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El Kamari F, Zouirech O, Metouekel A, Bouslamti M, Maliki I, El Moussaoui A, Chebaibi M, Taibi M, Alsahli AA, Nafidi H, Bourhia M, Dauelbait M, Abdellaoui A. Chemical Profiling and Antioxidant, Antimicrobial, and Hemolytic Properties of Euphorbia calyptrata (l.) Essential oils: in Vitro and in Silico Analysis. ChemistryOpen 2024; 13:e202300243. [PMID: 38528316 PMCID: PMC11319234 DOI: 10.1002/open.202300243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 02/12/2024] [Indexed: 03/27/2024] Open
Abstract
In this work, we sought to validate the use of Euphorbia calyptrata (L.), a Saharan and Mediterranean medicinal plant, in traditional pharmacopeia. GC-MS/MS identified volatile compounds of potential therapeutic interest. Antioxidant tests were performed using β-carotene decolorization, DPPH radical scavenging, FRAP, beta-carotene bleaching, and TAC. The antimicrobial activity was evaluated on solid and liquid media for bacterial and fungal strains to determine the zone of inhibition and the minimum growth concentration (MIC) of the microbes tested. The hemolytic activity of these essential oils was assessed on red blood cells isolated from rat blood. Phytochemical characterization of the terpenic compounds by GC-MS/MS revealed 31 compounds, with alpha-Pinene dominating (35.96 %). The antioxidant power of the essential oils tested revealed an IC50 of 67.28 μg/mL (DPPH), EC50 of 80.25.08±1.42 μg/mL (FRAP), 94.83±2.11 μg/mL (beta carotene) and 985.07±0.70 μg/mL (TAC). Evaluating solid media's antibacterial and antifungal properties revealed a zone of inhibition between 10.28 mm and 25.80 mm and 31.48 and 34.21 mm, respectively. On liquid media, the MIC ranged from 10.27 μg/mL to 24.91 μg/mL for bacterial strains and from 9.32 μg/mL to 19.08 μg/mL for fungal strains. In molecular docking analysis, the compounds naphthalene, shogunal, and manol oxide showed the greatest activity against NADPH oxidase, with Glide G scores of -5.294, -5.218 and -5.161 kcal/mol, respectively. For antibacterial activity against E. coli beta-ketoacyl-[acyl carrier protein] synthase, the most potent molecules were cis-Calamenene, alpha.-Muurolene and Terpineol, with Glide G-scores of -6.804, -6.424 and -6.313 kcal/mol, respectively. Hemolytic activity revealed a final inhibition of 9.42±0.33 % for a 100 μg/mL concentration. The essential oils tested have good antioxidant, antimicrobial, and hemolytic properties thanks to their rich phytochemical composition, and molecular docking analysis confirmed their biological potency.
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Affiliation(s)
- Fatima El Kamari
- Laboratory of Engineering, Electrochemistry, Modeling and EnvironmentFaculty of Sciences Dhar El MahrazSidi Mohammed Ben Abdellah University, B. P. 1796Fes-AtlasMorocco
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of LifeFaculty of Sciences Dhar El MahrazUniversity Sidi Mohamed Ben AbdellahFezMorocco
| | - Otmane Zouirech
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of LifeFaculty of Sciences Dhar El MahrazUniversity Sidi Mohamed Ben AbdellahFezMorocco
| | - Amira Metouekel
- Euromed Research CenterEuromed Faculty of PharmacyEuromed University of FezFez30000Morocco
| | - Mohammed Bouslamti
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of LifeFaculty of Sciences Dhar El MahrazUniversity Sidi Mohamed Ben AbdellahFezMorocco
| | - Imane Maliki
- Laboratory of Health and EnvironmentDepartment of BiologyMoulay Ismail UniversityMeknes50050Morocco
| | | | - Mohamed Chebaibi
- Biomedical and Translational Research LaboratoryFaculty of Medicine and Pharmacy of FezUniversity of Sidi Mohamed Ben AbdellahFez30070Morocco
- Ministry of Health and Social ProtectionHigher Institute of Nursing Professions and Health TechniquesFezMorocco
| | - Mohamed Taibi
- Laboratoire d'Amélioration des Productions Agricoles, Biotechnologie et Environnement (LAPABE)Faculté des SciencesUniversité Mohammed PremierOujda60000Morocco
| | - Abdulaziz Abdullah Alsahli
- Department of Botany and MicrobiologyCollege of ScienceKing Saud UniversityP. O. BOX 2455Riyadh11451Saudi Arabia
| | - Hiba‐Allah Nafidi
- Department of Food ScienceFaculty of Agricultural and Food SciencesLaval University, 2325Quebec CityQC G1V 0A6Canada
| | - Mohammed Bourhia
- Laboratory of Biotechnology and Natural Resources ValorizationFaculty of SciencesIbn Zohr UniversityAgadir80060Morocco
| | - Musaab Dauelbait
- Department of Scientific TranslationFaculty of TranslationUniversity of BahriKhartoum11111Sudan
| | - Abdelfattah Abdellaoui
- Laboratory of Engineering, Electrochemistry, Modeling and EnvironmentFaculty of Sciences Dhar El MahrazSidi Mohammed Ben Abdellah University, B. P. 1796Fes-AtlasMorocco
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Metouekel A, Badrana F, Kachkoul R, Chebaibi M, Akhazzane M, El Moussaoui A, Touil N, El Amri H, El Fahime E, El Kazzouli S, El Brahmi N. Genetic Characterization and Chemical Identification of Moroccan Cannabis sativa (L.) Seeds: Extraction, and In Vitro and In Silico Biological Evaluation. PLANTS (BASEL, SWITZERLAND) 2024; 13:1938. [PMID: 39065465 PMCID: PMC11281279 DOI: 10.3390/plants13141938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 01/07/2024] [Accepted: 01/11/2024] [Indexed: 07/28/2024]
Abstract
This study investigated the molecular, phytochemical, and biological aspects of ten local Moroccan traditional landrace Cannabis seeds. Genetic polymorphisms were analyzed using DNA barcode determination, revealing two distinct molecular profiles: "Cannabis, species sativa, subspecies indica" and "Cannabis, species sativa, subspecies sativa". Furthermore, a new sequence was identified by sequencing of the THCA synthase coding gene. Chemical profiling via HPLC-ESI-FULL-MS and GC-MS-MS of AMSD1 maceration extracts revealed 13 non-volatile chemicals, including 3 inactive cannabinoids and 3 polyphenols, and 24 intriguing volatile compounds, including 7 previously unreported in Cannabis seed extracts. Moreover, the in vitro/in silico analysis provision of biological activities through their antioxidant power, antimicrobial effect, and cytotoxicity potency, as well as antiviral activity, were realized. These results contribute to a thorough comprehension of Moroccan Cannabis seeds, illuminating their molecular, phytochemical, and biological features. Furthermore, they highlight the seeds as a potential source of nutritious components with antioxidant properties, offering valuable insights for future research.
