Detection of lipid-lysine amide-type adduct as a marker of PUFA oxidation and its applications |
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Authors: | Yoji Kato Toshihiko Osawa |
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Institution: | a School of Human Science and Environment, University of Hyogo, Himeji 670-0092, Japan b Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya 464-8601, Japan |
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Abstract: | Research into lipid peroxidation-induced protein modification has been ongoing for many years. Recent studies on lipo-oxidation shows the occurrence of another type of protein modification, amide-type adduct formation by lipid hydroperoxide, as well as classical aldehyde-derived protein modifications. The amide-type modifications can be either classified as alkylamide and carboxyalkylamide according to the formed structures. As an alkylamide-type adduct, Nε-(hexanoyl)lysine can be formed by the reaction of peroxidized n − 6 fatty acid with lysine. Nε-(propanoyl)lysine is considered to be generated from oxidation of n − 3 fatty acid with lysine. The generation pattern of both might be useful for classification of which fatty acids are more involved in oxidation in vivo. Since the alkylamide type-adducts are relatively stable and detectable from biological specimens like urine, these adducts, especially Nε-(hexanoyl)lysine, are used as reliable markers for not only oxidative stress evaluation but also development of functional food. |
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Keywords: | Lipid peroxidation Amide-type adduct Nε-(hexanoyl)lysine Nε-(propanoyl)lysine Functional food Oxidative stress marker |
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