Protein oxidation induced by singlet oxygen and peroxyl radicals and its consequences

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Protein oxidation is a major problem in the food, agricultural, pharmaceutical industries and plays a role in human disease. These deleterious processes result in considerable economic and health care costs. Photo-oxidation and peroxyl radical reactions, with singlet oxygen and peroxides as key intermediates, appear to be especially damaging. Quantitative and mechanistic data will be generated on the role of readily oxidised side-chains (tryptophan, tyrosine, histidine, cysteine, cystine and methionine) in protein fragmentation, aggregation and secondary reactions, arising from side-chain peroxides, peroxyl and alkoxyl radicals. Understanding the sites of damage and reaction mechanisms is critical to the prevention of these processes.