Simultaneous GC-MS/MS measurement of malondialdehyde and 4-hydroxy-2-nonenal in human plasma: Effects of long-term L-arginine administration

Tsikas, Dimitrios; Rothmann, Sabine; Schneider, J.; Gutzki, Frank‐Mathias; Beckmann, Bibiana; Frölich, Jürgen C.

doi:10.1016/j.ab.2016.08.009

Cited by 35 publications

(28 citation statements)

References 28 publications

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“…The product of phospholipid oxidative fragmentation—4-HNE-was measured by gas chromatography-mass spectrometry (GC-MS/MS GC-7000 quadrupole MS/MS, Agilent Technologies, Santa Clara, CA, USA). The selected ion monitoring (SIM) mode was used, as the O -PFB-oxime-TMS derivative, using minor modifications of the method of [ 76 ]. The following ions were used as follows: m/z 333.0 and 181.0 for 4-HNE-PFB-TMS, m/z 204.0.…”

Section: Methodsmentioning

confidence: 99%

Reduced Proteasome Activity and Enhanced Autophagy in Blood Cells of Psoriatic Patients

Karabowicz

Wroński²,

Ostrowska

et al. 2020

IJMS

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Psoriasis is a skin disease that is accompanied by oxidative stress resulting in modification of cell components, including proteins. Therefore, we investigated the relationship between the intensity of oxidative stress and the expression and activity of the proteasomal system as well as autophagy, responsible for the degradation of oxidatively modified proteins in the blood cells of patients with psoriasis. Our results showed that the caspase-like, trypsin-like, and chymotrypsin-like activity of the 20S proteasome in lymphocytes, erythrocytes, and granulocytes was lower, while the expression of constitutive proteasome and immunoproteasome subunits in lymphocytes was increased cells of psoriatic patients compared to healthy subjects. Conversely, the expression of constitutive subunits in erythrocytes, and both constitutive and immunoproteasomal subunits in granulocytes were reduced. However, a significant increase in the autophagy flux (assessed using LC3BII/LC3BI ratio) independent of the AKT pathway was observed. The levels of 4-HNE, 4-HNE-protein adducts, and proteins carbonyl groups were significantly higher in the blood cells of psoriatic patients. The decreased activity of the 20S proteasome together with the increased autophagy and the significantly increased level of proteins carbonyl groups and 4-HNE-protein adducts indicate a proteostatic imbalance in the blood cells of patients with psoriasis.

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Section: Methodsmentioning

confidence: 99%

Reduced Proteasome Activity and Enhanced Autophagy in Blood Cells of Psoriatic Patients

Karabowicz

Wroński²,

Ostrowska

et al. 2020

IJMS

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“…HNE is detectable at sub-micromolar levels in human cells, tissues and biofluids, and its 'free', non-adducted concentrations in human plasma is 3-125 nM; such values have been shown to be markedly enhanced (0.1-1.0 µM) in human disease such as coronary and peripheral artery diseases [174], and rheumatoid arthritis [175].…”

Section: Influence Of Co Consumption On Blood Plasma Levels Of Hne Anmentioning

confidence: 99%

Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources

et al. 2020

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Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation products (LOPs) via oxygen-fueled, recycling peroxidative bursts. These toxins, including aldehydes and epoxy-fatty acids, readily penetrate into fried foods and hence are available for human consumption; therefore, they may pose substantial health hazards. Although previous reports have claimed health benefits offered by the use of PUFA-laden COs for frying purposes, these may be erroneous in view of their failure to consider the negating adverse public health threats presented by food-transferable LOPs therein. When absorbed from the gastrointestinal (GI) system into the systemic circulation, such LOPs may significantly contribute to enhanced risks of chronic non-communicable diseases (NCDs), e.g. , cancer, along with cardiovascular and neurological diseases. Herein, we provide a comprehensive rationale relating to the public health threats posed by the dietary ingestion of LOPs in fried foods. We begin with an introduction to sequential lipid peroxidation processes, describing the noxious effects of LOP toxins generated therefrom. We continue to discuss GI system interactions, the metabolism and biotransformation of primary lipid hydroperoxide LOPs and their secondary products, and the toxicological properties of these agents, prior to providing a narrative on chemically-reactive, secondary aldehydic LOPs available for human ingestion. In view of a range of previous studies focused on their deleterious health effects in animal and cellular model systems, some emphasis is placed on the physiological fate of the more prevalent and toxic α,β-unsaturated aldehydes. We conclude with a description of targeted nutritional and interventional strategies, whilst highlighting the urgent and unmet clinical need for nutritional and epidemiological trials probing relationships between the incidence of NCDs, and the frequency and estimated quantities of dietary LOP intake.

