The one-electron transfer redox potentials of free radicals. I. The oxygen/superoxide system.

Thiols were oxidized by Cu(II) in a reaction that had two phases. There was an immediate reaction between thiol and Cu(II) with loss of thiol, measured by its reaction with 5,5′-dithio-bis(2-nitrobenzoic acid), and formation of Cu(I), measured by its reaction with bathocuproinedisulfonic acid. With equal molar concentrations of thiols and Cu(II), only the first phase was observed and thiols were oxidized in less than 15 sec. When the concentration of Cu(II) was limiting (200 μM thiol and 10 to 160 μM Cu(II)), the second phase of the reaction was observed; this phase was much slower for glutathione (GSH) than it was for cysteine and accounts for previous reports that GSH is oxidized by Cu(II) at a slower rate than cysteine. It is proposed that Cu(II) reacts with thiols to form Cu(II)-thiol complexes, Cu(II) is reduced to Cu(I), and the thiols are oxidized to the corresponding radicals. Two of the radicals react to form a disulfide and Cu(I) reacts with a second thiol to form a Cu(I)-thiol complex ...

Oxidation Of Thiols By Copper(II)

Pro-Oxidants in Spontaneous Development of Oxidized Flavor in Milk

Present methods for estimating SS and SH groups in insoluble proteins are unsatisfactory, errors arising especially during preliminary hydrolysis. New (non-hydrolytic) methods have been devised for estimating SH groups by treating the protein with MeHgl, and for SS + SH by treating with MeHgl or HgCI3 in the presence of sulphite. The uptake of the reagent is measured polarographically, and a simple stoichiometry is found for the reaction of these mercury compounds with the SS and SH groups in the protein. These analytical techniques have been applied to the analysis of keratins, irradiated wool and oxidized wool. In the last case, relatively large amounts of partially oxidized disulphide residues have been detected. The principles underlying these new methods have been applied to the study of disulphide-splitting reactions, to the preparation of wools in which the SH and SS groups have been specifically and completely removed, and to the labelling of proteins with heavy atoms at the SH and SS residues.

47—a study of some problems in protein chemistry using new (non-hydrolytic) methods for the determination of thiol and disulphide

Oxygen uptakes and ascorbic acid losses occurring in model systems resembling blackcurrant juice have been studied using the Warburg technique. Oxidation of ascorbic acid in the presence of copper was significantly increased by additions of small amounts of iron although iron alone had little effect. Of blackcurrant juice components examined, anthocyanins increased, while glucose reduced, the metal-catalysed oxidation of ascorbic acid. Ascorbic acid losses at pH 2·9 increased according to buffer in the order malonate, citrate, malate, quinate, phthalate, formate and phosphate. The effects of some metal chelating agents are described.

Metallic components of fruit juices. III.—Oxidation and stability of ascorbic acid in model systems resembling blackcurrant juice

Cuprous Ion Formation in Cupric Ion Catalyzed Oxidations1,2

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Cuprous Ion Formation in Cupric Ion Catalyzed Oxidations1,2