Concentration effects in myoglobin-catalyzed peroxidation of linoleate

The concentration of the free fatty acid anion linoleate was found to be important for the pro-oxidative activity of metmyoglobin, MbFe(III), and for mixtures of metmyoglobin and hydrogen peroxide, MbFe(III)/H(2)O(2), to yield perferrylmyoglobin, (*)MbFe(IV)=O, whereas for ferrylmyoglobin, MbFe(IV)=O, no concentration effect was noted as studied in linoleate emulsions (pH 7.4 and 25 degrees C). Determination of conjugated dienes using second-derivative absorption spectroscopy, changes in Soret band absorbance, and spin-trapping ESR spectroscopy with alpha-(4-pyridyl-1-oxide)-N-tert-butyl nitrone (POBN) as the spin trap were used to evaluate the pro-oxidative activity of myoglobins. At a linoleate (LA)/heme protein (HP) ratio of 100, no MbFe(III)-induced linoleate peroxidation was observed, as MbFe(III) was converted to its non-pro-oxidative low-spin derivative, hemichrome, independently of the presence of H(2)O(2). At higher LA/HP ratios, linoleate peroxidation was initiated by the addition of MbFe(III), both in the presence and in the absence of H(2)O(2). This proceeded with denaturation of MbFe(III), as followed by changes in Soret absorption band, which most probably release or expose the heme group to the environment and thereby permit hematin-induced lipid peroxidation. The obtained results show that the mechanism by which MbFe(IV)=O initiates linoleate peroxidation is different from MbFe(III)- and MbFe(III)/H(2)O(2)-initiated linoleate peroxidation. The shift in mechanism between heme protein cleavage of lipid hydroperoxides and hematin-induced lipid peroxidation is discussed in relation to oxidative progress in biological systems and muscle-based foods.

Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing

The effects of addition of hexamethylenetetramine (HMT) or sulfite during mashing on the polyphenol content and oxidative stability of wort and beer have been evaluated in a series of laboratory mashings and pilot brews. HMT reduced the concentration of catechin, prodelphinidin B-3, and procyanidin B-3 in wort and beer, whereas the concentration of ferulic acid was unaffected. Sulfite had only a minor effect on the concentration of phenolics in wort and beer. Addition of HMT or sulfite during mashing increased the oxidative stability of the beer slightly as judged by the tendency of formation of radicals (ESR spin trapping technique), although sensory analysis gave identical flavor acceptance scores to beers produced from untreated and HMT-treated wort and lower scores to beer from sulfite-treated wort. No difference in the oxidative stability of the differently treated sweet worts could be detected as judged by the rate of formation of radicals. HMT addition during mashing has thus been demonstrated to be a valuable experimental tool to control the level of polyphenols in wort and for producing brews with various levels of polyphenols from a single malt.

The interaction of dietary carotenoids with radical species

Dietary carotenoids react with a wide range of radicals such as CCl3O2*, RSO2*, NO2*, and various arylperoxyl radicals via electron transfer producing the radical cation of the carotenoid. Less strongly oxidizing radicals, such as alkylperoxyl radicals, can lead to hydrogen atom transfer generating the neutral carotene radical. Other processes can also arise such as adduct formation with sulphur-centered radicals. The oxidation potentials have been established, showing that, in Triton X-100 micelles, lycopene is the easiest carotenoid to oxidize to its radical cation and astaxanthin is the most difficult. The interaction of carotenoids and carotenoid radicals with other antioxidants is of importance with respect to anti- and possibly pro-oxidative reactions of carotenoids. In polar environments the vitamin E (alpha-tocopherol) radical cation is deprotonated (TOH*+ --> TO* + H+) and TO* does not react with carotenoids, whereas in nonpolar environments such as hexane, TOH*+ is converted to TOH by hydrocarbon carotenoids. However, the nature of the reaction between the tocopherol and various carotenoids shows a marked variation depending on the specific tocopherol homologue. The radical cations of the carotenoids all react with vitamin C so as to "repair" the carotenoid.

