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Castaño JD, El Khoury IV, Goering J, Evans JE, Zhang J. Unlocking the distinctive enzymatic functions of the early plant biomass deconstructive genes in a brown rot fungus by cell-free protein expression. Appl Environ Microbiol 2024; 90:e0012224. [PMID: 38567954 PMCID: PMC11205865 DOI: 10.1128/aem.00122-24] [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: 01/23/2024] [Accepted: 03/10/2024] [Indexed: 05/22/2024] Open
Abstract
Saprotrophic fungi that cause brown rot of woody biomass evolved a distinctive mechanism that relies on reactive oxygen species (ROS) to kick-start lignocellulosic polymers' deconstruction. These ROS agents are generated at incipient decay stages through a series of redox relays that shuttle electrons from fungus's central metabolism to extracellular Fenton chemistry. A list of genes has been suggested encoding the enzyme catalysts of the redox processes involved in ROS's function. However, navigating the functions of the encoded enzymes has been challenging due to the lack of a rapid method for protein synthesis. Here, we employed cell-free expression system to synthesize four redox or degradative enzymes, which were identified, by transcriptomic data, as conserved players of the ROS oxidation phase across brown rot fungal species. All four enzymes were successfully expressed and showed activities that enable confident assignment of function, namely, benzoquinone reductase (BQR), ferric reductase, α-L-arabinofuranosidase (ABF), and heme-thiolate peroxidase (HTP). Detailed analysis of their catalytic features within the context of brown rot environments allowed us to interpret their roles during ROS-driven wood decomposition. Specifically, we validated the functions of BQR as the driver redox enzyme of Fenton cycles and reconstructed its interactions with the co-occurring HTP or laccase and ABF. Taken together, this research demonstrated that the cell-free expression platform is adequate for synthesizing functional fungal enzymes and provided an alternative route for the rapid characterization of fungal proteins, escalating our understanding of the distinctive biocatalyst system for plant biomass conversion.IMPORTANCEBrown rot fungi are efficient wood decomposers in nature, and their unique degradative systems harbor untapped catalysts pursued by the biorefinery and bioremediation industries. While the use of "omics" platforms has recently uncovered the key "oxidative-hydrolytic" mechanisms that allow these fungi to attack lignocellulose, individual protein characterization is lagging behind due to the lack of a robust method for rapid synthesis of crucial fungal enzymes. This work delves into the studies of biochemical functions of brown rot enzymes using a rapid, cell-free expression platform, which allowed the successful depictions of enzymes' catalytic features, their interactions with Fenton chemistry, and their roles played during the incipient stage of brown rot when fungus sets off the reactive oxygen species for oxidative degradation. We expect this research could illuminate cell-free protein expression system's use to fulfill the increasing need for functional studies of fungal enzymes, advancing the discoveries of novel biomass-converting catalysts.
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Affiliation(s)
- Jesus D. Castaño
- Bioproducts and Biosystems Engineering, University of Minnesota, Saint Paul, Minnesota, USA
| | - Irina V. El Khoury
- Environmental Molecular Sciences Laboratory, Pacific Northwest National Laboratory, Richland, Washington, USA
| | - Joshua Goering
- Bioproducts and Biosystems Engineering, University of Minnesota, Saint Paul, Minnesota, USA
| | - James E. Evans
- Environmental Molecular Sciences Laboratory, Pacific Northwest National Laboratory, Richland, Washington, USA
- School of Biological Sciences, Washington State University, Pullman, Washington, USA
| | - Jiwei Zhang
- Bioproducts and Biosystems Engineering, University of Minnesota, Saint Paul, Minnesota, USA
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2
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Wang H, Kay M, Zhang D, Chen G, Li X. Improvement of oxidized myofibrillar protein gel properties by black rice extract. Food Chem X 2024; 21:101117. [PMID: 38292685 PMCID: PMC10825331 DOI: 10.1016/j.fochx.2024.101117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 12/12/2023] [Accepted: 01/01/2024] [Indexed: 02/01/2024] Open
Abstract
In order to investigate the effects of black rice extract (BE) on the composition of oxidized myofibrillar protein (MP) gel, different concentrations of BE (0, 10, 20, 50 mg g-1) were analyzed experimentally. Results revealed that the addition of small doses of BE significantly inhibited the formation of carbonyl groups in oxidized MP, and improved surface hydrophobicity and gel water holding capacity. Additionally, 10 and 20 mg g-1 BE increased the ordered structure of oxidized MP. Furthermore, dynamic rheometer results showed a significant increase in the storage modulus (G') of oxidized MP with 10 and 20 mg g-1 BE during heating. Scanning Electron Microscopy (SEM) showed that MP formed a denser network structure with addition of 10 and 20 mg g-1 BE. Low-Field Nuclear Magnetic Resonance (LF-NMR) and magnetic resonance imaging (MRI) showed that there is a significant increase in immobile water in MP gel and a decrease in free water within the 20 mg g-1 BE group. In conclusion, 20 mg g-1 supplemented BE significantly improved the structure order and hardness of oxidized MP gel, increased its structure density and water holding capacity, and it provides a theoretical basis for the application of antioxidants in meat products.
