Osswald W F, Schütz W, Elstner E F
Institut für Botanik und Mikrobiologie, Technische Universität, München.
Free Radic Res Commun. 1989;5(4-5):259-65. doi: 10.3109/10715768909074709.
The amino acid cysteine is oxidized by horseradish peroxidase, and the water-soluble carotenoid crocin is bleached by cooxidation. The monophenol p-hydroxyacetophenone stimulates oxygen uptake, cysteine oxidation and crocin bleaching, whereas its concentration does not change. Superoxide dismutase significantly enhances all these oxidative reactions. Addition of H2O2 is not required for these peroxidase-catalyzed oxidations.
氨基酸半胱氨酸被辣根过氧化物酶氧化，水溶性类胡萝卜素藏红花素通过共氧化作用被漂白。单酚对羟基苯乙酮刺激氧气摄取、半胱氨酸氧化和藏红花素漂白，但其浓度不变。超氧化物歧化酶显著增强所有这些氧化反应。这些过氧化物酶催化的氧化反应不需要添加过氧化氢。
