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Chen H, Bian Z, Wen P, Wang H, Hu Y, Tu Z, Liu G. Insight into the molecular mechanism underlying the enhancement of antioxidant activity in ovalbumin by high-energy electron beam irradiation. Food Chem 2024; 433:137384. [PMID: 37688822 DOI: 10.1016/j.foodchem.2023.137384] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 08/22/2023] [Accepted: 08/31/2023] [Indexed: 09/11/2023]
Abstract
The effects of high-energy electron beam irradiation (HE-EBI) at various doses (0, 25, 50, 75, and 100 kGy) on the antioxidant activity of ovalbumin (OVA) were studied, and the molecular mechanism was investigated. The results showed that the antioxidant activity of HE-EBI-treated OVA was significantly enhanced in a dose-dependent manner. The irradiated OVA structure gradually unfolded to form a "honeycomb" structure, exposing the buried hydrophobic and free sulfhydryl groups inside the molecule. Two oxidation sites (M35 and T170), adjacent to the antioxidant peptide were identified by mass spectrometry, possibly exposing the antioxidant peptide through structural deconvolution. In addition, aspartic residues generated dicarbonyl compound under high-energy electron beam stress, and its accumulation further enhanced the antioxidant activity. Conclusively, HE-EBI can enhance the antioxidant activity of OVA through ionization effects, providing valuable information for the potential application of HE-EBI in the food industry.
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Affiliation(s)
- Haiqi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Zhongyue Bian
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China; Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
| | - Guangxian Liu
- Jiangxi Academy of Agricultural Sciences, Nanchang 330299, China.
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Chen H, Zhou Y, Zhang S, Xie Z, Wen P, Wang H, Hu Y, Wu P, Liu J, Jiang Q, Tu Z. Effects of different high-temperature conduction modes on the ovalbumin-glucose model: AGEs production and regulation of glycated ovalbumin on gut microbiota. Food Res Int 2023; 173:113487. [PMID: 37803807 DOI: 10.1016/j.foodres.2023.113487] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 10/08/2023]
Abstract
Food high-temperature processing frequently induces the production of advanced glycation end products (AGEs) in the food industry. In this study, the effects of three high-temperature conduction modes on the AGEs production derived from ovalbumin (OVA)-glucose model and the regulation of glycated OVA on gut microbiota were investigated. The peak time of OVA shifted maximally from 13.72 to 13.57 due to the rise in molecular weight, confirming successful coupling between OVA and glucose. The inhibition of superheated steam (SS) on AGEs was observed, with the sample treated by SS showing the lowest content among glycated OVA groups. The analysis revealed an increase in AGEs during digestion and a decrease in fermentation, suggesting the release during digestion and the availability by intestinal flora. Furthermore, an expansion of Bifidobacterium and Lactobacillus, and the inhibition of Desulfovibrio and Escherichia-Shigella were observed, indicating the prebiotic activity of glycated OVA and its potential to improve intestinal health. These results provide valuable information for controlling high-temperature processing to inhibit AGEs formation and highlight the positive effects of glycated proteins on intestinal health.
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Affiliation(s)
- Haiqi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Yanru Zhou
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China
| | - Siqiong Zhang
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China
| | - Zuohua Xie
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China; Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China.
| | - Peihan Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Jiaojiao Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Qiannan Jiang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China.
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