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Affiliation(s)
- Amira Metouekel
- Euromed Research Center, Euromed Faculty of Pharmacy, School of Engineering in Biomedical and Biotechnology, Euromed University of Fes (UEMF), Meknes Road, Fez 30000, Morocco;
| | - Fadwa Badrana
- Institute of Genetic Analysis of the Royal Gendarmerie in Rabat (LRAM), Ibn Sina Av., Agdal, Rabat 10040, Morocco; (F.B.)
| | - Rabie Kachkoul
- Laboratory of Biochemistry, Faculty of Medicine and Pharmacy, Sidi Mohammed Ben Abdellah University, BP 1893, Km 22, Road of Sidi Harazem, Fez 30000, Morocco;
| | - Mohamed Chebaibi
- Ministry of Health and Social Protection, Higher Institute of Nursing Professions and Health Techniques, Fez 30000, Morocco;
| | - Mohamed Akhazzane
- Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University (USMBA), Fez 30000, Morocco;
| | - Abdelfattah El Moussaoui
- Plant Biotechnology Team, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan 93002, Morocco;
| | - Nadia Touil
- Cell Culture Unit, Center of Virology, Infectious, and Tropical Diseases, Mohammed V Military Hospital, Rabat 10040, Morocco
| | - Hamid El Amri
- Institute of Genetic Analysis of the Royal Gendarmerie in Rabat (LRAM), Ibn Sina Av., Agdal, Rabat 10040, Morocco; (F.B.)
| | - Elmostafa El Fahime
- National Center for Scientific and Technical Research (CNRST), Angle Avenues des FAR and Allal El Fassi, Hay Ryad, Rabat 10102, Morocco
| | - Saïd El Kazzouli
- Euromed Research Center, Euromed Faculty of Pharmacy, School of Engineering in Biomedical and Biotechnology, Euromed University of Fes (UEMF), Meknes Road, Fez 30000, Morocco;
| | - Nabil El Brahmi
- Euromed Research Center, Euromed Faculty of Pharmacy, School of Engineering in Biomedical and Biotechnology, Euromed University of Fes (UEMF), Meknes Road, Fez 30000, Morocco;
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Li Y, Li H, Zhu Y, Feng C, He Z, Chen J, Zeng M. Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices. Foods 2023; 12:3788. [PMID: 37893681 PMCID: PMC10606162 DOI: 10.3390/foods12203788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/03/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
This study aims to evaluate the relationship between the four processing stages of cooked sausage preparation (raw, drying, baking, and steaming) and the formation of advanced glycation end products (AGEs), 1,2-dicarbonyl compounds, and lipid and protein oxidation in sausages with spices. Baking and steaming significantly promoted lipid and protein oxidation. The Nε-carboxymethyllysine (CML) content increased from 4.32-4.81 µg/g in raw samples to 10.68-16.20 µg/g in the steamed sausages. Nε-carboxyethyllysine (CEL) concentrations increased by approximately 1.7-3.7 times after steaming. The methylglyoxal concentration increased dramatically after baking and then rapidly decreased in the steaming stage. Chili promoted the formation of CML and CEL. The CEL concentration increased in samples containing garlic, but yellow mustard and garlic slightly reduced CML concentrations in the cooked sausages. The spices decreased the lipid and protein stability of the cooked sausages, increasing malondialdehyde and protein carbonyls. Lipid oxidation and 3-deoxyglucosone positively correlated with CML and CEL levels. Black pepper had no impact on CML when the sausages were baked but remarkably increased the content of both CML and CEL in the steaming stage. Thus, the impact of spices on sausages depends on both the specific spices used and the category of AGEs formed.
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Affiliation(s)
- Yong Li
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Y.L.); (H.L.)
| | - Hua Li
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Y.L.); (H.L.)
| | - Yinchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Y.L.); (H.L.)
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Y.L.); (H.L.)
| | - Zhiyong He
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
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Hussain Z, Ijaz M, Zhang Y, Bai Y, Hou C, Li X, Zhang D. Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C. Foods 2023; 12:2916. [PMID: 37569184 PMCID: PMC10418461 DOI: 10.3390/foods12152916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 07/20/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
The present study aimed to investigate the effects of adding cinnamon bark oil (CBO) on the quality of ground lamb meat, considering different packaging conditions, including modified atmospheric packaging (MAP) using Hengxian HX-300H and overwrapped packaging. The CBO was incorporated into lamb meat samples at three different levels: 0% (control), 0.025% and 0.05% (v/w). The samples were then subjected to three packaging methods: MAP1 (80% O2 + 20% CO2), MAP2 (40% O2 + 30% CO2 + 30% N2) and overwrapped packaging and stored at 4 °C for 0, 4, 8, 12 and 16 days. The findings of the present study revealed that the addition of 0.025% and 0.05% CBO under MAP1 condition significantly improved the color of the meat samples after 12 days of storage at 4 °C (p < 0.05). The overwrapped samples exhibited higher levels of thiobarbituric acid reactive substances (TBARS) compared to all other treatments, starting from day 4 of storage (p < 0.05). Furthermore, microbial counts were notably higher in the overwrapped samples than in all other samples after day 8 of storage (p < 0.05). In conclusion, the combination of 0.05% CBO with MAP proved to be an effective strategy for enhancing the color stability and oxidative stability of ground lamb meat. These results suggest that CBO can be utilized as a beneficial protective agent in meat packaging processes.
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Affiliation(s)
- Zubair Hussain
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
- Department of Agriculture and Food Technology, Karakorum International University, Main Campus University Road, Gilgit 15100, Pakistan
| | - Muawuz Ijaz
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
- Department of Animal Sciences, CVAS-Jhang 35200, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Yejun Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
| | - Yuqiang Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
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5
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Grzebieniarz W, Tkaczewska J, Juszczak L, Krzyściak P, Cholewa-Wójcik A, Nowak N, Guzik P, Szuwarzyński M, Mazur T, Jamróz E. Improving the quality of multi-layer films based on furcellaran by immobilising active ingredients and impact assessment of the use of a new packaging material. Food Chem 2023; 428:136759. [PMID: 37418883 DOI: 10.1016/j.foodchem.2023.136759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 04/21/2023] [Accepted: 06/13/2023] [Indexed: 07/09/2023]
Abstract
To improve the quality of multi-layer film, four-layer films based on furcellaran and active ingredients: gelatin hydrolysate, curcumin, capsaicin, montmorillonite and AgNPs, were produced in an innovative manner. The films were characterised by SEM and AFM analysis. Along with an increase in the concentration of active ingredients, the structure of the film becomes less homogeneous, which may affect the functional properties. The objective of the study was to analyse changes in the functional properties of the newly-obtained films and to verify their potential as packaging materials for fish products. With the increase in active ingredient concentration, water properties also improved, but there were no noticeable significant effects on mechanical properties. For antioxidant properties, the obtained values were within 1.04-2.74 mM Trolox/mg (FRAP) and 7.67-40.49% (DPPH). The obtained multi-layer films were examined with regard to the shelf-life of salmon. For this purpose, salmon fillets were packed in films having good antioxidant and functional properties. The films were effective in microorganism growth inhibition responsible for fillet spoilage during storage. The microorganism number in the active film-stored samples was lower by 0.13 log CFU/g on day 12 versus the control. However, film application did not retard lipid oxidation in the salmon fillets. Nonetheless, the films show great potential as active packaging materials, extending the shelf-life of the packed foods.
