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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 ...
Phosphatidylinositol 4,5-bisphosphate or PtdIns(4,5)P 2, also known simply as PIP 2 or PI(4,5)P 2, is a minor phospholipid component of cell membranes. PtdIns(4,5)P 2 is enriched at the plasma membrane where it is a substrate for a number of important signaling proteins. [1] PIP2 also forms lipid clusters [2] that sort proteins. [3] [4] [5]
The antioxidant enzyme glutathione peroxidase 4 (GPX4) belongs to the family of glutathione peroxidases, which consists of 8 known mammalian isoenzymes (GPX1–8).GPX4 catalyzes the reduction of hydrogen peroxide, organic hydroperoxides, and lipid peroxides at the expense of reduced glutathione and functions in the protection of cells against oxidative stress.
This probably is an indication of the greater vulnerability of polyunsaturated fats to lipid peroxidation, against which vitamin E has been shown to be protective. [5] Examples of unsaturated fatty acids are palmitoleic acid, oleic acid, myristoleic acid, linoleic acid, and arachidonic acid.
Thiobarbituric acid reactive substances (TBARS) are formed as a byproduct of lipid peroxidation (i.e. as degradation products of fats) which can be detected by the TBARS assay using thiobarbituric acid as a reagent. TBARS can be upregulated, for example, by heart attack [1] or by certain kinds of stroke. [2]
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.