Effect of heat shock protein 90 against ROS-induced phospholipid oxidation

Food Chemistry

Volumn 240, Issue , 2018, Pages 642-647

  Zhang, Muhan ^a   Wang, Daoying ^a   Geng, Zhiming ^a   Li, Pengpeng ^a   Sun, Zhilan ^a   Xu, Weimin ^a,b  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b Quality and Safety Control   (China)

Author keywords

H2O2; Hsp90; Lipid oxidation; Phospholipid

Indexed keywords

ANTIOXIDANTS; CYTOLOGY; ESCHERICHIA COLI; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; LIPOSOMES; PARTICLE SIZE; PHOSPHOLIPIDS; TRANSMISSION ELECTRON MICROSCOPY;

ANTIOXIDATIVE; CHEMICAL CHANGE; H2O2; HEAT-SHOCK PROTEIN 90; HSP90; LIPID OXIDATION; MEMBRANE INTEGRITY; ZETA POTENTIAL MEASUREMENTS;

OXIDATION;

HEAT SHOCK PROTEIN 70; HEAT SHOCK PROTEIN 90; LIPOSOME; PHOSPHOLIPID; PROTEIN KINASE B; HYDROGEN PEROXIDE; REACTIVE OXYGEN METABOLITE;

ARTICLE; BACTERIAL VIABILITY; BICEPS FEMORIS MUSCLE; CELL DAMAGE; CELL MEMBRANE; CELL MEMBRANE PERMEABILITY; CELL SURVIVAL; DUCK; ESCHERICHIA COLI; LIPID OXIDATION; LIPOLYSIS; MOLECULAR BIOLOGY; MORPHOLOGY; NONHUMAN; OXIDATIVE STRESS; PARTICLE SIZE; PROTEIN LIPID INTERACTION; TRANSMISSION ELECTRON MICROSCOPY; WESTERN BLOTTING; ZETA POTENTIAL; LIPID PEROXIDATION; METABOLISM;

ESCHERICHIA COLI; HSP90 HEAT-SHOCK PROTEINS; HYDROGEN PEROXIDE; LIPID PEROXIDATION; LIPOSOMES; PHOSPHOLIPIDS; REACTIVE OXYGEN SPECIES;

EID: 85027524594     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.08.005     Document Type: Article

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