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Saccani G, Bergamaschi M, Schivazappa C, Cirlini M, Galaverna G, Virgili R. Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFA. Food Chem 2023; 399:133963. [DOI: 10.1016/j.foodchem.2022.133963] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 07/21/2022] [Accepted: 08/14/2022] [Indexed: 11/20/2022]
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2
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Ho CL, Lin CS, Li LH, Hua KF, Ju TC. Inhibition of pro-inflammatory mediator expression in macrophages using wood vinegar from griffith's ash. CHINESE J PHYSIOL 2021; 64:232-243. [PMID: 34708715 DOI: 10.4103/cjp.cjp_54_21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
Abstract
Macrophages are essential for host defense as they control foreign pathogens and induce acquired immune responses. Activated macrophages secrete pro-inflammatory reactive substances causing local cell and tissue inflammatory response, which helps an organism resist the invasion of foreign pathogens. Excessive or chronic inflammation can cause several diseases. Previous studies have reported that vinegar treatment decreases the levels of several inflammatory cytokines and biomarkers, including mitogen-activated protein kinases, cyclooxygenase-2, inducible nitric oxide synthase (iNOS), and nitric oxide (NO). However, the benefits of wood vinegar produced from Griffith's ash (Fraxinus formosana Hayata) in reducing inflammation have not been investigated yet. Thus, assuming that wood vinegar exerts anti-inflammatory effects in macrophages, in this study, we investigated the potential anti-inflammatory effects of the wood vinegar from Griffith's ash using a lipopolysaccharide (LPS)-induced inflammatory response model in RAW264.7 macrophages. We showed that the wood vinegar inhibited the production of iNOS, NO, and interleukin 6. In addition, we found that the wood vinegar reduced the phosphorylation levels of p38 and protein kinase C-α/δ in the LPS-stimulated RAW264.7 macrophages. Based on these results, we suggest that the produced wood vinegar can reduce inflammation in LPS-activated macrophages.
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Affiliation(s)
- Chen-Lung Ho
- Division of Wood Cellulose, Taiwan Forestry Research Institute, Taipei, Taiwan
| | - Chuan-Shun Lin
- Animal Technology Research Center, Agricultural Technology Research Institute, Hsinchu, Taiwan
| | - Lan-Hui Li
- Department of Laboratory Medicine, Linsen, Chinese Medicine and Kunming Branch, Taipei City Hospital; Department of Pathology, Tri-Service General Hospital, National Defense Medical Center, Taipei, Taiwan
| | - Kuo-Feng Hua
- Department of Biotechnology and Animal Science, National Ilan University, Yilan; Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan
| | - Tz-Chuen Ju
- Department of Animal Science and Biotechnology, Tunghai University, Taichung, Taiwan
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Ma J, Geng Z, Sun C, Li P, Zhang M, Wang D, Xu W. Novel sample treatment method for the determination of free (E)-4-hydroxy-2-nonenal in meat products by liquid chromatography/tandem mass spectrometry using 4-hydroxy-2-nonenal-d 3 as internal standard. Rapid Commun Mass Spectrom 2021; 35:e9023. [PMID: 33314314 DOI: 10.1002/rcm.9023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 12/03/2020] [Accepted: 12/06/2020] [Indexed: 06/12/2023]
Abstract
RATIONALE (E)-4-Hydroxy-2-nonenal (HNE) is a reactive secondary product of lipid oxidation with biological significance. The analysis of HNE is a challenge due to its volatility and high activity. Developing sample preparation and analytical tools for the determination of free HNE is crucial for better understanding the actual level of free HNE in meat products. METHODS Liquid nitrogen freezing, subzero-temperature extraction and derivatization were employed for meat sample treatment. Liquid chromatography/tandem mass spectrometry with electrospray ionization in negative ion mode was used for the determination of free HNE after isotope-coded derivatization. RESULTS High repeatability and good recoveries with a limit of quantification as low as 0.25 pmol/g were found. Nineteen out of 24 samples, including chilled/processed meat products and meat-based instant foods, were found to contain free HNE with a range of 0.014-1.160 nmol/g. CONCLUSIONS The proposed method showed satisfactory reliability, sensitivity and accuracy. We believe that such a sample preparation strategy will provide a powerful tool for better understanding the actual level of free HNE in meat products.
