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Su L, Zhao Z, Xia J, Xia J, Nian Y, Shan K, Zhao D, He H, Li C. Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration. Food Chem 2024; 442:138410. [PMID: 38219566 DOI: 10.1016/j.foodchem.2024.138410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 12/01/2023] [Accepted: 01/08/2024] [Indexed: 01/16/2024]
Abstract
Myoglobin (Mb) responsible for meat color is easily oxidized resulting in meat discoloration. Here, betanin red (BR), as a natural pigment and antioxidant, was chosen for enhancing redness and inhibiting oxidation. Multiple spectroscopies, isothermal titration calorimetry and molecular docking demonstrated that BR changed the microenvironment of heme group and amino acid residues of Mb, inhibited the oxidation of oxymyoglobin. The main interaction force was hydrogen bond and one variable binding site provided a continuous protective barrier to realize antioxidation. The combination of antioxidation with the inherent red color of BR offered dual color protection effect on processed beef with the addition amount of 0.2 % BR. BR treatment enhanced the redness by 25.59 ∼ 53.24 % and the sensory acceptance by 4.89 ∼ 14.24 %, and decreased the lipid oxidation by 0.58 ∼ 15.92 %. This study paves a theoretical basis for the application of BR and its structural analogues in meat color protection and other quality improvement.
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Affiliation(s)
- Liuyu Su
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zerun Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiulin Xia
- Suzhou Weizhixiang Food Co., LTD., Suzhou, Jiangsu, China
| | - Jing Xia
- Suzhou Weizhixiang Food Co., LTD., Suzhou, Jiangsu, China
| | - Yingqun Nian
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Kai Shan
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Di Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Hui He
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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Nascimento ALA, Guimarães AS, Rocha TDS, Goulart MOF, Xavier JDA, Santos JCC. Structural changes in hemoglobin and glycation. VITAMINS AND HORMONES 2024; 125:183-229. [PMID: 38997164 DOI: 10.1016/bs.vh.2024.02.001] [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: 07/14/2024]
Abstract
Hemoglobin (Hb) is a hemeprotein found inside erythrocytes and is crucial in transporting oxygen and carbon dioxide in our bodies. In erythrocytes (Ery), the main energy source is glucose metabolized through glycolysis. However, a fraction of Hb can undergo glycation, in which a free amine group from the protein spontaneously binds to the carbonyl of glucose in the bloodstream, resulting in the formation of glycated hemoglobin (HbA1c), widely used as a marker for diabetes. Glycation leads to structural and conformational changes, compromising the function of proteins, and is intensified in the event of hyperglycemia. The main changes in Hb include structural alterations to the heme group, compromising its main function (oxygen transport). In addition, amyloid aggregates can form, which are strongly related to diabetic complications and neurodegenerative diseases. Therefore, this chapter discusses in vitro protocols for producing glycated Hb, as well as the main techniques and biophysical assays used to assess changes in the protein's structure before and after the glycation process. This more complete understanding of the effects of glycation on Hb is fundamental for understanding the complications associated with hyperglycemia and for developing more effective prevention and treatment strategies.
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Affiliation(s)
- Amanda Luise Alves Nascimento
- Federal University of Alagoas, Institute of Chemistry and Biotechnology, Campus A. C. Simões, Maceió, Alagoas, Brazil
| | - Ari Souza Guimarães
- Federal University of Alagoas, Institute of Chemistry and Biotechnology, Campus A. C. Simões, Maceió, Alagoas, Brazil
| | - Tauane Dos Santos Rocha
- Federal University of Alagoas, Institute of Chemistry and Biotechnology, Campus A. C. Simões, Maceió, Alagoas, Brazil
| | | | - Jadriane de Almeida Xavier
- Federal University of Alagoas, Institute of Chemistry and Biotechnology, Campus A. C. Simões, Maceió, Alagoas, Brazil.
