نتایج جستجو برای: 4-Hydroxy-2-nonenal

تعداد نتایج: 3126698  

2011
Yukihiro Tsuchiya Go Okada Shigeki Kobayashi Toshiyuki Chikuma Hiroshi Hojo

Degradation of oxidized or oxidatively modified proteins is an essential part of the antioxidant defenses of cells. 4-Hydroxy-2-nonenal, a major reactive aldehyde formed by lipid peroxidation, causes many types of cellular damage. It has been reported that 4-hydroxy-2-nonenal-modified proteins are degraded by the ubiquitin-proteasome pathway or, in some cases, by the lysosomal pathway. However,...

Journal: :Pharmaceutica Analytica Acta 2013

Journal: :Algal Research-Biomass Biofuels and Bioproducts 2021

Here we evaluated the levels of lipid oxidation products, fatty acids, ascorbic acid and colour Porphyra Ulva after oven-drying at 40 °C, during subsequent storage for ?370 days under light, semi-light dark conditions. Part seaweed was pre-soaked in freshwater or pre-coated with a whey protein mixture. Controls consisted freeze-dried seaweeds. Throughout there moderate development oxidation-der...

Journal: :Biological & pharmaceutical bulletin 2012
Satoshi Numazawa Makiko Takase Tomomi Ahiko Masakazu Ishii Shun-ichi Shimizu Takemi Yoshida

Endogenously produced reactive oxygen species reportedly stimulate insulin secretion from islet β-cells. However, the molecular machinery that governs the oxidant-induced insulin secretion has yet to be determined. The present study demonstrates, using rat islet β-cell-derived RINm5F cells, the involvement of the transient receptor potential (TRP) cation channels in the insulin secretion induce...

Journal: :The Journal of biological chemistry 2003
Tomoyuki Oe Jasbir S Arora Seon Hwa Lee Ian A Blair

Previous studies have established that 4-hydroxy-2-nonenal is a lipid hydroperoxide-derived aldehydic bifunctional electrophile that reacts with DNA and proteins. However, it has now been recognized that 4-oxo-2-nonenal is also a major product of lipid hydroperoxide decomposition. Furthermore, 4-oxo-2-nonenal is more reactive than 4-hydroxy-2-nonenal toward the DNA-bases 2'-deoxyguanosine, 2'-d...

2017
Helena S Costa Beatriz P P Oliveira Mafalda Alexandra Silva

Due to several factors, namely social, economic and technical, people have less time to spend in food preparation. Consequently, the consumption of fried and pre-fried foods has been increasing due to its easy preparation. This behaviour has been linked to an increase in the intake of fats and oils subjected to high temperatures [1]. Oils and fats are previously processed (refining) to improve ...

Journal: :The Journal of biological chemistry 2008
Claus Schneider Ned A Porter Alan R Brash

Although investigation of the toxicological and physiological actions of alpha/beta-unsaturated 4-hydroxyalkenals has made great progress over the last 2 decades, understanding of the chemical mechanism of formation of 4-hydroxynonenal and related aldehydes has advanced much less. The aim of this review is to discuss mechanistic evidence for these non-enzymatic routes, especially of the underap...

Journal: :Journal of Neuropathology and Experimental Neurology 1997

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