Protein Modification by Peroxidative Products of Polyunsaturated Fatty Acids

Authors: Liu, Wei; Wang, Jin-Ye

Source: Current Proteomics, Volume 5, Number 1, April 2008 , pp. 62-72(11)

Publisher: Bentham Science Publishers

Buy & download fulltext article:

Price: $63.10 plus tax (Refund Policy)

Abstract:

There is a high level of interest in polyunsaturated fatty acids (PUFAs) because of their purported health benefits, especially docosahexaenoic acid (DHA). But a high intake of them may increase the susceptibility to lipid peroxidation of a biological system. Lipid peroxidation has been implicated in the pathogenesis of numerous diseases including atherosclerosis, diabetes, cancer and aging. It is well established that the end-products of lipid peroxidation cause protein damage by means of reactions with lysine amino groups, cysteine sulfhydryl groups, and histidine imidazole groups. PUFAs in tissue are important sources for the formation of endogenous protein adducts, the relative contribution of different PUFAs in the formation of these protein adducts has been reviewed.

Keywords: Lipid peroxidation; protein modification; free radical; reactive aldehyde

Document Type: Research article

DOI: http://dx.doi.org/10.2174/157016408783955119

Publication date: 2008-04-01

More about this publication?

Current Proteomics research in the emerging field of proteomics is growing at an extremely rapid rate. The principal aim of Current Proteomics is to publish well-timed review articles in this fast-expanding area on topics relevant and significant to the development of proteomics. Current Proteomics is an essential journal for everyone involved in proteomics and related fields in both academia and industry.