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

蛋白质氧化是食品、农业、制药工业中的一个主要问题，在人类疾病中起着重要作用。这些有害的过程造成了相当大的经济和保健费用。以单线态氧和过氧化物为主要中间体的光氧化和过氧自由基反应似乎特别具有破坏性。将生成易氧化侧链（色氨酸、酪氨酸、组氨酸、半胱氨酸、胱氨酸和蛋氨酸）在蛋白质片段化、聚集和由侧链过氧化物、过氧基和烷氧基自由基引起的二次反应中的作用的定量和机理数据。了解损伤部位和反应机制对预防这些过程至关重要。

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.