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“…Independently of its generation, quantifiable amounts of HNE have been found in different cells and biological samples, of both human and animal origin, as other reviews have reported . Under physiological conditions, the level of free HNE in human plasma appear to be very low, in the of 3–125 nM range, although higher values, as much as 660 nM, have also been reported; it increases significantly with aging and in diseases including rheumatoid arthritis, Alzheimer's disease (AD), coronary and peripheral artery diseases; it can be more than 100 nM and even reach the micromolar order of magnitude.…”

Section: Non‐enzymatic Oxidation Of N‐3 and N‐6 Pufasmentioning

confidence: 96%

Lipid Oxidation Derived Aldehydes and Oxysterols Between Health and Disease

Sottero

Leonarduzzi

Testa

et al. 2018

Euro J Lipid Sci & Tech

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Non‐enzymatic and enzymatic oxidation of lipids has long been a primary issue in human pathophysiology, with special emphasis on diet‐ and nutrition‐related aspects. While there is no doubt that the n‐3 polyunsaturated fatty acids (PUFAs), eicosapentaenoic acid, and docosahexaenoic acid, exert anti‐inflammatory, inflammation resolving, and immunomodulatory effects in different model systems, their non‐enzymatic oxidation during food storage and cooking, as well as during gastrointestinal digestion, can give rise to excessive amounts of quite reactive aldehydic end‐products, in particular 4‐hydroxyhexenal. However, the non‐enzymatic oxidation of n‐6 PUFAs is, in principle, far more harmful, not least because one of its main end‐products, 4‐hydroxynonenal, has been shown to be associated with the progression of a number of human diseases. Several cholesterol oxidation products, known as oxysterols, are also of primary nutritional importance; these can be generated in the human body through both enzymatic and non‐enzymatic reactions, but may also be present in the diet in excessive amounts due to the autoxidation of cholesterol‐containing foods. Their potential contribution to the pathogenesis and progression of human diseases in which hypercholesterolemia is a primary risk factor, such as atheroclerosis, Alzheimer's disease, and some forms of cancers, has been unanimously recognized. Practical Applications: This review highlights the importance of certain lipid oxidation products, namely 4‐hydroxyalkenals and oxysterols, in the modulation of processes fundamental to human health and disease. The observations and facts reviewed here underline the need to carefully consider the pros and cons of the dietary intake and metabolic fate of n‐3 PUFA, n‐6 PUFA, and cholesterol, when producing, storing, and processing lipid‐containing food. Lipid oxidation is a common process that occurs through both enzymatic and non‐enzymatic reactions. It is responsible for the formation of several compounds, including polyunsaturated fatty acid (PUFA)‐derived 4‐hydroxyalkenals and cholesterol oxidation products, namely oxysterols. Depending on their concentrations, these molecules possess physiopathological properties involved in cell viability and function. At high concentrations, such as those resulting from intense oxidative stress or excessive fatty food intake, they are associated to the onset of many diseases. A correct diet regimen, improved food processing and storage, and suitable antioxidant supplementation, should be implemented to counteract promotion of disease development by excess oxidized lipids. (HHE, 4‐hydroxyhexenal; HNE, 4‐hydroxynonenal; ROS, reactive oxygen species).

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Simultaneous GC-MS/MS measurement of malondialdehyde and 4-hydroxy-2-nonenal in human plasma: Effects of long-term L-arginine administration

Cited by 35 publications

References 28 publications

Reduced Proteasome Activity and Enhanced Autophagy in Blood Cells of Psoriatic Patients

Reduced Proteasome Activity and Enhanced Autophagy in Blood Cells of Psoriatic Patients

Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources

Lipid Oxidation Derived Aldehydes and Oxysterols Between Health and Disease

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