Lipid Hydroperoxide-Derived Modification of Biomolecules

Part I. Lipid Peroxidation and Small Molecule Adducts

1. Lipid Hydroperoxides as a Source of Singlet Molecular Oxygen
Sayuri Miyamoto, Paolo Di Mascio

2. The Formation of Lipid Hydroperoxide-Derived Amide-Type Lysine Adducts on Proteins: A Review of Current Knowledge
Yoji Kato

3. Lipid Hydroperoxide-Derived Adduction to Amino-Phospholipid in Biomembrane
Shinsuke Hisaka, Toshihiko Osawa

4. Amide-Type Adduct of Dopamine – Plausible Cause of Parkinson Diseases
Xuebo Liu, Naruomi Yamada, Toshihiko Osawa

5. Determination of HEL (Hexanoyl-Lysine Adduct): A Novel Biomarker for Omega-6 PUFA Oxidation
Kazuo Sakai, Satoko Kino, Aino Masuda, Masao Takeuchi, Tairin Ochi, Josko Osredkar, Barbara Rejc, Ksenija Gersak, Narasimhan Ramarathnam, Yoji Kato

6. Hexanoyl-Lysine as a Deterioration Marker for Rice During Storage
Ken-ichiro Minato

7. Cholesterol Hydroperoxides and Their Degradation Mechanism
Junji Terao

Part II. Pathophysiological Consequences

8. Amide-Adducts in Atherosclerosis
Michitaka Naito

9. Oxidative Modification of Lipoproteins
Hirofumi Arai

10. Immunochemical Detection of Lipid Hydroperoxide- and Aldehyde-Modified Proteins in Diseases
Akihiko Sugiyama, Jing Sun

11. Role of Lipid Peroxide in the Neurodegenerative Disorders
Wakako Maruyama, Masayo Shaomoto-Nagai, Yoji Kato, Shinsuke Hisaka, Toshihiko Osawa, Makoto Naoi

12. Lipid Hydroperoxide-Derived Modification of Proteins in Gastrointestinal Tract
Yuji Naito, Tomohisa Takagi, Osamu Handa, Toshikazu Yoshikawa

Part III. Applications for Diagnosis and Development of Functional Food

13. Low-Cost and Easy-to-Use “on-Chip ELISA” for Developing Health-Promoting Foods
Fumihiko Hoshino, Osamu Watanabe, Xiaohong Wu, Yosuke Takimoto, Toshihiko Osawa

14. Hexanoyl-Lysine as an Oxidative-Injured Marker – Application of Development of Functional Food
Ken-ichiro Minato, Yoshiaki Miyake

15. Potential Role of Oxidative Protein Modification in Energy Metabolism in Exercise
Wataru Aoi, Yuji Naito, Toshikazu Yoshikawa

16. Suppressive Effects of Cacao Polyphenols on the Development of Atherosclerosis in Apolipoprotein E-Deficient Mice
Midori Natsume, Seigo Baba

Avainsanat: Biomedicine, Cancer Research, Posttranslational Modification, Food Science