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Affiliation(s)
- Wiktoria Grzebieniarz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland.
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Lesław Juszczak
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Długosz University in Częstochowa, Armii Krajowej 13/15, PL-42-200 Częstochowa, Poland
| | - Paweł Krzyściak
- Department of Infection Control and Mycology, Faculty of Medicine, Jagiellonian University Medical College, Czysta 18, PL-31-121 Kraków, Poland
| | - Agnieszka Cholewa-Wójcik
- Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Kraków, Poland
| | - Nikola Nowak
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Paulina Guzik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Michał Szuwarzyński
- AGH University of Science and Technology, Academic Centre for Materials and Nanotechnology, Al. Mickiewicza 30, PL-30-059 Kraków, Poland
| | - Tomasz Mazur
- AGH University of Science and Technology, Academic Centre for Materials and Nanotechnology, Al. Mickiewicza 30, PL-30-059 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
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6
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Wu H, Bak KH, Goran GV, Tatiyaborworntham N. Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances. Crit Rev Food Sci Nutr 2022; 64:4921-4939. [PMID: 36448306 DOI: 10.1080/10408398.2022.2146654] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly hemoglobin and myoglobin, are the primary pro-oxidants. Due to increasing consumer concerns over synthetic chemicals, extensive research has been carried out on natural antioxidants, especially plant polyphenols. The conventional opinion suggests that polyphenols inhibit lipid oxidation of muscle foods primarily owing to their strong hydrogen-donating and transition metal-chelating activities. Recent developments in analytical techniques (e.g., protein crystallography, nuclear magnetic resonance spectroscopy, fluorescence anisotropy, and molecular docking simulation) allow deeper understanding of the molecular interaction of polyphenols with heme proteins, phospholipid membrane, reactive oxygen species, and reactive carbonyl species; hence, novel hypotheses regarding their antioxidant mechanisms have been formulated. In this review, we summarize five direct and three indirect pathways by which polyphenols inhibit heme protein-mediated lipid oxidation in muscle foods. We also discuss the relation between chemical structures and functions of polyphenols as antioxidants.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
| | - Kathrine H Bak
- Department of Food Technology and Vetefrinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Gheorghe V Goran
- Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, University of Agricultural, Bucharest, Romania
| | - Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
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Chumsri P, Panpipat W, Cheong L, Panya A, Phonsatta N, Chaijan M. Biopreservation of Refrigerated Mackerel ( Auxis thazard) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from Glochidion wallichianum Leaf. Foods 2022; 11:3441. [PMID: 36360054 PMCID: PMC9655189 DOI: 10.3390/foods11213441] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/17/2022] Open
Abstract
Both microbial decomposition and oxidative deterioration contribute to the qualitative degradation of fresh or minimally preserved fish, which negatively impacts the shelf-life of fish, especially those with dark flesh like mackerel. It is becoming more typical to use edible coatings to preserve the freshness of fish products. Herein, the effects of a rice starch (RS) based coating incorporated with dried crude, aqueous Mon-pu (Glochidion wallichianum) leaf extract (MPE) at varying concentrations (0, 0.02, 0.1, 0.5, and 1.0% w/w) on the quality characteristics of mackerel (Auxis thazard) slices during storage at 4 °C were investigated. Uncoated slices had a shelf-life of 6 days, whereas samples coated with RS and 0.5% MPE extended the shelf-life to 9 days by keeping the overall microbiological quality below the permitted level of 6 log CFU/g. The changes in thiobarbituric acid reactive substances (TBARS; <2 mg malondialdehyde equivalent/kg), propanal content, heme iron degradation, myoglobin redox instability, and surface discoloration (a* value and total color difference; ΔE) can all be delayed by this coating condition. Additionally, the RS-MPE coating can maintain the sensory quality of refrigerated mackerel slices and preserve the textural property (water holding capacity and hardness), as well as postpone the development of an off-odor as indicated by lowered contents of total volatile base-nitrogen (TVB-N; not exceeding the acceptable limit of 25 mg/100 g) and trimethylamine (TMA; not exceeding the acceptable limit of 10 mg/100 g). Therefore, a biopreservative coating made of RS and MPE, especially at 0.5%, can be employed to extend the shelf-life of refrigerated mackerel slices up to 9 days.
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Affiliation(s)
- Paramee Chumsri
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Lingzhi Cheong
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Atikorn Panya
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathumthani 12120, Thailand
| | - Natthaporn Phonsatta
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathumthani 12120, Thailand
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
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8
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Phytochemical Analysis and Antioxidant, Antibacterial, and Antifungal Effects of Essential Oil of Black Caraway (Nigella sativa L.) Seeds against Drug-Resistant Clinically Pathogenic Microorganisms. BIOMED RESEARCH INTERNATIONAL 2022; 2022:5218950. [PMID: 35958807 PMCID: PMC9363207 DOI: 10.1155/2022/5218950] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 06/12/2022] [Accepted: 06/22/2022] [Indexed: 11/18/2022]
Abstract
Nigella sativa (NS) is a plant that has long been utilized in traditional medicine as a treatment for certain diseases. The aim of this work was to valorize the essential oil (EO) of this species by phytochemical analysis and antimicrobial and antioxidant evaluation. EO was extracted by hydrodistillation from the seeds of Nigella sativa (EO-NS). Phytochemical content of EO-NS was evaluated by use of gas chromatography coupled to mass spectrometry (GC-MS/MS). Antioxidant ability was in vitro determined by use of three assays: 2.2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing power (FRAP), and total antioxidant capacity (TAC) relative to two synthetic antioxidants: BHT and quercetin. Antimicrobial effect was evaluated against four clinically important bacterial strains (Staphylococcus aureus, ATCC 6633; Escherichia coli, K12; Bacillus subtilis, DSM 6333; and Proteus mirabilis, ATCC 29906) and against four fungal strains (Candida albicans, ATCC 10231; Aspergillus niger, MTCC 282; Aspergillus flavus, MTCC 9606; and Fusarium oxysporum, MTCC 9913). Fifteen constituents that accounted for the majority of the mass of the EO-NS were identified and quantified by use of GC-MSMS. The main component was O-cymene (37.82%), followed by carvacrol (17.68%), α-pinene (10.09%), trans-sabinene hydrate (9.90%), and 4-terpineol (7.15%). EO-NS exhibited significant antioxidant activity with IC50, EC50, and total antioxidant capacity (TAC) of
,
, and
mg EAA/g, respectively. Additionally, EO-NS exhibited promising antibacterial activity on all strains under investigation, especially on E. coli K12 resulting in inhibition diameter of
mm and a minimum inhibitory concentration (MIC) of
μg/mL. Also, EO-NS had significant antifungal efficacy, with a percentage of inhibition of
% and MIC of
μg/mL against F. oxysporum, MTCC 9913 and with a diameter of inhibition
mm and MIC of
μg/mL against C. albicans. To minimize development of antibiotic-resistant bacteria, EO-NS can be utilized as a natural, alternative to synthetic antibiotics and antioxidants to treat free radicals implicated in microbial infection-related inflammatory reactions.
