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,...

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...

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...

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...

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 ...

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...