Detection of lipid-lysine amide-type adduct as a marker of PUFA oxidation and its applications

• Published in: Archives of biochemistry and biophysics Vol. 501; no. 2; pp. 182 - 187
• Main Authors: Kato, Yoji, Osawa, Toshihiko
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 15.09.2010
• Subjects: Amide-type adduct; Amides - chemistry; Animals; Biomarkers - chemistry; Biomarkers - metabolism; Fatty Acids, Unsaturated - chemistry; Fatty Acids, Unsaturated - metabolism; Functional Food; Humans; Lipid Peroxidation; Lipid Peroxides - chemistry; Lipid Peroxides - metabolism; Lysine - analogs & derivatives; Lysine - chemistry; Lysine - metabolism; Nε-(hexanoyl)lysine; Nε-(propanoyl)lysine; Oxidation-Reduction; Oxidative Stress; Oxidative stress marker; Protein Processing, Post-Translational; Lipid peroxidation; Amide-type adduct; Oxidative stress marker; Nε-(hexanoyl)lysine; Nε-(propanoyl)lysine; Functional food
• ISSN: 0003-9861; 1096-0384
• DOI: 10.1016/j.abb.2010.06.010

Research into lipid peroxidation-induced protein modification has been ongoing for many years. Recent studies on lipo-oxidation shows the occurrence of another type of protein modification, amide-type adduct formation by lipid hydroperoxide, as well as classical aldehyde-derived protein modifications. The amide-type modifications can be either classified as alkylamide and carboxyalkylamide according to the formed structures. As an alkylamide-type adduct, Nε-(hexanoyl)lysine can be formed by the reaction of peroxidized n − 6 fatty acid with lysine. Nε-(propanoyl)lysine is considered to be generated from oxidation of n − 3 fatty acid with lysine. The generation pattern of both might be useful for classification of which fatty acids are more involved in oxidation in vivo. Since the alkylamide type-adducts are relatively stable and detectable from biological specimens like urine, these adducts, especially Nε-(hexanoyl)lysine, are used as reliable markers for not only oxidative stress evaluation but also development of functional food.