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Cava R, Ladero L, Riaguas E, Vidal-Aragón MC. Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins. Foods 2024; 13:360. [PMID: 38338496 PMCID: PMC10855663 DOI: 10.3390/foods13030360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 01/10/2024] [Accepted: 01/20/2024] [Indexed: 02/12/2024] Open
Abstract
Our study aimed to assess the impact of active packaging with pomegranate peel extract (0.06 mg gallic acid eq./cm2) and/or high-pressure treatment (600 MPa, 7 min) on the instrumental color, lipid, and protein oxidation of Iberian dry loins formulated with reduced nitrate/nitrite levels (0, 37.5, and 150 mg/kg) during 100-day refrigerated storage (4 °C). CIE L*a*b* coordinates were measured, and malondialdehyde, carbonyls, and free thiol contents served as markers for lipid and protein oxidation. Active packaging lowered CIE L* (35.4 vs. 34.1) and a* (15.5 vs. 14.5) and increased yellowness (15.6 vs. 16.3) and hue (45.2 vs. 48.4), while pressurization increased CIE L* (33.1 vs. 36.3) and diminished a* values (16.1 vs. 13.9). Ongoing nitrate/nitrite amounts significantly influenced lipid peroxidation, protein carbonyl formation, and free thiol loss. Active packaging and high-pressure processing had varying effects on carbonyl and thiol contents. Neither pressurization nor active packaging impacted malondialdehyde formation. Pressurization enhanced the formation of 4-HNE (503 vs. 697 pg/g). Protein oxidation proved more sensitive to changes, with active packaging offering protection against protein carbonylation (15.4 vs. 14.7 nmol carbonyls/mg protein), while pressurization induced thiol loss (34.3 vs. 28.0 nmol Cys eq./mg protein). This comprehensive understanding provides essential insights for the meat industry, emphasizing the necessity for customized processing conditions to enhance color stability, lipid preservation, and protein integrity in dry-cured loin slices.
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Affiliation(s)
- Ramón Cava
- Universidad de Extremadura, Tradinnoval Research Group, INBIO G+C, Campus Universitario, 10003 Cáceres, Spain
| | - Luis Ladero
- R&D Department, INCARLOPSA, 37770 Guijuelo, Spain;
| | - Enrique Riaguas
- Universidad de Extremadura, Complejo Universitario Santa Ana, 06200 Almendralejo, Spain; (E.R.); (M.C.V.-A.)
| | - M. Carmen Vidal-Aragón
- Universidad de Extremadura, Complejo Universitario Santa Ana, 06200 Almendralejo, Spain; (E.R.); (M.C.V.-A.)
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2
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Alcolado CI, Garcia-Rio L, Mejuto JC, Moreno I, Poblete FJ, Tejeda J. Oxidation of Aldehydes Used as Food Additives by Peroxynitrite. Antioxidants (Basel) 2023; 12:antiox12030743. [PMID: 36978991 DOI: 10.3390/antiox12030743] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
Benzaldehyde and its derivatives are used as food supplements. These substances can be used mainly as flavorings or as antioxidants. Besides, peroxynitrite, an oxidizing agent, could be formed in canned food. Both species could react between them. The present article has focused on the kinetic study of the oxidation of aldehydes by peroxynitrite. A reaction mechanism that justifies all the experimental results is proposed. This mechanism, in acidic media, passes through three competitive pathways: (a) a radical attack that produces benzoic acid. (b) peracid oxidation, and (c) a nucleophilic attack of peroxynitrous acid over aldehyde to form an intermediate, X, that produces benzoic acid, or, through a Cannizzaro-type reaction, benzoic acid and benzyl alcohol. All rate constants involved in the third pathway (c) have been calculated. These results have never been described in the literature in acid media. A pH effect was analyzed.
