Formation and immunological properties of aldehyde-derived protein adducts following alcohol consumption

Geoffrey M. Thiele, Lynell W. Klassen, Dean J. Tuma

Research output: Chapter in Book/Report/Conference proceedingChapter

27 Scopus citations


Most ingested ethanol is eliminated from the body through oxidative metabolism in the liver. Alcohol dehydrogenase is the enzyme that is most important in the oxidation of ethanol to acetaldehyde. However, it has also been demonstrated that cytochrome P4502E1 also can contribute to this process. However, this is not the only aldehyde that is produced after chronic ethanol consumption because oxidative stress and lipid peroxidation can be induced in the liver, which results in the production of malondialdehyde and 4-hydroxy-2-nonenal. These aldehydes are highly reactive and have the ability to react with (adduct) many macromolecules to alter their structure and play a major role in the derangements of hepatic function. Therefore, the formation of these types of adducts in the liver has been proposed as key events leading to the development and/or progression of alcoholic liver disease. In this chapter, methods for the production and detection of these modified proteins will be discussed.

Original languageEnglish (US)
Title of host publicationAlcohol
Subtitle of host publicationMethods and Protocols
PublisherHumana Press
Number of pages23
ISBN (Print)9781588299062
StatePublished - 2008

Publication series

NameMethods in Molecular Biology
ISSN (Print)1064-3745


  • Acetaldehydye (AA)
  • Adduct
  • Aldehydes
  • Lipid peroxidation
  • Malondialdehyde (MDA), 4-hydroxy-2-nonenal (HNE)
  • Malondialdehyde-acetaldehyde (MAA)
  • Oxidative stress

ASJC Scopus subject areas

  • Molecular Biology
  • Genetics


Dive into the research topics of 'Formation and immunological properties of aldehyde-derived protein adducts following alcohol consumption'. Together they form a unique fingerprint.

Cite this