title: Relative reactivity of lysine and other peptide-bound amino acids to oxidation by hypochlorite.
abstract: Antibacterial and inflammatory responses of neutrophils and macrophages produce hypochlorite as a major oxidant. Numerous side chains of amino acids found in extracellular proteins can be modified by hypochlorite, including His, Arg, Tyr, Lys, Trp, and Met. We studied the relative reactivity of each of these amino acid residues in short N-blocked peptides, where other residues in the peptide were highly resistant to hypochlorite attack. Hypochlorite treatment led to modified peptides in each case, which were detected by changes in retention on reversed-phase HPLC. A distinct single product, consuming two equivalents of hypochlorite per equivalent of peptide, was obtained from the Lys-containing peptides. UV spectroscopy, nuclear magnetic resonance (NMR), and electrospray/mass spectroscopy identified this product as the dichloramine at the epsilon-amino group of the Lys side chain. The dichloramine at Lys did not decompose to form a detectable amount of carbonyl reactive with dinitrophenylhydrazine. The dichloramine at Lys did however quantitatively revert back to Lys during HCl digestion of the tetrapeptide for amino acid analysis, with simultaneous modification of the adjacent Phe residue. The formation of the dichloramine at Lys was not blocked by peptides or acetylated amino acids that contained Tyr, His, or Arg. In contrast, the presence of equimolar Met-containing peptide, or N-Acetyl-Trp, both inhibited the formation of the dichloramine at Lys. Thus, Met and Trp side chains of proteins might be able to protect Lys from chloramine formation under some circumstances, but this interpretation must consider that Met and Trp are typically found in relatively inaccessible hydrophobic sites, whereas lysine is typically exposed on the protein surface. The hierarchy of amino acid reactivities examined here will aid in the prediction of residues in biological samples most likely to be modified by hypochlorite.
authors.affiliation: Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA.
authors.forename: Z D
authors.initials: ZD
authors.lastname: Nightingale
authors.forename: A H
authors.initials: AH
authors.lastname: Lancha
authors.forename: S K
authors.initials: SK
authors.lastname: Handelman
authors.forename: G G
authors.initials: GG
authors.lastname: Dolnikowski
authors.forename: S C
authors.initials: SC
authors.lastname: Busse
authors.forename: E A
authors.initials: EA
authors.lastname: Dratz
authors.forename: J B
authors.initials: JB
authors.lastname: Blumberg
authors.forename: G J
authors.initials: GJ
authors.lastname: Handelman
mesh_terms: D000107:Acetylation; D000596:Amino Acids / Q000737:chemistry*; D006997:Hypochlorous Acid; D008239:Lysine / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D013058:Mass Spectrometry; D009842:Oligopeptides / Q000737:chemistry*; D010084:Oxidation-Reduction; D013056:Spectrophotometry, Ultraviolet
chemical_list: D000596:Amino Acids; D009842:Oligopeptides; D006997:Hypochlorous Acid; D008239:Lysine