Chemical Structure-Dependent Differential Effects of Flavonoids on the Catalase Activity as Evaluated by a Chemiluminescent Method

Abstract

The antioxidative activity of flavonoids depends upon a combination of many factors, such as the concentration and chemical structure of the flavonoids and the arrangement of functional groups in their structure. In the present study, to evaluate the antioxidative effect of several types of flavonoids on catalase activity at a physiological H 2 O 2 concentration, a chemiluminescent (CL) method was used. The H 2 O 2 /luminol-dependent CL intensity in a system containing 3.7 nM catalase and low concentrations (10-100 nM) of green tea flavanols (epigallocatechin gallate; EGCG and epicatechin gallate; EG) was enhanced in comparison with that of a system without catalase, suggesting that EGCG and EG partially suppressed catalase activity. On the other hand, flavone and flavonols such as rutin (a 3-glycosidic flavone), quercitrin (a 3-glycosidic flavonol), myricetin, and kaempferol (flavonols), respectively, lowered the CL intensity to a greater extent at low concentrations (Ͻ0.1 m mM) when catalase was present than when catalase was absent, indicating that these flavonoids activate catalase. In addition, isoflavone and flavanone such as daidzein and naringenin, respectively, exhibited weak antioxidative activities against H 2 O 2 without any effect on the catalase activity over a wide range of flavonoid concentrations (0.04-0.4 m mM). From these results, it was for the first time suggested that the binding of flavonoids to the heme moiety or a protein region of catalase contributes to the enhancement of catalase activity.

Catalase is inhibited by flavonoids

“…Others have observed no effect or even a decrease of catalase expression and activity in cells after flavonoid treatment/digestion [22,23]. Only few works concerning flavonoid-catalase interaction in model systems have been published so far [24,25]. In the work of Doronicheva et al [24] catalase activity in the presence of flavonoids has been measured using chemiluminescence method in which hypochlorous acid has been used to oxidize luminol.…”

Antioxidative activity of the buckwheat polyphenol rutin in combination with ovalbumin

“…These observations strongly suggest an intimate chemical interaction between OVA and rutin. Doronicheva et al demonstrated, using chemiluminescence, that the binding of flavonoids to the protein region of catalase contributed to an improvement in the activity of the enzyme (14). However, there are no reports on the alteration of the antioxidative activity of the rutin-OVA complex during the heating process.…”

Antimicrobial Activity of Gel-Entrapped Catechins toward Oral Microorganisms

“…Some paper has been reported that catelase was able to bind to catechin and had some effect on catechin activity. 41) As no effect was observed in case of C. albicans, it suggested that binding catalase to catechin had no effect on the antimicrobial activity.…”