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Lipid peroxidation, or lipid oxidation, is a complex chemical process that leads to oxidative degradation of lipids, [1] resulting in the formation of peroxide and hydroperoxide derivatives. [2] It occurs when free radicals , specifically reactive oxygen species (ROS), interact with lipids within cell membranes , typically polyunsaturated fatty ...
In the propagation phase, the lipid radical reacts with oxygen (O 2) or a transition metal, forming a peroxyl radical (LOO •). This peroxyl radical continues the chain reaction by reacting with a new unsaturated fatty acid, producing a new lipid radical (L •) and lipid hydroperoxide (LOOH). These primary products can further decompose into ...
Deuterium-reinforced lipids can be used for protecting living cells by slowing the chain reaction of lipid peroxidation. [1] The lipid bilayer of the cell and organelle membranes contain polyunsaturated fatty acids (PUFA) are key components of cell and organelle membranes. Any process that either increases oxidation of PUFAs or hinders their ...
Autoxidation is therefore a fairly broad term and can encompass examples of photooxygenation and catalytic oxidation. The common mechanism is a free radical chain reaction, where the addition of oxygen gives rise to hydroperoxides and their associated peroxy radicals (ROO•). [5]
Basic structure of a peroxisome Distribution of peroxisomes (white) in HEK 293 cells during mitosis Peroxisome in rat neonatal cardiomyocyte. A peroxisome (/ p ə ˈ r ɒ k s ɪ ˌ s oʊ m /) [1] is a membrane-bound organelle, a type of microbody, found in the cytoplasm of virtually all eukaryotic cells.
4-Hydroxynonenal, or 4-hydroxy-2E-nonenal or 4-hydroxy-2-nonenal or 4-HNE or HNE, (C 9 H 16 O 2), is an α,β-unsaturated hydroxyalkenal that is produced by lipid peroxidation in cells. 4-HNE is the primary α,β-unsaturated hydroxyalkenal formed in this process. It is a colorless oil.
This two-step reaction is freely reversible and its equilibrium lies near 1. To drive the reaction forward, the reaction is coupled to a strongly exergonic hydrolysis reaction: the enzyme inorganic pyrophosphatase cleaves the pyrophosphate liberated from ATP to two phosphate ions, consuming one water molecule in the process.
Phosphatidylethanolamines in food break down to form phosphatidylethanolamine-linked Amadori products as a part of the Maillard reaction. [13] These products accelerate membrane lipid peroxidation, causing oxidative stress to cells that come in contact with them. [14] Oxidative stress is known to cause food deterioration and several diseases.