Table 3.

Product analysis after the flavin reduction with the active enzyme reactions in the presence of O₂ (E1), the absence of O₂ (E2), the presence of H₂O₂ without O₂ (E4), and the presence of H₂O₂ with O₂ (E5)

The reaction of free H₂O₂ was explored with the reaction in which the enzyme was denatured and in the presence of O₂ (E3). The effect of H₂O₂ preincubated with the enzyme before the flavin reduction was explored in the absence O₂ (E6). Expt., experiment.

Expt.	Conditions			l-Lysine utilized	5-APNM	5-APNA	Peak area
							KH	DKH
				%	%	%	× 105	× 106
E1	Active	Buffer	O2	102 ± 4	63 ± 5		1.46 ± 0.02	2.82 ± 0.03
E2	Active	Buffer	No O2	77 ± 9			1.41 ± 0.03	2.8 ± 0.1
E3	Denatured	H2O2	O2	78 ± 8		0.54 ± 0.05%	1.36 ± 0.05	2.8 ± 0.5
E4	Active	H2O2	No O2	74 ± 9		1.06 ± 0.01%	1.37 ± 0.05	2.77 ± 0.09
E5	Active	H2O2	O2	95 ± 9	61 ± 2	1.00 ± 0.03%	1.34 ± 0.03	2.67 ± 0.03
E6	Preincubation with H2O2			100 ± 13	0.34 ± 0.04	7.5 ± 1.3%	1.48 ± 0.31	2.8 ± 0.3