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Affiliation(s)
- Clara I Alcolado
- Department of Physical Chemistry, Faculty of Chemistry, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Luis Garcia-Rio
- Department of Physical Chemistry, Faculty of Chemistry, University of Santiago, Avda. Das Ciencias s/n, 15701 Santiago de Compostela, Spain
| | - Juan C Mejuto
- Department of Physical Chemistry, Faculty of Science, University of Vigo, Campus de As Lagoas, 32004 Ourense, Spain
| | - Inmaculada Moreno
- Department of Physical Chemistry, Faculty of Chemistry, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Francisco J Poblete
- Department of Physical Chemistry, Faculty of Chemistry, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Juan Tejeda
- Department of Physical Chemistry, Faculty of Chemistry, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
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Dharini M, Jaspin S, Mahendran R. Cold plasma reactive species: Generation, properties, and interaction with food biomolecules. Food Chem 2022; 405:134746. [DOI: 10.1016/j.foodchem.2022.134746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 10/16/2022] [Accepted: 10/23/2022] [Indexed: 11/30/2022]
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de Siqueira FC, Barbosa-Carvalho APP, Costa Leitão DDST, Furtado KF, Chagas-Junior GCA, Lopes AS, Chisté RC. Scavenging Capacity of Extracts of Arrabidaea chica Leaves from the Amazonia against ROS and RNS of Physiological and Food Relevance. Antioxidants (Basel) 2022; 11:1909. [PMID: 36290636 PMCID: PMC9598737 DOI: 10.3390/antiox11101909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 09/19/2022] [Accepted: 09/21/2022] [Indexed: 11/21/2022] Open
Abstract
Arrabidaea chica, a medicinal plant found in the Amazon rainforest, is a promising source of bioactive compounds which can be used to inhibit oxidative damage in both food and biological systems. In this study, the in vitro scavenging capacity of characterized extracts of A. chica leaves, obtained with green solvents of different polarities [water, ethanol, and ethanol/water (1:1, v/v)] through ultrasound-assisted extraction, was investigated against reactive oxygen (ROS) and nitrogen (RNS) species, namely superoxide anion radicals (O2•-), hydrogen peroxide (H2O2), hypochlorous acid (HOCl), and peroxynitrite anion (ONOO-). The extract obtained with ethanol-water presented about three times more phenolic compound contents (11.8 mg/g) than ethanol and water extracts (3.8 and 3.6 mg/g, respectively), with scutellarein being the major compound (6.76 mg/g). All extracts showed high scavenging efficiency against the tested ROS and RNS, in a concentration-dependent manner with low IC50 values, and the ethanol-water extract was the most effective one. In addition, all the extracts were five times more efficient against ROO• than Trolox. Therefore, the extracts from A. chica leaves exhibited high promising antioxidant potential to be used against oxidative damage in food and physiological systems.
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Affiliation(s)
- Francilia Campos de Siqueira
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, Brazil
| | | | | | - Kalebe Ferreira Furtado
- School of Biotechnology, Institute of Biological Sciences (ICB), Federal University of Pará (UFPA), Belém 66075-110, Brazil
| | | | - Alessandra Santos Lopes
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, Brazil
- School of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, Brazil
| | - Renan Campos Chisté
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, Brazil
- School of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, Brazil
- Renan Campos Chisté, Faculdade de Engenharia de Alimentos (FEA), Instituto de Tecnologia (ITEC), Federal University of Pará (UFPA), Rua Augusto Corrêa, 01-Guamá, Belém 66075-110, Brazil
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Liu L, Huang L, Sun C, Wang L, Jin C, Lin X. Cross-Talk between Hydrogen Peroxide and Nitric Oxide during Plant Development and Responses to Stress. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9485-9497. [PMID: 34428901 DOI: 10.1021/acs.jafc.1c01605] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Nitric oxide (NO) and hydrogen peroxide (H2O2) are gradually becoming established as critical regulators in plants under physiological and stressful conditions. Strong spatiotemporal correlations in their production and distribution have been identified in various plant biological processes. In this context, NO and H2O2 act synergistically or antagonistically as signals or stress promoters depending on their respective concentrations, engaging in processes such as the hypersensitive response, stomatal movement, and abiotic stress responses. Moreover, proteins identified as potential targets of NO-based modifications include a number of enzymes related to H2O2 metabolism, reinforcing their cross-talk. In this review, several processes of well-characterized functional interplay between H2O2 and NO are discussed with respect to the most recent reported evidence on hypersensitive response-induced programmed cell death, stomatal movement, and plant responses to adverse conditions and, where known, the molecular mechanisms and factors underpinning their cross-talk.
