Literature DB >> 15887520

[Glutathione: its biosynthesis, induction agents and concentrations in selected diseases].

Bozena Bukowska1.   

Abstract

Glutathione (GSH) is in a constant state of metabolic turnover. Because it is actively synthesized, it also must be degraded. In the first step of GSH synthesis, an amide linkage is formed between cysteine and glutamate catalyzed by gamma-glutamylcysteine synthetase. GSH synthetase catalyzes the reaction between amine residue of glycine and the cysteine carboxyl from gamma-glutamylcysteine dipeptide to form GSH. GSH is transported out of the cell and degraded by the membrane-bound enzyme gammaGT, which removes the gamma-glutamyl moiety, and by dipeptidases, which remove the glycine moiety. Glutathione is present in most of the plants and animals' tissues that constitute human diet. Thiol redox cycles play central roles in the antioxidant defense network. Lipoate and vitamins and other reducing factors affect the increase in glutathione concentrations in cells by the rise of the concentrations of reduced cysteine. The level of GSH in humans may be increased by taking different glutathione monoester (drug) or factors reducing cystyne to cysteine and increasing availability of this amino acid to GSH synthesis. GSH plays a critical role in cellular mechanisms that lead to cell death. The cancer cells resistant to apoptosis have higher intracellular GSH levels. The fact that numerous diseases are induced by RFT (that cause glutathione depletion) it seems that an in-depth study of the dietetic and pharmacological manners of manipulation of the GSH amount and availability may become in future a tool of great importance in the prevention of many illnesses.

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Year:  2004        PMID: 15887520

Source DB:  PubMed          Journal:  Med Pr        ISSN: 0465-5893            Impact factor:   0.760


  4 in total

1.  Cross-species comparison of metabolite profiles in chemosensory epithelia: an indication of metabolite roles in chemosensory cells.

Authors:  Arie Sitthichai Mobley; Mary T Lucero; William C Michel
Journal:  Anat Rec (Hoboken)       Date:  2008-04       Impact factor: 2.064

Review 2.  Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products.

Authors:  Bartosz Kulczyński; Andrzej Sidor; Anna Gramza-Michałowska
Journal:  Antioxidants (Basel)       Date:  2019-08-22

3.  Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition.

Authors:  Anna D Kononiuk; Małgorzata Karwowska
Journal:  Molecules       Date:  2020-05-22       Impact factor: 4.411

4.  Bisphenol A-induced oxidative damage in the hepatic and cardiac tissues of rats: The modulatory role of sesame lignans.

Authors:  Saber M Eweda; Al Sayeda A Newairy; Heba M Abdou; Assmaa S Gaber
Journal:  Exp Ther Med       Date:  2019-11-13       Impact factor: 2.447

  4 in total

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