Oxidation of Natural and Thermal Denatured Bovine Serum Albumin Hydrazyl Free Radicals in the Presence of Cyclodextrins

The influence of certain thermal treatments on the reactivity of bovine serum albumin (denaturation followed by renaturation in three different cooling conditions) was studied monitoring the kinetics of oxidation of BSA with two water-soluble stable hydrazyl radicals. The results showed that the addition to the reaction mixture of -cyclodextrin and -cyclodextrin decreases the oxidation rate, probably due to the encapsulation of terminal amino acid rests by the cyclodextrins cavity. -Cyclodextrin protects more efficiently the albumin probes than -cyclodextrin. The denatured albumin probes are more reactive than natural albumin as a consequence of the reorienting of the hydrophobic rests of albumin molecule to their surface.