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Cruz N, Basoalto-Cubillos A, Márquez K, Nina N, Vallejos-Almirall A, Armijo F, Schmeda-Hirschmann G, Ávila F. Thermal treatment under oxidative conditions increases the antioxidant and antiglycation activity of Chilean Tórtola beans (Phaseolus vulgaris). Food Chem 2024; 463:141085. [PMID: 39243619 DOI: 10.1016/j.foodchem.2024.141085] [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: 06/14/2024] [Revised: 08/13/2024] [Accepted: 08/29/2024] [Indexed: 09/09/2024]
Abstract
The influence of oxygen on the thermal treatment (TT) of secondary metabolite-enriched extracts (SMEEs) from Tórtola beans and procyanidin C1 (PC1) on the inhibition of advanced glycation end products (AGEs) generation in proteins was investigated. SMEE was incubated at 4 °C (control) or thermally treated at 60 °C for 2 h, at either 0 % O2 (I) or 20 % O2 (II). Treatments I and II increased the content of procyanidin dimers B2. Treatment II was more effective than the control or treatment I in preventing homocysteine oxidation and AGEs generation. TT of PC1 at 0 % or 20 % O2 generated procyanidin dimers and tetramers. PC1 TT at 20 % O2 exhibited higher oxidation potentials and lower IC50 values of fluorescent AGEs than those of controls or TT at 0 % O2. These findings indicate that SMEE from Tórtola beans after treatment II changes the degree of polymerization and oxidation procyanidins, thereby increasing their antiglycation activity.
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Affiliation(s)
- Nadia Cruz
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad de Talca, Campus Lircay, 3480094, Talca, Chile
| | - Aracely Basoalto-Cubillos
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad de Talca, Campus Lircay, 3480094, Talca, Chile
| | - Katherine Márquez
- Centro de Estudios en Alimentos Procesados CEAP, Campus Lircay, Talca, 3480094, Talca, Chile
| | - Nélida Nina
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Campus Lircay, 3480094, Talca, Chile
| | - Alejandro Vallejos-Almirall
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Farmacia, Universidad de Concepción, 4070386, Concepción, Chile
| | - Francisco Armijo
- Departamento de Química Inorgánica, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna 4860, Macul, 7820436, Santiago, Chile
| | - Guillermo Schmeda-Hirschmann
- Centro de Estudios en Alimentos Procesados CEAP, Campus Lircay, Talca, 3480094, Talca, Chile; Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Campus Lircay, 3480094, Talca, Chile.
| | - Felipe Ávila
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad de Talca, Campus Lircay, 3480094, Talca, Chile; Centro de Estudios en Alimentos Procesados CEAP, Campus Lircay, Talca, 3480094, Talca, Chile.
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2
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Ansorena D, Astiasaran I. Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4465-4472. [PMID: 38345147 DOI: 10.1002/jsfa.13333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 01/22/2024] [Accepted: 01/23/2024] [Indexed: 04/11/2024]
Abstract
BACKGROUND Minimizing food oxidation remains a challenge in several environments. The addition of rosemary extract (150 mg kg-1) and lyophilized parsley (7.1 g kg-1) at equivalent antioxidant activity (5550 μg Trolox equivalents kg-1) to meat patties was assessed in terms of their effect during microwave cooking and after being subjected to an in vitro digestion process. RESULTS Regardless of the use of antioxidants, cooking caused a decrease of the fat content as compared to raw samples, without noticing statistical differences in the fatty acid distribution between raw and cooked samples [44%, 47% and 6.8%, of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively]. However, the bioaccessible lipid fraction obtained after digestion was less saturated (around 34% SFA) and more unsaturated (35% MUFA +30% PUFA). Cooking caused, in all types of samples, an increased lipid [thiobarbituric acid reactive substances (TBARS)] and protein (carbonyls) oxidation values. The increase of TBARS during in vitro digestion was around 7 mg malondialdehyde (MDA) kg-1 for control and samples with parsley and 4.8 mg MDA kg-1 with rosemary. The addition of parsley, and particularly of rosemary, significantly increased the antioxidant activity (DPPH) of cooked and digested microwaved meat patties. CONCLUSION Whereas rosemary was effective in minimizing protein oxidation during cooking and digestion as compared to control samples, parsley could only limit it during digestion. Lipid oxidation was only limited by rosemary during in vitro digestion. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain
- Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain
- IdiSNA, Navarra Institute for Health Research, Pamplona, Spain
| | - Iciar Astiasaran
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain
- Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain
- IdiSNA, Navarra Institute for Health Research, Pamplona, Spain
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3
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Sánchez-Terrón G, Martínez R, Ruiz J, Luna C, Estévez M. Impact of Sustained Fructose Consumption on Gastrointestinal Function and Health in Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, and Shifted Fecal Microbiota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:16270-16285. [PMID: 37859404 PMCID: PMC10623553 DOI: 10.1021/acs.jafc.3c04515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2023]
Abstract
The gastrointestinal tract (GIT) is the target of assorted pathological conditions, and dietary components are known to affect its functionality and health. In previous in vitro studies, we observed that reducing sugars induced protein glycoxidation and impaired protein digestibility. To gain further insights into the pathophysiological effects of dietary sugars, Wistar rats were provided with a 30% (w/v) fructose water solution for 10 weeks. Upon slaughter, in vivo protein digestibility was assessed, and the entire GIT (digests and tissues) was analyzed for markers of oxidative stress and untargeted metabolomics. Additionally, the impact of sustained fructose intake on colonic microbiota was also evaluated. High fructose intake for 10 weeks decreased protein digestibility and promoted changes in the physiological digestion of proteins, enhancing intestinal digestion rather than stomach digestion. Moreover, at colonic stages, the oxidative stress was harmfully increased, and both the microbiota and the intraluminal colonic metabolome were modified.
