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

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. © 2018, Pleiades Publishing, Inc.