Abstract:
:Glycoxidation and lipoxidation reactions contribute to the chemical modification of proteins during the Maillard reaction. Reactive oxygen species, produced during the oxidation of sugars and lipids in these processes, irreversibly oxidize proteins. Methionine is particularly susceptible to oxidation, yielding the oxidation product methionine sulfoxide (MetSO). Here we describe a method for the analysis of MetSO using proteomic techniques. Using these techniques, we measured MetSO formation on the model protein RNase during aerobic incubations with glucose and arachidonate. We also evaluated the susceptibility of MetSO to reduction by NaBH4), a commonly used reductant in the analysis of Maillard reaction products.
journal_name
Ann N Y Acad Scijournal_title
Annals of the New York Academy of Sciencesauthors
Brock JW,Cotham WC,Ames JM,Thorpe SR,Baynes JWdoi
10.1196/annals.1333.035subject
Has Abstractpub_date
2005-06-01 00:00:00pages
284-9eissn
0077-8923issn
1749-6632pii
1043/1/284journal_volume
1043pub_type
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