Kerry N, Rice-Evans C
Antioxidant Research Centre, Guy's, King's College and St. Thomas's School of Biomedical Sciences, London, UK.
FEBS Lett. 1998 Oct 23;437(3):167-71. doi: 10.1016/s0014-5793(98)01223-x.
Nitration of phenolic compounds is a well-established mechanism on interaction with peroxynitrite. However, while nitration is the predominant reaction for monophenolic hydroxycinnamates, this does not take place with the catechol-containing hydroxycinnamate, caffeic acid. The aim of the present study was to investigate the mechanism of the chemical interaction of caffeic acid with peroxynitrite and to characterise the products formed. A novel compound was detected and characterised as the o-quinone of caffeic acid based on its reaction with nucleophilic thiol compounds, glutathione and L-cysteine. The same novel product was identified following the oxidation of caffeic acid in alkaline solutions confirming the identity of this species as a caffeic acid oxidation product.
酚类化合物的硝化作用是其与过氧亚硝酸盐相互作用时一种已被充分证实的机制。然而,虽然硝化作用是单酚羟基肉桂酸酯的主要反应,但含儿茶酚的羟基肉桂酸酯(咖啡酸)却不会发生这种反应。本研究的目的是探究咖啡酸与过氧亚硝酸盐化学相互作用的机制,并对形成的产物进行表征。基于其与亲核硫醇化合物(谷胱甘肽和L-半胱氨酸)的反应,检测到一种新型化合物,并将其表征为咖啡酸的邻醌。在碱性溶液中氧化咖啡酸后也鉴定出了相同的新型产物,从而证实了该物质作为咖啡酸氧化产物的身份。