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Affiliation(s)
- Lijuan Liu
- Key Laboratory of Pollution Exposure and Health Intervention Technology, Interdisciplinary Research Academy (IRA), Zhejiang Shuren University, Hangzhou 310015, China
| | - Lin Huang
- MOE Key Laboratory of Environment Remediation and Ecological Health, College of Natural Resource & Environmental Sciences, Zhejiang University, Hangzhou 310058, China
| | - Chengliang Sun
- MOE Key Laboratory of Environment Remediation and Ecological Health, College of Natural Resource & Environmental Sciences, Zhejiang University, Hangzhou 310058, China
| | - Luxuan Wang
- Department of Agriculture and Environment, McGill University, Montreal, Quebec H9X 3V9, Canada
| | - Chongwei Jin
- MOE Key Laboratory of Environment Remediation and Ecological Health, College of Natural Resource & Environmental Sciences, Zhejiang University, Hangzhou 310058, China
| | - Xianyong Lin
- MOE Key Laboratory of Environment Remediation and Ecological Health, College of Natural Resource & Environmental Sciences, Zhejiang University, Hangzhou 310058, China
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Nitrite reduction in fermented meat products and its impact on aroma. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 95:131-181. [PMID: 33745511 DOI: 10.1016/bs.afnr.2020.10.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fermented meat products are important not only for their sensory characteristics, nutrient content and cultural heritage, but also for their stability and convenience. The aroma of fermented meat products is unique and its formation mechanisms are not completely understood; however, the presence of nitrite and nitrate is essential for the development of cured aroma. The use of nitrite and nitrate as curing agents in meat products is based on its preservation activity. Even though their presence has been associated with several risks due to the formation of nitrosamines, their use is guarantee due to their antimicrobial action against Clostridium botulinum. Recent trends and recommendations by international associations are directed to use nitrite but at the minimum concentration necessary to provide the antimicrobial activity against Clostridium botulinum. This chapter discuss the actual limits of nitrite and nitrite content and their role as curing agents in meat products with special impact on dry fermented products. Regulatory considerations, antimicrobial mechanisms and actual trends regarding nitrite reduction and its effect on sensory and aroma properties are also considered.
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Bellmaine S, Schnellbaecher A, Zimmer A. Reactivity and degradation products of tryptophan in solution and proteins. Free Radic Biol Med 2020; 160:696-718. [PMID: 32911085 DOI: 10.1016/j.freeradbiomed.2020.09.002] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 08/06/2020] [Accepted: 09/02/2020] [Indexed: 12/13/2022]
Abstract
Tryptophan is one of the essential mammalian amino acids and is thus a required component in human nutrition, animal feeds, and cell culture media. However, this aromatic amino acid is highly susceptible to oxidation and is known to degrade into multiple products during manufacturing, storage, and processing. Many physical and chemical processes contribute to the degradation of this compound, primarily via oxidation or cleavage of the highly reactive indole ring. The central contributing factors are reactive oxygen species, such as singlet oxygen, hydrogen peroxide, and hydroxyl radicals; light and photosensitizers; metals; and heat. In a multi-component mixture, tryptophan also commonly reacts with carbonyl-containing compounds, leading to a wide variety of products. The purpose of this review is to summarize the current state of knowledge regarding the degradation and interaction products of tryptophan in complex liquid solutions and in proteins. For the purposes of context, a brief summary of the key pathways in tryptophan metabolism will be included, along with common methods and issues in tryptophan manufacturing. The review will focus on the conditions that lead to tryptophan degradation, the products generated in these processes, their known biological effects, and methods which may be applied to stabilize the amino acid.
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Affiliation(s)
- Stephanie Bellmaine
- Merck Life Science, Upstream R&D, Frankfurter Strasse 250, 64293, Darmstadt, Germany
| | - Alisa Schnellbaecher
- Merck Life Science, Upstream R&D, Frankfurter Strasse 250, 64293, Darmstadt, Germany
| | - Aline Zimmer
- Merck Life Science, Upstream R&D, Frankfurter Strasse 250, 64293, Darmstadt, Germany.
