Lipid Hydroperoxide-Derived Modification of Biomolecules / edited by Yoji Kato.

Format:

Book

Author/Creator:

Kato, Yoji, 1967- editor.

Contributor:

SpringerLink (Online service)

Series:

Sub-cellular biochemistry 0306-0225 ; 77.

Sub-cellular biochemistry

Language:

English

Subjects (All):

Medicine.

Oncology.

Food science.

Post-translational modification of proteins.

Physical Description:

1 online resource : illustration.

Contained In:

Springer eBooks

Place of Publication:

Dordrecht : Springer Netherlands : Imprint: Springer, 2014.

System Details:

Mode of access: World Wide Web.

text file PDF

Summary:

This volume focusses on oxidative modifications of lipid molecules and the successive generation of singlet oxygen. The book also covers the secondary adductions of these reactive species with proteins and aminophospholipids. During lipid peroxidation, the initial event is the formation of lipid hydroperoxide, which is followed by an oxidation event that starts a chain-reaction. The formed lipid hydroperoxide gradually decomposes into harmful aldehydes, which are the advanced end-products of lipid peroxidation. The book consists of three sections: Part I, entitled Lipid peroxidation and small molecule adducts focusses on the biochemical events that are involved in lipid peroxidation and to the formation of small molecules like singlet molecular oxygen. This part of the book also introduces the hexanoyl-lysine adduct. Part II, entitled Pathophysiological consequences covers a range of damaging physiological consequences of lipid peroxidation, ranging from atherosclerosis to neurodegenerative disorders. Finally, Part III, entitled Applications for diagnosis and development of functional food looks into potential diagnostic uses of lipid peroxidation, the possible beneficial effects that can be achieved and new assays in food safely that have been developed.

Contents:

Preface. I Lipid peroxidation and small molecule adducts

Lipid hydroperoxides as a source of singlet molecular oxygen

The formation of lipid hydroperoxide-derived amide-type lysine adducts on proteins: a review of current knowledge

Lipid hydroperoxide-derived adduction to amino-phospholipid in biomembrane

Amide-type adduct of dopamine

Plausible cause of Parkinson diseases

Determination of HEL (hexanoyl-lysine adduct): a novel biomarker for omega-6 PUFA oxidation

Hexanoyl-lysine as a deterioration marker for rice during storage

Cholesterol hydroperoxides and their degradation mechanism. II Pathophysiological consequences

Amide-adducts in atherosclerosis

Oxidative Modification of Lipoproteins

Immunochemical Detection of Lipid Hydroperoxide- and Aldehyde-Modified Proteins in Diseases

Role of Lipid Peroxide in the Neurodegenerative Disorders

Lipid Hydroperoxide-Derived Modification of Proteins in Gastrointestinal Tract. III Applications for diagnosis and development of functional food

Low-cost and easy-to-use "on-chip ELISA" for developing health-promoting foods

Hexanoyl-lysine as an oxidative-injured marker

application of development of functional food

Potential role of oxidative protein modification in energy metabolism in exercise

Suppressive effects of cacao polyphenols on the development of atherosclerosis in apolipoprotein E-deficient mice

Index.

Other Format:

Printed edition:

ISBN:

9789400779204

Access Restriction:

Restricted for use by site license.