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Zang R, Yu Q, Guo Z. Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing. Foods 2023; 12:foods12020407. [PMID: 36673498 PMCID: PMC9857388 DOI: 10.3390/foods12020407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 12/21/2022] [Accepted: 01/11/2023] [Indexed: 01/18/2023] Open
Abstract
The goal of this investigation was to examine the impact of nitrite supplementation on the concentration, antioxidant properties, and species of antioxidant peptides in fermented sausages. The polypeptide concentration in nitrite-supplemented sausages was markedly elevated during sausage processing compared to the blank control (p < 0.05). Moreover, nitrite supplementation in fermented sausages markedly enhanced the DPPH, as well as the ABTS, hydroxyl radical, and superoxide anion free radical scavenging abilities (FRSA) of polypeptides (p < 0.05). The ferrous ion chelating ability was also significantly enhanced (p < 0.05). Based on the liquid chromatograph-mass spectrometer (LC-MS) analysis of the sausage, LPGGGHGDL, TKYRVP, FLKMN, SAGNPN, GLAGA, LPGGGT, DLEE, GKFNV, GLAGA, AEEEYPDL, HCNKKYRSEM, TSNRYHSYPWG, and other polypeptides exhibited antioxidant properties. Moreover, the number of species of antioxidant polypeptides in the nitrite-supplemented sausage was greater in comparison to the controls. Based on this evidence, it may be concluded that nitrite supplementation positively modulated antioxidant polypeptide formation in fermented sausages, thereby providing strong evidence that nitrite supplementation significantly enhances sausage quality.
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Qu C, Li Y, Du S, Geng Y, Su M, Liu H. Raman spectroscopy for rapid fingerprint analysis of meat quality and security: Principles, progress and prospects. Food Res Int 2022; 161:111805. [DOI: 10.1016/j.foodres.2022.111805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 07/06/2022] [Accepted: 08/18/2022] [Indexed: 11/28/2022]
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Ma G, Wang Z, Yu Q, Han L, Chen C, Guo Z. Effects of low-dose sodium nitrite on the structure of yak meat myoglobin during wet curing. Food Chem X 2022; 15:100434. [PMID: 36211786 PMCID: PMC9532770 DOI: 10.1016/j.fochx.2022.100434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 08/16/2022] [Accepted: 08/17/2022] [Indexed: 11/29/2022] Open
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Reconstruction of Electronic Structure of MOF-525 via Metalloporphyrin for Enhanced Photoelectro-Fenton Process. Catalysts 2022. [DOI: 10.3390/catal12060671] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
Photoelectro-Fenton (PEF) process can continuously promote the occurrence of Fenton reaction and the generation of active species, which is an advanced oxidation technology for pollutant degradation. However, the lack of bifunctional catalysts restricts the development of PEF technology. In this study, the electronic rearrangement MOF-525 modified by metalloporphyrin (named MOF-525-Fe/Zr) was prepared, to load on the carbon felt as a novel cathode catalyst, which is used in PEF process. A series of characterization and photoelectric chemical properties tests combined with DFT calculation showed that the modification of MOF-525 could not only have the large specific surface area and multistage pore structure but also co-stimulate the metal-to-ligand charge transfer (MLCT) and ligand-to-cluster charge transfer (LCCT) by photoelectric synergy. These charge transitions provide periodic electron donor-acceptor conduction paths in MOF-525-Fe/Zr, which can improve the active species formation and transfer efficiency. Owing to their favorable pore and electronic structure as well as stability, MOF-525-Fe/Zr shows great promise for the application in the catalytic process of PEF. Sulfamethoxazole (SMX) degradation was enhanced by MOF-525-Fe/Zr with the TOC removal rate above 75% both in river water and tap water. Finally, the reasonable pathway of PEF catalytic degradation of SMX was proposed by HPLC-MS analysis. In conclusion, this study provides a new idea for reconstructing the electronic structure of MOFs catalyst and broadening the practical application of PEF technology.