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8
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Perea-Sanz L, López-Díez JJ, Belloch C, Flores M. Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation. Meat Sci 2020; 164:108103. [DOI: 10.1016/j.meatsci.2020.108103] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 01/27/2020] [Accepted: 02/26/2020] [Indexed: 12/20/2022]
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9
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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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10
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Affiliation(s)
- Michael Hellwig
- Professur für LebensmittechemieTechnische Universität Dresden D-01062 Dresden Deutschland
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11
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Abstract
Oxidation is one of the deterioration reactions of proteins in food, the importance of which is comparable to others such as Maillard, lipation, or protein-phenol reactions. While research on protein oxidation has led to a precise understanding of the processes and consequences in physiological systems, knowledge about the specific effects of protein oxidation in food or the role of "oxidized" dietary protein for the human body is comparatively scarce. Food protein oxidation can occur during the whole processing axis, from primary production to intestinal digestion. The present review summarizes the current knowledge and mechanisms of food protein oxidation from a chemical, technological, and nutritional-physiological viewpoint and gives a comprehensive classification of the individual reactions. Different analytical approaches are compared, and the relationship between oxidation of food proteins and oxidative stress in vivo is critically evaluated.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, D-01062, Dresden, Germany
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12
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A role for Sel-Plex™, a source of organic selenium in selenised yeast cell wall protein, as a factor that influences meat stability. JOURNAL OF APPLIED ANIMAL NUTRITION 2016. [DOI: 10.1017/jan.2016.6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
SummarySelenium is an important mineral required in the antioxidant system in animals, which is involved with oxidative stability in tissues, particularly membranes, and is involved in various aspects of meat quality and stability on the shelf, due to its protective properties on lipids, preventing rancidity. Se can be supplied in an inorganic or chemically organic form, and it is well known that the latter has beneficial properties and improved functionality in physiological systems compared to the former. Research has shown that organic Se is associated with increased tenderness and the prevention of certain problems in pale exudative meat, discolouration and off-flavours and odours in meat, although this depends on other components of the antioxidant system, such as vitamin E, being present as well. The change in prominence of glutathione peroxidase forms in their interaction with vitamin E in cell membranes is also noted. The following review (the third in a series) details the research that has been conducted into the role of Se in meat stability and related factors, with specific focus on organic forms of Se, namely the commercial product Sel-Plex™ (Alltech Inc, Nicholasville, KY, USA), which is derived from yeast and in which selenium replaces sulphur in methionine forming selenomethionine in yeast protein.
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Organic selenium in animal nutrition – utilisation, metabolism, storage and comparison with other selenium sources. JOURNAL OF APPLIED ANIMAL NUTRITION 2016. [DOI: 10.1017/jan.2016.5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
SummaryThe importance of selenium as a key component of antioxidant systems in animals is well recognised due to much research about this mineral in many species. Selenium is required as part of the antioxidant enzyme structure and plays a major role in various protective systems in animal physiology, including immunity, cellular stability and DNA protection. The following review is the first in a series of three which details the importance of selenium in animal nutrition, and how the chemically organic form, which is akin to the form of the mineral in natural feed materials, can provide increased benefits in utilisation, storage and metabolism compared to inorganic sources.
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Feng X, Li C, Ullah N, Hackman RM, Chen L, Zhou G. Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10957-10964. [PMID: 26593775 DOI: 10.1021/acs.jafc.5b04107] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The stability of cured meat products is increased by the protection of its proteins from oxidation by sodium nitrite (NaNO2) during processing. This study investigated the effects of NaNO2 (0, 50, 100, 200, and 400 mg/kg) on the physiochemical and structural characteristics of myofibrillar protein (MP) in raw and cooked ham. The NaNO2 showed a dose-dependent antioxidant effect, by inhibiting carbonyl formation, dityrosine formation, and denaturation of MP, and a nitrosative effect, through the formation of 3-Nitrotyrosine (3-NT). The 3-NT content within MP of raw ham had distinct negative correlations with sulfhydryl content and surface hydrophobicity. The 3-NT content within MP of cooked ham had significantly negative correlations with carbonyl, sulfhydryl content and turbidity and had significantly positive correlations with disulfide content. These results indicated that 3-NT may be a potential marker for protein oxidation in raw and cooked cured meat products.