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Glochidion wallichianum Leaf Extract as a Natural Antioxidant in Sausage Model System. Foods 2022; 11:foods11111547. [PMID: 35681297 PMCID: PMC9179982 DOI: 10.3390/foods11111547] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 05/19/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
This study highlighted the role of an 80% ethanolic Mon-Pu (Glochidion wallichianum) leaf extract (MPE), a novel natural antioxidative ingredient, in controlling the oxidative stability and physicochemical properties of a cooked sausage model system (SMS). MPE had a total extractable phenolic content of 16 mg/100 g, with DPPH● scavenging activity, ABTS●+ scavenging activity, and ferric reducing antioxidant power of 2.3, 1.9, and 1.2 mmole Trolox equivalents (TE)/g, respectively. The effects of different concentrations of MPE (0.01−10%, w/w) formulated into SMS on lipid oxidation, protein oxidation, and discoloration were compared to synthetic butylated hydroxyl toluene (BHT; 0.003%, w/w) and a control (without antioxidant). The peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and protein carbonyl contents of SMS tended to increase with increasing MPE concentration (p < 0.05), indicating that high MPE excipient has a pro-oxidative effect. The lowest lipid oxidation (PV and TBARS) and protein carbonyl contents were observed when 0.01% MPE was used to treat SMS (p < 0.05), which was comparable or even greater than BHT-treated SMS. High concentrations (1−10%) of MPE incorporation led to increases in the discoloration of SMS (p < 0.05) with a negligible change in pH of SMS. The water exudate was reduced when MPE was incorporated into SMS compared to control (p < 0.05). Furthermore, MPE at 0.01% significantly reduced lipid oxidation in cooked EMS during refrigerated storage. According to the findings, a low amount of MPE, particularly at 0.01%, in a formulation could potentially maintain the oxidative stability and physicochemical qualities of cooked SMS that are comparable to or better than synthetic BHT.
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10
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Ferysiuk K, Wójciak KM, Trząskowska M. Fortification of low‐nitrite canned pork with willow herb (
Epilobium angustifolium
L.). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Karolina Ferysiuk
- Department of Animal Food Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Street 20‐704 Lublin Poland
| | - Karolina M. Wójciak
- Department of Animal Food Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Street 20‐704 Lublin Poland
| | - Monika Trząskowska
- Institute of Human Nutrition Sciences Department of Food Gastronomy and Food Hygiene Chair of Food Hygiene and Quality Management Warsaw University of Life Sciences SGGW Nowoursynowska 159c 02‐776 Warsaw Poland
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11
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WANG C, AN X, GAO Z, LI Z, TIAN S, LU Y. Effects of ethanolic extract from onion skin on the quality characteristics of beef patties during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.118121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Cuntang WANG
- Qiqihar University, China; Northeast Agricultural University, China
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12
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Estévez M. Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives. Meat Sci 2021; 181:108610. [PMID: 34147961 DOI: 10.1016/j.meatsci.2021.108610] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 12/19/2022]
Abstract
The number of articles devoted to study the effect of "natural antioxidants" on meat systems has remarkably increased in the last 10 years. Yet, a critical review of literature reveals recurrent flaws in regards to the rationale of the application, the experimental design, the characterisation of the plant sources, the discussion of the molecular mechanisms and of the potential benefits. The selection of the appropriate source of these antioxidants and the identification of their bioactive constituents, are essential to understand their mode of action and set effective and safe doses. The methodological approach should also be planned with care as the recorded effects and main conclusions largely depend on the accuracy and specificity of the methods. This article aims to critically review the recent advances in the application of plant antioxidants in meat and meat products and briefly covers current trends of innovative application and future trends.
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Affiliation(s)
- M Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, University of Extremadura, 10003 Cáceres, Spain.
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13
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Nowak A, Zagórska-Dziok M, Ossowicz-Rupniewska P, Makuch E, Duchnik W, Kucharski Ł, Adamiak-Giera U, Prowans P, Czapla N, Bargiel P, Petriczko J, Markowska M, Klimowicz A. Epilobium angustifolium L. Extracts as Valuable Ingredients in Cosmetic and Dermatological Products. Molecules 2021; 26:3456. [PMID: 34200200 PMCID: PMC8201033 DOI: 10.3390/molecules26113456] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/04/2021] [Accepted: 06/05/2021] [Indexed: 11/18/2022] Open
Abstract
Epilobium angustifolium L. is a popular and well-known medicinal plant. In this study, an attempt to evaluate the possibility of using this plant in preparations for the care and treatment of skin diseases was made. The antioxidant, antiaging and anti-inflammatory properties of ethanolic extracts from Epilobium angustifolium (FEE) were assessed. Qualitative and quantitative evaluation of extracts chemically composition was performed by gas chromatography with mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC). The total polyphenol content (TPC) of biologically active compounds, such as the total content of polyphenols (TPC), flavonoids (TFC), and assimilation pigments, as well as selected phenolic acids, was assessed. FEE was evaluated for their anti-inflammatory and antiaging properties, achieving 68% inhibition of lipoxygenase activity, 60% of collagenase and 49% of elastase. FEE also showed high antioxidant activity, reaching to 87% of free radical scavenging using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 59% using 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). Additionally, in vitro penetration studies were performed using two vehicles, i.e., a hydrogel and an emulsion containing FEE. These studies showed that the active ingredients contained in FEE penetrate through human skin and accumulate in it. The obtained results indicate that E. angustifolium may be an interesting plant material to be applied as a component of cosmetic and dermatological preparations with antiaging and anti-inflammatory properties.