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Affiliation(s)
- Guadalupe Sánchez-Terrón
- TECAL Research Group, Meat and Meat Products Research Institute (IPROCAR), Universidad de Extremadura (UEX), Cáceres 10003, Spain
| | - Remigio Martínez
- TECAL Research Group, Meat and Meat Products Research Institute (IPROCAR), Universidad de Extremadura (UEX), Cáceres 10003, Spain
- Animal Health Department, Universidad of Extremadura (UEX), Cáceres 10003, Spain
- Animal Health Department, GISAZ Research Group, ENZOEM Competitive Research Unit, Universidad of Córdoba (UCO), Córdoba 14014, Spain
| | - Jorge Ruiz
- TECAL Research Group, Meat and Meat Products Research Institute (IPROCAR), Universidad de Extremadura (UEX), Cáceres 10003, Spain
| | - Carolina Luna
- Emergency Unit, Servicio Extremeño de Salud, SES, Junta de Extremadura, Cáceres 10003, Spain
| | - Mario Estévez
- TECAL Research Group, Meat and Meat Products Research Institute (IPROCAR), Universidad de Extremadura (UEX), Cáceres 10003, Spain
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4
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications. Compr Rev Food Sci Food Saf 2023; 22:3444-3477. [PMID: 37306543 DOI: 10.1111/1541-4337.13194] [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: 01/21/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/13/2023]
Abstract
Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water-holding capacity (WHC) and emulsifying and gel-forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing-induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods. In this study, we reviewed the literature for the thawing effects on the physicochemical and structural characters of MPs to identify potential associations between MPs and the quality of muscle-based foods. Physicochemical and structural changes of MPs in muscle foods occur because of physical changes during thawing and microenvironmental changes, including heat transfer and phase transformation, moisture activation and migration, microbial activation, and alterations in pH and ionic strength. These changes are not only essential inducements for changes in spatial conformation, surface hydrophobicity, solubility, Ca2+ -ATPase activity, intermolecular interaction, gel properties, and emulsifying properties of MPs but also factors causing MP oxidation, characterized by thiols, carbonyl compounds, free amino groups, dityrosine content, cross-linking, and MP aggregates. Additionally, the WHC, texture, flavor, and nutritional value of muscle foods are closely related to MPs. This review encourages additional work to explore the potential of tempering techniques, as well as the synergistic effects of traditional and innovative thawing technologies, in reducing the oxidation and denaturation of MPs and maintaining the quality of muscle foods.
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Affiliation(s)
- Yuanlv Zhang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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5
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Binjawhar DN, Alhazmi AT, Bin Jawhar WN, MohammedSaeed W, Safi SZ. Hyperglycemia-induced oxidative stress and epigenetic regulation of ET-1 gene in endothelial cells. Front Genet 2023; 14:1167773. [PMID: 37139232 PMCID: PMC10150048 DOI: 10.3389/fgene.2023.1167773] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Accepted: 03/31/2023] [Indexed: 05/05/2023] Open
Abstract
Introduction: Hyperglycemia-induced endothelial dysfunction and the subsequent increase of oxidative stress could lead to aberrant regulation of various genes which are responsible for a range of functions. This study aims to find out how hyperglycemia affect oxidative stress and then the expression and methylation of endothelin 1 (ET-1) gene in in human umbilical vein endothelial cells (HUVEC). Methods: Cells were cultured in growth medium and exposed to low and high glucose concentrations to mimic normal and diabetic condition respectively. Computational analysis were performed using UCSC genome browser and eukaryotic promoter database (EPD). The expression of ET-1 gene was investigated by real time PCR. Cytotoxicity and oxidative stress were determined by MTT and DCFH-DA assays respectively. Promoter methylation was assessed by the bisulfite sequencing method. Results: DCFH-DA assay showed that hyperglycemia can significantly increase the regulation of reactive oxygen species synthesis. The relative expression of ET-1 gene was increased due to exposure to high glucose concentration. MTT assay revealed reduced viability of cells due to the glucose induced damage. Methylation analysis revealed hypomethylation of the promoter of ET-1 however the difference was not significant. Out of 175 CpGs at 25 CpG sites, only 36 CpGs were methylated (20.5% methylation) in cell treated with normal glucose. Upon exposure to high glucose only 30 CpGs were methylated in 175 CpGs at 25 CpG sites (17.1% methylation). Discussion: Our study concludes a significantly high expression of ET-1 gene in response to high glucose exposure in HUVECs. It also reports that hyperglycemic condition leads to elevated oxidative stress. No significant change was found in methylation when cells were treated with high and low glucose concentrations.
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Affiliation(s)
- Dalal Nasser Binjawhar
- Department of Chemistry, College of Science, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
| | | | - Wejdan Nasser Bin Jawhar
- Faculty—Clinical Laboratory Sciences Department, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Walaa MohammedSaeed
- Department of Medical Laboratory Technology, Faculty of Applied Medical Science at Taibah University, Al Madinah Al Munawarah, Saudi Arabia
| | - Sher Zaman Safi
- Faculty of Medicine, Bioscience and Nursing, MAHSA University, Selangor, Malaysia
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6
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The effect of lactulose thermal degradation products on β-lactoglobulin: Linear-, loop-, and cross-link structural modifications and reduced digestibility. Food Chem 2023; 403:134333. [DOI: 10.1016/j.foodchem.2022.134333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 08/30/2022] [Accepted: 09/16/2022] [Indexed: 11/24/2022]
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7
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Nesterowicz M, Żendzian-Piotrowska M, Ładny JR, Zalewska A, Maciejczyk M. Antiglycoxidative properties of amantadine – a systematic review and comprehensive in vitro study. J Enzyme Inhib Med Chem 2023; 38:138-155. [PMID: 36325591 PMCID: PMC9639497 DOI: 10.1080/14756366.2022.2137161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
An important drug used in the treatment of Parkinson’s disease is amantadine. We are the first to perform a comprehensive study based on various glycation and oxidation factors, determining the impact of amantadine on protein glycoxidation. Sugars (glucose, fructose, galactose) and aldehydes (glyoxal, methylglyoxal) were used as glycation agents, and chloramine T was used as an oxidant. Glycoxidation biomarkers in albumin treated with amantadine were generally not different from the control group (glycation/oxidation factors), indicating that the drug did not affect oxidation and glycation processes. Molecular docking analysis did not reveal strong binding sites of amantadine on the bovine serum albumin structure. Although amantadine poorly scavenged hydroxyl radical and hydrogen peroxide, it had significantly lower antioxidant and antiglycation effect than all protein oxidation and glycation inhibitors. In some cases, amantadine even demonstrated glycoxidant, proglycation, and prooxidant properties. In summary, amantadine exhibited weak antioxidant properties and a lack of antiglycation activity.