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Affiliation(s)
- Huali Wang
- China National Center for Food Safety Risk Assessment, Beijing 100022, China
| | - Matthew Kay
- School of Marine and Biological Engineering, Yancheng Teachers’ University, Yancheng 224007, China
| | - Daojiu Zhang
- Inner Mongolia Hulunbeir Arong Banner Agricultural Development Center, Hulunbeir Arong Banner, China
| | - Guijie Chen
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiang Li
- School of Marine and Biological Engineering, Yancheng Teachers’ University, Yancheng 224007, China
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3
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Protective Effects of Four Natural Antioxidants on Hydroxyl-Radical-Induced Lipid and Protein Oxidation in Yak Meat. Foods 2022; 11:foods11193062. [PMID: 36230138 PMCID: PMC9564240 DOI: 10.3390/foods11193062] [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: 08/28/2022] [Revised: 09/24/2022] [Accepted: 09/29/2022] [Indexed: 11/25/2022] Open
Abstract
The impacts of natural antioxidants, including ferulic acid, diallyl sulfide, α-tocopherol, and rutin, at a level of 0.2 g/kg on lipid and protein oxidation of minced yak meat in a hydroxyl-radical-generating system were investigated, and the effectiveness was compared with synthetic antioxidant 2,6-di-tert-butyl-4-methylphenol (BHT). The exposure of yak meat to oxidative stress from 12 h to 24 h elevated lipid and protein oxidation. Treatments with antioxidants resulted in significantly lower peroxides, conjugated dienes, and thiobarbituric acid-reactive substances, and were also effective in retarding the formation of carbonyl groups, reducing the loss of sulfhydryl groups and protecting α-helix contents, of which ferulic acid and rutin were the most effective. Myosin heavy chain underwent lower degradation in the samples treated with ferulic acid or rutin compared with the oxidized control and other antioxidant treatments, while that of the BHT treatment showed a similar intensity with oxidized control at 24 h of oxidation. The physical stability of myofibrillar proteins in samples with antioxidants from high to low was rutin, ferulic acid, α-tocopherol, and BHT~diallyl sulfide. These results indicate that rutin and ferulic acid may be promising antioxidants in inhibiting the oxidative reactions during the processing of yak meat.
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4
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Padilla P, Estévez M, Andrade MJ, Peña FJ, Delgado J. Proteomics reveal the protective effects of chlorogenic acid on Enterococcus faecium Q233 in a simulated pro-oxidant colonic environment. Food Res Int 2022; 157:111464. [PMID: 35761697 DOI: 10.1016/j.foodres.2022.111464] [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: 03/28/2022] [Revised: 05/29/2022] [Accepted: 06/01/2022] [Indexed: 11/26/2022]
Abstract
Certain phytochemicals have been found to promote the beneficial effects of probiotic bacteria although the molecular mechanisms of such interactions are poorly understood. The objective of the present study was to evaluate the impact of the exposure to 0.5 mM chlorogenic acid (CA) on the redox status and proteome of Enterococcus faecium isolated from cheese and challenged with 2.5 mM hydrogen peroxide (H2O2). The bacterium was incubated in anaerobic conditions for 48 h at 37 °C. CA exposure led to a more intense oxidative stress and accretion of bacterial protein carbonyls than those induced by H2O2. The oxidative damage to bacterial proteins was even more severe in the bacterium treated with both CA and H2O2, yet, such combination led to a strengthening of the antioxidant defenses, namely, a catalase-like activity. The proteomic study indicated that H2O2 caused a decrease in energy supply and the bacterium responded by reinforcing the membrane and wall structures and counteracting the redox and pH imbalance. CA stimulated the accretion of proteins related to translation and transcription regulators, and hydrolases. This phytochemical was able to counteract certain proteomic changes induced by H2O2 (i.e. increase of ATP binding cassete (ABC) transporter complex) and cause the increase of Rex, a redox-sensitive protein implicated in controlling metabolism and responses to oxidative stress. Although this protection should be confirmed under in vivo conditions, such effects point to benefits in animals or humans affected by disorders in which oxidative stress plays a major role.
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Affiliation(s)
- P Padilla
- Food Technology and Quality (TECAL), Institute of Meat and Meat Products (IPROCAR), University of Extremadura, Cáceres, Spain; Food Hygiene and Safety (HISEALI), Institute of Meat and Meat Products (IPROCAR), University of Extremadura, Cáceres, Spain
| | - M Estévez
- Food Technology and Quality (TECAL), Institute of Meat and Meat Products (IPROCAR), University of Extremadura, Cáceres, Spain.
| | - M J Andrade
- Food Hygiene and Safety (HISEALI), Institute of Meat and Meat Products (IPROCAR), University of Extremadura, Cáceres, Spain
| | - F J Peña
- Spermatology Laboratory, University of Extremadura, Cáceres, Spain
| | - J Delgado
- Food Hygiene and Safety (HISEALI), Institute of Meat and Meat Products (IPROCAR), University of Extremadura, Cáceres, Spain
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5
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Song MT, Wang WZ, Lu Y, Han RM, Skibsted LH, Zhang JP. Double-Site Binding and Anti-/Pro-oxidation of Luteolin on Bovine Serum Albumin Mediated by Copper(II) Coordination. ACS OMEGA 2022; 7:19521-19534. [PMID: 35721975 PMCID: PMC9202249 DOI: 10.1021/acsomega.2c01226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Accepted: 05/05/2022] [Indexed: 06/15/2023]
Abstract
The interactions of luteolin (Lut) with bovine serum albumin (BSA) mediated by Cu(II) were investigated by spectroscopic, calorimetric, and molecular dynamic (MD) methods. Fluorescence studies showed that the binding of Lut to BSA was significantly enhanced by Cu(II) coordination with the number of binding sites and binding constant increasing from n = 1 and K a = 3.2 × 105 L·mol-1 for Lut to n = 2 and K a = 7.1 × 105 L·mol-1 for a 1:1 Cu(II)-luteolin complex, in agreement with the results from isothermal titration calorimetry (ITC). Site-specific experiments with warfarin and ibuprofen and MD confirmed that two binding sites of BSA were sequentially occupied by two Cu(II)-luteolin complexes. Cu(II) coordination increased the antioxidant activity of luteolin by 60% in the inhibition of carbonyl formation from the oxidation of amino groups in the side chain of BSA induced by the peroxyl radical ROO•; however, it counteracted the antioxidant effects of luteolin and played pro-oxidative roles in BSA aggregation induced by •OH.