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Affiliation(s)
- Anna Nowak
- Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, PL-70111 Szczecin, Poland; (W.D.); (Ł.K.); (A.K.)
| | - Martyna Zagórska-Dziok
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Sucharskiego 2, PL-35225 Rzeszów, Poland;
| | - Paula Ossowicz-Rupniewska
- Department of Chemical Organic Technology and Polymeric Materials, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, PL-70322 Szczecin, Poland; (P.O.-R.); (E.M.)
| | - Edyta Makuch
- Department of Chemical Organic Technology and Polymeric Materials, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, PL-70322 Szczecin, Poland; (P.O.-R.); (E.M.)
| | - Wiktoria Duchnik
- Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, PL-70111 Szczecin, Poland; (W.D.); (Ł.K.); (A.K.)
| | - Łukasz Kucharski
- Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, PL-70111 Szczecin, Poland; (W.D.); (Ł.K.); (A.K.)
| | - Urszula Adamiak-Giera
- Department of Pharmacokinetics and Therapeutic Drug Monitoring, Pomeranian Medical University in Szczecin, PL-70111 Szczecin, Poland;
| | - Piotr Prowans
- Department of Plastic, Endocrine and General Surgery, Pomeranian Medical University in Szczecin, PL-72010 Police, Poland; (P.P.); (N.C.); (P.B.); (J.P.); (M.M.)
| | - Norbert Czapla
- Department of Plastic, Endocrine and General Surgery, Pomeranian Medical University in Szczecin, PL-72010 Police, Poland; (P.P.); (N.C.); (P.B.); (J.P.); (M.M.)
| | - Piotr Bargiel
- Department of Plastic, Endocrine and General Surgery, Pomeranian Medical University in Szczecin, PL-72010 Police, Poland; (P.P.); (N.C.); (P.B.); (J.P.); (M.M.)
| | - Jan Petriczko
- Department of Plastic, Endocrine and General Surgery, Pomeranian Medical University in Szczecin, PL-72010 Police, Poland; (P.P.); (N.C.); (P.B.); (J.P.); (M.M.)
| | - Marta Markowska
- Department of Plastic, Endocrine and General Surgery, Pomeranian Medical University in Szczecin, PL-72010 Police, Poland; (P.P.); (N.C.); (P.B.); (J.P.); (M.M.)
| | - Adam Klimowicz
- Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, PL-70111 Szczecin, Poland; (W.D.); (Ł.K.); (A.K.)
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14
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Jeong HG, Jung DY, Jo K, Lee S, Choi YS, Yong HI, Jung S. Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty. Food Sci Anim Resour 2021; 41:542-553. [PMID: 34017960 PMCID: PMC8112311 DOI: 10.5851/kosfa.2021.e18] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 03/26/2021] [Accepted: 03/26/2021] [Indexed: 11/06/2022] Open
Abstract
This study investigated freeze- or oven-dried winter mushroom powder (FDP or ODP, respectively) as an alternative to phosphate in beef patties. The beef patties were prepared with four treatments: no addition of phosphate and winter mushroom (control), addition of 0.3% sodium pyrophosphate (BP), addition of 1% FDP (BFW), and addition of 1% ODP (BOW). The pH of FDP and ODP was 6.73, and 7.00, respectively. FDP and ODP contained phenolic compound at a level of 3.50 and 5.45 g gallic acid equivalent/kg, respectively. The cooking loss of beef patties was the highest in the control and lowest in BP (p<0.05). BFW had lower cooking loss than the control (p<0.05), and BOW showed similar cooking loss as that of the control (p>0.05). Inhibition of lipid oxidation was found in BP and BOW as compared with control (p<0.05). BFW was similar to the control in terms of the degree of lipid oxidation (p>0.05). BOW showed lower L* and higher a* values than those of the control, BP and BFW (p<0.05). Texture properties such as hardness, springiness, cohesiveness, gumminess, and chewiness were the highest in BP (p<0.05). A slight increase in hardness and springiness was observed in BOW compared to those of the control (p<0.05). The results showed that FDP and ODP did not exhibit all the properties of phosphate in beef patties. Therefore, FDP and ODP can be used for partial substitution of phosphate in beef patties.
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Affiliation(s)
- Hyun Gyung Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Doo Yeon Jung
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
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15
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Şen DB, Kılıç B. Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs. Meat Sci 2021; 179:108547. [PMID: 33989837 DOI: 10.1016/j.meatsci.2021.108547] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 12/25/2020] [Accepted: 05/04/2021] [Indexed: 12/12/2022]
Abstract
This study was realized to determine the effects of whey protein isolate (5% w/v) based edible coatings (WPC) containing different concentrations (3, 6, 9% w/v) of acai powder extract (AE) and matcha extract (ME) on oxidative and microbial stability of cooked meatballs during storage (14 d at +4 °C or 60 d at -18 °C). The antioxidant analysis of the extracts demonstrated that ME had higher total phenolic content and antioxidant capacity than AE (P < 0.05). Results indicated that WPC containing ME delayed lipid oxidation in meatballs during both refrigerated and frozen storage (P < 0.05). Moreover, the use of AE in WPC suppressed microbial growth during both storage conditions (P < 0.05). The edible coating process had no negative effects (P > 0.05) on color, texture, physicochemical composition, and consumer preferences. This result showed that the use of AE and ME in WPC formulation inhibited lipid oxidation and microbial growth, and had the potential for extending shelf-life of meatballs by preserving the physicochemical properties.
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Affiliation(s)
- Damla Bilecen Şen
- Department of Food Engineering, Faculty of Engineering and Architecture, Burdur Mehmet Akif Ersoy University, Burdur, Turkey.