Antioxidant mechanism of flavonoids. Solvent effect on rate constant for chain-breaking reaction of quercetin and epicatechin in autoxidation of methyl linoleate

The rate of oxygen depletion, as measured by electron spin resonance spectroscopy (oximetry using a spin probe), in a homogeneous solution of peroxidating methyl linoleate (initiated by an azo initiator) in the presence or absence of antioxidants was converted to second-order rate constants for the inhibiting reaction of quercetin and epicatechin. In the non-hydrogen-bonding solvent chlorobenzene at 50 degrees C, k(inh) had values of 4.3 x 10(5) M(-)(1) s(-)(1) for quercetin and 4.2 x 10(5) M(-)(1) s(-)(1) for epicatechin, respectively. In the hydrogen-accepting "water-like" solvent tert-butyl alcohol, the values were 2.1 x 10(4) and 1.7 x 10(4) M(-)(1) s(-)(1), respectively. The solvent effect (factor of 20) is more significant than for alpha-tocopherol (factor of 4), and the two flavonoids have efficiencies comparable to that of alpha-tocopherol in scavenging peroxyl radicals in the nonpolar solvent but not in the hydrogen-bonding solvent.

Transient absorption from the 1Bu+ state of all-trans-beta-carotene newly identified in the near-infrared region

We have attempted subpicosecond time-resolved absorption spectroscopy of all-trans-beta-carotene in organic solvents in the 820-1060 nm region and found novel transient absorption features which lived in subpicosecond time scales. A first component that appeared immediately after excitation showed a lifetime of 190 +/- 10 fs in n-hexane in agreement with the 1Bu+ lifetime that had been determined by fluorescence upconversion spectroscopy (195 +/- 10 fs). (Kandori et al. [1994] J. Am. Chem. Soc. 116, 2671-2672.) Therefore, this component is assigned to a transient absorption from the 1Bu+ state.

Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration

The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panodan DATEM TR in mayonnaise enriched with 16% fish oil were investigated. EDTA reduced the formation of free radicals, lipid hydroperoxides, volatiles, and fishy and rancid off-flavors. The antioxidative effect of EDTA was attributed to its ability to chelate free metal ions and iron from egg yolk located at the oil-water interface. Gallic acid reduced the levels of both free radicals and lipid hydroperoxides but promoted slightly the oxidative flavor deterioration in mayonnaise and influenced the profile of volatiles. Gallic acid may therefore promote the decomposition of lipid hydroperoxides to volatile oxidation products. Addition of extra emulsifier reduced the lipid hydroperoxide levels but did not influence the level of free radicals or the oxidative flavor deterioration in mayonnaisse; however, it appeared to alter the profile of volatiles. The effect of the emulsifier on the physical structure and rheological properties depended on the presence of antioxidants.

Protection of dehydrated chicken meat by natural antioxidants as evaluated by electron spin resonance spectrometry

Dehydrated chicken meat (a(w) = 0.20-0.35) made from mechanically deboned chicken necks can be protected against oxidative deterioration during storage by rosemary extract (at a sensory acceptable level of 1000 ppm, incorporated prior to drying). The efficiency of the rosemary extract was similar to that obtained by synthetic antioxidants in a reference product (70 ppm butylated hydroxyanisole and 70 ppm octyl gallate). Tea extract and coffee extract were less efficient than rosemary and synthetic antioxidants. Among the natural antioxidants tested, grape skin extract provided the least protection against oxidative changes in dehydrated chicken meat. Radicals in the product, quantified by direct measurement by electron spin resonance (ESR) spectrometry, developed similarly to headspace ethane, pentane, and hexanal, and to oxygen depletion both in unprotected and protected products. The ESR signal intensity and headspace hexanal both correlated with the sensory descriptor "rancidity" as evaluated by a trained sensory panel. Hexanal, as a secondary lipid oxidation product, showed an exponential dependence on the level of radicals in the product in agreement with a chain reaction mechanism for autoxidation, and direct ESR measurement may be used in quality control of dehydrated food products.

Light-induced oxidative changes in a model dairy spread. Wavelength dependence of quantum yields

Light-induced formation of lipid peroxides in a water-in-oil emulsion based on purified rape-seed oil (80%) was found to increase with decreasing wavelength and to have the (apparent) quantum yields (1.1 +/- 0.1) x 10(-)(3) for 436 nm, (2.6 +/- 0.1) x 10(-)(3) for 405 nm, and (4.5 +/- 0.4) x 10(-)(3) for 366 nm irradiation, as determined after 12 h of exposure to monochromatic light of an approximate intensity of 10(18) quanta.min(-)(1).mL(-)(1) and related to total light absorption. Riboflavin (0.8 ppm) had no effect on lipid peroxidation, but photodegraded with a quantum yield ((1.5 +/- 0.3) x 10(-)(5) for 436 nm, (1.7 +/- 0.2) x 10(-)(5) for 405 nm and (1.39 +/- 0.09) x 10(-)(5) for 366 nm irradiation) independent of irradiation wavelength. beta-Carotene was only photodegraded to a minor extent, but protected riboflavin against photodegradation and the lipids against peroxidation for 436 and 405 nm irradiation (reduction in quantum yield three times for 4.5 ppm beta-carotene for lipid oxidation and more for riboflavin degradation), but not for 366 nm irradiation, where beta-carotene has an absorption minimum.

