hyperoxidation

hy·per·ox·i·da·tion

(hī'pĕr-oks'i-dā'shŭn),
Excessive oxidation.
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References in periodicals archive ?
SEPN1, an endoplasmic reticulum-localized selenoprotein linked to skeletal muscle pathology, counteracts hyperoxidation by means of redox-regulating SERCA2 pump activity.
Nelson et al., "Oxidative stress promotes peroxiredoxin hyperoxidation and attenuates prosurvival signaling in aging chondrocytes," The Journal of Biological Chemistry, vol.
1989 "Effect of pomace contact and hyperoxidation on the phenolic composition and quality of grenache and chardonnay wines." Am.
Lee et al., "Novel protective mechanism against irreversible hyperoxidation of peroxiredoxin: N[alpha]-terminal acetylation of human peroxiredoxin II," The Journal of Biological Chemistry, vol.
The rabbits with oral iron gluconate administration were treated because the intravenous (iv) iron administration may be associated with severe side effect attributable to inflammation and/or hyperoxidation as consequences of local effect of free iron.
This hyperoxidation is the root cause of diabetics' markedly increased risk of stroke, heart attack, and peripheral vascular disease.
On the other hand, both ethanol and NSAID-induced gastric lesions are thought to arise as a result of direct damage to gastric mucosal cells, resulting in the development of free radicals and hyperoxidation of lipids (Pihan et al., 1987; Puurunen et al., 1980).
When hydrogen peroxide level is sufficiently high, sulfenic acid can undergo a further hyperoxidation into sulfinic (S[O.sup.2-]) and sulfonic (S[O.sup.3-])acids, in which the formation of sulfonic acid is considered as an irreversible oxidative modification [19, 20].
Interestingly, hyperoxidation stabilizes the formation of high-molecular-weight Prx complexes (dodecameric and higher order decameric derivative forms) [73, 74], which carry increased chaperone activity [75].
This introduction may be unintentional and a consequence of crushing, pressing or tank-to-tank transfers--or it may be deliberate as in the case of juice hyperoxidation to force oxidative changes to occur early in the wine.
Hyperoxidation: In some cases, oxygen exposure in the must/juice (known as hyperoxidation) has been associated with stabilizing white wines from further browning oxidation during the vinification process, and it is believed to help extend the shelf-life potential of those wines.
2, and Zillinger used a combination of hyperoxidation, flotation and fermentation using a Champagne yeast at about 18[degrees]-19[degrees]C.