Protein hydroperoxides decomposition

Two classes of degradation products that are likely to result at least partly from the decomposition of protein hydroperoxides or related peroxyl and alkoxyl radicals have been measured in cells as indicators of the occurrence of oxidative reactions. 

Fig. 1. a-Oxidation of amino acids. Hydroxyl radical (or other reactive radical) abstracts hydrogen atom from the a-carbon. The C-centered free radical formed may react with other amino acid residues or dimerize in the absence of oxygen, which leads to protein aggregation. In die presence of oxygen the carbon-centered radical forms peroxyl radical. Reduction of peroxyl radical leads to protein hydroperoxide. Decomposition of hydroperoxide leads to formation of carbonyl compounds via either oxidative deamination or oxidative decarboxylation. Oxidation of the new carbonyl group forms a carboxyl group. 

Lipid oxidation products can interact with proteins and amino acids, and can affect the flavor deterioration and nutritive value of food proteins. Peroxyl radicals are very reactive with labile amino acids (tryptophane, histidine, cysteine, cystine, methionine, lysine and tyrosine), undergoing decarboxylation, decarbonylation and deamination. Methionine is oxidized to a sulfoxide combined cysteine is converted to cystine to form combined thiosulfinate (Figure 11.4). Aldehydes, dialdehydes and epoxides derived from the decomposition of hydroperoxides react with amines to produce imino Schiff bases (R-CH=N-R ). Schiff bases polymerize by aldol condensation producing dimers... 

The accumulation of hydroperoxides and their subsequent decomposition to alkoxyl and peroxyl radicals can accelerate the chain reaction of polyunsaturated fatty-acid p>eroxidation leading to oxidative damage to cells and membranes as well as lipoproteins. It is well-recognized that transition metals or haem proteins, through their... 

This test is used for both in vitro and in vivo determinations. It involves reacting thiobarbituric acid (TBA) with malondialdehyde (MDA), produced by lipid hydroperoxide decomposition, to form a red chromophore with peak absorbance at 532 nm (Fig. 10.1). The TBARS reaction is not specific. Many other substances, including other alkanals, proteins, sucrose, or urea, may react with TBA to form colored species that can interfere with this assay. 

Concerning the mode of formation of ES, we prefer the concept that the substrate in a monolayer is chemisorbed to the active center of the enzyme protein, just as the experimental evidence pertaining to surface catalysis by inorganic catalysts indicates that in these reactions chemisorbed, not physically adsorbed, reactants are involved. Such a concept is supported by the demonstration of spectroscopically defined unstable intermediate compounds between enzyme and substrate in the decomposition by catalase of ethyl hydroperoxide,11 and in the interaction between peroxidase and hydrogen peroxide.18 Recently Chance18 determined by direct photoelectric measurements the dissociation con-... 

IR spectrophotometry, 661, 662 TEARS assay, 667 hydroperoxide oxidation, 692 Upid hydroperoxides, 977-8 decomposition, 669 DNA adducts, 978-84 protein adducts, 984-5 ozone adducts, 734 ozonide reduction, 726 ozonization characterization, 737, 739 peroxydisulfate reactions, 1013, 1018 Alkali metal ozonides, 735-7 Alkaline peroxide process, pulp and paper bleaching, 623... 

Nucleic adds, protein cross-links, 974-5 Nucleobase hydroperoxides, decomposition, 918, 975-7 Nucleophiles... 

Although LOX activity is important to the plant s defense against pathogens, there are negative aspects of the enzyme in foods. LOX activity and the resulting fatty acid hydroperoxide products initiate free radical chains that modify proteins (particularly residues of Trp, His, Cys, Tyr, Met, and Lys) as well as vitamins or their precursors (e.g., carotene and tocopherol). Evidence of such free radical reactions is often visibly observed as loss of carotenoid/chlorophyll pigments in improperly blanched frozen foods. Another consequence of these free radical reactions is the development of potent off-flavors, many of which originate from decomposition of the fatty acid hydroperoxide products. 

Lipid hydroperoxides are fairly stable molecules under physiological conditions, but their decomposition is catalysed by transition metals and metal complexes (O Brien, 1969). Both iron(II) and iron(III) are effective catalysts for hydroperoxide degradation, but the former is more so (Halliwell and Gutteridge, 1984). These include complexes of iron salts with low molecular weight chelates, non-haem iron proteins, free haem, haemoglobin, myoglobin. 

Undesirable changes in nutritional quality of foods are initiated by the autoxidation or enzymic oxidation of unsaturated lipids to lipid hydroperoxides. Lipid hydroperoxides and their products of decomposition can react with food components, such as amino acids, proteins and certain other biochemicals. These reactions and the potential role of hydroperoxides in causing mutagenicity are reviewed. 

Reactive species related to protein lipoxidation are classified into two major types, lipid hydroperoxides and their decomposition products, aldehydes. 

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