The Formation of Long-Lived Reactive Protein Species in Heat-Treated Solutions of Gelatin and Casein
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Abstract—The formation of long-lived reactive species of gelatin, casein, and casein hydrolysate with a half-life of approximately 4 h in protein solutions subjected to moderate hyperthermia has been demonstrated by chemiluminescence analysis. The long-lived reactive species of these proteins and casein hydrolysate were found to cause prolonged generation of H2O2, and the mechanism underlying this process was considered. The body temperature elevation observed in warm-blooded organisms in various diseases is presumably accompanied by the formation of long-lived reactive species of various proteins; the generation of reactive oxygen species by these proteins may be one of the protective cellular mechanisms that contribute to elimination of diseases.
This work was carried out in fulfilment of the State Task No. 007-00-94-18-00 for ITEB RAS and with partial financial support from the Russian Foundation for Basic Research (grant no. 17-44-500476 p_а) and a grant from the President of the Russian Federation for state support of young Russian scientists (MK-4521.2018.8). The research work on luminescence was supported by a project grant (AAAA-A18-118021390190-1).
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