Dietary protein oxidation: A silent threat to human health?

Novel DNPH-based method for determination of protein carbonylation in muscle and meat

(2016) Francesca Soglia et al.   FOOD CHEMISTRY

The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein

(2016) Hongsheng Chen et al.   MEAT SCIENCE

A Central Role for Heme Iron in Colon Carcinogenesis Associated with Red Meat Intake

(2015) N. M. Bastide et al.   CANCER RESEARCH

Advanced oxidation protein products decrease the expression of calcium transport channels in small intestinal epithelium via the p44/42 MAPK signaling pathway

(2015) Peiqun Wu et al.   EUROPEAN JOURNAL OF CELL BIOLOGY

Protein modifications in cooked pork products investigated by a proteomic approach

(2015) Aldo Di Luccia et al.   FOOD CHEMISTRY

Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer

(2015) Thomas Van Hecke et al.   FOOD CHEMISTRY

LC–MS investigations on interactions between isolated β-lactoglobulin peptides and lipid oxidation product malondialdehyde

(2015) Göker Gürbüz et al.   FOOD CHEMISTRY

Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil

(2015) Isabel Seiquer et al.   FOOD CHEMISTRY

Dietary polyunsaturated fatty acids and heme iron induce oxidative stress biomarkers and a cancer promoting environment in the colon of rats

(2015) Françoise Guéraud et al.   FREE RADICAL BIOLOGY AND MEDICINE

Tripping up Trp: Modification of protein tryptophan residues by reactive oxygen species, modes of detection, and biological consequences

(2015) Marilyn Ehrenshaft et al.   FREE RADICAL BIOLOGY AND MEDICINE

Effect of carnosic acid, quercetin and α-tocopherol on lipid and protein oxidation in an in vitro simulated gastric digestion model

(2015) Katleen Raes et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

The deleterious effects of non-protein amino acids from desert plants on human and animal health

(2015) Rachael A. Dunlop et al.   JOURNAL OF ARID ENVIRONMENTS

Susceptibility of whey protein isolate to oxidation and changes in physicochemical, structural, and digestibility characteristics

(2015) Xianchao Feng et al.   JOURNAL OF DAIRY SCIENCE

Protein Oxidation - the Less Appreciated Sibling of Lipid Oxidation

(2015)   JOURNAL OF FOOD SCIENCE

Carcinogenicity of consumption of red and processed meat

(2015) Véronique Bouvard et al.   LANCET ONCOLOGY

Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork

(2015) Yulong Bao et al.   MEAT SCIENCE

Oxidative damage to poultry: from farm to fork

(2015) M. Estévez   POULTRY SCIENCE

Protein lipoxidation: Detection strategies and challenges

(2015) Giancarlo Aldini et al.   Redox Biology

Simplified 2,4-dinitrophenylhydrazine spectrophotometric assay for quantification of carbonyls in oxidized proteins

(2014) Cristina S. Mesquita et al.   ANALYTICAL BIOCHEMISTRY

Elevated Vascular Level of ortho-Tyrosine Contributes to the Impairment of Insulin-Induced Arterial Relaxation

(2014) I. Szijártó et al.   HORMONE AND METABOLIC RESEARCH

Protein–Phenolic Interaction of Tryptic Digests of β-Lactoglobulin and Cloudberry Ellagitannin

(2014) Bei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modified Peptides as Indicators for Thermal and Nonthermal Reactions in Processed Milk

(2014) Jasmin Meltretter et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nitrite Curing of Chicken, Pork, and Beef Inhibits Oxidation but Does Not Affect N-Nitroso Compound (NOC)-Specific DNA Adduct Formation during in Vitro Digestion

(2014) Thomas Van Hecke et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein Thiols Undergo Reversible and Irreversible Oxidation during Chill Storage of Ground Beef as Detected by 4,4′-Dithiodipyridine

(2014) Tine Rysman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of in vitro gastrointestinal digestion and/or grape seed extract addition on antioxidant capacity of meat emulsions

(2014) Joaquín Martínez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages: Are both events connected?

