English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/181214
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

A concise appraisal of lipid oxidation and lipoxidation in higher plants

AuthorsAlché Ramírez, Juan de Dios
KeywordsAdvanced lipoxidation endproducts
Food
Lipid peroxides
Stress
Reactive oxygen species
Reactive carbonyl species
Issue Date2019
CitationRedox Biology (2019)
AbstractPolyunsaturated fatty acids present in plant membranes react with reactive oxygen species through so-called lipid oxidation events. They generate great diversity of highly-reactive lipid-derived chemical species, which may be further degraded enzymatically or non-enzymatically originating new components like Reactive Carbonyl Species (RCS). Such RCS are able to selectively react with proteins frequently producing loss of function through lipoxidation reactions. Although a basal concentration of lipoxidation products exists in plants (likely involved in signaling), their concentration and variability growth exponentially when plants are subjected to biotic/abiotic stresses. Such conditions typically increase the presence of ROS and the expression of antioxidant enzymes, together with RCS and also metabolites resulting from their reaction with proteins (advanced lipoxidation endproducts, ALE), in those plants susceptible to stress. On the contrary, plants designed as resistant may or may not display enhanced levels of ROS and antioxidant enzymes, whereas levels of lipid oxidation markers as malondialdehyde (MDA) are typically reduced. Great efforts have been made in order to develop methods to identify and quantify RCS, ALE, and other adducts with high sensitivity. Many of these methods are applied to the analysis of plant physiology and stress resistance, although their use has been extended to the control of the processing and conservation parameters of foodstuffs derived from plants. These foods may accumulate either lipid oxidation/lipoxidation products, or antioxidants like polyphenols, which are sometimes critical for their organoleptic properties, nutritional value, and health-promoting or detrimental characteristics. Future directions of research on different topics involving these chemical changes are also discussed.
URIhttp://hdl.handle.net/10261/181214
Identifiersdoi: 10.1016/j.redox.2019.101136
issn: 2213-2317
Appears in Collections:(EEZ) Artículos
Files in This Item:
File Description SizeFormat 
2019_Alche_RB In press.pdf694,39 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.