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Affiliation(s)
- Jingjing Ma
- Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China
| | - Zhiming Geng
- Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China
| | - Chong Sun
- Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China
| | - Pengpeng Li
- Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China
| | - Muhan Zhang
- Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China
| | - Daoying Wang
- Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China
| | - Weimin Xu
- Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China
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4
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Albuquerque TG, Costa HS, Oliveira MBPP. 4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges. Crit Rev Food Sci Nutr 2021; 62:3569-3597. [PMID: 33397127 DOI: 10.1080/10408398.2020.1867499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Undoubtedly, significant advances were performed concerning 4-hydroxy-2-alkenals research on foods, and their formation by double oxidation of polyunsaturated fatty acids. But further studies are still needed, especially on their occurrence in foods enriched with n-3 and n-6 fatty acids, as well as in foods for infants and processed foods. Major factors concerning the formation of 4-hydroxy-2-alkenals were discussed, namely the influence of fatty acids composition, time/temperature, processing conditions, salt, among others. Regarding mitigation, the most effective strategies are adding phenolic extracts to foods matrices, as well as other antioxidants, such as vitamin E. Exposure assessment studies revealed 4-hydroxy-2-alkenals values that could not be considered a risk for human health. However, these toxic compounds remain unaltered after digestion and can easily reach the systemic circulation. Therefore, it is crucial to develop in vivo research, with the inclusion of the colon phase, as well as, cell membranes of the intestinal epithelium. In conclusion, according to our review it is possible to eliminate or effectively decrease 4-hydroxy-2-alkenals in foods using simple and economic practices.
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Affiliation(s)
- Tânia Gonçalves Albuquerque
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P, Lisbon, Portugal.,REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal.,Instituto Universitário Egas Moniz, Lisbon, Portugal
| | - Helena S Costa
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P, Lisbon, Portugal.,REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal
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Zhou X, Zhang Z, Liu X, Wu D, Ding Y, Li G, Wu Y. Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods. Compr Rev Food Sci Food Saf 2020; 19:503-529. [DOI: 10.1111/1541-4337.12535] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 11/25/2019] [Accepted: 12/28/2019] [Indexed: 01/08/2023]
Affiliation(s)
- Xuxia Zhou
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Zhiwen Zhang
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Xiaoying Liu
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Di Wu
- Yangtze Delta Region Institute of Tsinghua University Zhejiang China
| | - Yuting Ding
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Guoliang Li
- School of Food and Biological EngineeringShaanxi University of Science and Technology Xian China
| | - Yongning Wu
- NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical ScienceChina National Center for Food Safety Risk Assessment Beijing China
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Liao H, Zhu M, Chen Y. 4-Hydroxy-2-nonenal in food products: A review of the toxicity, occurrence, mitigation strategies and analysis methods. Trends Food Sci Technol 2020; 96:188-98. [DOI: 10.1016/j.tifs.2019.12.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Abstract
Changes in the 4-hydroxy-2-hexenal (HHE) and malonaldehyde (MA) contents were investigated in the meat of the yellowtail Seriola quinqueradiate containing 0, 0.3, 0.6, and 0.9 M NaCl stored at 0 degrees C for 7 days. After 7 days of storage, the HHE content was significantly lower and the MA content significantly higher in the meat containing NaCl than in the control without NaCl.
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Affiliation(s)
- D M S Munasinghe
- United Graduate School of Agricultural Sciences, Kagoshima University
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Han IH, Csallany AS. The Toxic Aldehyde, 4-Hydroxy-2-trans-nonenal (HNE) Formation in Natural and Imitation Mozzarella Cheeses: Heat Treatment Effects. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2084-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Jouanin I, Baradat M, Gieules M, Taché S, Pierre FHF, Guéraud F, Debrauwer L. Liquid chromatography/electrospray ionisation mass spectrometric tracking of 4-hydroxy-2(E)-nonenal biotransformations by mouse colon epithelial cells using [1,2-13C2]-4-hydroxy-2(E)-nonenal as stable isotope tracer. Rapid Commun Mass Spectrom 2011; 25:2675-2681. [PMID: 21913243 DOI: 10.1002/rcm.5033] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
4-Hydroxy-2(E)-nonenal (HNE), a product of lipid peroxidation, has been extensively studied in several areas, including metabolism with radio-isotopes and quantification in various matrices with deuterium-labelled HNE as standard. The aim of this work was to evaluate the relevance of (13)C-labelled HNE in biotransformation studies to discriminate metabolites from endogens by liquid chromatography/electrospray ionisation mass spectrometry (LC/ESI-MS). (13)C-Labelled HNE was synthesised in improved overall yield (20%), with the incorporation of two labels in the molecule. Immortalised mouse colon epithelial cells were incubated with 2:3 molar amounts of HNE/(13)C-HNE in order to gain information on the detection of metabolites in complex media. Our results demonstrated that the stable isotope m/z values determined by mass spectrometry were relevant in distinguishing metabolites from endogens, and that metabolite structures could be deduced. Six conjugate metabolites and 4-hydroxy-2(E)-nonenoic acid were identified, together with an incompletely identified metabolite. Stable-isotope-labelled HNE has already been used for quantification purposes. However, this is the first report on the use of (13)C-labelled HNE as a tracer for in vitro metabolism. (13)C-Labelled HNE could also be of benefit for in vivo studies.
