Elevated plasma protein carbonylation increases the risk of ischemic cerebrovascular events in patients with atrial fibrillation: association with a prothrombotic state.

Autor: Nowak K; Department of Thromboembolic Disorders, Institute of Cardiology, Jagiellonian University Medical College, Pradnicka 80 St, 31-202, Kraków, Poland.; Department of Coronary Artery Disease and Heart Failure, John Paul II Hospital, Pradnicka 80 St, 31-202, Kraków, Poland., Zabczyk M; Department of Thromboembolic Disorders, Institute of Cardiology, Jagiellonian University Medical College, Pradnicka 80 St, 31-202, Kraków, Poland.; Krakow Centre for Medical Research and Technologies, John Paul II Hospital, Pradnicka 80 St, 31-202, Kraków, Poland., Natorska J; Department of Thromboembolic Disorders, Institute of Cardiology, Jagiellonian University Medical College, Pradnicka 80 St, 31-202, Kraków, Poland.; Krakow Centre for Medical Research and Technologies, John Paul II Hospital, Pradnicka 80 St, 31-202, Kraków, Poland., Zalewski J; Department of Coronary Artery Disease and Heart Failure, John Paul II Hospital, Pradnicka 80 St, 31-202, Kraków, Poland.; Department of Coronary Artery Disease and Heart Failure, Institute of Cardiology, Jagiellonian University Medical College, Pradnicka 80 St, 31-202, Kraków, Poland., Undas A; Department of Thromboembolic Disorders, Institute of Cardiology, Jagiellonian University Medical College, Pradnicka 80 St, 31-202, Kraków, Poland. mmundas@cyf-kr.edu.pl.; Krakow Centre for Medical Research and Technologies, John Paul II Hospital, Pradnicka 80 St, 31-202, Kraków, Poland. mmundas@cyf-kr.edu.pl.

Publikováno v: Journal of thrombosis and thrombolysis [J Thromb Thrombolysis] 2024 Oct; Vol. 57 (7), pp. 1206-1215. Date of Electronic Publication: 2024 Jul 04.

Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion.

Autor: Tian X; Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Electronic address: Xiaona.Tian@UGent.be., Vossen E; Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Electronic address: Els.Vossen@UGent.be., De Smet S; Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Electronic address: Stefaan.DeSmet@UGent.be., Van Hecke T; Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Electronic address: Thomas.VanHecke@UGent.be.

Publikováno v: Food chemistry [Food Chem] 2024 Sep 30; Vol. 453, pp. 139662. Date of Electronic Publication: 2024 May 16.

Protein Carbonylation : Principles, Analysis, and Biological Implications

Autor: Joaquim Ros

Protein carbonylation has attracted the interest of a great number of laboratories since the pioneering studies at the Earl Stadtman's lab at NIH started in early 1980s. Since then, detecting protein carbonyls in oxidative stress situations became a

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