Schaich K M
Crit Rev Food Sci Nutr. 1980;13(2):131-59. doi: 10.1080/10408398009527287.
Parallels and similarities in chemical and functional damage to proteins by ionizing and UV radiations and oxidizing lipids have been recognized for some time. However, only recently have oxidizing lipids been shown directly by electron spin resonance to be radiomimetic also in their capacity for protein free radical production. Free radicals play a key role in the transformation of energy to molecular and cellular damage. It is thus of critical importance to elucidate the general mechanisms of free radical formation and reactions in proteins in order to understand protein involvement in various pathological conditions and in food deterioration. Accordingly, this review is a detailed comparison of gamma radiation, UV radiation, and lipid oxidation for what is presently known concerning (1) the specific modes of energy deposition and free radical formation, (2) the free radicals formed in proteins and amino acids, and (3) the typical damage correlating with these radicals.
一段时间以来，人们已经认识到电离辐射、紫外线辐射和氧化脂质对蛋白质造成的化学和功能损伤存在相似之处。然而，直到最近，电子自旋共振才直接表明氧化脂质在产生蛋白质自由基的能力方面也具有放射模拟性。自由基在能量转化为分子和细胞损伤的过程中起着关键作用。因此，阐明蛋白质中自由基形成和反应的一般机制对于理解蛋白质在各种病理状况和食品变质中的作用至关重要。相应地，本综述对γ辐射、紫外线辐射和脂质氧化进行了详细比较，内容涉及目前已知的(1)能量沉积和自由基形成的具体模式，(2)蛋白质和氨基酸中形成的自由基，以及(3)与这些自由基相关的典型损伤。