(2014) A. Villaverde et al.   MEAT SCIENCE

On the toxicity of kynurenic acid in vivo and in vitro

(2014) Waldemar A. Turski et al.   Pharmacological Reports

Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat

(2014) Thomas Van Hecke et al.   PLoS One

Advanced oxidation protein products induce intestine epithelial cell death through a redox-dependent, c-jun N-terminal kinase and poly (ADP-ribose) polymerase-1-mediated pathway

(2014) F Xie et al.   Cell Death & Disease

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

(2013) Alaa El-Din A. Bekhit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Oxidized casein impairs antioxidant defense system and induces hepatic and renal injury in mice

(2013) Zhuqing Leslie Li et al.   FOOD AND CHEMICAL TOXICOLOGY

The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion

(2013) Hernan Brice Kenmogne-Domguia et al.   FOOD CHEMISTRY

Detection and identification of oxidized insulin-like growth factor-binding proteins and receptors in patients with colorectal carcinoma

(2013) Olgica Nedić et al.   FREE RADICAL BIOLOGY AND MEDICINE

Oxidative Damage to Poultry, Pork, and Beef during Frozen Storage through the Analysis of Novel Protein Oxidation Markers

(2013) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Carbonylation of Myofibrillar Proteins through the Maillard Pathway: Effect of Reducing Sugars and Reaction Temperature

(2013) Adriana Villaverde et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

2-Aminoadipic acid is a biomarker for diabetes risk

(2013) Thomas J. Wang et al.   JOURNAL OF CLINICAL INVESTIGATION

Decreased levels of kynurenic acid in the intestinal mucosa of IBS patients: Relation to serotonin and psychological state

(2013) Daniel Keszthelyi et al.   JOURNAL OF PSYCHOSOMATIC RESEARCH

Does acute tryptophan depletion affect peripheral serotonin metabolism in the intestine?

(2012) Daniel Keszthelyi et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Analysis of tryptophan oxidation by fluorescence spectroscopy: Effect of metal-catalyzed oxidation and selected phenolic compounds

(2012) Mariana Utrera et al.   FOOD CHEMISTRY

Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin

(2012) Manuel Pazos et al.   FOOD CHEMISTRY

Oxidative changes during ice storage of rainbow trout (Oncorhynchus mykiss) fed different ratios of marine and vegetable feed ingredients

(2012) Maike Timm-Heinrich et al.   FOOD CHEMISTRY

A Novel LC–MS Application To Investigate Oxidation of Peptides Isolated from β-Lactoglobulin

(2012) Tuuli Koivumäki et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary Iron-Initiated Lipid Oxidation and Its Inhibition by Polyphenols in Gastric Conditions

(2012) Bénédicte Lorrain et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion

(2012) Karin Larsson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mass Spectrometric Evidence of Malonaldehyde and 4-Hydroxynonenal Adductions to Radical-Scavenging Soy Peptides

(2012) Jing Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidation of Myofibrillar Proteins and Impaired Functionality: Underlying Mechanisms of the Carbonylation Pathway

(2012) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Lysine-Derived Oxidation Products and Loss of Tryptophan during Processing of Porcine Patties with Added Avocado Byproducts

(2012) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary oxidizedn-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells

(2012) Manar Awada et al.   JOURNAL OF LIPID RESEARCH

Intestinal anti-inflammatory activity of red wine extract: unveiling the mechanisms in colonic epithelial cells

(2012) Carla Nunes et al.   Food & Function

Dietary Intake and Risk of Developing Inflammatory Bowel Disease: A Systematic Review of the Literature

(2011) Jason K Hou et al.   AMERICAN JOURNAL OF GASTROENTEROLOGY

Proteins containing oxidized amino acids induce apoptosis in human monocytes

(2011) Rachael A. Dunlop et al.   BIOCHEMICAL JOURNAL

Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved

(2011) N. M. Bastide et al.   Cancer Prevention Research

l-DOPA is incorporated into brain proteins of patients treated for Parkinson's disease, inducing toxicity in human neuroblastoma cells in vitro

