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Lipid Hydroperoxide-Derived Modification of Biomolecules

  • Yoji Kato

Part of the Subcellular Biochemistry book series (SCBI, volume 77)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Lipid Peroxidation and Small Molecule Adducts

  3. Pathophysiological Consequences

    1. Front Matter
      Pages 93-93
    2. Michitaka Naito
      Pages 95-102
    3. Hirofumi Arai
      Pages 103-114
    4. Wakako Maruyama, Masayo Shaomoto-Nagai, Yoji Kato, Shinsuke Hisaka, Toshihiko Osawa, Makoto Naoi
      Pages 127-136
    5. Yuji Naito, Tomohisa Takagi, Osamu Handa, Toshikazu Yoshikawa
      Pages 137-148
  4. Applications for Diagnosis and Development of Functional Food

    1. Front Matter
      Pages 149-149
    2. Fumihiko Hoshino, Osamu Watanabe, Xiaohong Wu, Yosuke Takimoto, Toshihiko Osawa
      Pages 151-161
    3. Wataru Aoi, Yuji Naito, Toshikazu Yoshikawa
      Pages 175-187
  5. Back Matter
    Pages 199-202

About this book

Introduction

This volume focusses on oxidative modifications of lipid molecules and the successive generation of singlet oxygen. The book also covers the secondary adductions of these reactive species with proteins and aminophospholipids. During lipid peroxidation, the initial event is the formation of lipid hydroperoxide, which is followed by an oxidation event that starts a chain-reaction. The formed lipid hydroperoxide gradually decomposes into harmful aldehydes, which are the advanced end-products of lipid peroxidation. The book consists of three sections:

 

Part I, entitled Lipid peroxidation and small molecule adducts focusses on the biochemical events that are involved in lipid peroxidation and to the formation of small molecules like singlet molecular oxygen. This part of the book also introduces the hexanoyl-lysine adduct. Part II, entitled Pathophysiological consequences covers a range of damaging physiological consequences of lipid peroxidation, ranging from atherosclerosis to neurodegenerative disorders. Finally, Part III, entitled Applications for diagnosis and development of functional food looks into potential diagnostic uses of lipid peroxidation, the possible beneficial effects that can be achieved and new assays in food safely that have been developed.

Keywords

covalent adducts lipid hydroperoxide oxidative stress singlet oxygen

Editors and affiliations

  • Yoji Kato
    • 1
  1. 1.School of Human Science & EnvironmentUniversity of HyogoHimejiJapan

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-007-7920-4
  • Copyright Information Springer Science+Business Media Dordrecht 2014
  • Publisher Name Springer, Dordrecht
  • eBook Packages Biomedical and Life Sciences
  • Print ISBN 978-94-007-7919-8
  • Online ISBN 978-94-007-7920-4
  • Series Print ISSN 0306-0225
  • Buy this book on publisher's site
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