Dl. Pattison et Mj. Davies, Absolute rate constants for the reaction of hypochlorous acid with proteinside chains and peptide bonds, CHEM RES T, 14(10), 2001, pp. 1453-1464
Hypochlorous acid (HOCl) is a potent oxidant, which is produced in vivo by
activated phagocytes. This compound is an important antibacterial agent, bu
t excessive or misplaced production has been implicated in a number of huma
n diseases, including atherosclerosis, arthritis, and some cancers. Protein
s are major targets for this oxidant, and such reaction results in side-cha
in modification, backbone fragmentation, and cross-linking. Despite a wealt
h of qualitative data for such reactions, little absolute kinetic data is a
vailable to rationalize the in vitro and in vivo data. In this study, absol
ute second-order rate constants for the reactions of HOCl with protein side
chains, model compounds, and backbone amide (peptide) bonds have been dete
rmined at physiological pH values. The reactivity of HOCl with potential re
active sites in proteins is summarized by the series: Met (3.8 x 10(7) M-1
s(-1)) > Cys (3.0 x 10(7) M-1 s(-1)) >> cystine (1.6 x 10(5) M-1 s(-1)) app
roximate to His (1.0 x 10(5) M-1 s(-1)) approximate to alpha -amino (1.0 x
10(5) M-1 s(-1)) > Trp (1.1 x 10(4) M-1 s(-1)) > Lys (5.0 x 10(3) M-1 s(-1)
) >> Tyr (44 M-1 s(-1)) approximate to Arg (26 M-1 s(-1)) > backbone amides
(10-10(-3) M-1 s(-1)) > Gln(0.03 M-1 s(-1)) approximate to Asn (0.03 M-1 s
(-1)). The rate constants for reaction of HOCl with backbone amides (peptid
e bonds) vary by 4 orders of magnitude with uncharged peptide bonds reactin
g more readily with HOCl than those in a charged environment. These kinetic
parameters have been used in computer modeling of the reactions of HOCl wi
th human serum albumin, apolipoprotein-Al and free amino acids in plasma at
different molar excesses. These models are useful tools for predicting, an
d reconciling, experimental data obtained in HOCl-induced oxidations and al
low estimations to be made as to the flux of HOCl to which proteins are exp
osed in vivo.