卜素、玉米黄质、虾青素和番茄红素）在含水胶束环境中的电子转移已经从作为pH函数的类胡萝卜素和色氨酸自由基阳离子之间的电子转移的脉冲辐解研究中获得，并且在980 - 1060 mV的范围内，这些值与我们观察到的类胡萝卜素自由基阳离子氧化酪氨酸和半胱氨酸是一致的。在不存在添加的反应物的情况下类胡萝卜素自由基阳离子的衰变表明指数寿命的分布。根据介质的不同，自由基的持续时间最多可达1 s。(C)2001年由Elsevier Science B.V.代表欧洲生物化学学会联合会出版。
The one-electron reduction potentials of the radical cations of five dietary carotenoids (beta -carotene, canthaxanthin, zeaxanthin, astaxanthin and lycopene) in aqueous micellar environments have been obtained from a pulse radiolysis study of electron transfer between the carotenoids and tryptophan radical cations as a function of pH, and lie in the range of 980-1060 mV, These values are consistent with our observation that the carotenoid radical cations oxidise tyrosine and cysteine, The decays of the carotenoid radical cations in the absence of added reactants suggest a distribution of exponential lifetimes. The radicals persist for up to about 1 s, depending on the medium. (C) 2001 Published by Elsevier Science B.V. on behalf of the Federation of European Biochemical Societies.