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Affiliation(s)
- Miłosz Nesterowicz
- Students’ Scientific Club “Biochemistry of Civilization Diseases” at the Department of Hygiene, Epidemiology and Ergonomics, Medical University of Bialystok, Białystok, Poland
| | | | - Jerzy Robert Ładny
- 1st Department of General Surgery and Endocrinology, Medical University of Bialystok, Białystok, Poland
| | - Anna Zalewska
- Independent Laboratory of Experimental Dentistry, Medical University of Bialystok, Białystok, Poland
| | - Mateusz Maciejczyk
- Department of Hygiene, Epidemiology and Ergonomics, Medical University of Bialystok, Białystok, Poland
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8
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Li B, Yang Y, Ding Y, Ge Y, Xu Y, Xie Y, Shi Y, Le G. Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies. Compr Rev Food Sci Food Saf 2023; 22:355-379. [PMID: 36382862 DOI: 10.1111/1541-4337.13071] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/07/2022] [Accepted: 10/15/2022] [Indexed: 11/17/2022]
Abstract
Protein and amino acid oxidation in food products produce many new compounds, of which the reactive and toxic compound dityrosine, derived from oxidized tyrosine, is the most widely studied. The high reactivity of dityrosine enables this compound to induce oxidative stress and disrupt thyroid hormone function, contributing to the pathological processes of several diseases, such as obesity, diabetes, cognitive dysfunction, aging, and age-related diseases. From the perspective of food safety and human health, protein-oxidation products in food are the main concern of consumers, health management departments, and the food industry. This review highlights the latest research on the formation pathways, toxicity, detection methods, occurrence in food, and mitigation strategies for dityrosine. Furthermore, the control of dityrosine in family cooking and food-processing industry has been discussed. Food-derived dityrosine primarily originates from high-protein foods, such as meat and dairy products. Considering its toxicity, combining rapid high sensitivity dityrosine detection techniques with feasible control methods could be an effective strategy to ensure food safety and maintain human health. However, the current dityrosine detection and mitigation strategies exhibit some inherent characteristics and limitations. Therefore, developing technologies for rapid and effective dityrosine detection and control at the industrial level is necessary.
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Affiliation(s)
- Bowen Li
- National Engineering Laboratory/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, 450001, China.,State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
| | - Yuhui Yang
- National Engineering Laboratory/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, 450001, China
| | - Yinyi Ding
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, 310018, China
| | - Yueting Ge
- College of Life Science, Xinyang Normal University, Xinyang, Henan Province, 464000, China
| | - Yuncong Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yanli Xie
- National Engineering Laboratory/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, 450001, China
| | - Yonghui Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
| | - Guowei Le
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
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9
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Fluorogenic toolbox for facile detecting of hydroxyl radicals: From designing principles to diagnostics applications. Trends Analyt Chem 2022. [DOI: 10.1016/j.trac.2022.116734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Tabanelli G, Barbieri F, Soglia F, Magnani R, Gardini G, Petracci M, Gardini F, Montanari C. Safety and technological issues of dry fermented sausages produced without nitrate and nitrite. Food Res Int 2022; 160:111685. [DOI: 10.1016/j.foodres.2022.111685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 11/26/2022]
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11
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Chen L, Xie X, Li Y, Xiong H, Li L. Activation mechanism of whey protein isolate mediated by free radicals generated in the ascorbic acid/hydrogen peroxide system. Food Chem 2022; 384:132533. [DOI: 10.1016/j.foodchem.2022.132533] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 02/15/2022] [Accepted: 02/19/2022] [Indexed: 12/31/2022]
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12
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Padilla P, Andrade MJ, Peña FJ, Rodríguez A, Estévez M. Molecular mechanisms of the disturbance caused by malondialdehyde on probiotic Lactobacillus reuteri PL503. Microb Biotechnol 2022; 15:668-682. [PMID: 33356002 PMCID: PMC8867985 DOI: 10.1111/1751-7915.13723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Accepted: 11/16/2020] [Indexed: 11/23/2022] Open
Abstract
This study aimed to provide insight into the molecular and genetic mechanisms implicated in the responses of Lactobacillus reuteri against the oxidative stress induced by malondialdehyde (MDA) by analysing protein oxidation and assessing the uspA and the dhaT genes. Four experimental groups were evaluated depending on the concentration of MDA added in Man, Rogosa and Sharpe (MRS) broth: Control (L. reuteri), 5 µM (L. reuteri + 5 µM MDA), 25 µM (L. reuteri + 25 µM MDA) and 100 µM (L. reuteri + 100 µM MDA). Three replicates were incubated at 37 °C for 24 h in microaerophilic conditions and sampled at 12, 16, 20 and 24 h. The upregulation of the uspA gene by L. reuteri indicates the recognition of MDA as a potential DNA-damaging agent. The dhaT gene, encoding a NADH-dependent-oxidoreductase, was also upregulated at the highest MDA concentrations. This gene was proposed to play a role in the antioxidant response of L. reuteri. The incubation of L. reuteri with MDA increased the production of ROS and caused thiol depletion and protein carbonylation. L. reuteri is proposed to detoxify pro-oxidative species while the underlying mechanism requires further elucidation.