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Agricultural Potentials of Molecular Spectroscopy and Advances for Food Authentication: An Overview. Processes (Basel) 2022. [DOI: 10.3390/pr10020214] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
Meat, fish, coffee, tea, mushroom, and spices are foods that have been acknowledged for their nutritional benefits but are also reportedly targets of fraud and tampering due to their economic value. Conventional methods often take precedence for monitoring these foods, but rapid advanced instruments employing molecular spectroscopic techniques are gradually claiming dominance due to their numerous advantages such as low cost, little to no sample preparation, and, above all, their ability to fingerprint and detect a deviation from quality. This review aims to provide a detailed overview of common molecular spectroscopic techniques and their use for agricultural and food quality management. Using multiple databases including ScienceDirect, Scopus, Web of Science, and Google Scholar, 171 research publications including research articles, review papers, and book chapters were thoroughly reviewed and discussed to highlight new trends, accomplishments, challenges, and benefits of using molecular spectroscopic methods for studying food matrices. It was observed that Near infrared spectroscopy (NIRS), Infrared spectroscopy (IR), Hyperspectral imaging (his), and Nuclear magnetic resonance spectroscopy (NMR) stand out in particular for the identification of geographical origin, compositional analysis, authentication, and the detection of adulteration of meat, fish, coffee, tea, mushroom, and spices; however, the potential of UV/Vis, 1H-NMR, and Raman spectroscopy (RS) for similar purposes is not negligible. The methods rely heavily on preprocessing and chemometric methods, but their reliance on conventional reference data which can sometimes be unreliable, for quantitative analysis, is perhaps one of their dominant challenges. Nonetheless, the emergence of handheld versions of these techniques is an area that is continuously being explored for digitalized remote analysis.
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Zhang J, Ge W, Yu Q. Structural evaluation of cytochrome c by Raman spectroscopy and its relationship with apoptosis and protein degradation in postmortem bovine muscle. Food Chem 2021; 362:130189. [PMID: 34087710 DOI: 10.1016/j.foodchem.2021.130189] [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: 11/28/2020] [Revised: 04/29/2021] [Accepted: 05/23/2021] [Indexed: 11/25/2022]
Abstract
Structural changes of cytochrome c and its relationship with apoptosis and protein degradation of bovine muscle during postmortem aging were investigated. Results from amide I and amide II ~ VI showed that the π* orbital d electron decreased, the π electron density increased, and the frequency of the C-N stretching vibration increased. The distance between heme Fe and N atoms of the porphyrin decreased, the bond length decreased, and the heme core size decreased. Besides, Fe ligand vibration related Raman bands of cytochrome c had red (right) shift gradually with the extension of aging. The apoptotic rate and the degradation products of desmin and troponin-T were increased (P < 0.05). Correlation analysis results suggested that Fe ligand vibration, not amide I ~ VI related Raman bands were correlated with cytochrome c mediated apoptosis and degradation of myofibrillar protein of bovine muscle during aging.
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Affiliation(s)
- Jiaying Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wupeng Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110984] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of yak meat during wet curing: Pros and cons. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110879] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09251-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Wang H, Song Y, Liu Z, Li M, Zhang L, Yu Q, Guo Z, Wei J. Effects of iron-catalyzed and metmyoglobin oxidizing systems on biochemical properties of yak muscle myofibrillar protein. Meat Sci 2020; 166:108041. [PMID: 32330829 DOI: 10.1016/j.meatsci.2019.108041] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 12/17/2019] [Accepted: 12/21/2019] [Indexed: 12/21/2022]
Abstract
The objective of this study was to compare the effects of two oxidation systems on the biochemical properties of yak myofibrillar protein (MP). Oxidation was induced by incubating MP with either an iron-catalyzed oxidizing system (IOS) or a metmyoglobin-oxidizing system (MOS). The following indicators of protein oxidation and protein degradation were analyzed. The carbonyl, disulfide bonds, dityrosine, and β-sheet content increased markedly with oxidant concentration in both systems(P < .05), whereas the total sulfhydryl, surface hydrophobicity and α-helix content decreased significantly(P < .05). Furthermore, the MOS carbonyl formation rate was significantly faster than the IOS rate, and the MOS significantly affected the formation of disulfide bonds and inhibited the exposure of hydrophobic amino acids. Both oxidative systems promoted cross-linking of myosin heavy chains (MHCs) and action, but the degree of cross-linking in IOS was greater than that in MOS. MOS also promoted cross-linking of myosin light chains (MLCs). IOS and MOS produced mainly 20-25-kDa and 20-17-kDa MLC degradation products, respectively. In conclusion, oxidation caused cross-linking in MHCs or MLCs through disulfide bonds, but the extent of such cross-linking was oxidant dose-dependent and specific to each oxidizing system.
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Affiliation(s)
- Huihui Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, PR China
| | - Yanyan Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, PR China
| | - Ziqi Liu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, PR China
| | - Minghua Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, PR China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, PR China.
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, PR China
| | - Zhaobin Guo
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, PR China
| | - Jinmei Wei
- Gansu Provincial Key Lab of Aridland Crop Science, Gansu Agriculture University, Lanzhou, Gansu 730070, PR China
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