Initiation and Prevention of Biological Damage by Radiation-Generated Protein Radicals.

Ionizing radiations cause chemical damage to proteins. In aerobic aqueous solutions, the damage is commonly mediated by the hydroxyl free radicals generated from water, resulting in formation of protein radicals. Protein damage is especially significant in biological systems, because proteins are the most abundant targets of the radiation-generated radicals, the hydroxyl radical-protein reaction is fast, and the damage usually results in loss of their biological function. Under physiological conditions, proteins are initially oxidized to carbon-centered radicals, which can propagate the damage to other molecules. The most effective endogenous antioxidants, ascorbate, GSH, and urate, are unable to prevent all of the damage under the common condition of oxidative stress. In a promising development, recent work demonstrates the potential of polyphenols, their metabolites, and other aromatic compounds to repair protein radicals by the fast formation of less damaging radical adducts, thus potentially preventing the formation of a cascade of new reactive species.

Fast reaction of carbon free radicals with flavonoids and other aromatic compounds.

Many theoretical and experimental studies have shown that the principal initial biological targets of free radicals are nucleic acids, lipids and proteins. The reaction normally generates carbon-centered radicals which can propagate molecular damage either directly or after formation of new reactive species following reaction with oxygen. Overall damage prevention is therefore best achieved by repair of the carbon radicals before they initiate further reactions. Recent studies have shown that the repair cannot be achieved by normal levels of the endogenous antioxidants glutathione, ascorbate or urate. Since their concentrations are well regulated and cannot be enhanced by oral intake, we have investigated the effectiveness of flavonoids and other polyphenols as potential carbon radical repair agents, because their levels in vivo can be significantly enhanced by diet. Pulse radiolysis measurements of the rate constants of repair of amino acid radicals by several polyphenols showed reversible formation of radical-polyphenol adducts 100-1000 times faster than previously reported for the bimolecular stoichiometric reactions of flavonoids i.e. with rate constants in the order of 1010 M-1s-1. Adduct formation depended only on the presence of a carbon-centered radical and an aromatic moiety in the reactants, without the involvement of redox reactions at the phenolic groups. Formation of adducts lowered the reactivity of the radicals. Our results suggest that flavonoids, polyphenols and many of their metabolites can effectively reduce the damaging potential of carbon radicals at concentrations achievable in vivo by diets rich in fruits and vegetables.

Low-temperature persulfate activation by powdered activated carbon for simultaneous destruction of perfluorinated carboxylic acids and 1,4-dioxane.

Carbonaceous materials have emerged as a method of persulfate activation for remediation. In this study, persulfate activation using powdered activated carbon (PAC) was demonstrated at temperatures relevant to groundwater (5-25 °C). At room temperature, increasing doses of PAC (1-20 g L-1) led to increased persulfate activation (3.06 × 10-6s-1 to 2.10 × 10-4 with 1 and 20 g L-1 PAC). Activation slowed at lower temperatures (5 and 11 °C); however, substantial (>70 %) persulfate activation was achieved. PAC characterization showed that persulfate is activated at the surface of the PAC, as indicated by an increase in the PAC C:O ratio. Similarly, electron paramagnetic resonance (EPR) spectroscopy studies with a spin trapping agents (5,5-dimethyl-1-pyrroline N-oxide (DMPO)) and 2,2,6,6-tetramethylpiperidine (TEMP) revealed that singlet oxygen was not the main oxidizing species in the reaction. DMPO was oxidized to form 5,5-dimethylpyrrolidone-2(2)-oxyl-(1) (DMPOX), which forms in the presence of strong oxidizers, such as sulfate radicals. The persulfate/PAC system is demonstrated to simultaneously degrade both perfluorooctanoic acid (PFOA) and 1,4-dioxane at room temperature and 11 °C. With a 20 g L-1 PAC and 75 mM persulfate, 80 % and 70 % of the PFOA and 1,4-dioxane, respectively, degraded within 6 h at room temperature. At 11 °C, the same PAC and persulfate doses led to 57% dioxane degradation and 54 % PFOA degradation within 6 h. Coupling PAC with persulfate offers an effective, low-cost treatment for simultaneous destruction of 1,4-dioxane and PFOA.

Fast Antioxidant Reaction of Polyphenols and Their Metabolites.

The negative correlation between diets rich in fruits and vegetables and the occurrence of cardiovascular disease, stroke, cancer, atherosclerosis, cognitive impairment and other deleterious conditions is well established, with flavonoids and other polyphenols held to be partly responsible for the beneficial effects. Initially, these effects were explained by their antioxidant ability, but the low concentrations of polyphenols in tissues and relatively slow reaction with free radicals suggested that, instead, they act by regulating cell signalling pathways. Here we summarise results demonstrating that the abandonment of an antioxidant role for food polyphenols is based on incomplete knowledge of the mechanism of the polyphenol-free radical reaction. New kinetic measurements show that the reaction is up to 1000 times faster than previously reported and lowers the damaging potential of the radicals. The results also show that the antioxidant action does not require phenolic groups, but only a carbon-centred free radical and an aromatic molecule. Thus, not only food polyphenols but also many of their metabolites are effective antioxidants, significantly increasing the antioxidant protection of cells and tissues. By restoring an important antioxidant role for food polyphenols, the new findings provide experimental support for the advocacy of diets rich in plant-derived food.