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Affiliation(s)
- Patricia Padilla
- IPROCAR Research InstituteFood TechnologyUniversity of ExtremaduraCáceres10003Spain
- IPROCAR Research InstituteFood Hygiene and SafetyUniversity of ExtremaduraCáceres10003Spain
| | - María J. Andrade
- IPROCAR Research InstituteFood Hygiene and SafetyUniversity of ExtremaduraCáceres10003Spain
| | - Fernando J. Peña
- Laboratory of Equine Reproduction and Equine SpermatologyUniversity of ExtremaduraCáceres10003Spain
| | - Alicia Rodríguez
- IPROCAR Research InstituteFood Hygiene and SafetyUniversity of ExtremaduraCáceres10003Spain
| | - Mario Estévez
- IPROCAR Research InstituteFood TechnologyUniversity of ExtremaduraCáceres10003Spain
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Abstract
Protein oxidation is a topic of indisputable scientific interest given the impact of oxidized proteins on food quality and safety. Carbonylation is regarded as one of the most notable post-translational modifications in proteins and yet, this reaction and its consequences are poorly understood. From a mechanistic perspective, primary protein carbonyls (i.e. α-aminoadipic and γ-glutamic semialdehydes) have been linked to radical-mediated oxidative stress, but recent studies emphasize the role alternative carbonylation pathways linked to the Maillard reaction. Secondary protein carbonyls are introduced in proteins via covalent linkage of lipid carbonyls (i.e. protein-bound malondialdehyde). The high reactivity of protein carbonyls in foods and other biological systems indicates the intricate chemistry of these species and urges further research to provide insight into these molecular mechanisms and pathways. In particular, protein carbonyls are involved in the formation of aberrant and dysfunctional protein aggregates, undergo further oxidation to yield carboxylic acids of biological relevance and establish interactions with other biomolecules such as oxidizing lipids and phytochemicals. From a methodological perspective, the routine dinitrophenylhydrazine (DNPH) method is criticized not only for the lack of accuracy and consistency but also authors typically perform a poor interpretation of DNPH results, which leads to misleading conclusions. From a practical perspective, the biological relevance of protein carbonyls in the field of food science and nutrition is still a topic of debate. Though the implication of carbonylation on impaired protein functionality and poor protein digestibility is generally recognized, the underlying mechanism of such connections requires further clarification. From a medical perspective, protein carbonyls are highlighted as markers of protein oxidation, oxidative stress and disease. Yet, the specific role of specific protein carbonyls in the onset of particular biological impairments needs further investigations. Recent studies indicates that regardless of the origin (in vivo or dietary) protein carbonyls may act as signalling molecules which activate not only the endogenous antioxidant defences but also implicate the immune system. The present paper concisely reviews the most recent advances in this topic to identify, when applicable, potential fields of interest for future studies.
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14
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Zhao M, Wang S, Zuo A, Zhang J, Wen W, Jiang W, Chen H, Liang D, Sun J, Wang M. HIF-1α/JMJD1A signaling regulates inflammation and oxidative stress following hyperglycemia and hypoxia-induced vascular cell injury. Cell Mol Biol Lett 2021; 26:40. [PMID: 34479471 PMCID: PMC8414688 DOI: 10.1186/s11658-021-00283-8] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Accepted: 08/19/2021] [Indexed: 11/10/2022] Open
Abstract
Background Endothelial cell (EC) injury accelerates the progression of diabetic macrovascular complications. Hypoxia is an important cause of EC injury. Hypoxia-inducible factor-1 alpha (HIF-1α) is an important hypoxia regulatory protein. Our previous studies showed that high-glucose and hypoxic conditions could upregulate HIF-1α expression and enhance EC inflammatory injury, independently of the nuclear factor kappa-B (NF-κB) pathway. However, it is not clear whether HIF-1α plays a role in vascular disease through epigenetic-related mechanisms. Methods We conducted gene expression analysis and molecular mechanistic studies in human umbilical vein endothelial cells (HUVECs) induced by hyperglycemia and hypoxia using RNA sequencing (RNA-seq) and small interfering HIF-1α (si-HIF-1α). We determined HIF-1α and Jumonji domain-containing protein 1 A (JMJD1A) expression by quantitative reverse transcription-polymerase chain reaction (qRT-PCR) and Western blot, analyzed inflammatory protein secretion in the cell supernatant by enzymelinked immunosorbent assay (ELISA), and assessed protein interaction between HIF-1α and JMJD1A by chromatin immunoprecipitation (Ch-IP). We used the Cell Counting Kit8 (CCK-8) assay to analyze cell viability, and assessed oxidative stress indicators by using a detection kit and flow cytometry. Results High glucose and hypoxia up-regulated HIF-1α expression, and down-regulated HIF-1α decreased the level of inflammation and oxidative stress in HUVECs. To determine the downstream pathways, we observed histone demethylases genes and related pathway by RNA-sEq. Among these, JMJD1A was the most upregulated gene in histone demethylases. Moreover, we observed that HIF-1α bound to the promoter of JMJD1A, and the ameliorative effects of si-HIF-1α on oxidative stress and inflammatory cytokines in high-glucose and hypoxia-induced HUVECs were reversed by JMJD1A overexpression. Furthermore, knockdown of JMJD1A decreased inflammatory and oxidative stress injury. To determine the JMJD1A-related factors, we conducted gene expression analysis on JMJD1A-knockdown HUVECs. We observed that downregulation of inflammation and the oxidative stress pathway were enriched and FOS and FOSB might be important protective transcription factors. Conclusions These findings provide novel evidence that the HIF-1α/JMJD1A signaling pathway is involved in inflammation and oxidative stress in HUVECs induced by high glucose and hypoxia. Also, this pathway might act as a novel regulator of oxidative stress and inflammatory-related events in response to diabetic vascular injury and thus contribute to the pathological progression of diabetes and vascular disease. Supplementary Information The online version contains supplementary material available at 10.1186/s11658-021-00283-8.
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Affiliation(s)
- Min Zhao
- Zhujiang Hospital, Southern Medical University, Guangzhou, 510282, Guangdong, China
| | - Shaoting Wang
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, 510282, Guangdong, China
| | - Anna Zuo
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, 510282, Guangdong, China
| | - Jiaxing Zhang
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, 510282, Guangdong, China
| | - Weiheng Wen
- Zhujiang Hospital, Southern Medical University, Guangzhou, 510282, Guangdong, China
| | - Weiqiang Jiang
- Zhujiang Hospital, Southern Medical University, Guangzhou, 510282, Guangdong, China
| | - Hong Chen
- Zhujiang Hospital, Southern Medical University, Guangzhou, 510282, Guangdong, China
| | - Donghui Liang
- Zhujiang Hospital, Southern Medical University, Guangzhou, 510282, Guangdong, China
| | - Jia Sun
- Zhujiang Hospital, Southern Medical University, Guangzhou, 510282, Guangdong, China.
| | - Ming Wang
- Zhujiang Hospital, Southern Medical University, Guangzhou, 510282, Guangdong, China. .,School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, 510282, Guangdong, China.
