Oxidation Mechanism of Methionine by HO• Radical: A Theoretical Study

Autoinhibition by Iodide Ion in the Methionine-Iodine Reaction

The methionine–iodine reaction was reinvestigated spectrophotometrically in detail monitoring the absorbance belonging to the isosbestic point of iodine at 468 nm, at T = 25.0 ± 0.1 °C, and at 0.5 M ionic strength in buffered acidic medium. The stoichiometric ratio of the reactants was determined to be 1:1 producing methionine sulfoxide as the lone sulfur-containing product. The direct reaction between methionine and iodine was found to be relatively rapid in the absence of initially added iodide ion, and it can conveniently be followed by the stopped-flow technique. Reduction of iodine eventually leads to the formation of iodide ion that inhibits the reaction making the whole system autoinhibitory with respect to the halide ion. We have also shown that this inhibitory effect appears quite prominently, and addition of iodide ion in the millimole concentration range may result in a rate law where the formal kinetic order of this species becomes −2. In contrast to this, hydrogen ion has just a mildly inhibitory effect giving rise to the fact that iodine is the kinetically active species in the system but not hypoiodous acid. The surprisingly complex kinetics of this simple reaction may readily be interpreted via the initiating rapidly established iodonium-transfer process between the reactants followed by the subsequent hydrolytic decomposition of the short-lived iodinated methionine. A seven-step kinetic model to be able to describe the most important characteristics of the measured kinetic curves is established and discussed in detail.

Oxidation of Acid, Base, and Amide Side-Chain Amino Acid Derivatives via Hydroxyl Radical

Hydroxyl radical (^•OH) is known to be highly reactive. Herein, we analyze the oxidation of acid (Asp and Glu), base (Arg and Lys), and amide (Asn and Gln) containing amino acid derivatives by the consecutive attack of two ^•OH. In this work, we study the reaction pathway by means of density functional theory. The oxidation mechanism is divided into two steps: (1) the first ^•OH can abstract a H atom or an electron, leading to a radical amino acid derivative, which is the intermediate of the reaction and (2) the second ^•OH can abstract another H atom or add itself to the formed radical, rendering the final oxidized products. The studied second attack of ^•OH is applicable to situations where high concentration of ^•OH is found, e.g., in vitro. Carbonyls are the best known oxidation products for these reactions. This work includes solvent dielectric and confirmation's effects of the reaction, showing that both are negligible. Overall, the most favored intermediates of the oxidation process at the side chain correspond to the secondary radicals stabilized by hyperconjugation. Intermediates show to be more stable in those cases where the spin density of the unpaired electron is lowered. Alcohols formed at the side chains are the most favored products, followed by the double-bond-containing ones. Interestingly, Arg and Lys side-chain scission leads to the most favored carbonyl-containing oxidation products, in line with experimental results.

A computational study of radical initiated protein backbone homolytic dissociation on all natural amino acids

Hydroxyl radical (˙OH) is known to be one of the most reactive species. The attack of this radical onto the backbone of all natural amino acids is investigated.