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Affiliation(s)
- I Jouanin
- INRA, UMR1331, Toxalim, Research Center in Food Toxicology, F-31027 Toulouse, France.
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Surh J, Lee BY, Kwon H. Influence of fatty acids compositions and manufacturing type on the formation of 4-hydroxy-2-alkenals in food lipids. Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0043-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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Joseph P, Suman S, Mancini R, Beach C. Mass spectrometric evidence for aldehyde adduction in carboxymyoglobin. Meat Sci 2009; 83:339-44. [DOI: 10.1016/j.meatsci.2009.05.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2009] [Revised: 05/04/2009] [Accepted: 05/10/2009] [Indexed: 11/29/2022]
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Abstract
4-Hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) were determined using selected ion-monitoring gas chromatography-mass spectrometry (GC-MS) in 56 kinds of commercially available PUFA-fortified foods including infant formulas and baby foods. HHE and HNE, each specifically coming from the oxidation of n-3 and n-6 polyunsaturated fatty acids (PUFA), were observed at <10-77 and 41-132 microg kg(-1) in the infant formulas (n = 12) and at <10-52 and 36-116 microg kg(-1) in the baby foods (n = 7), respectively. 4-Hydroxy-2-alkenals in infant formulas and baby foods were further determined at 10 and 30 days after opening in an attempt to examine the time dependence of the levels of 4-hydroxy-2-alkenals. The values of HHE and HNE had increased appreciably to <10-220 and 79-792 microg kg(-1) in infant formulas and to <10-112 and 135-572 microg kg(-1) in baby foods, respectively, at 10 days and decreased, although statistically not significant, in most of the tested samples after 30 days, which suggested that the reactive compounds might interact with other constituents like proteins in the samples to form adducts or be decomposed with time. Based on the current study, it was calculated that 3-month to 1-year-old babies maintained exclusively on these commercially available PUFA-fortified infant formulas or baby foods could be exposed to a maximum of 20.2 microg kg(-1) body weight day(-1) of 4-hydroxy-2-alkenals, which is two orders of magnitude higher than the exposure of Korean adults estimated in a previous study of the authors' (2005). The present study may trigger future studies investigating the physiological influence of 4-hydroxy-2-alkenals originating from the diet on man at an early stage of development.
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Affiliation(s)
- J Surh
- Department of Food and Nutrition, College of Health and Welfare, Kangwon National University, Samcheok, Gangwondo 245-711, Korea
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Gasc N, Taché S, Rathahao E, Bertrand-Michel J, Roques V, Guéraud F. 4-hydroxynonenal in foodstuffs: heme concentration, fatty acid composition and freeze-drying are determining factors. Redox Rep 2007; 12:40-4. [PMID: 17263907 DOI: 10.1179/135100007x162257] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
Abstract
4-Hydroxynonenal (HNE) is a product of lipid peroxidation. It has been often used as a biomarker of endogenous lipid peroxidation and its concentration is increased in several diseases. But HNE is not only formed during lipid peroxidation occurring in the body. Some authors have shown that it is also present in oxidized oils and in meats. The aim of this study is to compare the effect of food composition (heme iron, fatty acid composition) or freeze-drying on HNE formation in foodstuffs. The methodology is based on extraction/purification procedure followed by HPLC separation with UV detection. As HNE is chemically very reactive and binds easily to proteins, we used radiolabeled HNE to calculate extraction efficiency, so total HNE can be estimated as only free HNE can be measured. The concomitant presence of both heme iron and omega 6 fatty acids, such as linoleic acid, is important for HNE formation in foodstuffs. Freeze-drying increases this formation.