(2011) Sandra W. Chan et al.   EXPERIMENTAL NEUROLOGY

Formation of Strecker aldehydes between protein carbonyls – α-Aminoadipic and γ-glutamic semialdehydes – and leucine and isoleucine

(2011) Mario Estévez et al.   FOOD CHEMISTRY

Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation

(2011) A. Promeyrat et al.   FOOD CHEMISTRY

Light-induced protein and lipid oxidation in low-fat cheeses: Effect on degree of enzymatic hydrolysis

(2011) TRINE K DALSGAARD et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Thiol–Quinone Adduct Formation in Myofibrillar Proteins Detected by LC-MS

(2011) Sisse Jongberg et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fish Proteins as Targets of Ferrous-Catalyzed Oxidation: Identification of Protein Carbonyls by Fluorescent Labeling on Two-Dimensional Gels and MALDI-TOF/TOF Mass Spectrometry

(2011) Manuel Pazos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Nitric oxide and quality and safety of muscle based foods

(2011) Leif H. Skibsted   NITRIC OXIDE-BIOLOGY AND CHEMISTRY

Fate in digestion in vitro of several food components, including some toxic compounds coming from omega-3 and omega-6 lipids

(2010) Encarnación Goicoechea et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of Phenolic Compounds on the Formation of α-Aminoadipic and γ-Glutamic Semialdehydes from Myofibrillar Proteins Oxidized by Copper, Iron, and Myoglobin

(2010) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tryptophan Depletion and Formation of α-Aminoadipic and γ-Glutamic Semialdehydes in Porcine Burger Patties with Added Phenolic-Rich Fruit Extracts

(2010) Rui Ganhão et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on the interaction of catechins with human serum albumin using spectroscopic and electrophoretic techniques

(2010) Lucie Trnková et al.   JOURNAL OF MOLECULAR STRUCTURE

Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

(2010) Rui Ganhão et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Oxidative Stress and Mitochondrial Functions in the Intestinal Caco-2/15 Cell Line

(2010) Rame Taha et al.   PLoS One

Protein carbonyl levels, glutathione S-transferase polymorphisms and risk of colorectal cancer

(2009) C.-C. Yeh et al.   CARCINOGENESIS

Analysis of Protein Oxidation Markers α-Aminoadipic and γ-Glutamic Semialdehydes in Food Proteins Using Liquid Chromatography (LC)−Electrospray Ionization (ESI)−Multistage Tandem Mass Spectrometry (MS)

(2009) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Understanding the role of tryptophan and serotonin metabolism in gastrointestinal function

(2009) d. keszthelyi et al.   NEUROGASTROENTEROLOGY AND MOTILITY

Long-term effects of calorie or protein restriction on serum IGF-1 and IGFBP-3 concentration in humans

(2008) Luigi Fontana et al.   AGING CELL

Presence of kynurenic acid in food and honeybee products

(2008) Michal P. Turski et al.   AMINO ACIDS

The impact of specific oxidized amino acids on protein turnover in J774 cells

(2008) Rachael A. Dunlop et al.   BIOCHEMICAL JOURNAL

Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links

(2008) Marianne N. Lund et al.   BIOCHEMICAL JOURNAL

Disulfide bond within µ-calpain active site inhibits activity and autolysis

(2008) René Lametsch et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Evaluation of Oxidative Stress in Colorectal Cancer Patients

(2008) DONG CHANG et al.   BIOMEDICAL AND ENVIRONMENTAL SCIENCES

L-Methionine-dl-sulfoxide Metabolism and Toxicity in Freshly Isolated Mouse Hepatocytes: Gender Differences and Inhibition with Aminooxyacetic Acid

(2008) J. T. Dever et al.   DRUG METABOLISM AND DISPOSITION

Oxidation of Porcine Myosin by Hypervalent Myoglobin: The Role of Thiol Groups

(2008) Anne M. Frederiksen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Plant Phenolics Affect Oxidation of Tryptophan

(2008) Hanna Salminen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions

(2008) Mario Estévez et al.   MEAT SCIENCE