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Hydrogen peroxide production during experimental protein glycation
Author(s) -
Jiang Zhen-Yue,
Woollard Alison C.S.,
Wolff Simon P.
Publication year - 1990
Publication title -
febs letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.593
H-Index - 257
eISSN - 1873-3468
pISSN - 0014-5793
DOI - 10.1016/0014-5793(90)80974-n
Subject(s) - hydrogen peroxide , chemistry , glycation , xylenol orange , sorbitol , incubation , peroxide , biochemistry , organic chemistry , inorganic chemistry , receptor
The accumulation of hydrogen peroxide (H 2 O 2 ) during incubations of protein with glucose (experimental glycation) has previously been too low for direct measurement although it is suggested to be the precursor of protein‐damaging hydroxylating agents. We have thus developed a simple H 2 O 2 ‐measuring technique which relies upon the rapid peroxide‐mediated oxidation of Fe 2+ to Fe 3+ (catalysed by sorbitol) under acidic conditions followed by reaction of the latter cation with the dye, xylenol orange. We have used the method to demonstrate that incubation mixtures of protein and glucose generates nanomolar levels of hydrogen peroxide in the presence of protein under physiological conditions of pH and temperature.