Interaction of malondialdehyde with biological molecules — new trends about reactivity and significance

Abstract

Malonyldialdehyde (malondialdehyde, MDA) is one of the most significant of the wide range of metabolic or deteriorative products of lipid damage. Its formation during food processing and storage is widely used in quality control. Its ability to react with -NH2 groups is also of great carcinogenic or mutagenic interest because of its possible interaction with important constituents (e.g. free amino acids, proteins, nucleic acids, and amino phospholipids) of foods during and after processing. Special attention has been given to the role played by MDA in the formation of the age pigments, commonly named as 'lipofuscin'.The present review compiles the general characteristics that have made MDA the most widely studied lipid metabolite, and the progress achieved in knowledge of MDA reactivity with biological molecules. The special stress given to the structural elucidation of the structures of these products have led to a new perspective about the role played by MDA.

Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

“…the type of microbial flora present (Ruiz-Capillas & Moral 2001), probable inactivation of antioxidative enzymes as a result of carbonic acid production in fish muscle packaged in high CO 2 concentration (Masniyom et al 2002), and CO 2 dissolution in the tissue, which intensify the autoxidation of polyunsaturated fatty acids (Ruiz-Capillas & Moral 2001). According to Auburg (1993), TBA values may not reveal the actual degree of lipid oxidation since MDA can interact with other components of the fish body. Such components may be amines, nucleosides and nucleic acid, proteins, phospholipids, and other aldehydes that are end products of lipid oxidation.…”

Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice

“…According to Aubourg (1993) TBARS records may not reveal the actual rate of lipid oxidation since malonaldehyde can interact with other components of fish muscle. Such components may be amines, nucleosides and nucleic acid, proteins, amino acids of phospholipids, and other aldehydes that are end products of lipid oxidation and this interaction may vary greatly with fish species.…”

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“…It was reported that TBA values may not give actual rate of lipid oxidation since malonaldehyde can interact with other components of fish such as nucleosides, nucleic acid, proteins, amino acids, phospholipids and aldehydes which are end products of lipid oxidation. This interaction can vary with fish species (Aubourg, 1993). Nishimoto et al (1985) reported for mackerel 4 and 27 mg malonaldehyde (MA) kg -1 muscle for good and low quality fish, respectively.…”