Fig. 3.

Aminoadipic acid and Cl-Tyr quantification after in vitro oxidation. Amino acid residues of apoB-100 from native LDL (natLDL), HOCl-LDL (50 or 100 µM of HOCl), and LDL oxidized by H₂O₂ (50 or 100 µM) or by the MPO-H₂O₂-Cl⁻ system (0, 50, or 100 µM H₂O₂ considering almost equimolar formation of HOCl from H₂O₂) were analyzed after total acid hydrolysis. Ratios of (A) aminoadipic acid/Lys and (B) Cl-Tyr/Tyr were calculated for each oxidation condition. Results represent mean ± SEM of three experiments. * P < 0.001, ** P < 0.005, and *** P < 0.05 versus natLDL; # P < 0.001 and ## P < 0.05 versus HOCl-LDL 50 µM; and ■ P < 0.001 versus HOCl-LDL 100 µM.