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Affiliation(s)
- Nicole Gasc
- Laboratoire des Xénobiotiques, UMR 1089 INRA-ENVT, Toulouse, France
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Sakai T, Shimizu Y, Kawahara S. Effect of NaCl on the lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal, formation in boiled pork. Biosci Biotechnol Biochem 2006; 70:815-20. [PMID: 16636446 DOI: 10.1271/bbb.70.815] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Pork was boiled at 100 degrees C for 5, 10 and 15 min and stored at 0 degrees C, and changes in the 4-hydroxynonenal (HNE), malonaldehyde (MA) and fatty acid (FA) contents were analyzed immediately and 3 days later. The HNE, MA and FA contents in all samples were not significantly different from each other. Pork samples containing none (control), 1% and 2% NaCl were boiled at 100 degrees C for 5 min and stored at 0 degrees C, and changes in the HNE, MA and FA contents and cooking yields were immediately analyzed and after 0, 1, 2 and 3 days. Cooking losses in the NaCl-containing samples were significantly lower than those of the control. The HNE contents in the control samples of boiled pork had significantly increased after 3 days of storage, while the contents in the NaCl-containing samples were significantly lower than those of the control after 1, 2 and 3 days of storage. The MA contents in all samples were not significantly different from each other. All FA contents analyzed had decreased in all samples after 3 days of storage. The decrease ratio of highly unsaturated fatty acids was lowest in the sample containing 2% NaCl.
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Affiliation(s)
- Tadashi Sakai
- Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Japan.
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Abstract
4-Hydroxy-2-alkenals are cytotoxic aldehydes generated from the oxidation of n-3 and n-6 polyunsaturated fatty acids. The compounds have shown various biological effects via Schiff base adducts or Michael addition adducts at levels higher than physiological ones. To assess human exposure to 4-hydroxy-2-alkenals in the diet, 4-hydroxy-2-alkenals in vegetable oils, fish and shellfish were monitored using GC/MS/SIM. 2001 National Health and Nutrition Survey (2002) data were employed for the dietary intake pattern. The Korean daily exposure to 4-hydroxy-2-alkenals, excluding a possible one from fried food, was 4.3 microg day-1, constituted of 1.6 microg 4-hydroxy-2-hexenal (HHE) and 2.7 microg 4-hydroxy-2-nonenal (HNE). It was calculated that Koreans could be additionally exposed to more than 11.8 microg day-1 4-hydroxy-2-alkenal from fried foods. Thus, the combined exposure would be 16.1 microg day-1, which corresponds to 0.3 microg kg-1 body weight day-1 for a 60 kg Korean adult. In spite of the biological toxicity of 4-hydroxy-2-alkenals, the risk for human could not be quantified due to the lack of a virtually safe dose of the compounds. However, considering the basal level of 4-hydroxy-2-alkenals in many tissues, the present value from the diet may not pose a significant risk for human health.
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Affiliation(s)
- J Surh
- Department of Food and Nutrition, Seoul National University, San 56-1, Sillim-dong, Gwanak-gu, Seoul 151-742, Korea
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Sakai T, Munasinghe D, Kashimura M, Sugamoto K, Kawahara S. Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef. Meat Sci 2004; 66:789-92. [DOI: 10.1016/s0309-1740(03)00138-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2003] [Accepted: 06/11/2003] [Indexed: 11/19/2022]
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Abstract
The review is focused on the currently major aspect of 4-hydroxynonenal (HNE) research--studies that combine biological activities of the aldehyde together with the methods of its identification in cells and tissues. Because there were some excellent reviews on HNE published in recent years, starting in 1990 and 1991 with supreme reviews done by Hermann Esterbauer, who discovered the aldehyde, and colleagues from the Institute of Biochemistry in Graz, this article pays most of attention to the most recent articles, published in the last 15 months. Additionally, an overview on the relevance of HNE is given with respect to the research and publication trends in the period of 10 years (1993-2002) according to the data in the Current Contents and Medline data bases. It is obvious that HNE started in 1993 as a "toxic product of lipid peroxidation" and "second toxic messenger of free radicals", to become in 2002 a reliable marker of oxidative stress, a possible causative agent of several diseases (such as Alzheimer's disease), growth modulating factor and a signaling molecule. Novel analytical methods developed suitable pathways for HNE to become a clinically applicable marker of lipid peroxidation on one side and on the other a standardized parameter of food quality control. As it is also present physiologically in various cells and tissues, it is likely that HNE will soon become one of the most attractive factors for those who search for a small and reactive molecular link between genomics and proteomics.
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Affiliation(s)
- Neven Zarkovic
- Rudjer Boskovic Institute, Division of Molecular Medicine, Bijenicka 54, HR-1000 Zagreb, Croatia.
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