Saccharomyces cerevisiae cytosolic peroxiredoxin interactions with peroxides. Kinetics and functional studies

Author(s)

Renata Ogusucu

• Document type: Doctoral Thesis
• Press: São Paulo.
• Institution: Universidade de São Paulo (USP). Conjunto das Químicas (IQ e FCF) (CQ/DBDCQ)
• Defense date: 2009-03-12

Examining board members

Ohara Augusto; Marilene Demasi; Alicia Juliana Kowaltowski; Sandro Roberto Marana; Carlos Frederico Martins Menck

• Advisor: Ohara Augusto

Abstract

Peroxiredoxins constitute a family of cysteine-based peroxidases that are able to reduce hydrogen peroxide, organic peroxides and peroxinitrite to water, alcohol and nitrite, respectively, through the use of reducing equivalents provided by thioredoxin, thioredoxin reductase and NADPH. Peroxiredoxins are abundant enzymes (correspond to approximately 0.7% of total soluble protein in yeasts) and have been identified in several species ranging from animals, plants and bacteria, but their physiological role remains under scrutiny. Peoxiredoxins were regarded as less eficient enzymes in comparison with catalases and heme-peroxidases for detoxification of peroxides. Second-order rate constants determined for the reaction of peroxiredoxins with hydrogen peroxide were in the range of 104-105 M-1 s-1, which is quite low, as compared with those of heme-proteins (~107 M-1 s-1). In the present work, a competitive kinetic approach with horseradish peroxidase was developed in order to determine the second order rate constant of the reaction of peroxiredoxins with peroxynitrite and hydrogen peroxide. This method was validated and permitted for the determination of the second order rate constant value of the reaction of Tsa1 and Tsa2 with peroxynitrite (k~105 M-1 s-1) and hydrogen peroxide (k~ 107 M-1 s-1) at pH 7.4, 25 °C. It also permitted the determination of the pKa of the peroxidatic cysteine of Tsa1 and Tsa2 (Cys47) as 5.4 and 6.3, respectively. In parallel, the physiological role of peroxiredoxins was examined in S. cerevisiae strains with deletion of Tsa1, Tsa2 or of both isoforms. Under fermentative conditions, tsa1Δtsa2Δ cells were more resistant to 1 mM hydrogen peroxide than WT cells, and consumed it faster. In addition, tsa1tsa2 cells produced higher yields of the 1- hydroxyethyl radical from the oxidation of the glucose metabolite ethanol, as shown by spintrapping experiments. A major role for Fenton chemistry in radical formation was excluded by comparing WT and tsa1Δtsa2Δ cells with respect to their levels of chelatable iron ions, total iron and copper ions, and of 1-hydroxyethyl radical produced in the presence of metal ion chelators. The main route for 1-hydroxyethyl radical formation was ascribed to the peroxidase activity of Sod1, whose expression and activity increased about five- and twofold, respectively, in tsa1Δtsa2Δ compared to WT cells. Relevantly, tsa1Δtsa2Δ cells challenged with hydrogen peroxide contained higher levels of DNA-derived radicals and adducts as monitored by immuno-spin trapping and incorporation of 14C from glucose into DNA, respectively. Taken together, our results reinforce the importance of peroxiredoxins in the antioxidant defense show that the compensatory responses employed by yeast to counterbalance the deletions of Tsa1 and Tsa2 may be deleterious in the long time range. (AU)