The Formation of Long-Lived Reactive Protein Species in Heat-Treated Solutions of Gelatin and Casein

Abstract

Abstract—The formation of long-lived reactive species of gelatin, casein, and casein hydrolysate with a half-life of approximately 4 h in protein solutions subjected to moderate hyperthermia has been demonstrated by chemiluminescence analysis. The long-lived reactive species of these proteins and casein hydrolysate were found to cause prolonged generation of H₂O₂, and the mechanism underlying this process was considered. The body temperature elevation observed in warm-blooded organisms in various diseases is presumably accompanied by the formation of long-lived reactive species of various proteins; the generation of reactive oxygen species by these proteins may be one of the protective cellular mechanisms that contribute to elimination of diseases.