Decarboxylation of [1- 13C]Leucine by Hydroxyl Radicals

Abstract

The decarboxylation of [1- 13C]leucine by hydroxyl radicals was studied by using gas chromatography-isotope ratio mass spectrometry (GC-IRMS) to follow the production of 13CO 2. A Fenton reaction between a (Fe 2+)-porphyrin and hydrogen peroxide under aerobic conditions yielded hydroxyl radicals. The decarboxylation rates (V Leu) measured by GC-IRMS were dependent on [1- 13C]leucine, porphyrin and hydrogen peroxide concentrations. The 13CO 2 production was also dependent on bicarbonate or carbon dioxide added in the reaction medium. Bicarbonate facilitated 13CO 2 production, whereas carbon dioxide decreased 13CO 2 production. Proton effects on some decarboxylation intermediates could explain bicarbonate or carbon dioxide effects. No effect on the decarboxylation rates was observed in the presence of the classical hydroxyl radicals scavengers dimethyl sulfoxide, mannitol, and uric acid. By contrast, a competitive effect with a strong decrease of the decarboxylation rates was observed in the presence of various amino acids: unlabeled leucine, valine, phenylalanine, cysteine, lysine, and histidine. Two reaction products, methyl-4 oxo-2 pentanoate and methyl-3 butanoate were identified by gas chromatography-mass spectrometry in comparison with standards. The present results suggest that [1- 13C]leucine can participate to the coordination sphere of (Fe 2+)-porphyrin, with a caged process of the hydroxyl radicals which cannot get out of the coordination sphere.