Malondialdehyde-containing proteins and their relationship to vitamin E

John D. Manwaring; A. Saari Csallany

doi:10.1007/BF02535662

Malondialdehyde-containing proteins and their relationship to vitamin E

John D. Manwaring, A. Saari Csallany

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

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Abstract

A high molecular weight (Sephadex G-15 void volume), water-soluble, fluorescent material that was found to increase significantly in the mouse liver in response to vitamin E deficiency was separated into six proteins by high performance liquid chromatography (HPLC) using a TSK G2000 SW column. One of these proteins increased significantly in concentration due to vitamin E deficiency and had a molecular weight of 20,000 daltons. This protein was found to contain malondialdehyde, an end product of lipid peroxidation, attached to it presumably in a Schiff-base type structure with amino groups. This appears to be the first report in the literature of direct evidence that malondialdehyde is attached to protein in vivo.

Original language	English (US)
Pages (from-to)	651-655
Number of pages	5
Journal	Lipids
Volume	23
Issue number	7
DOIs	https://doi.org/10.1007/BF02535662
State	Published - Jul 1988

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Malondialdehyde-containing proteins and their relationship to vitamin E

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