文献类型： 外文期刊

作者： Li, Wenjuan ¹ ; Gao, Haiyan ¹ ; Mu, Honglei ² ; Chen, Hangjun ² ; Fang, Xiangjun ² ; Zhou, Yongjun ² ; Tao, Fei ³ ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing, Jiangsu, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Food Sci, Key Lab Fruits & Vegetables Postharvest & Proc Te, Hangzhou, Zhejiang, Peoples R China

3.Zhejiang Acad Agr Sci, Inst Food Sci, Key Lab Fruits & Vegetables Postharvest & Proc Te, Hangzhou, Zhejiang, Peo

关键词： Advanced glycation end products;Advanced lipoxidation end products;Aggregation;Amino acid modification;Conformational change;Lipid oxidation product

期刊名称：EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY （ 影响因子：2.679； 五年影响因子：2.627 ）

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收录情况： SCI

摘要： Accumulation of advanced lipoxidation end products (ALEs) has been implicated in many chronic and degenerative diseases. In this study, we evaluated the effects of malondialdehyde (MDA), trans-2-heptenal, and trans,trans-2,4-heptadienal on the properties of native proteins and the formation of bovine serum albumin (BSA)-ALEs. Incubation of BSA with these aldehydes resulted in modification of Lys and Arg residues, conformational changes, and formation of colored, fluorescent, lipofuscin-like pigments (exhibiting strong lipofuscin-like fluorescence for MDA-BSA, but much weaker fluorescence for the other two aldehyde-BSA molecules). Moreover, the generated BSA-aldehyde complexes exhibited ultraviolet-visible (UV-Vis) absorption, i.e., the MDA-BSA adduct exhibited increased UV-Vis absorbance at 290 and 400nm, while the other two aldehyde-BSA molecules exhibited increased UV-Vis absorbance at 280 and 300-350nm, respectively, and cross-linking, similar to the characteristics of Maillard reaction products. The formation of aggregates was detected by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The variables measured above showed that heptadienal-BSA and heptenal-BSA samples exhibited both similarities and differences from MDA-BSA samples. These results provide insights into the characteristics and formation of ALEs in terms of their biochemical interactions and applications in food science. Practical applications: Advanced lipoxidation end products (ALEs) are known to be involved in many chronic and degenerative diseases. Here, we propose suitable protocols to characterize and compare ALEs derived from different secondary products of lipid oxidation. These results enhance our knowledge of the characteristics of ALEs and contribute to our understanding of the structure and formation of ALEs derived from different lipid oxidation products. Additionally, our results provide important insights into appropriate preventive or therapeutic measures to inhibit or reduce ALEs. Incubation of BSA with MDA, heptenal, and heptadienal resulted in modification of Lys and Arg residues, conformation changes, and formation of colored, fluorescent, lipofuscin-like pigments and generation of BSA-aldehyde complexes exhibiting ultraviolet-visible and cross-linking, similar to the characteristics of AGEs (Maillard reaction products).