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15
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Thermal processing implications on the digestibility of meat, fish and seafood proteins. Compr Rev Food Sci Food Saf 2021; 20:4511-4548. [PMID: 34350699 DOI: 10.1111/1541-4337.12802] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 06/03/2021] [Accepted: 06/17/2021] [Indexed: 12/19/2022]
Abstract
Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to their digestibility in the gastrointestinal tract and is determined by the end products that it presents in the assimilable form (amino acids and small peptides) for the absorption. The present review examines how different thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract. By altering the functional and structural properties of muscle proteins, thermal processing has the potential to influence the digestibility negatively or positively, depending on the processing conditions. Thermal processes such as sous-vide can induce favourable changes, such as partial unfolding or exposure of cleavage sites, in muscle proteins and improve their digestibility whereas processes such as stewing and roasting can induce unfavourable changes, such as protein aggregation, severe oxidation, cross linking or increased disulfide (S-S) content and decrease the susceptibility of proteins during gastrointestinal digestion. The review examines how the underlying mechanisms of different processing conditions can be translated into higher or lower protein digestibility in detail. This review expands the current understanding of muscle protein digestion and generates knowledge that will be indispensable for optimizing the digestibility of thermally processed muscle foods for maximum nutritional benefits and optimal meal planning.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, Lincoln, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, India
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16
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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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17
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Non-thermal processing has an impact on the digestibility of the muscle proteins. Crit Rev Food Sci Nutr 2021; 62:7773-7800. [PMID: 33939555 DOI: 10.1080/10408398.2021.1918629] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Muscle proteins undergo several processes before being ready in a final consumable form. All these processes affect the digestibility of muscle proteins and subsequent release of amino acids and peptides during digestion in the human gut. The present review examines the effects of different processing techniques, such as curing, drying, ripening, comminution, aging, and marination on the digestibility of muscle proteins. The review also examines how the source of muscle proteins alters the gastrointestinal protein digestion. Processing techniques affect the structural and functional properties of muscle proteins and can affect their digestibility negatively or positively depending on the processing conditions. Some of these techniques, such as aging and mincing, can induce favorable changes in muscle proteins, such as partial unfolding or exposure of cleavage sites, and increase susceptibility to hydrolysis by digestive enzymes whereas others, such as drying and marination, can induce unfavorable changes, such as severe cross-linking, protein aggregation, oxidation induced changes or increased disulfide (S-S) bond content, thereby decreasing proteolysis. The underlying mechanisms have been discussed in detail and the conclusions drawn in the light of existing knowledge provide information with potential industrial importance.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, Srinagar, India
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18
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Perusko M, Ghnimi S, Simovic A, Stevanovic N, Radomirovic M, Gharsallaoui A, Smiljanic K, Van Haute S, Stanic-Vucinic D, Cirkovic Velickovic T. Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111091] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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19
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Wu Y, Dong L, Wu Y, Wu D, Zhang Y, Wang S. Effect of methylglyoxal on the alteration in structure and digestibility of α-lactalbumin, and the formation of advanced glycation end products under simulated thermal processing. Food Sci Nutr 2021; 9:2299-2307. [PMID: 33841846 PMCID: PMC8020911 DOI: 10.1002/fsn3.2211] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 02/05/2021] [Accepted: 02/18/2021] [Indexed: 01/20/2023] Open
Abstract
α-Dicarbonyl compounds (α-DCs) are a class of compounds generated during the thermal processing of food. Due to the high reactivity, α-DCs were endowed with the ability to react with food components thus lowering nutrition value and even leading to a potential risk for food safety. In this study, methylglyoxal (MG), the most abundant α-DCs, was selected to investigate the alteration effects on the structure and digestibility of α-lactalbumin (αLA) under thermal processing (60-100°C). The results showed that the modification degree of αLA by MG increased with the rise of processing temperature, accompanied by the significant changes in molecular weight, intrinsic fluorescence, and secondary structures of αLA. High-resolution mass spectrometry analysis identified that lysine (Lys) and arginine (Arg) are the modification sites, and Nε-(carboxyethyl)-L-lysine is the main modification type. Since the Lys and Arg are also the cleavage sites of trypsin, the digestibility of MG modified αLA (MG-αLA) by trypsin correspondingly decreased with an increase of processing temperature. The reacted Lys and Arg residues, and the protein-bound AGEs were quantified, and the contents were found to be highly dependent on the temperature.
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Affiliation(s)
- Yuekun Wu
- Tianjin Key Laboratory of Food Science and HealthSchool of MedicineNankai UniversityTianjinChina
| | - Lu Dong
- Tianjin Key Laboratory of Food Science and HealthSchool of MedicineNankai UniversityTianjinChina
| | - Yajing Wu
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science and TechnologyTianjinChina
| | - Dongyan Wu
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science and TechnologyTianjinChina
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and HealthSchool of MedicineNankai UniversityTianjinChina
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and HealthSchool of MedicineNankai UniversityTianjinChina
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20
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Luna C, Arjona A, Dueñas C, Estevez M. Allysine and α-Aminoadipic Acid as Markers of the Glyco-Oxidative Damage to Human Serum Albumin under Pathological Glucose Concentrations. Antioxidants (Basel) 2021; 10:474. [PMID: 33802856 PMCID: PMC8002732 DOI: 10.3390/antiox10030474] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/08/2021] [Accepted: 03/16/2021] [Indexed: 12/12/2022] Open
Abstract
Understanding the molecular basis of the disease is of the utmost scientific interest as it contributes to the development of targeted strategies of prevention, diagnosis, and therapy. Protein carbonylation is a typical feature of glyco-oxidative stress and takes place in health disorders such as diabetes. Allysine as well as its oxidation product, the α-amino adipic acid (α-AA) have been found to be markers of diabetes risk whereas little is known about the chemistry involved in its formation under hyperglycemic conditions. To provide insight into this issue, human serum albumin was incubated in the presence of FeCl3 (25 μM) and increasing glucose concentrations for 32 h at 37 °C. These concentrations were selected to simulate (i) physiological fasting plasma concentration (4 mM), (ii) pathological pre-diabetes fasting plasma concentration (8 mM), and pathological diabetes fasting plasma concentration (12 mM) of glucose. While both allysine and α-AA were found to increase with increasing glucose concentrations, the carboxylic acid was only detected at pathological glucose concentrations and appeared to be a more reliable indicator of glyco-oxidative stress. The underlying chemical mechanisms of lysine glycation as well as of the depletion of tryptophan and formation of fluorescent and colored advanced glycation products are discussed.