| | - Birol Kılıç
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
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16
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Xu M, Sun M, Lu C, Han Y, Yao X, Niu X, Xu M, Zhu Q. Influence of epicatechin on oxidation-induced physicochemical and digestibility changes in porcine myofibrillar proteins during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:746-753. [PMID: 32706121 DOI: 10.1002/jsfa.10687] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 07/18/2020] [Accepted: 07/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The influence of epicatechin (EC) on the physicochemical properties and digestibility changes of porcine myofibrillar protein (MP) under oxidative stress during refrigerated storage was investigated. RESULTS The incubation of MP suspensions (20 mg mL-1 in piperazine-N,N'-bis(2-ethanesulfonic acid) buffer, with 0.6 mol L-1 sodium chloride, pH 6.25) at 4 °C for 24 h under an iron-catalyzed hydroxyl radical generating system (Fenton reaction) promoted the formation of thiobarbituric acid reactive substances and protein carbonyls, which was attenuated by EC (5, 50, and 100 μmol g-1 protein). Reduced protein sulfhydryl content, tryptophan fluorescence, protein solubility, as well as increased surface hydrophobicity were found by the co-incubation of EC. Analysis by scanning electron microscopy revealed increased protein aggregation and fragments in oxidized MP, which were further enhanced by the addition of EC. However, the protein digestibility of MP was not affected. CONCLUSION EC was demonstrated to be effective in alleviating lipid oxidation and protein carbonylation in MP under oxidative stress. Additionally, the physicochemical and digestibility changes accompanying the incorporation of EC was complicated due to the possible phenol-protein interactions. An in-depth understanding of protein physicochemical and digestibility changes will be helpful in the application of polyphenolic compounds as antioxidants in low-temperature-processed muscle foods. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Mingfeng Xu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Zhejiang, P. R. China
| | - Manfei Sun
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Zhejiang, P. R. China
| | - Cairu Lu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Zhejiang, P. R. China
| | - Yating Han
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Zhejiang, P. R. China
| | - Xing Yao
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Zhejiang, P. R. China
| | - Xiaoying Niu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Zhejiang, P. R. China
| | - Maojun Xu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Zhejiang, P. R. China
| | - Qin Zhu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Zhejiang, P. R. China
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17
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Nowak A, Cybulska K, Makuch E, Kucharski Ł, Różewicka-Czabańska M, Prowans P, Czapla N, Bargiel P, Petriczko J, Klimowicz A. In Vitro Human Skin Penetration, Antioxidant and Antimicrobial Activity of Ethanol-Water Extract of Fireweed ( Epilobium angustifolium L.). Molecules 2021; 26:E329. [PMID: 33435259 PMCID: PMC7827182 DOI: 10.3390/molecules26020329] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 12/31/2020] [Accepted: 01/04/2021] [Indexed: 11/17/2022] Open
Abstract
Epilobium angustifolium L. is applied as an antiseptic agent in the treatment of skin diseases. However, there is a lack of information on human skin penetration of active ingredients with antioxidative potential. It seems crucial because bacterial infections of skin and subcutaneous tissue are common and partly depend on oxidative stress. Therefore, we evaluated in vitro human skin penetration of fireweed ethanol-water extracts (FEEs) by determining antioxidant activity of these extracts before and after penetration study using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and Folin-Ciocalteu methods. Microbiological tests of extracts were done. The qualitative and quantitative evaluation was performed using gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC-UV) methods. The in vitro human skin penetration using the Franz diffusion chamber was assessed. The high antioxidant activity of FEEs was found. Gallic acid (GA), chlorogenic acid (ChA), 3,4-dihydroxybenzoic acid (3,4-DHB), 4-hydroxybenzoic acid (4-HB), and caffeic acid (CA) were identified in the extracts. The antibacterial activities were found against Serratia lutea, S. marcescens, Bacillus subtilis, B. pseudomycoides, and B. thuringiensis and next Enterococcus faecalis, E. faecium, Streptococcus pneumoniae, Pseudomonas aeruginosa, and P. fluorescens strains. In vitro penetration studies showed the penetration of some phenolic acids and their accumulation in the skin. Our results confirm the importance of skin penetration studies to guarantee the efficacy of formulations containing E. angustifolium extracts.
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Affiliation(s)
- Anna Nowak
- Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, PL-70111 Szczecin, Poland; (Ł.K.); (A.K.)
| | - Krystyna Cybulska
- Department of Microbiology and Environmental Chemistry, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology, Szczecin, PL-71434 Szczecin, Poland;
| | - Edyta Makuch
- Department of Chemical Organic Technology and Polymeric Materials, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology, Szczecin, PL-70322 Szczecin, Poland;
| | - Łukasz Kucharski
- Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, PL-70111 Szczecin, Poland; (Ł.K.); (A.K.)
| | - Monika Różewicka-Czabańska
- Clinic of Skin and Venereal Diseases, Pomeranian Medical University in Szczecin, PL-72010 Police, Poland;
| | - Piotr Prowans
- Department of Plastic, Endocrine and General Surgery, Pomeranian Medical University in Szczecin, PL-72010 Police, Poland; (P.P.); (N.C.); (P.B.); (J.P.)
| | - Norbert Czapla
- Department of Plastic, Endocrine and General Surgery, Pomeranian Medical University in Szczecin, PL-72010 Police, Poland; (P.P.); (N.C.); (P.B.); (J.P.)
| | - Piotr Bargiel
- Department of Plastic, Endocrine and General Surgery, Pomeranian Medical University in Szczecin, PL-72010 Police, Poland; (P.P.); (N.C.); (P.B.); (J.P.)
| | - Jan Petriczko
- Department of Plastic, Endocrine and General Surgery, Pomeranian Medical University in Szczecin, PL-72010 Police, Poland; (P.P.); (N.C.); (P.B.); (J.P.)
| | - Adam Klimowicz
- Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, PL-70111 Szczecin, Poland; (Ł.K.); (A.K.)
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Hellwig M. Analysis of Protein Oxidation in Food and Feed Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12870-12885. [PMID: 32237708 DOI: 10.1021/acs.jafc.0c00711] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Food and feed proteins are subject to oxidation reactions during production, processing, and storage. Several individual oxidized amino acids have been described in model systems and food; however, protein oxidation in food is still mostly assessed by the analysis of protein carbonylation. In the present review, the chemistry of protein oxidation and its implications for protein functionality, food flavor, and nutritional physiology are briefly summarized. Limitations of generic methods targeting redox-relevant functional groups and properties of typical reaction products, such as the determination of protein carbonyls and fluorescence spectroscopy, are presented. Methods for the quantitation of individual oxidation products of susceptible amino acids, such as cysteine, methionine, phenylalanine, tyrosine, and tryptophan, are reported. Special regard is paid to limitations resulting from the required hydrolysis procedures and unintended formation of the analytes during sample pretreatment. If available, results from food analysis obtained by different methods are compared. Suggestions and requirements for future works on protein oxidation in food and nutrition are given.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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19
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Estévez M, Geraert PA, Liu R, Delgado J, Mercier Y, Zhang W. Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review. Meat Sci 2020; 163:108087. [DOI: 10.1016/j.meatsci.2020.108087] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 01/21/2020] [Accepted: 02/10/2020] [Indexed: 12/31/2022]
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20
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(−)-Epigallocatechin gallate protected molecular structure of collagen fibers in sea cucumber Apostichopus japonicus body wall during thermal treatment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109076] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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21
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Affiliation(s)
- Michael Hellwig
- Professur für LebensmittechemieTechnische Universität Dresden D-01062 Dresden Deutschland
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22
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Mei J, Ma X, Xie J. Review on Natural Preservatives for Extending Fish Shelf Life. Foods 2019; 8:E490. [PMID: 31614926 PMCID: PMC6835557 DOI: 10.3390/foods8100490] [Citation(s) in RCA: 105] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 10/10/2019] [Accepted: 10/11/2019] [Indexed: 12/22/2022] Open
Abstract
Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.
