Lee Hua Long

Hydrogen peroxide in the human body

Hydrogen peroxide (H2O2) is widely regarded as a cytotoxic agent whose levels must be minimized by the action of antioxidant defence enzymes. In fact, H2O2 is poorly reactive in the absence of transition metal ions. Exposure of certain human tissues to H2O2 may be greater than is commonly supposed: substantial amounts of H2O2 can be present in beverages commonly drunk (especially instant coffee), in freshly voided human urine, and in exhaled air. Levels of H2O2 in the human body may be controlled not only by catabolism but also by excretion, and H2O2 could play a role in the regulation of renal function and as an antibacterial agent in the urine. Urinary H2O2 levels are influenced by diet, but under certain conditions might be a valuable biomarker of ‘oxidative stress’.

The In Vitro Cytotoxicity of Ascorbate Depends on the Culture Medium Used to Perform the Assay and Involves Hydrogen Peroxide

Reports about the effects of ascorbate (vitamin C) on cultured cells are confusing and conflicting. Some authors show inhibition of cell death by ascorbate, whereas others demonstrate that ascorbate is cytotoxic. In this report, using three different cell types and two different culture media (Dulbeccos modified Eagles medium and RPMI 1640), we show that the toxicity of ascorbate is due to ascorbate-mediated production of H2O2, to an extent that varies with the medium used to culture the cells. For example, 1 mM ascorbate generates 161 +/- 39 microM H2O2 in Dulbeccos modified Eagles medium and induces apoptosis in 50% of HL60 cells, whereas in RPMI 1640 only 83 +/- 17 microM H2O2 is produced and no apoptosis is detected. Apoptosis is prevented by catalase, and direct addition of H2O2 at the above concentration to the cells has similar effects to ascorbate. These results show that ascorbate itself is not toxic to the cell lines used and that effects of ascorbate in vivo cannot be predicted from studies on cultured cells. The ability of ascorbate to interact with different cell culture media to produce H2O2 at different rates could account for many or all of the conflicting results obtained using ascorbate in cultured cell assays.

The cytotoxicity of dopamine may be an artefact of cell culture

Administration of l‐DOPA is commonly used to treat Parkinsons disease, yet controversy continues as to whether the dopamine arising from it aggravates neuronal loss. Several authors have reported cytotoxic effects of l‐DOPA and dopamine on cultured cells, but others have not. In this report using the rat pheochromocytoma cell line PC12 and the M14 human melanoma cell line we show that dopamine‐mediated cell death is not specific for neuronal cells. Moreover, our data show that both l‐DOPA and dopamine interact with commonly used cell culture media, undergoing oxidation to generate hydrogen peroxide and dopamine semiquinones/quinones. Catalase and reduced glutathione could protect against cytotoxicity. These results suggest that caution needs to be employed when using cell culture studies to predict effects of l‐DOPA and/or dopamine in vivo because of the extracellular generation of reactive species in the culture media.

Contribution of hydrogen peroxide to the cytotoxicity of green tea and red wines

Green tea and red wine are claimed to have health benefits because of their high content of polyphenolic compounds, but they have also been reported as mutagenic in some test systems. In this paper, we show that a commonly used cell culture medium, Dulbeccos modified Eagles medium (DMEM), catalyses oxidation of green tea and red wines to generate H(2)O(2). The level of H(2)O(2) produced from green tea accounted for all of the cytotoxic effects of this beverage on PCl2 cells. By contrast, H(2)O(2) was only responsible for part of the cytotoxicity of the red wines examined. Our data illustrate the danger of extrapolating from cell culture studies to predict the effects of complex beverages in vivo.

Hydrogen peroxide. Ubiquitous in cell culture and in vivo

Hydrogen peroxide (H2O2) is widely regarded as a cytotoxic agent whose levels must be minimized by the action of antioxidant defence enzymes. In fact, H2O2 is poorly reactive in the absence of transition metal ions. Exposure of certain human tissues to H2O2 may be greater than is commonly supposed; levels of H2O2 in the human body may be controlled not only by catabolism but also by excretion, and H2O2 could play a role in the regulation of renal function and as an antibacterial agent in the urine. Cell culture is a widely used method for the investigation of “physiological” processes such as signal transduction and regulation of gene expression, but chemical reactions involving cell culture media are rarely considered. Addition of reducing agents to commonly used cell‐culture media can lead to generation of substantial amounts of H2O2. Some or all of the reported effects of ascorbic acid and polyphenolic compounds (e.g., quercetin, catechin, epigallocatechin, epigallocatechin gallate) on cells in culture may be due to H2O2 generation by interaction of these compounds with cell culture media.