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Affiliation(s)
- Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University , No. 28 Xinong Road, Yangling, Shaanxi 712100, China
- National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Chenyi Li
- College of Food Science and Engineering, Northwest A&F University , No. 28 Xinong Road, Yangling, Shaanxi 712100, China
| | - Niamat Ullah
- College of Food Science and Engineering, Northwest A&F University , No. 28 Xinong Road, Yangling, Shaanxi 712100, China
- Department of Human Nutrition, The University Of Agriculture Peshawar , Khyber Pakhtunkhwa 25000, Pakistan
| | - Robert M Hackman
- Department of Nutrition, University of California-Davis , One Shields Avenue, Davis, California 95616, United States
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University , No. 28 Xinong Road, Yangling, Shaanxi 712100, China
| | - Guanghong Zhou
- National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
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Pathak L, Kanwal A, Agrawal Y. Curcumin loaded self assembled lipid-biopolymer nanoparticles for functional food applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6143-56. [PMID: 26396362 PMCID: PMC4573133 DOI: 10.1007/s13197-015-1742-2] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/18/2014] [Accepted: 01/19/2015] [Indexed: 12/17/2022]
Abstract
The supramolecular nano-assemblies formed by electrostatic interactions of two oppositely charged lipid and polymer have been made and used as nanocarriers for curcumin to address its bioavailability and solubility issues. These curcumin encapsulated nano-supramolecular assemblies were characterized with respect to their size (dynamic light scattering), morphology (TEM, SEM), zeta potential (Laser Doppler Velocimetry), encapsulation efficiency (EE), curcumin loading (CL) etc. Stability of the nano-assemblies was assessed at different storage times as a function of varying pH and temperature. The physicochemical characterization of nano-assemblies was performed using Fourier Transform Infra Red Spectroscopy (FT-IR) and Differential Scanning Calorimetry (DSC). The in-vitro antioxidant lipid peroxidation (TBARS), radical scavenging (DPPH, NO, H2O2, reducing power) activity assays of powdered curcumin and nano-encapsulated curcumin were performed. It was found that nano-encapsulated curcumin were roughly spherical in shape, presented high positive zeta potential (>30 mV), monodisperse (polydispersity index <0.3), amorphous in nature, stable in the pH range of 2-6 and have enhanced antioxidant potency in comparison to crystalline curcumin in aqueous media. In conclusion, the curcumin encapsulated nanocarriers system has great potential as functional food ingredient of natural origin.
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Affiliation(s)
- Lokesh Pathak
- />Institute of Research and Development, Gujarat Forensics Sciences University, Gandhinagar, Gujarat 382 007 India
| | - Abhinav Kanwal
- />Medicinal Chemistry and Pharmacology Division, Indian Institute of Chemical Technology, Habsiguda, Hyderabad, 500 037 India
| | - Yadvendra Agrawal
- />Institute of Research and Development, Gujarat Forensics Sciences University, Gandhinagar, Gujarat 382 007 India
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Dawidowicz AL, Olszowy M, Jóźwik-Dolęba M. Importance of solvent association in the estimation of antioxidant properties of phenolic compounds by DPPH method. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:4523-9. [PMID: 26139920 PMCID: PMC4486522 DOI: 10.1007/s13197-014-1451-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/25/2014] [Accepted: 06/16/2014] [Indexed: 11/25/2022]
Abstract
The presented paper shows the influence of temperature increase in the range typically used during antioxidant measurements (15-35 °C) on the estimation of antioxidant properties of phenolic compounds (caffeic acid, ferulic acid, gallic acid, trolox, butylhydroxyanisole, butylhydroxytoluene and 2,6-diisopropylphenol) in associating and non-associating solvents. A significant influence of temperature on the DPPH(•)/antioxidant reaction kinetic is observed for strongly associating solvents (e.g. methanol). This trend is less marked for non-associating solvents (e.g. dioxane, ethyl acetate). The performed experiments prove that the change of solvent structure, caused by temperature increase, influences the estimation of antioxidant properties of phenolic compounds much more than the increase of kinetic energy of reacting molecules and/or the increase of the dissociation degree of hydroxyl groups occurring in antioxidants.