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Affiliation(s)
- Meng-Ting Song
- Key
Laboratory of Advanced Light Conversion Materials and Biophotonics,
Department of Chemistry, Renmin University
of China, Beijing 100872, China
| | - Wen-Zhu Wang
- Key
Laboratory of Advanced Light Conversion Materials and Biophotonics,
Department of Chemistry, Renmin University
of China, Beijing 100872, China
| | - Yao Lu
- Key
Laboratory of Advanced Light Conversion Materials and Biophotonics,
Department of Chemistry, Renmin University
of China, Beijing 100872, China
| | - Rui-Min Han
- Key
Laboratory of Advanced Light Conversion Materials and Biophotonics,
Department of Chemistry, Renmin University
of China, Beijing 100872, China
| | - Leif H. Skibsted
- Department
of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Jian-Ping Zhang
- Key
Laboratory of Advanced Light Conversion Materials and Biophotonics,
Department of Chemistry, Renmin University
of China, Beijing 100872, China
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6
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Cheng J, Lin Y, Tang D, Yang H, Liu X. Structural and gelation properties of five polyphenols-modified pork myofibrillar protein exposed to hydroxyl radicals. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113073] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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7
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Fuentes-Lemus E, Reyes JS, Gamon LF, López-Alarcón C, Davies MJ. Effect of macromolecular crowding on protein oxidation: Consequences on the rate, extent and oxidation pathways. Redox Biol 2021; 48:102202. [PMID: 34856437 PMCID: PMC8640551 DOI: 10.1016/j.redox.2021.102202] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 11/25/2021] [Accepted: 11/26/2021] [Indexed: 12/02/2022] Open
Abstract
Biological systems are heterogeneous and crowded environments. Such packed milieus are expected to modulate reactions both inside and outside the cell, including protein oxidation. In this work, we explored the effect of macromolecular crowding on the rate and extent of oxidation of Trp and Tyr, in free amino acids, peptides and proteins. These species were chosen as they are readily oxidized and contribute to damage propagation. Dextran was employed as an inert crowding agent, as this polymer decreases the fraction of volume available to other (macro)molecules. Kinetic analysis demonstrated that dextran enhanced the rate of oxidation of free Trp, and peptide Trp, elicited by AAPH-derived peroxyl radicals. For free Trp, the rates of oxidation were 15.0 ± 2.1 and 30.5 ± 3.4 μM min-1 without and with dextran (60 mg mL-1) respectively. Significant increases were also detected for peptide-incorporated Trp. Dextran increased the extent of Trp consumption (up to 2-fold) and induced short chain reactions. In contrast, Tyr oxidation was not affected by the presence of dextran. Studies on proteins, using SDS-PAGE and LC-MS, indicated that oxidation was also affected by crowding, with enhanced amino acid loss (45% for casein), chain reactions and altered extents of oligomer formation. The overall effects of dextran-mediated crowding were however dependent on the protein structure. Overall, these data indicate that molecular crowding, as commonly encountered in biological systems affect the rates, and extents of oxidation, and particularly of Trp residues, illustrating the importance of appropriate choice of in vitro systems to study biological oxidations.
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Affiliation(s)
- Eduardo Fuentes-Lemus
- Department of Biomedical Sciences, University of Copenhagen, Blegdamsvej 3, Copenhagen, 2200, Denmark.
| | - Juan Sebastián Reyes
- Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Luke F Gamon
- Department of Biomedical Sciences, University of Copenhagen, Blegdamsvej 3, Copenhagen, 2200, Denmark
| | - Camilo López-Alarcón
- Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Michael J Davies
- Department of Biomedical Sciences, University of Copenhagen, Blegdamsvej 3, Copenhagen, 2200, Denmark.
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8
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Padilla P, Andrade MJ, Peña FJ, Rodríguez A, Estévez M. An in vitro assay of the effect of lysine oxidation end-product, α-aminoadipic acid, on the redox status and gene expression in probiotic Lactobacillus reuteri PL503. Amino Acids 2021; 54:663-673. [PMID: 34657206 PMCID: PMC9117375 DOI: 10.1007/s00726-021-03087-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Accepted: 10/04/2021] [Indexed: 01/18/2023]
Abstract
This study was designed to gain information about the underlying mechanisms of the effects of a food-occurring free oxidized amino acid, α-aminoadipic acid (AAA), on the probiotic Lactobacillus reuteri PL503. This bacterium was incubated in colonic-simulated conditions (37 °C for 24 h in microaerophilic conditions) and exposed to three food-compatible AAA concentrations, namely, 1 mM, 5 mM, and 10 mM. A control group with no AAA exposure was also considered. Each of the four experimental conditions was replicated three times and samplings were collected at 12, 16, 20, and 24 h. The downregulation of the uspA gene by AAA (0.5-fold decrease as compared to control) suggests that AAA is identified as a potential chemical threat. The dhaT gene, implicated in the antioxidant defense, was found to be upregulated in bacteria treated with 1 and 5 mM AAA (up to twofold increase, as compared to control), which suggest the ability of the oxidized amino acid to impair the redox status of the bacterium. In fact, AAA caused an increased production of reactive oxygen species (ROS) and the accretion of post-translational changes (protein carbonylation) in L. reuteri (up to 13 nmol allysine/mg protein vs 1.8 nmol allysine/mg protein in control). These results suggest that probiotic bacteria identify oxidized amino acids as harmful species and activate mechanisms that may protect themselves and the host against their noxious effects.
