a Department of Biomedical Sciences, Panum Institute , University of Copenhagen , Copenhagen , Denmark.
b Department of Biotechnology and Biomedicine , Technical University of Denmark , Kgs. Lyngby , Denmark.
Expert Rev Proteomics. 2018 Aug;15(8):665-681. doi: 10.1080/14789450.2018.1509710.
Protein cross-links are common in biological systems and are generated both deliberately as a part of normal metabolism and also accidently as a result of exposure to external factors such as oxidation and glycation stresses. These cross-links can be both positive and negative for biological function, with high levels of inappropriate cross-links being associated with multiple human pathologies, as well as loss of protein structure and function in the food, agricultural, and pharmaceutical fields. Areas covered: This review covers recent advances in the detection and identification of protein cross-links arising from oxidation reactions, mediated by both radicals and two-electron oxidants. Information on both enzymatic and nonenzymatic cross-linking is reviewed, both where this is intentional, as part of normal metabolism, and accidental and a potential cause of disease. Expert commentary: The advantages and drawbacks of various methods available for the detection, identification, and quantification of these species are discussed, as well as some of the mechanisms and processes known to give rise to these species.
蛋白质交联在生物系统中很常见，它们既可以作为正常代谢的一部分有意产生，也可以由于暴露于外部因素（如氧化和糖化应激）而意外产生。这些交联可能对生物功能既有积极影响，也有消极影响，高水平的不适当交联与多种人类病理有关，以及在食品、农业和制药领域蛋白质结构和功能的丧失。涵盖领域：本综述涵盖了近年来在检测和鉴定由自由基和双电子氧化剂介导的氧化反应引起的蛋白质交联方面的进展。综述了酶促和非酶促交联的信息，包括作为正常代谢一部分的有意交联和意外交联，以及它们可能是疾病的原因。专家评论：讨论了各种用于检测、鉴定和定量这些物质的方法的优缺点，以及已知产生这些物质的一些机制和过程。