Potential antioxidants in beer assessed by ESR spin trapping

A number of potential antioxidants have been evaluated for their effect on formation of radicals in beer using the electron spin resonance (ESR) lag phase method. Sulfite was found to be the only compound that was able to delay the formation of radicals, whereas phenolic compounds such as phenolic acids, catechin, epicatechin, and proanthocyanidin dimers had no effect on the formation of radicals. Ascorbate, cystein, and cysteamin were on the other hand found to be prooxidants. It is suggested that antioxidants must be able to either scavenge peroxides or trap metal ions in order to be effective in beer. The effectiveness of sulfite is suggested to be a consequence of its two-electron nonradical producing reaction with peroxides.

Steady-state kinetics and thermodynamics of the hydrolysis of beta-lactoglobulin by trypsin

Hydrolysis of beta-lactoglobulin (in an equimolar mixture of the A and B variant) by trypsin in neutral aqueous solution [pH 7.7 at 25 degrees C, ionic strength 0.08 (NaCl)] was followed by capillary electrophoresis and thermodynamic parameters derived from a Michaelis-Menten analysis of rate data obtained at 10, 20, 30, and 40 degrees C for disappearance of beta-lactoglobulin. Enthalpy of substrate binding to the enzyme and the energy of activation for the catalytic process were found to have the values, DeltaH(bind) = -28 +/- 4 kJ mol(-)(1) and E(a) = 51 +/- 18 kJ mol(-)(1), respectively. Thus, beta-lactoglobulin shows an enthalpy of activation for free substrate reacting with free enzyme of about 21 kJ mol(-)(1), corresponding to a transition state stabilization of 60 kJ mol(-)(1) when compared to acid-catalyzed hydrolysis. The catalytic efficiency of trypsin in hydrolysis of beta-lactoglobulin is increased significantly by temperature; however, this effect is partly counteracted by a weaker substrate binding resulting in an increase by only 25%/10 degrees C in overall catalytic efficiency.

Cholesterol-lowering potential in human subjects of fat from pigs fed rapeseed oil

The possibility of achieving blood-lipid-lowering characteristics of pig fat by increasing the content of unsaturated fat in pig feed was evaluated. Three pig feeding regimens were applied: basal feed (no added fat or vitamin E), basal feed + rapeseed oil (60 g/kg feed), and basal feed + rapeseed oil (60 g/kg) + vitamin E (200 mg/kg). Meat and meat products from the three pig groups were incorporated into diets providing 86 g pig fat/10 MJ. The diets were served to twelve healthy human male subjects for 3 weeks each in a randomised crossover design. The diets prepared from pigs fed rapeseed oil had a lower content of saturated fatty acids (approximately 9 v. 11% of energy) and a higher content of polyunsaturated fatty acids (approximately 6 v. 4% of energy) than the diet prepared from pigs fed the basal feed. Diets based on fat from pigs fed the rapeseed oil resulted in significantly lower (approximately 4%, P = 0.019) total serum cholesterol concentration compared with the diet from pigs fed the basal feed. No differences were observed in LDL-, HDL- or VLDL-cholesterol, or in triacylglycerol or VLDL-triacylglycerol concentrations. Addition of vitamin E to the pig feed resulted in only a minor increase in vitamin E content in the human subjects' diet and the vitamin E content was low in all three pig diets. Plasma vitamin E concentration in the human subjects at the end of the period with diets from pigs fed rapeseed oil without vitamin E was significantly lower (P = 0.04) than in the other two diet periods. In conclusion, an increased content of rapeseed oil in pig feed changes the fatty acid composition of the pig fat in a way that has a potential to reduce blood cholesterol concentrations in human subjects. However, intake of pig fat with a higher content of unsaturated fatty acids needs to be matched by a higher dietary intake of vitamin E.