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Affiliation(s)
- Patricia Padilla
- Food Technology, IPROCAR Research Institute, University of Extremadura, 10003, Cáceres, Spain.,Faculty of Veterinary Science, IPROCAR Research Institute, Food Hygiene and Safety, University of Extremadura, 10003, Cáceres, Spain
| | - María J Andrade
- Faculty of Veterinary Science, IPROCAR Research Institute, Food Hygiene and Safety, University of Extremadura, 10003, Cáceres, Spain
| | - Fernando J Peña
- Laboratory of Equine Reproduction and Equine Spermatology, University of Extremadura, 10003, Cáceres, Spain
| | - Alicia Rodríguez
- Faculty of Veterinary Science, IPROCAR Research Institute, Food Hygiene and Safety, University of Extremadura, 10003, Cáceres, Spain
| | - Mario Estévez
- Food Technology, IPROCAR Research Institute, University of Extremadura, 10003, Cáceres, Spain.
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9
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Guo X, Hu L, Wang Z, Zhu X, Deng X, Zhang J. Effect of rutin on the physicochemical and gel characteristics of myofibrillar protein under oxidative stress. J Food Biochem 2021; 45:e13928. [PMID: 34524691 DOI: 10.1111/jfbc.13928] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 11/28/2022]
Abstract
The effects of rutin (6, 30, and 150 μmol/gpro ) on the physicochemical, structural properties and gel characteristics of myofibrillar protein (MP) under oxidative stress were investigated. The addition of rutin significantly promoted the formation of oxidized MP carbonyl derivatives and dimer tyrosine, but it cannot prevent the loss of sulfhydryl groups (-SH). With increasing rutin concentration, the hydrophobic area was gradually shielded and rutin acted as a quencher to reduce the fluorescence intensity of oxidized MP. Under the oxidative stress, rutin increased the particle size and aggravated the cleavage of protein molecules. SDS-polyacrylamide gel electrophoresis revealed that rutin further aggravated oxidized MP degradation and cross-linked form polymer which cross-linked with protein to the maximum extent at 150 μmol/gpro rutin content. Moderate cross-linking between protein and rutin could improve the gel strength and water holding capacity (WHC) of oxidized MP gel. For rutin concentrations of 6 and 30 μmol/gpro , the gels had denser network structures, as observed by scanning electron microscopy. PRACTICAL APPLICATIONS: Polyphenols of the type and dosage can change the properties of the product itself and optimize the quality of product processing. Certain polyphenols may promote the oxidation process of protein-rich products, but this does not affect the improvement of product quality. The application of natural polyphenols is the promising business direction in the development of Coregonus peled industry.
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Affiliation(s)
- Xin Guo
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Ling Hu
- Institute for Drug Control, Changji Hui Autonomous Prefecture Market Supervision Administration, Changji, China
| | - Zhouping Wang
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Xinrong Zhu
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Xiaorong Deng
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, China
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10
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11
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Baralić M, Robajac D, Penezić A, Miljuš G, Šunderić M, Gligorijević N, Nedić O. Fibrinogen Modification and Fibrin Formation in Patients with an End-Stage Renal Disease Subjected to Peritoneal Dialysis. BIOCHEMISTRY (MOSCOW) 2020; 85:947-954. [PMID: 33045955 DOI: 10.1134/s0006297920080106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
End-stage renal disease (ESRD) is a condition accompanied by increased inflammation, oxidative stress, risk of cardiovascular complications, and coagulopathies. The structure of fibrinogen and characteristics of fibrin from plasma samples of ESRD patients on peritoneal dialysis (PD) was investigated. Fibrinogen from ESRD patients had a higher degree of carbonylation than fibrinogen from healthy individuals. The Aα chain was the most susceptible to oxidation, followed by the Bβ chain, whereas the γ-chain was the most resistant to oxidation. Spectrofluorimetric analysis suggested a higher extent of modification of amino acid side chains in fibrinogen from ESRD patients. The tertiary structure of fibrinogen was more affected than its secondary structure. The kinetics (time and rate) of fibrinogen coagulation did not differ between the tested groups. Fibrin prepared from the isolated fibrinogen had a similar structure in both groups. Our results confirm that oxidation and structural alterations of fibrinogen occur in ESRD patients on PD, although these modifications produce no direct effect on the fibrin formation. Taking into account that some patients suffer from bleeding, whereas others develop thrombotic complications, further research on this subject is required to identify other components and processes that contribute to the outcome.