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Affiliation(s)
- Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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Abstract
Oxidation is one of the deterioration reactions of proteins in food, the importance of which is comparable to others such as Maillard, lipation, or protein-phenol reactions. While research on protein oxidation has led to a precise understanding of the processes and consequences in physiological systems, knowledge about the specific effects of protein oxidation in food or the role of "oxidized" dietary protein for the human body is comparatively scarce. Food protein oxidation can occur during the whole processing axis, from primary production to intestinal digestion. The present review summarizes the current knowledge and mechanisms of food protein oxidation from a chemical, technological, and nutritional-physiological viewpoint and gives a comprehensive classification of the individual reactions. Different analytical approaches are compared, and the relationship between oxidation of food proteins and oxidative stress in vivo is critically evaluated.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, D-01062, Dresden, Germany
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24
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Li L, Ji H. Protective effects of epicatechin on the oxidation and N-nitrosamine formation of oxidatively stressed myofibrillar protein. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1578792] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ling Li
- Department of food Science and Engineering, Linyi University, Linyi,Shandong, China
| | - Hui Ji
- Department of food Science and Engineering, Linyi University, Linyi,Shandong, China
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25
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Zheng M, Zhang C, Zhou Y, Lu Z, Zhao H, Bie X, Lu F. Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation. Front Microbiol 2018; 9:1729. [PMID: 30123192 PMCID: PMC6085427 DOI: 10.3389/fmicb.2018.01729] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2018] [Accepted: 07/11/2018] [Indexed: 12/31/2022] Open
Abstract
To improve the antibacterial and antioxidant properties of chitosan (CS), CS grafted with gallic acid (GA) using recombinant bacterial laccase from Bacillus vallismortis fmb-103 (fmb-rL103) as a catalyst. The structures of grafted chitosans were identified using Fourier transform infrared spectroscopy (FT-IR) and UV visible spectrum (UV–Vis spectroscopy). After gallic acid grafting, the antibacterial properties of chitosans against Pseudomonas, Acinetobacter, Brochothrix thermosphacta, Escherichia coli, Staphylococcus aureus, Salmonella, and Listeria monocytogenes were significantly improved. Meanwhile, 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging results showed that the antioxidant properties of grafted CS increased as well. The preservative effects of the grafted chitosan on chilled meat were then investigated. For this purpose, the quality indexes of the chilled meat during the storage were monitored, including total bacterial count, total basic volatile nitrogen (TVB-N) content, pH value, color and thiobarbituric acid reactive substances (TBARS) and so on. The results showed that coating with the grafted chitosan retarded the growth of spoilage bacteria, and decreased TVB-N and TBARS values of meat. The shelf life of chilled meat coated by CS grafted with GA (GA-g-CS) also extended from 6 days to 18 days at 4°C. These results provided a theoretical basis for the future application of the GA-g-CS in the preservation of chilled meat. Highlights:The temperature and pH-stable bacterial laccase was used to synthesize gallic acid grafted chitosan. Antioxidant and antibacterial properties of chitosan were improved through grafting gallic acid. Storage properties of chilled meat were improved by coating with gallic acid grafted chitosan.
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Affiliation(s)
- Meixia Zheng
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Chong Zhang
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Ying Zhou
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Zhaoxin Lu
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Haizen Zhao
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaomei Bie
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Fengxia Lu
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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26
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Lahmar A, Morcuende D, Andrade MJ, Chekir-Ghedira L, Estévez M. Prolonging shelf life of lamb cutlets packed under high-oxygen modified atmosphere by spraying essential oils from North-African plants. Meat Sci 2018; 139:56-64. [DOI: 10.1016/j.meatsci.2018.01.015] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Revised: 11/02/2017] [Accepted: 01/17/2018] [Indexed: 02/06/2023]
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27
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Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Sci 2018; 137:244-257. [DOI: 10.1016/j.meatsci.2017.11.018] [Citation(s) in RCA: 96] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 11/12/2017] [Accepted: 11/14/2017] [Indexed: 12/28/2022]
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28
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Pogorzelska E, Godziszewska J, Brodowska M, Wierzbicka A. Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage. Meat Sci 2017; 135:54-61. [PMID: 28898754 DOI: 10.1016/j.meatsci.2017.09.002] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 09/01/2017] [Accepted: 09/02/2017] [Indexed: 11/24/2022]
Abstract
Astaxanthin is proven to be one of the most potent, naturally occurring antioxidants. A rich source of astaxanthin is algae Haematoccocus pluvialis (H. pluvialis). The aim of the study was to investigate antioxidant effect of H. pluvalis extract added in different levels (0.15, 0.3 or 0.45g/kg of meat) on colour and oxidative stability of raw ground pork meat during refrigerated storage (7days). Obtained data revealed that DPPH scavenging activity of the extract at the concentration of 0.45g/kg of meat was as high as 85%. Moreover, application of higher extract doses (0.3 and 0.45g/kg) delayed lipids oxidation (lower TBARS value than control) and improved colour stability (increased a* colour parameter). Additionally, usage of 0.3 and 0.45g/kg had a positive effect on meat acceptance declared by consumers' at the final day of storage. However, the extract of H. pluvialis had no antimicrobial or antioxidative activity against myoglobin oxidation.
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Affiliation(s)
- Ewelina Pogorzelska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland.
| | - Jolanta Godziszewska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland
| | - Marta Brodowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland
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29
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Akcan T, Estévez M, Serdaroğlu M. Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.051] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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30
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Alnoumani H, Ataman ZA, Were L. Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beef. Meat Sci 2017; 129:9-19. [PMID: 28231438 DOI: 10.1016/j.meatsci.2017.02.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2016] [Revised: 01/17/2017] [Accepted: 02/07/2017] [Indexed: 12/22/2022]
Abstract
Dried Agaricus bisporus powder (DAB)'s antioxidant capacity was tested in refrigerated cooked ground beef (CGB) containing 0, 1 or 1.5% NaCl. Lipid and protein oxidation products were monitored over time and correlated with changes in phenolic content. On day 16, 88-94% lower malondialdehyde (MDA) was found in CGB with DAB compared to control (1.15mg MDA/kg samples). Volatile aldehydes were up to 99% lower on day 16 in CGB with DAB than controls. In unsalted CGB, thiols dropped by 82% in control compared to <60% in CGB with DAB. On day 16, tryptophan fluorescence decline in unsalted control was higher (28%) than that in CGB with rosemary or DAB (2.4-5.5%) while Schiff bases declined in control and CGB+1% DAB, but increased in CGB+2% and 4% DAB. DAB's extension of shelf life was concentration dependent. Phenolic compounds had moderate to strong negative correlations with MDA up to day 10 indicating a possible role of DAB phenolics in preventing malondialdehyde production.