Reduction of ferrylmyoglobin by the spin trap N-tert-butyl-alpha-phenylnitrone (PBN) in aqueous solution and during freezing

The hypervalent muscle pigment ferrylmyoglobin, formed by activation of metmyoglobin by hydrogen peroxide, was found to be reduced in a second-order reaction by N-tert-butyl-alpha-phenylnitrone (PBN, often used as a spin trap). In acidic aqueous solution at ambient temperature, the reduction is relatively slow (deltaH++ = 65+/-2kJ x mol(-1) and deltaS++ = -54+/-7 J x mol(-1). K(-1) for pH = 5.6), but phase transitions during freezing of the buffered solutions accelerates the reaction between ferrylmyoglobin and PBN. In these heterogenous systems at low temperature (but not when ice-formation was inhibited by glycerol), a PBN-derived radical intermediate was detected by ESR-spectroscopy, identified as a nitroxyl radical by a parallel nitrogen hyperfine coupling constant of 31.8 G, and from microwave power saturation behavior concluded not to be located in the heme-cleft of the protein. The acceleration of the reaction is most likely caused by a lowering of the pH during the freezing of the buffered solutions whereby ferrylmyoglobin becomes more oxidizing.

Peroxidation of linoleate at physiological pH: hemichrome formation by substrate binding protects against metmyoglobin activation by hydrogen peroxide

Peroxidation by metmyoglobin, MbFe(III), by metmyoglobin/hydrogen peroxide, MbFe(III)/H(2)O(2), to yield the myoglobin ferryl radical (*MbFe(IV)=O), or by ferrylmyoglobin, MbFe(IV)=O, was investigated at physiological pH (7.4) in oil-in-water linoleate emulsions. Linoleate peroxidation was followed using second derivative ultraviolet (UV)-spectroscopy for monitoring formation of conjugated dienes and quantitative determination of specific linoleate hydroperoxides by liquid chromatography with photodiode absorption detection. Modifications of myoglobins during lipid peroxidation were followed simultaneously by changes in the Soret absorption band (410 or 424 nm), and in the visible absorption region (from 450 to 700 nm), combined with electron spin resonance (ESR) spectroscopy for direct detection of changes in the spin state of the iron center. In contrast to MbFe(IV)=O, MbFe(III) and MbFe(III)/H(2)O(2) were not able to initiate linoleate peroxidation in oil-in-water emulsions, and MbFe(III) was converted, by binding of linoleate (but not methyl linoleate), to a low-spin hemichrome derivate, HMbFe(III), with the distal histidine reversibly bound to the iron center. HMbFe(III) is ineffective in initiating lipid peroxidation and cannot be activated to *MbFe(IV)=O or MbFe(IV)=O by addition of moderate amounts of H(2)O(2). Addition of MbFe(III) to linoleate emulsions containing H(2)O(2) results in the competitive formation of *MbFe(IV)=O and HMbFe(III) in favor of HMbFe(III), and little linoleate peroxidation is detected, demonstrating the inherent protection, at physiologic pH, against peroxidation by reversible binding of the substrate to the potential myoglobin catalyst.

Protein binding in deactivation of ferrylmyoglobin by chlorogenate and ascorbate

Kinetics of reduction of iron(IV) in ferrylmyoglobin by chlorogenate in neutral or moderately acidic aqueous solutions (0.16 M NaCl) to yield metmyoglobin was studied using stopped flow absorption spectroscopy. The reaction occurs by direct bimolecular electron transfer with (2.7 +/- 0.3) x 10(3) M(-)(1).s(-)(1) at 25.0 degrees C (DeltaH( )(#) = 59 +/- 6 kJ.mol(-)(1), DeltaS(#) = 15 +/- 22 J. mol(-)(1).K(-)(1)) for protonated ferrylmyoglobin (pK(a) = 4.95) and with 216 +/- 50 M(-)(1).s(-)(1) (DeltaH( )(#) = 73 +/- 8 kJ. mol(-)(1), DeltaS( )(#) = 41 +/- 30 J.mol(-)(1).K(-)(1)) for nonprotonated ferrylmyoglobin in parallel with reduction of a chlorogenate/ferrylmyoglobin complex by a second chlorogenate molecule with (8.6 +/- 1.1) x 10(2) M(-)(1).s(-)(1) (DeltaH( )(#) = 74 +/- 8 kJ.mol(-)(1), DeltaS( )(#) = 59 +/- 28 J.mol(-)(1).K(-)(1)) for protonated ferrylmyoglobin and with 61 +/- 9 M(-)(1).s(-)(1) (DeltaH( )(#) = 82 +/- 12 kJ.mol(-)(1), DeltaS( )(#) = 63 +/- 41 J. mol(-)(1).K(-)(1)) for nonprotonated ferrylmyoglobin. Previously published data on ascorbate reduction of ferrylmyoglobin are reevaluated according to a similar mechanism. For both protonated and nonprotonated ferrylmyoglobin the binding constant of chlorogenate is approximately 300 M(-)(1), and the modulation of ferrylmyoglobin as an oxidant by chlorogenate (or ascorbate) leads to a novel antioxidant interaction for reduction of ferrylmyoglobin by ascorbate in mixtures with chlorogenate.