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Affiliation(s)
- Andrzej L. Dawidowicz
- Faculty of Chemistry, Maria Curie Sklodowska University, 20-031 Lublin, Pl. Marii Curie Sklodowskiej 3, Poland
| | - Małgorzata Olszowy
- Faculty of Chemistry, Maria Curie Sklodowska University, 20-031 Lublin, Pl. Marii Curie Sklodowskiej 3, Poland
| | - Małgorzata Jóźwik-Dolęba
- Faculty of Chemistry, Maria Curie Sklodowska University, 20-031 Lublin, Pl. Marii Curie Sklodowskiej 3, Poland
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17
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Dawidowicz AL, Olszowy M. Depletion/protection of β-carotene in estimating antioxidant activity by β-carotene bleaching assay. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1820-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Vossen E, De Smet S. Protein oxidation and protein nitration influenced by sodium nitrite in two different meat model systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2550-2556. [PMID: 25700017 DOI: 10.1021/jf505775u] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The effect of NaNO2 on protein oxidation was studied in isolated myofibrillar protein isolates (100 and 1000 mg NaNO2/kg) and in porcine patties (18 and 180 mg NaNO2/kg). In addition, the potential use of 3-nitrotyrosine as a specific marker for reactive nitrogen species mediated nitration was investigated. Overall, no distinct pro- or antioxidant effect of NaNO2 against carbonyl formation was observed in the isolates or in the patties. However, in the isolates, higher protein carbonyl concentrations were found in the NaNO2-treated samples compared to the treatment without added nitrite immediately after the addition of oxidants and NaNO2. Addition of 180 mg NaNO2/kg to patties resulted in significantly lower thiol concentrations at 4 and 7 days of illuminated chilled display compared to the treatments with 0 and 18 mg/kg NaNO2, whereas no effect was observed in the isolates. No effect of NaNO2 was found on the protein solubility of either meat model. 3-Nitrotyrosine was present in all samples, but no clear effect of NaNO2 addition or oxidation time was observed.
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Affiliation(s)
- Els Vossen
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
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Berto A, Ribeiro AB, Sentandreu E, de Souza NE, Mercadante AZ, Chisté RC, Fernandes E. The seed of the Amazonian fruit Couepia bracteosa exhibits higher scavenging capacity against ROS and RNS than its shell and pulp extracts. Food Funct 2015. [DOI: 10.1039/c5fo00722d] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Couepia bracteosa is an interesting source of bioactive compounds which may be investigated for protecting human health against oxidative damage.
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Affiliation(s)
- Alessandra Berto
- Postgraduate Program of Chemistry
- State University of Maringá
- Maringá
- Brazil
| | | | - Enrique Sentandreu
- Department of Food Science
- Faculty of Food Engineering
- University of Campinas (UNICAMP)
- Campinas
- Brazil
| | | | | | - Renan Campos Chisté
- UCIBIO-REQUIMTE
- Department of Chemical Sciences
- Faculty of Pharmacy
- University of Porto
- (FFUP)
| | - Eduarda Fernandes
- UCIBIO-REQUIMTE
- Department of Chemical Sciences
- Faculty of Pharmacy
- University of Porto
- (FFUP)
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20
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Jia L, Fei R, Zhang X, Tang H, Hu Y. Sustainable Endospore-Based Microreactor System for Antioxidant Capacity Assay. Anal Chem 2014; 86:11578-85. [DOI: 10.1021/ac500866r] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Lina Jia
- State Key Laboratory
of Agricultural Microbiology, Huazhong Agricultural University, Wuhan 430070, China
- College of Life
Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ruihua Fei
- State Key Laboratory
of Agricultural Microbiology, Huazhong Agricultural University, Wuhan 430070, China
- College of Life
Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xinya Zhang
- State Key Laboratory
of Agricultural Microbiology, Huazhong Agricultural University, Wuhan 430070, China
- College of Life
Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Haixia Tang
- State Key Laboratory
of Agricultural Microbiology, Huazhong Agricultural University, Wuhan 430070, China
- College of Life
Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yonggang Hu
- State Key Laboratory
of Agricultural Microbiology, Huazhong Agricultural University, Wuhan 430070, China
- College of Life
Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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21
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Gratacós-Cubarsí M, Sárraga C, Castellari M, Valero A, García Regueiro J, Arnau J. Effect of pH24h, curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham. Food Chem 2013; 141:3207-14. [DOI: 10.1016/j.foodchem.2013.06.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2013] [Revised: 04/22/2013] [Accepted: 06/04/2013] [Indexed: 10/26/2022]
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22
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The importance of solvent type in estimating antioxidant properties of phenolic compounds by ABTS assay. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1982-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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Dawidowicz AL, Olszowy M. Mechanism change in estimating of antioxidant activity of phenolic compounds. Talanta 2012; 97:312-7. [DOI: 10.1016/j.talanta.2012.04.036] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2012] [Revised: 04/17/2012] [Accepted: 04/19/2012] [Indexed: 10/28/2022]
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24
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Liu YH, Liang WL, Lee CC, Tsai YF, Hou WC. Antioxidant and semicarbazide-sensitive amine oxidase inhibitory activities of glucuronic acid hydroxamate. Food Chem 2011; 129:423-428. [PMID: 30634247 DOI: 10.1016/j.foodchem.2011.04.094] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2010] [Revised: 04/01/2011] [Accepted: 04/28/2011] [Indexed: 10/18/2022]
Abstract
The antioxidant and inhibitory activities of glucuronic acid (GluA) and its synthesized 1-methoxyl-6-glucuronic acid hydroxamate (GluA-NHOH) against semicarbazide-sensitive amine oxidase (SSAO) were investigated. The scavenging activities of GluA-NHOH against 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radicals (half-inhibition concentration [IC50], 152μM) and hydroxyl radicals (IC50, 70nM) were determined. The protective activities of GluA-NHOH against hydroxyl radical-mediated calf thymus DNA damage and peroxynitrite-mediated dihydrorhodamine oxidation were also investigated. GluA-NHOH, but not GluA, exhibited dose-dependent protective activities. GluA-NHOH, but not GluA, effectively inhibited bovine SSAO activities in a dose-dependent manner, and was further confirmed by AO activity stains on an acrylamide gel. GluA-NHOH showed mixed noncompetitive inhibition of bovine SSAO with respect to benzylamine (substrate) and benzylamine-SSAO (substrate-enzyme complex). The Vmax' and Km' values were reduced in the presence of GluA-NHOH (0.04mM).
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Affiliation(s)
- Yuh-Hwa Liu
- Division of Gastroenterology, Shin Kong Wu Ho-Su Memorial Hospital, Taipei, Taiwan; Department of Primary Care Medicine, Taipei Medical University, Taipei, Taiwan
| | - Wen-Li Liang
- School of Pharmacy, Taipei Medical University, Taipei, Taiwan; Graduate Institute of Pharmacognosy, Taipei Medical University, Taipei, Taiwan
| | - Chi-Ching Lee
- Graduate Institute of Pharmacognosy, Taipei Medical University, Taipei, Taiwan
| | - Yow-Fu Tsai
- Department of Chemistry, Chung Yuan Christian University, Chung-Li, Taiwan
| | - Wen-Chi Hou
- Graduate Institute of Pharmacognosy, Taipei Medical University, Taipei, Taiwan; Traditional Herbal Medicine Research Center, Taipei Medical University Hospital, Taipei, Taiwan.
