Reaktionen oxydierter Lipide mit Eiweißstoffen. 9. Mitt. Bildung von Proteinoligomeren

Abstract

Gemische von polyungesättigten Fettsäureestern mit Eialbumin mit geringem Wassergehalt wurden bei 60°C aufbewahrt und die Veränderungen des Proteinanteils mittels Fraktionierung auf Sephadex‐G‐100‐Säulen bewertet. Der Gehalt an der wasserlöslichen Proteinfraktion nahm durch Denaturierung ab. Der Anteil an wasserlöslicher monomerer Fraktion sank ab, während der der dimeren und trimeren Fraktionen während der Lagerung anstieg. Die Oligomerisierung des Albumins wurde mit einer Abnahme von Thiolgruppen begleitet.

Changes in lysozyme due to reactions with peroxidizing methyl linoleate in a dehydrated model system

“…Most recently, El-Zeany et al (1975) reported formation of dimers and trimers of egg albumin during incubation in the dry state (water activity not controlled) with a mixture of polyunsaturated fatty esters. In the experiments reported by El-Zeany et al (1975) protein solubility also decreased substantially. In contrast to the results for lysozyme reported here, the polymerization of egg albumin occurred both in the presence and absence of added lipid, but proceeded more rapidly when peroxidizing lipids were present.…”

“…In contrast to the results for lysozyme reported here, the polymerization of egg albumin occurred both in the presence and absence of added lipid, but proceeded more rapidly when peroxidizing lipids were present. El-Zeany et al (1975) attribute the polymerization to oxidative formation of disulfide bridges.…”

Polymerization and Denaturation of Lysozyme Exposed to Peroxidizing Lipids

“…1 and 3. (Little and O'Brien, 1968) and have been suggested as causing polymerization in proteins exposed to both oxidizing lipids (El-Zeany et al, 1975) and gamma radiation (Marciani and Tolbert, 1972). Apparently in our system cysteine radicals are formed and cysteine residues are oxidized, but intermolecular recombination of the cysteines was not important.…”

Changes in Casein and Egg Albumin due to Reactions with Oxidizing Methyl Linoleate in Dehydrated Systems

“…EI-Zenay et a/. 20 ) reported the polymerization of egg albumin after reaction with cod oil on exposure to air (the RH was not specified). These results agree with our observation about casein and egg albumin which reacted with ML at RH 80% (Figs.…”