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Affiliation(s)
- Carolina Luna
- Emergency unit, Hospital Nuestra Señora de la Montaña, Servicio Extremeño de Salud, Gobierno de Extremadura, 10002 Cáceres, Spain;
| | - Alexis Arjona
- Family and Community Medicine, Servicio Extremeño de Salud, Gobierno de Extremadura, 10002 Cáceres, Spain;
| | - Carmen Dueñas
- Gastroenterology unit, Hospital Universitario Cáceres, Servicio Extremeño de Salud, Gobierno de Extremadura, 10002 Cáceres, Spain;
| | - Mario Estevez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, University of Extremadura, 10003 Cáceres, Spain
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21
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Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork. Food Res Int 2020; 136:109585. [PMID: 32846614 DOI: 10.1016/j.foodres.2020.109585] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 01/29/2023]
Abstract
Because of the large diversity in processed meat products and the potential involvement of oxidation processes in the association between red and processed meat consumption and chronic diseases, the concentration of oxidation products after gastrointestinal digestion of commercial luncheon meat products was investigated. A broad spectrum of meat products (n = 24), displaying large variation in macro- and micronutrient composition and processing procedures, was digested in vitro by simulating digestion fluids of the human gastrointestinal tract. Lipid and protein oxidation was assessed in the meat products before digestion and in the corresponding digests by measurement of free malondialdehyde, 4-hydroxy-2-nonenal, hexanal and protein carbonyl compounds. Compared to an unprocessed cooked pork mince, that was included as a reference in the digestion experiment, levels of lipid oxidation products were low in the digests of most meat products. Only the digests of Parma ham had slightly higher or comparable levels as the reference pork. In contrast, protein carbonyl compounds were comparable or up to 6 times higher in the processed meat products compared to the reference pork. Particularly raw-cooked and precooked-cooked meat products and corresponding digests had higher protein carbonyl levels, but also lower protein contents and higher fat to protein ratios. In conclusion, most luncheon meat products and corresponding digests contained lower amounts of free lipid oxidation products, but more protein carbonyl compounds compared to the reference pork.
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22
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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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23
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Li X, Liu C, Wang J, Zhou K, Yi S, Zhu W, Xu Y, Lin H, Li J. Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker (Pseudosciaena crocea). J Food Biochem 2019; 44:e13084. [PMID: 31642545 DOI: 10.1111/jfbc.13084] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 09/27/2019] [Accepted: 10/01/2019] [Indexed: 12/01/2022]
Abstract
The oxidative modification effect of hydroxyl radicals generated by an H2 O2 oxidative solution on the biochemical and functional characteristics of myofibrillar protein (MP) from large yellow croaker (Pseudosciaena crocea) was investigated. The results showed that MP of large yellow croakers was vulnerable to hydroxyl radicals. Incubation of MP with increased concentration of H2 O2 led to the gradual formation of carbonyl derivatives, disulphide bonds and dityrosine, and loss of available lysine, sulphydryl, and free ammonia. Surface hydrophobicity increased, while tryptophan residues decreased, indicating a conformational transition of MP. SDS-PAGE demonstrated that both disulphide and nondisulphide bonds were involved in MP aggregation. The MP functionalities were also affected by hydroxyl radicals, including reduced solubility, gelling, and emulsifying properties. Mild oxidation (0.1 mM H2 O2 ) slightly improved MP gel strength and water-holding capacity, while excessive oxidation caused a reduction in gel properties. The results suggested that the MP oxidation should be controlled. PRACTICAL APPLICATIONS: Protein oxidation mediated by hydroxyl radicals is one of the most crucial reasons affecting the quality of large yellow croaker during processing and storage. Additionally, it is well known that the quality of protein in fish systems directly determines the quality stability and nutritional value of the fish products. Hence, the study explored how the hydroxyl radicals influenced the physicochemical and functional properties of fish MP. The changes in amino acid residues (carbonyl, available lysine, sulphydryl, free ammonia, tryptophan residues, etc.) of MP and its gelling and emulsifying properties after oxidation not only benefit the awareness of quality deterioration and quality control of large yellow croaker, but also provide a basis for the understanding of protein oxidation on the nutritional value of aquatic products and human health.
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Affiliation(s)
- Xuepeng Li
- College of Food Science and Engineering, The Ocean University of China, Qingdao, China.,National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Cikun Liu
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jinxiang Wang
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Kai Zhou
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Shumin Yi
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Wenhui Zhu
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yongxia Xu
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Hong Lin
- College of Food Science and Engineering, The Ocean University of China, Qingdao, China
| | - Jianrong Li
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
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24
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Wang Y, Wang J, Wang S, Guo J, Wang S. Modification of Glutenin and Associated Changes in Digestibility Due to Methylglyoxal during Heat Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10734-10743. [PMID: 31479252 DOI: 10.1021/acs.jafc.9b04337] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Glutenin is the main protein of flour and is a very important source of protein nutrition for humans. Methylglyoxal (MGO) is an important product of the Maillard reaction that occurs during the hot-processing of flour products, and it reacts with glutenin to facilitate changes in glutenin properties. Here, the effects of MGO on glutenin digestion during the heating process were investigated using a simulated MGO-glutenin system. MGO significantly reduced the digestibility of glutenin. The structure of MGO-glutenin and physicochemical properties were studied to understand the mechanism of the decrease of digestibility. These data suggest that changes in digestibility were caused by decreases in surface hydrophobicity and increases in disulfide bonds. MGO induces strong aggregation of glutenin after heating that led to the masking of cleavage sites for proteases. Moreover, carbonyl oxidation induced by MGO leads to intermolecular cross-linking of glutenin that increasingly masks or even destroys cleavage sites, further decreasing digestibility.
