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Free Radicals and AntioxidantsNOW IN
Article

Dual effects of (þ)-catechin on hemin-induced oxidative reactions: A potential pharmacological implication

Nai-Hao Lu1,2★, Ying-Jie He1,3, Chao Chen1, Rong Tian3, Qiang Xiao2, Yi-Yuan Peng1,3★ Corresponding author

  1. 1Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
  2. 2Jiangxi Key Laboratory of Functional Organic Molecules, Jiangxi Science and Technology Normal University, Nanchang 330013, China.
  3. 3Key Laboratory of Green Chemistry, Jiangxi Province and College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China.

CORRESPONDENCE

Nai-Hao Lu

Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.

naihaolu@gmail.com

Received: 13-03-2013; Revised: 18-04-2013; Accepted: 24-04-2013.

Volume 3, Issue 1 · pp. 11–16 · PUBLISHED · DOI: 10.1016/j.fra.2013.04.002

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ABSTRACT

Introduction:Although the anti- and pro-oxidant properties were the well-known phenomenons for flavonoids, the influence of flavonoids on free heme-dependent redox reactions was not definitely elucidated. Methods: By spectrophotometry and Western blotting, the influence of (þ)-catechin (a polyphenol identified in red wine, tea, and cocoa) on hemin-induced oxidative reactions was investigated in this study. Results:(þ)-Catechin was found to act as an efficient reducing agent for the reduction of ferryl heme to ferric state, demonstrating novel anti-oxidant pathway. However, this antioxidant had the ability to trigger hemin oxidation through producing additional hydrogen peroxide (H2O2). On the other hand, the effects of (þ)-catechin on hemineH2O2einduced protein (or methylene blue) oxidation depended on the concentrations of H2O2 and antioxidant. (þ)-Catechin exerted significant anti-oxidant ability when lower concentration of H2O2 was used. However, in the presence of higher concentration of H2O2, (þ)-catechin at low concentrations could significantly aggravate oxidative reactions and exhibit protective effects at high concentrations. Conclusions: The anti- and pro-oxidant effects of catechin on heme-dependent redox reactions at different concentration, may provide new insights into the dietary intake and therapeutic implications of catechins with free heme and heme proteins.

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    Lu, N., He, Y., Chen, C., Tian, R., Xiao, Q., & Peng, Y. (). Dual effects of (þ)-catechin on hemin-induced oxidative reactions: A potential pharmacological implication. Free Radicals and Antioxidants, 3(1), 11–16. https://doi.org/10.1016/j.fra.2013.04.002