Instability of, and generation of hydrogen peroxide by, phenolic compounds in cell culture media

Many papers in the literature have described complex effects of flavonoids and other polyphenols on cells in culture. In this paper we show that hydroxytyrosol, delphinidin chloride and rosmarinic acid are unstable in three commonly-used cell culture media (Dulbeccos modified Eagles medium (DMEM), RPMI 1640 (RPMI) and Minimal Essential Medium Eagle (MEM)) and undergo rapid oxidation to generate H2O2. This may have confounded some previous studies on the cellular effects of these compounds. By contrast, apigenin, curcumin, hesperetin, naringenin, resveratrol and tyrosol did not generate significant H2O2 levels in these media. Nevertheless, curcumin and, to a lesser extent, resveratrol (but not tyrosol) were also unstable in DMEM, so the absence of detectable H2O2 production by a compound in cell culture media should not be equated to stability of that compound. Compound instability and generation of H2O2 must be taken into account in interpreting effects of phenolic compounds on cells in culture.

Generation of hydrogen peroxide by "antioxidant" beverages and the effect of milk addition. Is cocoa the best beverage?

The ability of several beverages to generate hydrogen peroxide was demonstrated by direct measurement using the ferrous ion oxidation-xylenol orange (FOX) assay. Tea and coffee could generate H2O2 to achieve levels over 100 microM, but cocoa did not. Milk decreased net H2O2 production by beverages and showed some ability to remove H2O2 itself, apparently not because of catalase activity. Hence several of the beverages commonly drunk by humans show a complex mixture of anti- and pro-oxidant abilities.

Artefacts in cell culture: Pyruvate as a scavenger of hydrogen peroxide generated by ascorbate or epigallocatechin gallate in cell culture media

Ascorbate and several phenolic compounds readily oxidise in cell culture media to generate hydrogen peroxide. However, media containing pyruvate showed much less H(2)O(2) production, apparently because pyruvate can scavenge H(2)O(2) in the medium. Researchers must be aware that compounds under test can sometimes readily oxidise in cell culture media, that this might not be detected by measurement of H(2)O(2) if the media contain pyruvate, and that pyruvate can be substantially depleted in the media as a result.

The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay

Scavenging of the ABTS (2,2′-azinobis[3-ethylbenzothiazoline-6-sulphonate])-derived nitrogen-centred radical cation (ABTS•+) was used to compare the total antioxidant activities of several seasonings used in Asian cooking. The results were expressed as Trolox equivalent antioxidant capacity (TEAC). The TEAC activities of dark soy sauces were found to be exceptionally high. In evaluating the TEAC of commercial products, attention must be paid to the addition of preservatives by manufacturers to the seasonings tested. Sodium benzoate (a preservative added to several seasonings) did not react significantly with ABTS•+, but the sulphite content of certain white wines may have led to an over-estimation of their TEAC.

Coffee drinking increases levels of urinary hydrogen peroxide detected in healthy human volunteers

Freshly-voided human urine contains significant concentrations of hydrogen peroxide (H2O2). This H2O2 appears to arise in whole or in part by superoxide-dependent autoxidation of urinary biomolecules. Since instant coffee also contains high levels of H2O2, we examined the effect of coffee drinking on urinary levels of H2O2. Studies on healthy human volunteers showed that coffee drinking is rapidly and reproducibly followed by increased levels of H2O2 detectable in the urine for up to 2 h after drinking the coffee. The levels of H2O2 detected in urine suggest that exposure of human tissues to H2O2 may be greater than is commonly supposed. It is possible that H2O2 in urine could act as an antibacterial agent, and that H2O2 is involved in the regulation of glomerular function.