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Affiliation(s)
- M Baralić
- Clinical Centre of Serbia, Department of Nephrology, Belgrade, 11000, Serbia
| | - D Robajac
- Institute for the Application of Nuclear Energy (INEP), Department of Metabolism, University of Belgrade, Belgrade, 11080, Serbia
| | - A Penezić
- Institute for the Application of Nuclear Energy (INEP), Department of Metabolism, University of Belgrade, Belgrade, 11080, Serbia
| | - G Miljuš
- Institute for the Application of Nuclear Energy (INEP), Department of Metabolism, University of Belgrade, Belgrade, 11080, Serbia
| | - M Šunderić
- Institute for the Application of Nuclear Energy (INEP), Department of Metabolism, University of Belgrade, Belgrade, 11080, Serbia
| | - N Gligorijević
- Institute for the Application of Nuclear Energy (INEP), Department of Metabolism, University of Belgrade, Belgrade, 11080, Serbia.
| | - O Nedić
- Institute for the Application of Nuclear Energy (INEP), Department of Metabolism, University of Belgrade, Belgrade, 11080, Serbia
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12
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Hinderink EB, Kaade W, Sagis L, Schroën K, Berton-Carabin CC. Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105610] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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13
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Ozyurt VH, Otles S. Investigation of the effect of sodium nitrite on protein oxidation markers in food protein suspensions. J Food Biochem 2020; 44:e13152. [PMID: 31950521 DOI: 10.1111/jfbc.13152] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 12/08/2019] [Accepted: 01/02/2020] [Indexed: 11/29/2022]
Abstract
The aim of this study is to investigate the effect of sodium nitrite (NaNO2 ) on protein oxidation and the use of 3-nitrotyrosine (3NT) as a protein oxidation marker in suspensions of the food protein. Food proteins, namely bovine serum albumin, casein, and myofibrillar protein, were suspended in 100 mM sodium phosphate buffer and nitrated with 25 µM iron (III) chloride, 2.5 mM hydrogen peroxide, and 150 mg/kg NaNO2 at 37°C for a period of 24 hr. The food protein suspensions were analyzed at different sampling periods for the loss of tryptophan (TRY) residues as well as the formation of Schiff bases (SBs), protein carbonyls, 3NT, and dityrosine (DT). It was found that NaNO2 has pro-oxidant activity in NaNO2 -added food protein suspensions due to the increased amounts of SBs, protein carbonyls, 3NT, and DT as well as decreased TRY fluorescence. Positive correlations between the 3NT and other protein oxidation markers except for TRY fluorescence were found in NaNO2 -added food protein suspensions. In conclusion, these findings on the detection of 3NT indicate that it might be a useful tool as a new protein oxidation biomarker in food samples. PRACTICAL APPLICATIONS: Sodium nitrite (NaNO2 ) supports protein oxidation in different food protein suspension. 3-nitrotyrosine (3NT) was found in food protein suspensions and can be a potential biomarker for protein nitration in food sample due to potential relationship between 3NT and other oxidation markers. The results showed that this study has formed novel insight into interaction between NaNO2 and food proteins and indicate that it might affect the food quality and its nutritional value. Moreover, the relationship between protein oxidation/nitration and food quality as well as the comprehension of the scientific and technological meaning of these phenomena has been hindered because of the lack of knowledge about the basic chemistry behind the protein oxidation and nitration pathways. For the clarification of these phenomena, further studies are still needed.
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Affiliation(s)
- Vasfiye Hazal Ozyurt
- Faculty of Engineering, Department of Food Engineering, Near East University, Lefkosa, Turkey.,Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Turkey
| | - Semih Otles
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Turkey
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14
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Oxidation of myofibrillar proteins induced by peroxyl radicals: Role of oxidizable amino acids. Food Res Int 2019; 126:108580. [DOI: 10.1016/j.foodres.2019.108580] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 07/02/2019] [Accepted: 07/24/2019] [Indexed: 02/02/2023]
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15
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Jia N, Zhang F, Liu Q, Wang L, Lin S, Liu D. The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation. Food Chem 2019; 301:125206. [DOI: 10.1016/j.foodchem.2019.125206] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 07/13/2019] [Accepted: 07/17/2019] [Indexed: 01/03/2023]
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16
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Glucose oxidase promotes gallic acid-myofibrillar protein interaction and thermal gelation. Food Chem 2019; 293:529-536. [DOI: 10.1016/j.foodchem.2019.05.018] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 04/30/2019] [Accepted: 05/02/2019] [Indexed: 12/27/2022]
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17
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Arcanjo NO, Andrade MJ, Padilla P, Rodríguez A, Madruga MS, Estévez M. Resveratrol protects Lactobacillus reuteri against H 2O 2- induced oxidative stress and stimulates antioxidant defenses through upregulation of the dhaT gene. Free Radic Biol Med 2019; 135:38-45. [PMID: 30807829 DOI: 10.1016/j.freeradbiomed.2019.02.023] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 01/24/2019] [Accepted: 02/18/2019] [Indexed: 01/14/2023]
Abstract
Understanding of the mechanisms implicated in the protective role of probiotic bacteria is of the utmost scientific interest. This study provides original insight into the genetic and molecular basis of the responses of Lactobacillus reuteri PL503 against hydrogen peroxide (H2O2)-induced oxidative stress. Six experimental groups were considered depending on the addition and concentration of H2O2 and resveratrol: 1. CONTROL (L. reuteri in MRS broth); 2. H2O2 (L. reuteri in MRS broth + 0.5 mM H2O2); 3. LRES (L. reuteri in MRS broth + 20 μM resveratrol); 4. HRES (L. reuteri in MRS broth + 100 μM resveratrol); 5. H2O2-LRES (L. reuteri in MRS broth + 0.5 mM H2O2 + 20 μM resveratrol); 6. H2O2-HRES (L. reuteri in MRS broth + 0.5 mM H2O2 + 100 μM resveratrol). Three replicates were incubated at 37 °C for 24 h in microaerophilic conditions sampled at 12, 16, 20 and 24 h. The NADH-dependent-oxidoreductase encoded by the dhaT gene is a plausible candidate to be strongly implicated in the antioxidant response of L. reuteri. Resveratrol (100 μM) is found to protect L. reuteri against protein carbonylation plausibly through various mechanisms including direct scavenging of reactive oxygen species (ROS), upregulation of the dhaT gene and promoting the synthesis of sulfur containing compounds. The hypothesis formulated on the ability of L. reuteri to detoxify H2O2 and its underlying mechanism needs to be clarified. Furthermore, the consequences of protein carbonylation as a reflection of oxidative damage to bacteria and its role in the responses of bacteria to oxidative stress need to be further investigated.