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Affiliation(s)
- Hatouf Alnoumani
- Food Science Program, Schmid College of Science and Technology, Chapman University, 1 University Drive, Orange, CA 92866, USA
| | | | - Lilian Were
- Food Science Program, Schmid College of Science and Technology, Chapman University, 1 University Drive, Orange, CA 92866, USA.
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31
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Armenteros M, Morcuende D, Ventanas J, Estévez M. The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation. Meat Sci 2016; 116:253-9. [DOI: 10.1016/j.meatsci.2016.02.027] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2015] [Revised: 02/15/2016] [Accepted: 02/16/2016] [Indexed: 12/20/2022]
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32
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Rysman T, Utrera M, Morcuende D, Van Royen G, Van Weyenberg S, De Smet S, Estévez M. Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins. Food Chem 2016; 211:784-90. [PMID: 27283697 DOI: 10.1016/j.foodchem.2016.05.126] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2015] [Revised: 05/18/2016] [Accepted: 05/19/2016] [Indexed: 12/27/2022]
Abstract
The effect of apple phenolics on the oxidative damage caused to myofibrillar proteins by an in vitro metal-catalyzed oxidation system was investigated. Three pure phenolic compounds (chlorogenic acid, (-)-epicatechin and phloridzin) and an apple peel extract were added to myofibrillar proteins in three concentrations (50, 100 and 200μM), and a blank treatment was included as a control. All suspensions were subjected to Fe(3+)/H2O2 oxidation at 37°C during 10days, and protein oxidation was evaluated as carbonylation (α-amino adipic and γ-glutamic semialdehydes) and Schiff base cross-links. Significant inhibition by apple phenolics was found as compared to the control treatment, with (-)-epicatechin being the most efficient antioxidant and phloridzin showing the weakest antioxidant effect. The higher concentrations of apple extract showed effective antioxidant activity against protein oxidation in myofibrillar proteins, emphasizing the potential of apple by-products as natural inhibitors of protein oxidation in meat products.
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Affiliation(s)
- Tine Rysman
- Technology and Food Science Unit, Institute for Agricultural and Fisheries Research, Brusselsesteenweg 370, 9090 Melle, Belgium.
| | - Mariana Utrera
- IPROCAR Research Institute, University of Extremadura, Avda. Universidad, s/n, 10003 Cáceres, Spain.
| | - David Morcuende
- IPROCAR Research Institute, University of Extremadura, Avda. Universidad, s/n, 10003 Cáceres, Spain.
| | - Geert Van Royen
- Technology and Food Science Unit, Institute for Agricultural and Fisheries Research, Brusselsesteenweg 370, 9090 Melle, Belgium.
| | - Stephanie Van Weyenberg
- Technology and Food Science Unit, Institute for Agricultural and Fisheries Research, Brusselsesteenweg 370, 9090 Melle, Belgium.
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium.
| | - Mario Estévez
- IPROCAR Research Institute, University of Extremadura, Avda. Universidad, s/n, 10003 Cáceres, Spain.
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33
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Cao Y, True AD, Chen J, Xiong YL. Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3054-61. [PMID: 27003685 DOI: 10.1021/acs.jafc.6b00314] [Citation(s) in RCA: 140] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The dose-dependent effects of gallic acid (GA; at 0, 6, 30, and 150 μmol/g protein) on chemical changes and gelling properties of oxidatively stressed porcine myofibrillar protein (MP) and in vitro digestibility of the gels were investigated. The incorporation of GA suppressed lipid oxidation and protein carbonyl formation but promoted the loss of thiol and amine groups, destabilization of the tertiary structure, aggregation, and cross-linking. The gelling potential (storage modulus) of MP was increased by nearly 50% with 6 and 30 μmol/g of GA, corresponding to enhanced protein unfolding and aggregation and formation of disulfide-dominant covalent bonds. However, GA at 150 μmol/g induced macroscopic aggregations and insolubility of MP, resulting in poorly structured gels. Despite the oxidative changes, MP gels did not show reduced susceptibility to digestive enzymes in vitro.
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Affiliation(s)
- Yungang Cao
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, and School of Food Science and Technology, Jiangnan University , Wuxi 214122, People's Republic of China
| | - Alma D True
- Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, and School of Food Science and Technology, Jiangnan University , Wuxi 214122, People's Republic of China
| | - Youling L Xiong
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, and School of Food Science and Technology, Jiangnan University , Wuxi 214122, People's Republic of China
- Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States
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34
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Jongberg S, Utrera M, Morcuende D, Lund MN, Skibsted LH, Estévez M. Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8501-8509. [PMID: 26348706 DOI: 10.1021/acs.jafc.5b02551] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Chemical interactions between proteins and phenols affect the overall oxidative stability of a given biological system. To investigate the effect of protein-phenol adduct formation on the oxidative stability of β-lactoglobulin (β-LG), the protein was left to react with an equimolar concentration of 4-methylcatechol (4MC), catechin (Cat), or their respective quinone forms, 4-methylbenzoquinone (4MBQ) and catechin-quinone (CatQ), and subsequently subjected to metal-catalyzed oxidation by Fe(II)/H2O2 for 20 days at 37 °C. The reaction with 4MBQ resulted in 60% thiol loss and 22% loss of amino groups, whereas the addition of 4MC resulted in 12% thiol loss. The reaction with Cat or CatQ resulted in no apparent modification of β-LG. The oxidative stability of β-LG after reaction with each of 4MC, 4MBQ, Cat, or CatQ was impaired. Especially 4MC and 4MBQ were found to be pro-oxidative toward α-aminoadipic semialdehyde and γ-glutamic semialdehyde formation as well as the generation of fluorescent Schiff base products. The changes observed were ascribed to the redirection of oxidation as a result of the blocking of thiol groups but also to the oxidative deamination pathway, accelerating the production of semialdehydes and subsequently Schiff base structures.
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Affiliation(s)
- Sisse Jongberg
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 30, 1958 Frederiksberg, Denmark
| | - Mariana Utrera
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura , 10003 Cáceres, Spain
| | - David Morcuende
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura , 10003 Cáceres, Spain
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 30, 1958 Frederiksberg, Denmark
| | - Leif H Skibsted
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 30, 1958 Frederiksberg, Denmark
| | - Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura , 10003 Cáceres, Spain
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