Destructive effect of non-enzymatic glycation on catalase and remediation via curcumin



In the journal club meeting held on October 22, 2018, Dr. Faezeh Mofidi presented her topic. Non-enzymatic glycation of proteins is a post-translational modification produced by a covalent binding between one molecule of glucose and free Ɛ- amino group of amino acid specially lysine residue. The effect of pathological conditions, derived from hyperglycemia on catalase as an important antioxidant enzyme was considered by measuring enzyme activity, amount of reactive oxygen species (ROS) production, and changes in catalase conformational properties. It is observed that in the presence of glucose, the catalase activity gradually decreased with an increase in the ROS generation. Changes in the structure of the enzyme were also considered as another result of glycation. However, inhibitory effect of curcumin on structural changes and activity decrease of catalase were also investigated using experimental and computational methods. It was showed that interaction of catalase with curcumin resulted in changes in accessible surface area (ASA) and pKa as two effective parameters of glycation.