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Affiliation(s)
- Narciza O Arcanjo
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900, Joao Pessoa, Paraiba, Brazil
| | - María J Andrade
- Meat and Meat Products Research Institute, Food Hygiene and Safety, University of Extremadura, 10003, Cáceres, Spain
| | - Patricia Padilla
- Meat and Meat Products Research Institute, Food Hygiene and Safety, University of Extremadura, 10003, Cáceres, Spain; Meat and Meat Products Research Institute, Food Technology, University of Extremadura, 10003, Cáceres, Spain
| | - Alicia Rodríguez
- Meat and Meat Products Research Institute, Food Hygiene and Safety, University of Extremadura, 10003, Cáceres, Spain
| | - Marta S Madruga
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900, Joao Pessoa, Paraiba, Brazil
| | - Mario Estévez
- Meat and Meat Products Research Institute, Food Technology, University of Extremadura, 10003, Cáceres, Spain.
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18
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Arcanjo NM, Ventanas S, González-Mohíno A, Madruga MS, Estévez M. Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1108-1116. [PMID: 30047154 DOI: 10.1002/jsfa.9278] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 07/21/2018] [Accepted: 07/22/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The objective of this study was to evaluate the impact of red wine-based marination on the oxidative stability and overall quality of roasted beef strip steaks. Four treatments were considered, according to the type of wine (300 mL dealcoholized wine/kilogram meat): 'Cabernet Sauvignon', 'Tempranillo', 'Isabel' (ISA), and a control. The formation of potentially harmful protein oxidation products during roasting, including protein carbonyls and dityrosines, was inhibited by bioactive components of the wine. RESULTS ISA marinades were particularly resistant to protein oxidation, which could be due the particular composition of this wine in phenolic compounds. Wine-based marination was also effective in controlling the formation of lipid-derived volatile compounds, such as hexanal, octane-2,5-dione, and heptan-2-one, which led to a reduced perception of rancidity by panelists. Additionally, wines contributed to spicing roasted beef with wine-derived flavors from esters, alcohols, and lactones. CONCLUSIONS Hence, marination may be a feasible means to alleviate the potential negative effects that oxidative reactions cause to meat proteins, improve beef quality, and diversify beef cuts into a variety of safer and more flavored meat products. Among wines, ISA appeared to be most promising in terms of antioxidant protection; however, the limited consumer acceptance of steaks treated with this wine may be regarded as a drawback to be sorted out in future studies. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Narciza Mo Arcanjo
- Department of Food Engineering, Federal University of Paraiba, João Pessoa, Brazil
| | - Sonia Ventanas
- Department of Animal Production and Food Science, IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain
| | - Alberto González-Mohíno
- Department of Animal Production and Food Science, IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain
| | - Marta S Madruga
- Department of Food Engineering, Federal University of Paraiba, João Pessoa, Brazil
| | - Mario Estévez
- Department of Animal Production and Food Science, IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain
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Bahmanzadeh S, Noroozifar M. Fabrication of modified carbon paste electrodes with Ni-doped Lewatit FO36 nano ion exchange resin for simultaneous determination of epinephrine, paracetamol and tryptophan. J Electroanal Chem (Lausanne) 2018. [DOI: 10.1016/j.jelechem.2017.11.073] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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20
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Oxidative damage to food and human serum proteins: Radical-mediated oxidation vs. glyco-oxidation. Food Chem 2017; 267:111-118. [PMID: 29934144 DOI: 10.1016/j.foodchem.2017.06.154] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 06/21/2017] [Accepted: 06/29/2017] [Indexed: 11/22/2022]
Abstract
This study compared a hydroxyl radical-generating system (HRGS) (0.05-0.2mM Fe3++0.6mM H2O2) and a glycation system (GLY) (0.05-0.2mM Fe3++0.05M glucose) for their ability to promote protein carbonylation and tryptophan depletion in myofibrillar proteins, ovalbumin, β-lactoglobulin, soy protein and human serum albumin. Animal-source were more susceptible to protein carbonylation than soy proteins and globular were more susceptible than fibrillar proteins. Both systems promoted tryptophan loss and the formation of protein carbonyls and iron had a clear dose-effect in most systems and proteins. In the tested conditions, the GLY environment was more effective than the HRGS system in promoting the oxidative damage to food proteins. According to the results, glucose and H2O2 may compete for iron for the production of glycosylative and oxidative species, respectively. This study provides original insight into the chemical mechanisms implicated in the oxidative and glycosylative damage to food proteins.