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Affiliation(s)
- Yaya Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Junping Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Shujun Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Jun Guo
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Shuo Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
- Tianjin Key Laboratory of Food Science and Health, School of Medicine , Nankai University , Tianjin 300071 , P. R. China
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25
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Van Hecke T, Goethals S, Vossen E, De Smet S. Long‐Chain
n
‐3 PUFA Content and
n
‐6/
n
‐3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following In Vitro Gastrointestinal Digestion. Mol Nutr Food Res 2019; 63:e1900404. [DOI: 10.1002/mnfr.201900404] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 08/27/2019] [Indexed: 12/31/2022]
Affiliation(s)
- Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Sophie Goethals
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Els Vossen
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
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26
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Estévez M, Padilla P, Carvalho L, Martín L, Carrapiso A, Delgado J. Malondialdehyde interferes with the formation and detection of primary carbonyls in oxidized proteins. Redox Biol 2019; 26:101277. [PMID: 31352127 PMCID: PMC6669345 DOI: 10.1016/j.redox.2019.101277] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 07/16/2019] [Accepted: 07/19/2019] [Indexed: 12/31/2022] Open
Abstract
Carbonylation is one of the most remarkable expressions of the oxidative damage to proteins and the DNPH method the most common procedure to assess protein oxidation in biological samples. The present study was elicited by two hypotheses: i) is malondialdehyde, as a reactive dicarbonyl, able to induce the formation of allysine through a Maillard-type reaction? and ii) to which extent does the attachment of MDA to proteins interfere in the assessment of protein carbonyls using the DNPH method? Human serum albumin (HSA), human hemoglobin (HEM) and β-lactoglobulin (LAC) (5 mg/mL) were incubated with MDA (0.25 mM) for 24 h at 37 °C (HSA and HEM) or 80 °C (LAC). Results showed that MDA was unable to induce oxidative deamination of lysine residues and instead, formed stable and fluorescent adducts with proteins. Such adducts were tagged by the DNPH method, accounting for most of the protein hydrazones quantified. This interfering effect was observed in a wide range of MDA concentrations (0.05-1 mM). Being aware of its limitations, protein scientists should accurately interpret results from the DNPH method, and apply, when required, other methodologies such as chromatographic methods to detect specific primary oxidation products such as allysine.
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Affiliation(s)
- Mario Estévez
- IPROCAR Research Institute, Faculty of Veterinary, University of Extremadura, 10003, Cáceres, Spain.
| | - Patricia Padilla
- IPROCAR Research Institute, Faculty of Veterinary, University of Extremadura, 10003, Cáceres, Spain
| | - Leila Carvalho
- Post-Graduate Program in Food Science and Technology, Federal University of Paraiba, João Pessoa, Brazil
| | - Lourdes Martín
- Food Technology, School of Agricultural Engineering, University of Extremadura, 06007, Badajoz, Spain
| | - Ana Carrapiso
- Food Technology, School of Agricultural Engineering, University of Extremadura, 06007, Badajoz, Spain
| | - Josué Delgado
- IPROCAR Research Institute, Faculty of Veterinary, University of Extremadura, 10003, Cáceres, Spain; Heart Clinical Unit, Virgen de la Victoria University Clinic Hospital. Institute of Biomedical Research in Malaga. IBIMA. CIBERCV. University of Málaga, Málaga, Spain
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27
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Duque-Estrada P, Berton-Carabin CC, Nieuwkoop M, Dekkers BL, Janssen AEM, van der Goot AJ. Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9591-9600. [PMID: 31414795 PMCID: PMC6716211 DOI: 10.1021/acs.jafc.9b02423] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 07/12/2019] [Accepted: 07/30/2019] [Indexed: 05/31/2023]
Abstract
Process conditions that are applied to make structured soy-protein-based food commonly include high temperatures. Those conditions can induce protein oxidation, leading to a decrease in their susceptibility to proteolysis by digestive enzymes. We aimed to investigate the effects of thermomechanical processing on oxidation and in vitro gastric digestion of commercial soy protein ingredients. Samples were sheared at 100 to 140 °C and characterized for acid uptake, carbonyl content, electrophoresis, and surface hydrophobicity. The enzymatic hydrolysis was determined in simulated gastric conditions. Protein ingredients were already oxidized and showed higher surface hydrophobicity and hydrolysis rate compared with those of the processed matrices. However, no clear correlation between the level of carbonyls and the hydrolysis rate was found. Therefore, we conclude that gastric digestion is mostly driven by the matrix structure and composition and the available contact area between the substrate and proteolytic enzymes.
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28
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Li B, Ge Y, Xu Y, Lu Y, Yang Y, Han L, Jiang Y, Shi Y, Le G. Spatial Learning and Memory Impairment in Growing Mice Induced by Major Oxidized Tyrosine Product Dityrosine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9039-9049. [PMID: 31353898 DOI: 10.1021/acs.jafc.9b04253] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This study focused on the effects of oxidized tyrosine products (OTPs) and major component dityrosine (DT) on the brain and behavior of growing mice. Male and female mice were treated with daily intragastric administration of either tyrosine (Tyr; 420 μg/kg body weight), DT (420 μg/kg body weight), or OTPs (1909 μg/kg body weight) for 35 days. We found that pure DT and OTPs caused redox state imbalance, elevated levels of inflammatory factors, hippocampal oxidative damage, and neurotransmitter disorders while activating the mitochondrial apoptosis pathway in the hippocampus and downregulating the genes associated with learning and memory. These events eventually led to growing mice learning and memory impairment, lagging responses, and anxiety-like behaviors. Furthermore, the male mice exhibited slightly more oxidative damage than the females. These findings imply that contemporary diets and food-processing strategies of the modern world should be modified to reduce oxidized protein intake.
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Affiliation(s)
- Bowen Li
- The State Key Laboratory of Food Science and Technology , Jiangnan University , Li Hu Avenue 1800 , Wuxi 214122 , P. R. China
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
| | - Yueting Ge
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
| | - Yuncong Xu
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
| | - Yipin Lu
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
| | - Yuhui Yang
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
- College of Grain and Food Science , Henan University of Technology , Zhengzhou 450001 , P. R. China
| | - Le Han
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
| | - Yuge Jiang
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
| | - Yonghui Shi
- The State Key Laboratory of Food Science and Technology , Jiangnan University , Li Hu Avenue 1800 , Wuxi 214122 , P. R. China
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
| | - Guowei Le
- The State Key Laboratory of Food Science and Technology , Jiangnan University , Li Hu Avenue 1800 , Wuxi 214122 , P. R. China
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
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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: 18] [Impact Index Per Article: 3.6] [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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Dong L, Wu Y, Wang W, Wu Y, Zhang Y, Wang S. Structural modification and digestibility change of β-lactoglobulin modified by methylglyoxal with the simulated reheating of dairy products. Food Chem 2019; 288:276-282. [PMID: 30902293 DOI: 10.1016/j.foodchem.2019.03.021] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 03/05/2019] [Accepted: 03/07/2019] [Indexed: 01/13/2023]
Abstract
A methylglyoxal (MG)-β-lactoglobulin (bLG) model was established to simulate reheating conditions (60-100 °C) to investigate the modification effect that α-dicarbonyl compounds had on protein structure and on the digestibility of milk protein. The results showed that bLG can be modified by MG, and the modification degree increased with the increase in reheating temperature. The reacted lysine and arginine as well as the generated protein-bound NƐ-carboxymethyllysine and NƐ-carboxyethyllysine in the modified bLG also increased with temperature. The high-resolution mass spectrometry results revealed that the modification site is at the lysine and arginine residue of bLG. Additionally, nine types of modifications were detected, and NƐ-carboxyethyllysine was the dominant modification product. The in vitro digestibility of MG-modified bLG clearly decreased with the increase in reheating temperature. This result was consistent with the degree of structural modification and could be explained by the specific action sites (lysine and arginine) of the digestive enzyme, which were modified by MG.
