Coupling of dihydroriboflavin oxidation to the formation of the higher valence states of hemeproteins

Abstract

The reactions between hydrogen peroxide and hemeproteins have been coupled to the oxidation of dihydroriboflavin so as to provide a simple method for measuring the rate constant of hemeprotein peroxidation. Dihydroriboflavin rapidly reduces the higher oxidation states of iron and the hydroxy radicals which are the products of the hemeprotein/hydrogen peroxide reaction. The rapid reduction of these highly reactive compounds prevents the hemeproteins from undergoing irreversible chemical modifications and thus allows the kinetics of peroxidation to be studied. The rate constants at pH 7.2 and 23 degrees C for the peroxidation of horseradish peroxidase, myoglobin, and ferrocytochrome c are found to be 6.2 x 10(6), 7.5 x 10(4), and 8 x 10(3)M-1s-1, respectively. These studies suggest that reduced riboflavin might efficiently protect cells from oxidative damage such as that occurring in inflammation and reperfusion injury.