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21
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Estévez M, Luna C. Dietary protein oxidation: A silent threat to human health? Crit Rev Food Sci Nutr 2017; 57:3781-3793. [DOI: 10.1080/10408398.2016.1165182] [Citation(s) in RCA: 137] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- M. Estévez
- IPROCAR Research Institute, University of Extremadura, Caceres, Spain
| | - C. Luna
- Medical Hospital, SES, Gobierno de Extremadura, Badajoz, Spain
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22
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Jia N, Wang L, Shao J, Liu D, Kong B. Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification. Meat Sci 2017; 127:45-50. [DOI: 10.1016/j.meatsci.2017.01.004] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2016] [Revised: 01/05/2017] [Accepted: 01/14/2017] [Indexed: 12/21/2022]
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23
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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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24
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Rysman T, Van Hecke T, Van Poucke C, De Smet S, Van Royen G. Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties. Food Chem 2016; 209:177-84. [DOI: 10.1016/j.foodchem.2016.04.027] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 04/01/2016] [Accepted: 04/12/2016] [Indexed: 01/12/2023]
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25
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Silva FAP, Ferreira VCS, Madruga MS, Estévez M. Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3137-3146. [PMID: 27784908 PMCID: PMC5055878 DOI: 10.1007/s13197-016-2287-8] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/05/2016] [Accepted: 07/07/2016] [Indexed: 11/24/2022]
Abstract
Broiler breast (pectoralis major) meat was submitted to salting with NaCl + NaNO3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.
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Affiliation(s)
- Fábio A. P. Silva
- Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB CEP 58051-900 Brazil
| | - Valquíria C. S. Ferreira
- Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB CEP 58051-900 Brazil
| | - Marta S. Madruga
- Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB CEP 58051-900 Brazil
| | - Mario Estévez
- IPROCAR Research Institute, University of Extremadura, CP 10003 Cáceres, Spain
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26
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Hernández-López SH, Rodríguez-Carpena JG, Lemus-Flores C, Galindo-García J, Estévez M. Antioxidant protection of proteins and lipids in processed pork loin chops through feed supplementation with avocado. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2788-96. [PMID: 27478235 PMCID: PMC4951432 DOI: 10.1007/s13197-016-2252-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/11/2016] [Accepted: 05/17/2016] [Indexed: 12/31/2022]
Abstract
This study was conducted to analyze the impact of dietary avocado on the oxidative stability of lipids and proteins during pork processing. Loins from control (fed basic diet) and treated pigs (fed on avocado-supplemented diet) were roasted (102 °C/20 min) and subsequently packed in trays wrapped with oxygen-permeable films and chilled at 4 °C for 12 days. At each processing stage (raw, cooked and cooked & chilled), pork samples from both groups were analyzed for the concentration of TBARS, the loss of tryptophan and free thiols, and the formation of protein carbonyls, disulphide bonds and Schiff bases. Processing led to a depletion of tryptophan and sulfur-containing amino acids and an increase of lipid and protein oxidation products. Dietary avocado was not able to protect against the oxidation of tryptophan and thiols but cooked & chilled loins from treated pigs had significantly lower concentration of lipid and protein carbonyls than control counterparts. Likewise, dietary avocado alleviated the formation of Schiff bases during cooking. These results illustrate the benefits of dietary avocado on the oxidative stability of processed pork loins.
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Affiliation(s)
| | | | - Clemente Lemus-Flores
- />Food Science, Faculty of Veterinary, Autonomous University of Nayarit, 63190 Tepic, Nayarit Mexico
| | - Jorge Galindo-García
- />Department of Animal Production, University of Guadalajara, 44100 Guadalajara, Jalisco Mexico
| | - Mario Estévez
- />IPROCAR Research Institute, TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain
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27
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Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.047] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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He Y, Lu Q. Increment Kinetics of Acidity in French Bread and Critical Control Point Analysis During Baking and Storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.1001070] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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29
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Raes K, Doolaege EHA, Deman S, Vossen E, De Smet S. Effect of carnosic acid, quercetin and α-tocopherol on lipid and protein oxidation in an in vitro simulated gastric digestion model. Int J Food Sci Nutr 2015; 66:216-21. [PMID: 25578758 DOI: 10.3109/09637486.2014.959900] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Carnosic acid, quercetin and α-tocopherol are well-known antioxidants in many biological systems. However, their antioxidative effect during food digestion against lipid and protein oxidation is not well known. Therefore, in this study, an in vitro simulated gastric digestion model was used to investigate their stability during gastrointestinal conditions and their antioxidative properties during low pH digestion. In general, the stability of the antioxidants in the different steps of digestion was in the order of α-tocopherol > quercetin > carnosic acid. Salivary components, as well as the acidity of the gastric juice, were responsible for the reduction in antioxidants. Both α-tocopherol and quercetin were able to lower lipid oxidation during digestion, while the effect on protein oxidation was not clear. In contrast, carnosic acid did not have any effect on lipid oxidation and tended to stimulate protein oxidation. This study clearly demonstrated that the environmental conditions are of major importance to the properties of antioxidant compounds.
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Affiliation(s)
- Katleen Raes
- Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Laboratory for Food Microbiology and Biotechnology, Ghent University - Campus Kortrijk , Kortrijk , Belgium
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30
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Boadi WY, Johnson D. Effects of low doses of quercetin and genistein on oxidation and carbonylation in hemoglobin and myoglobin. J Diet Suppl 2014; 11:272-87. [PMID: 25026201 DOI: 10.3109/19390211.2014.937046] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Protein-bound carbonyls have been shown to increase with age as well as in numerous diseases including rheumatoid arthritis, adult respiratory syndrome pulmonary fibrosis, diabetes, Parkinson's disease, and Alzheimer's just to mention a few. The effects of the flavonoids quercetin and genistein were investigated according to their ability to inhibit the oxidation of hemoglobin and myoglobin via the Fenton's pathway. Antioxidative activity of the flavonoids were determined by oxidizing hemoglobin and myoglobin in separate experiments with 50 μM Fe(2+) and 0.01 mM hydrogen peroxide (H2O2) with and without quercetin and/or genistein. The samples were treated singly with either quercetin, genistein, or in combination at concentrations of 1.0, 1.5, 2.0, 2.5, 3.0, and 3.5 μM, respectively, dissolved in dimethyl sulfoxide (DMSO). Samples were then incubated in a water bath at 37°C for 8, 12, and 24 hr, respectively. Levels of carbonylation were assayed by the protein carbonyl assay and the carbonyl levels quantified and expressed per mg of protein. The results indicate that protein carbonyls for samples treated with quercetin or genistein decreased in a dose-dependent manner compared to the controls. That of quercetin compared to genistein was more efficient in reducing the levels of protein carbonylation in hemoglobin and myoglobin, respectively. The combination of both flavonoids did show a gradual decrease in carbonyl compounds for only hemoglobin for all the doses and times tested. The results indicate that both flavonoids at low doses inhibited carbonylation in both hemoglobin and myoglobin and the inhibition may be attributed to the prevention of protein oxidation.