Kinetics and mechanism of the primary steps of degradation of carotenoids by acid in homogeneous solution

The kinetics of reaction between trifluoroacetic acid as an acid of medium strength and the carotenoids beta-carotene, zeaxanthin, canthaxanthin, and astaxanthin has been examined in detail including the effects of dioxygen, acid concentration, and carotenoid structure. Reaction between acid and carotenoid leads to species absorbing in the red and near-infrared (NIR) spectral regions, intermediates that subsequently disappear. ESR experiments clearly show that these species are not carotenoid radicals, although their NIR absorption is similar to the absorption of carotenoid radical cations. Under most reaction conditions, the disappearance of carotenoids follows pseudo-zero-order kinetics, whereas the reaction order is >1 with respect to acid, and the long-lived (hours) intermediates are suggested to be mono- (700 nm) and diprotonated carotenoid ( approximately 950 nm). Acid induces cis/trans-isomerization via the protonated intermediates, which also decay to nonradical species with shorter conjugated systems-most probably carotenoid esters. Slow protonization of the methine carbon is the primary step in the degradation, but dioxygen increases the rate as a result of formation of a charge-transfer complex with the carotenoids as indicated by a red-shift of the NIR absorption bands. Carotenoids with carbonyl groups (astaxanthin and canthaxanthin) have slower rates of degradation than beta-carotene and zeaxanthin, indicating preferential nondegradative protonation of the carbonyl groups.

Pressure denaturation and aggregation of beta-lactoglobulin studied by intrinsic fluorescence depolarization, Rayleigh scattering, radiationless energy transfer and hydrophobic fluoroprobing

beta-Lactoglobulin (beta-lg) in aqueous solution under pressure showed a marked depolarization of intrinsic fluorescence assigned to a gradually increased rotational diffusion of tryptophyl moieties in pressure-unfolded states. The corresponding change in anisotropy provided a new and more accurate method for determining denaturation volume which, for beta-lg in neutral aqueous solution with ionic strength 0.16 (NaCl) at 25 degrees C, was delta V degree = -73 (SE 3) ml mol-1, corresponding to half denaturation at 123 MPa. The pressure unfolding led to exposure of hydrophobic regions to the protein-water interface that could be probed by fluorescence intensity of a beta-lg-1-anilinonaphthalene-8-sulphonic acid (ANS) complex with 1:1 stoichiometry, as determined by Job's method of continuous variation. The unfolding of beta-lg impaired the binding capacity of the inner calyx, with a reduction in binding capacity of 50% at 50 MPa, as shown by decreasing cis-parinaric acid fluorescence, decreasing anisotropy and decreasing radiationless energy transfer from tryptophans to this probe with increasing pressure. The pressure-induced reversible exposure of hydrophobic groups to the protein-water interface may, at least partly, explain the initial aggregation reactions, evident from increased Rayleigh scattering from approximately 50 MPa, prior to irreversible pressure-induced gel formation of beta-lg. Using results from this and previous studies, we propose a three step pressure denaturation model for beta-lg for neutral solution at ambient temperature, including an initial pressure-melted state (up to 50 MPa) with partial collapse of the inner calyx and solvent exposure of the free thiol group, followed by a reversible denaturation with exposure of hydrophobic regions (half denaturation at 123 MPa) and with irreversible denaturation with thiol-disulphide exchange becoming increasingly important at higher pressures. Effects of pressure on beta-lg, as measured by fluorescence depolarization, were found for the reversible denaturation steps to be similar to the effects of chemical denaturants but different with respect to shift in ANS emission maxima.