Analysis of Aliphatic Amino Acid Alcohols in Oxidized Proteins
Last Update: 2021-03-05
Search more information of high quality chemicals, good prices and reliable suppliers, visit
Radical-mediated protein oxidation was first studied at the beginning of the 20th century by Henry Dakin ([
]; reviewed in
), but it is only recently that the use of the products of these reactions as specific markers of oxidative damage in in vivo situations has been established. Generic markers of protein oxidation such as protein carbonyls have been used longer as indices of protein oxidation in vivo (
) (reviewed recently in
, but it is unclear whether the measurement of such materials accurately reflects damage to proteins (as opposed to oxidation of, for example, lipids or sugars that are, or become, bound to proteins). Our purpose here is to discuss methods for analysis of alcohols of aliphatic amino acids in proteins, since there are few pathways known to generate these molecules other than oxygen radicals such as hydroxyl radicals/Fenton systems (
This article is an English version of an article which is originally in the Chinese language on echemi.com and is provided for information purposes only.
This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of
the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed
description of the concern or complaint, to firstname.lastname@example.org
. A staff member will contact you within 5 working days. Once verified, infringing content
will be removed immediately.