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Affiliation(s)
- William Y Boadi
- Department of Chemistry, Tennessee State University , Nashville, Tennessee , USA
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31
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Villaverde A, Morcuende D, Estévez M. Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages. J Food Sci 2014; 79:C1331-42. [DOI: 10.1111/1750-3841.12481] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2014] [Accepted: 04/07/2014] [Indexed: 11/26/2022]
Affiliation(s)
- A. Villaverde
- Authors are with TECAL research group; Animal Production and Food Science; Univ. of Extremadura; 10003 Cáceres Spain
| | - D. Morcuende
- Authors are with TECAL research group; Animal Production and Food Science; Univ. of Extremadura; 10003 Cáceres Spain
| | - M. Estévez
- Authors are with TECAL research group; Animal Production and Food Science; Univ. of Extremadura; 10003 Cáceres Spain
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32
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Wood GPF, Sreedhara A, Moore JM, Trout BL. Reactions of Benzene and 3-Methylpyrrole with the •OH and •OOH Radicals: An Assessment of Contemporary Density Functional Theory Methods. J Phys Chem A 2014; 118:2667-82. [DOI: 10.1021/jp5009708] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Geoffrey P. F. Wood
- Department
of Chemical Engineering, Massachusetts Institute of Technology, 77 Massachusetts
Avenue, E19-502b, Cambridge, Massachusetts 02139, United States
| | - Alavattam Sreedhara
- Late
Stage Pharmaceutical Development, Genentech, 1 DNA Way, South San Francisco, California 94080, United States
| | - Jamie M. Moore
- Late
Stage Pharmaceutical Development, Genentech, 1 DNA Way, South San Francisco, California 94080, United States
| | - Bernhardt L. Trout
- Department
of Chemical Engineering, Massachusetts Institute of Technology, 77 Massachusetts
Avenue, E19-502b, Cambridge, Massachusetts 02139, United States
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33
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Villaverde A, Parra V, Estévez M. Oxidative and nitrosative stress induced in myofibrillar proteins by a hydroxyl-radical-generating system: impact of nitrite and ascorbate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2158-2164. [PMID: 24547988 DOI: 10.1021/jf405705t] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Understanding the chemistry behind the redox properties of nitrite and ascorbate is essential to identify the impact of curing agents on food quality and optimize the formulation of cured meat products. This study was designed to gain insight into the interactions between curing agents and myofibrillar proteins (MPs) during in vitro oxidation by a hydroxyl-radical-generating system. MPs (4 mg/mL) were oxidized for 4 days at 37 °C under constant stirring with 25 μM iron(III) and 2.5 mM hydrogen peroxide. Dependent upon the addition of nitrite (0, 75, and 150 mg/L) and ascorbate (0, 250, and 500 mg/L), nine different reaction units were prepared in triplicate (n = 3) according to a total factorial design. Upon completion of the oxidation assay, samples were analyzed for the concentration of tryptophan (TRP), α-aminoadipic semialdehyde (AAS), Schiff bases (SBs), and 3-nitrotyrosine (3NT). Ascorbate at 250 mg/L significantly inhibited the depletion of TRP (∼20% inhibition) and the formation of AAS and SBs (>90% inhibition) in MP suspensions. Nitrite, alone, had a negligible effect on protein oxidation but induced the formation of a specific marker of nitrosative stress, namely, 3NT. Ascorbate was also efficient at inhibiting the formation of 3NT by a dose-dependent anti-nitrosative effect and enabled the antioxidant action of nitrite.
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Affiliation(s)
- Adriana Villaverde
- Department of Animal Production and Food Science, Food Technology, University of Extremadura , 10003 Cáceres, Spain
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34
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Utrera M, Morcuende D, Estévez M. Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties. Meat Sci 2014; 96:1250-7. [DOI: 10.1016/j.meatsci.2013.10.032] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2013] [Revised: 10/22/2013] [Accepted: 10/23/2013] [Indexed: 11/25/2022]
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35
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Cando D, Morcuende D, Utrera M, Estévez M. Phenolic-rich extracts from Willowherb (Epilobium hirsutum L.) inhibit lipid oxidation but accelerate protein carbonylation and discoloration of beef patties. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2152-9] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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36
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Utrera M, Estévez M. Impact of trolox, quercetin, genistein and gallic acid on the oxidative damage to myofibrillar proteins: The carbonylation pathway. Food Chem 2013; 141:4000-9. [DOI: 10.1016/j.foodchem.2013.06.107] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2013] [Revised: 06/17/2013] [Accepted: 06/25/2013] [Indexed: 01/02/2023]
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