changes in dry state hemoglobin over time do not increase the potential for oxidative dna damage in dried blood血红蛋白在干燥状态随时间的变化并不会增加潜在的氧化dna损伤在干涸的血迹.pdfVIP

Changes in Dry State Hemoglobin over Time Do Not Increase the Potential for Oxidative DNA Damage in Dried Blood April Marrone1,2, Jack Ballantyne1,2* 1 Graduate Program in Chemistry, Department of Chemistry, University of Central Florida, Orlando, Florida, United States of America, 2 National Center for Forensic Science, Orlando, Florida, United States of America Abstract Background: Hemoglobin (Hb) is the iron-containing oxygen transport protein present in the red blood cells of vertebrates. Ancient DNA and forensic scientists are particularly interested in Hb reactions in the dry state because both regularly encounter aged, dried bloodstains. The DNA in such stains may be oxidatively damaged and, in theory, may be deteriorated by the presence of Hb. To understand the nature of the oxidative systems potentially available to degrade DNA in the presence of dried Hb, we need to determine what molecular species Hb forms over time. These species will determine what type of iron (i.e. Fe2+/Fe3+/Fe4+) is available to participate in further chemical reactions. The availability of ‘‘free’’ iron will affect the ability of the system to undergo Fenton-type reactions which generate the highly reactive hydroxyl radical (OHN). The OHN can directly damage DNA. Methodology/Principal Findings: Oxygenated Hb (oxyHb) converts over time to oxidized Hb (metHb), but this happens more quickly in the dry state than in the hydrated state, as shown by monitoring stabilized oxyHb. In addition, dry state oxyHb converts into at least one other unknown species other than metHb. Although ‘‘free’’ iron was detectable as both Fe2+ and Fe3+ in dry and hydrated oxyHb and metHb, the amount of ions detected did not increase over time. There was no evidence that Hb becomes more prone to generating OHN as it ages in either the hydrated or dry states. C