Non-Enzymatic Protein Modifications in Health, Disease and Ageing

There is increased understanding of the fate of intracellular and extracellular proteins, including the many types of posttranslational modifications that proteins undergo. Among these modifications, non-enzymatic protein modifications play a special role. These are unavoidable products of side reactions of reactive metabolites, and often damage proteins and induce loss of function. Non-Enzymatic Protein Modifications in Health, Diseases and Ageing discusses each type of non-enzymatic protein, both introducing non-enzymatic protein modifications, and reviewing the state of the art, presenting updates and current trends. The book covers various aspects of the subject, including formation and removal of modified proteins, their roles in disease, preventative methods, and possible roles in cellular signalling. Finally, the book not only provides well-established facts, but also discusses current hypotheses and controversies. Provides the basic chemical knowledge necessary to understand non-enzymatic protein modifications, of particular use to researchers looking for an introduction to and overview of the fieldCombines a systematic chemical introduction to non-enzymatic protein modifications with a review of the state of the artPresents together, types of non-enzymatic protein usually reported and reviewed separatelyConsiders current hypotheses and controversies alongside the facts INDICE: 1. Chemistry of non-enzymatic protein modifications2. Methods for detection and quantification of non-enzymatic protein modifications3. Non-enzymatic protein modifications under physiological conditions4. Possible role of non-enzymatic protein modifications in cellular signalling5. Altered non-enzymatic protein modifications in diseases and their pathogenic roles6. Accumulation of products of non-enzymatic protein modification in aging and their potential role in aging7. Prevention of non-enzymatic protein modifications and of their effects8. Non-enzymatic protein modifications during food and feed preparation and storage, and their effect on food and feed quality9. Summary: what to expect?

• ISBN: 978-0-12-814305-6
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 252
• Fecha Publicación: 01/11/2018
• Nº Volúmenes: 1
• Idioma: Inglés