Oxidative Deamination of Benzylamine and Lysine Residue in Bovine Serum Albumin by Green Tea, Black Tea, and Coffee

Oxidative deamination by various polyphenolic compounds is presumed to be due to the oxidative conversion of polyphenols to the corresponding quinones through autoxidation. Here we examined the oxidative deamination by the polyphenol-rich beverages green tea, black tea, and coffee at a physiological pH and temperature. Green tea, black tea, and coffee extracts oxidatively deaminated benzylamine and the lysine residues of bovine serum albumin to benzaldehyde and α-aminoadipic δ-semialdehyde residues, respectively, in sodium phosphate buffer (pH 7.4) at 37 °C in both the presence and absence of Cu2+, indicating the occurrence of an amine (lysyl) oxidase-like reaction. We also examined the effects of pH and metal ions on the reaction. The possible biological effects of drinking polyphenol-rich beverages on human are also discussed. Keywords: Polyphenol; oxidative deamination; amine oxidase; lysyl oxidase; caffeic acid; catechin; green tea; black tea; coffee