食物加工过程中，各种理化、生物因素引起的组分间反应导致蛋白质的氨基酸残基侧链基团氧化，改变蛋白结构和功能、不仅降低抗氧化性，且研究发现摄食氧化蛋白可引起心、肝、肾组织氧化应激、纤维化，酪氨酸氧化产物（TOP）双酪氨酸（DT）、AOPP积累。体内蛋白DT、AOPP累积通常具有潜在细胞毒性作用，并与多种慢性疾病发生发展存在密切关系，但摄食TOP对机体REOXD与DT累积和组织损伤的机制目前尚不清楚。本课题研究TOP的组分吸收、并通过细胞模型和整体代谢，研究TOP诱导自由基及诱发氧化应激，干扰甲状腺素相关物质、能量代谢及其诱导细胞凋亡作用，运用分子生物学手段揭示其可能机制。为丰富食物蛋白质营养理论，合理加工技术提供指导，对提高人口健康素质具有重要的理论和实际意义。

In the food process, high temperature, shear, dry can lead to the oxidation of protein. The oxidative modification of tyrosine residue side groups generate tyrosine oxidation products (TOP), wich induced changes of protein structure, functional and decreased antioxidant capacity of protein. TOP and some oxidized amino acid residues of protein provide with potential cytotoxicity. Although TOP accumulation inducing oxidative stress is known to be related chronic disease in human，it is not clear that intake of TOP affect the redox state of body and lead to the energy metabolism disorder. One composition，DT of TOP has double phenol hydroxyl is similar to Thyroxine in structure. In preliminary study showed that mice fed oxidated protein can cause oxidative stress in heart，liver and kidney and affect metabolism. Its mechanism remains to be elucidated. The objective of this project is to investigate that the intestinal absorption of oxidative protein product TOP, to explore the mechanism of DT effects on thyroid hormone synthesis, transport and inhibiting thyroid hormone receptor-mediated transcriptional activity and affect its celluar substance, energy metabolism and celluar proliferation and differentiation. The study will help to understand processing-induced changes in protein nutritional quality and the effect on health. It will provide guidance for the food protein processing technology.