The influence of the chain length of aldehydes on the fluorescence of chromolipids

Montfoort, A.; Bezstarosti, Karel; Groh, M.M.J.; Koster, J.F.

doi:10.1016/0014-5793(87)80559-8

Cited by 17 publications

(17 citation statements)

References 15 publications

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“…There is no trend in the spectra, which shows that one amino acid produce more intense fluorescence than the other. Previous research shows that not only the aldehyde structure (steric hindrance and chain length) can play an important role in fluorescence formation (Montfoort, Bezstarosti, Groh, & Koster, 1987), but also the amine compound (Aubourg & Gallardo, 1997).…”

Section: Article In Pressmentioning

confidence: 99%

Fluorescence in aldehyde model systems related to lipid oxidation

Veberg

Vogt²,

Wold³

2006

LWT - Food Science and Technology

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Section: Article In Pressmentioning

confidence: 99%

Fluorescence in aldehyde model systems related to lipid oxidation

Veberg

Vogt²,

Wold³

2006

LWT - Food Science and Technology

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“…As a result several variations in some lipid class contents were obtained in plasma and liver, but the most interesting result was that a decrease in rat growth (body weight) was observed compared with controls. Montfoort et al (1987) carried out a comparative study of fluorescence formation on exposure of phosphatidyl ethanolamine containing liposomes to a large variety of saturated and unsaturated aldehydes; it was larger with alkenals than with other aldehydes: in the case of MDA, fluorescence produced was slightly higher than alkanals, but much smaller than alkenals. The fluorescence increased with chain length of alkenals.…”

Section: Interaction With Amino-containing Phospholipidsmentioning

confidence: 99%

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

Aubourg¹

1993

Int J of Food Sci Tech

128

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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.

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“…Tsuchida et al (23) suggested that the water-soluble fluorescent substances in the protein fraction of mouse and human sera might not be conjugated Schiff bases formed from protein and MDA but due to some other stable compounds. It was suggested (24,25) that fluorescent chromolipids formed by lipid peroxidation are derived from 4-hydroxynonenal or similar reactive aldehydes, since the formation of high molecular weight proteins more or less parallels the formation of chromolipids, but not the formation of MDA.…”

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confidence: 99%

Recent advances in assessment of marine lipid oxidation by using fluorescence

Aubourg

1999

J Americ Oil Chem Soc

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Lipid changes during food processing are important because of their impact on the final product quality. Lipid damage detection is limited because of the ability of lipid oxidation products (i.e., hydroperoxides and carbonyl compounds) to produce interaction compounds by reacting with nucleophilic food constituents. Fluorescence quantification at a single excitation/emission maximum of these interaction compounds has been employed in a qualitative way as a complementary tool for food quality assessment. The present work reviews recent research where simultaneous detection at different excitation/emission maxima was employed to assess lipid oxidation and quality changes during fish processing. A fluorescence shift towards a higher wavelength maxima was detected as a result of lipid damage; the shift was calculated as the ratio (δF) between two of the maxima tested (393/463 nm and 327/415 nm) and was investigated along different fish processes (freezing and frozen storage, refrigerated storage, cooking, and canning) and in complementary model systems where the influence of different factors (time and temperature of processing, amine and aldehyde composition and content, formaldehyde presence, and pH value of the medium) was checked. Determination of the δF value provided better results for quality change assessment in fish products than most of the lipid quality indices, in addition to being rapid and sensitive.Paper no. J8840 in JAOCS 74, 409-419 (April 1999).

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The influence of the chain length of aldehydes on the fluorescence of chromolipids

Cited by 17 publications

References 15 publications

Fluorescence in aldehyde model systems related to lipid oxidation

Fluorescence in aldehyde model systems related to lipid oxidation

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

Recent advances in assessment of marine lipid oxidation by using fluorescence

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