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Affiliation(s)
- Lu Dong
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yuekun Wu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wenxiang Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yajing Wu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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Lucarini M, Sciubba F, Capitani D, Di Cocco ME, D'Evoli L, Durazzo A, Delfini M, Lombardi Boccia G. Role of catechin on collagen type I stability upon oxidation: a NMR approach. Nat Prod Res 2019; 34:53-62. [PMID: 30821504 DOI: 10.1080/14786419.2019.1570509] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The study focuses on the understanding, at molecular level, the mechanism of interaction between protein and flavonoids. Collagen and catechin interactions were investigated by NMR in solution and solid state. The effect of catechin on the stability of collagen to oxidation was also explored. Collagen was treated with two concentrations of catechin solutions. Oxidation was carried out by incubation of collagen solution with three oxidation systems: Fe(II)/H2O2, Cu(II)/H2O2, and NaOCl/H2O2. The effects of oxidation systems were evaluated by high resolution 1 D and 2 D proton spectroscopy and solid state NMR (13C CP MAS) experiments. Interactions between collagen and catechin preferentially occur between catechin B ring and the amino acids Pro and Hyp of collagen. Results showed that both iron and copper oxidation systems were able to interact with collagen by site specific attack. Moreover, catechin protects collagen proline from oxidation by metal/H2O2 systems, preventing copper and iron approach to collagene molecule;this behaviour was more evident for the copper/H2O2 system.
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Affiliation(s)
| | - Fabio Sciubba
- Department of Chemistry, "Sapienza" University of Rome, Rome, Italy
| | - Donatella Capitani
- Magnetic Resonance Laboratory "Annalaura Segre", Institute of Chemical Methodologies, National Research Council (CNR), Monterotondo (RM), Italy
| | | | - Laura D'Evoli
- CREA - Research Centre for Food and Nutrition, Rome, Italy
| | | | - Maurizio Delfini
- Department of Chemistry, "Sapienza" University of Rome, Rome, Italy
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Estévez M, Xiong Y. Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses. J Food Sci 2019; 84:387-396. [DOI: 10.1111/1750-3841.14460] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 12/26/2018] [Accepted: 01/13/2019] [Indexed: 12/24/2022]
Affiliation(s)
- Mario Estévez
- Meat and Meat Products Research Institute, TECAL Research Group; Univ. of Extremadura; Avda. Universidad s/n 10003 Cáceres Spain
| | - Youling Xiong
- Depart. of Animal and Food Sciences; Univ. of Kentucky; Lexington KY 40546-0215 U.S.A
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Luna C, Estévez M. Formation of allysine in β-lactoglobulin and myofibrillar proteins by glyoxal and methylglyoxal: Impact on water-holding capacity and in vitro digestibility. Food Chem 2018; 271:87-93. [PMID: 30236745 DOI: 10.1016/j.foodchem.2018.07.167] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 07/20/2018] [Accepted: 07/24/2018] [Indexed: 01/29/2023]
Abstract
The ability of α-dicarbonyls, glyoxal (GO) and methyl-glyoxal (MGO) (2 M), to induce the formation of allysine in β-lactoglubulin (LAC), and myofibrillar proteins (MP) (2 mg/mL) during incubation at 80 °C for 48 h, was studied. Both GO and MGO induced the formation of allysine in all tested proteins with GO being more reactive (23.8 and 8.6 nmoles/mg protein in LAC and MP respectively after 6 h) than MGO (2.6 and 3.1 nmoles/mg protein at the same sampling point). LAC seemed to be more susceptible to the glycation reactions than MP. The concentration of allysine decreased at 24 h along with a concomitant increase of advanced-glycation end-products suggesting that allysine may be involved in the formation of fluorescent adducts. The water-holding capacity and trypsin-chymotrypsin digestibility of the proteins decreased during the incubation assay. The mechanisms by which α-dicarbonyls-mediated carbonylation likely influenced the impairment of such protein properties are thoroughly discussed.
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Affiliation(s)
- Carolina Luna
- Nuestra Sª de la Montaña Public Hospital, Servicio Extremeño de Salud, SES, Cáceres, Gobex, Spain
| | - Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain.
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Geng F, Huang Y, Huang Q, He D, Li S, Ma M. Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13626] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, College of Pharmacy and Biological Engineering; Chengdu University; Chengdu 610106 People's Republic of China
| | - Yang Huang
- College of Food Science; Fujian Agriculture and Forestry University; Fuzhou 350002 People's Republic of China
| | - Qun Huang
- College of Food Science; Fujian Agriculture and Forestry University; Fuzhou 350002 People's Republic of China
| | - Dan He
- College of Food Science; Fujian Agriculture and Forestry University; Fuzhou 350002 People's Republic of China
| | - Shugang Li
- Key Laboratory of Fermentation Engineering, Ministry of Education; Hubei University of Technology; Wuhan Hubei 430068 China
| | - Meihu Ma
- National R&D Center for Egg Processing, College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 People's Republic of China
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Lahmar A, Akcan T, Chekir-Ghedira L, Estévez M. Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach. Food Res Int 2018; 106:1042-1048. [DOI: 10.1016/j.foodres.2018.01.039] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 01/15/2018] [Accepted: 01/17/2018] [Indexed: 12/30/2022]
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