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25
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Azarnia S, Boye JI, Warkentin T, Malcolmson L. Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02764.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Lindahl G. Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere. Meat Sci 2011; 87:428-35. [DOI: 10.1016/j.meatsci.2010.10.023] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2010] [Revised: 09/30/2010] [Accepted: 10/05/2010] [Indexed: 10/18/2022]
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27
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Procházková D, Wilhelmová N. Nitric oxide, reactive nitrogen species and associated enzymes during plant senescence. Nitric Oxide 2011; 24:61-5. [DOI: 10.1016/j.niox.2011.01.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2010] [Revised: 01/10/2011] [Accepted: 01/14/2011] [Indexed: 12/21/2022]
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28
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Lipids. Food Chem 2008. [DOI: 10.1007/978-3-540-69934-7_4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Antioxidant and nitric oxide production inhibitory activities of galacturonyl hydroxamic acid. Food Chem 2008; 109:159-66. [DOI: 10.1016/j.foodchem.2007.12.055] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2007] [Revised: 11/13/2007] [Accepted: 12/18/2007] [Indexed: 11/18/2022]
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30
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Almeida IF, Fernandes E, Lima JL, Costa PC, Fernanda Bahia M. Walnut (Juglans regia) leaf extracts are strong scavengers of pro-oxidant reactive species. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.07.017] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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31
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Ho SC, Tsai TH, Tsai PJ, Lin CC. Protective capacities of certain spices against peroxynitrite-mediated biomolecular damage. Food Chem Toxicol 2007; 46:920-8. [PMID: 18063286 DOI: 10.1016/j.fct.2007.10.028] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2007] [Revised: 10/04/2007] [Accepted: 10/18/2007] [Indexed: 10/22/2022]
Abstract
Peroxynitrite, a potent cytotoxic agent, can damage a variety of biomolecules such as proteins, lipids, and DNA, and is considered as one of the major pathological causes of several diseases. Therefore, it would appear likely that interception of peroxynitrite by certain dietary compounds may represent one mechanism by which such foods may exert their beneficial action in vivo. A number of researchers have speculated that certain spices, rich in phenolics, may, conceivably, act as potential protectors against the actions of peroxynitrite. Eight culinary spices including cardamom, cinnamon, cloves, cumin, nutmeg, paprika, rosemary and turmeric were selected for study purposes. Further, the protective effects of methanol extracts of such spices against peroxynitrite-mediated damage to proteins, lipids and DNA were evaluated as determined by these extracts' ability to attenuate the formation of, respectively, nitrotyrosine in albumin, thiobarbiturate acid-reactive substances (TBARS) in liposome and strand breakages for plasmid DNA. All of the tested spices exerted some level of protective ability against peroxynitrite-mediated biomolecular damage. Amongst them, cloves deserve special attention due to their outstanding protective abilities against two of three forms of peroxynitrite-mediated biomolecular damage. Additionally, the phenolic content of certain spices appears to correlate well with such spices' protective effect against peroxynitrite-mediated tyrosine nitration and lipid peroxidation. Such an observation indicates that phenolics present in the spices contributed to such spice-elicited protection against peroxynitrite toxicity.
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Affiliation(s)
- Su-Chen Ho
- Department of Food Science, Yuanpei University, Hsinchu, Taiwan, ROC.
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32
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Tsai PJ, Tsai TH, Yu CH, Ho SC. Evaluation of NO-suppressing activity of several Mediterranean culinary spices. Food Chem Toxicol 2006; 45:440-7. [PMID: 17074427 DOI: 10.1016/j.fct.2006.09.006] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2005] [Revised: 05/29/2006] [Accepted: 09/11/2006] [Indexed: 11/27/2022]
Abstract
Excess nitric oxide (NO) produced by inducible nitric oxide synthase (iNOS) is implicated in the development of a number of diseases. Due to the absence of any natural specific enzymatic defense system in vivo, the consumption of certain foods which exhibit selective suppressive ability as regards NO overproduction might boost the host's protective effects against NO-mediated toxicity. Spices, rich in phenolics, are speculated conceivably to act as potential NO-scavengers or iNOS suppressors. The relative NO-suppressing activity of methanol extracts deriving from nine Mediterranean culinary spices was determined by measuring their inhibitory effect upon NO production for lipopolysaccharide (LPS)-activated RAW 264.7 macrophages. In addition, the specifics of the suppressing mechanism were further explored. All of the spices tested, with the exception of clove, displayed a rather linear dose-dependent NO-suppressing effect without there appearing to exist any effect upon cell viability. Furthermore, the NO-suppressing capacity of certain spices was able to be ranked based upon their IC(50) (the concentration of spice extracts is required to cause 50% inhibition of NO production by LPS-activated RAW 264.7 cells), the ranking appearing as: rosemary (0.031%)>tarragon (0.052%)>cinnamon (0.059%)>oregano (0.106%)>basil (0.162%)>marjoram (0.236%)>allspice (0.269%)>and thyme (0.270%). Only cinnamon displayed excellent NO-scavenging ability, whereas all of the other spices demonstrated moderate to poor activities in this regard. Moreover, the inhibitory effect of tested spices upon the iNOS protein level was almost equivalent to their suppressive effect upon NO production. It would appear that inhibition of iNOS expression was the primary mechanism of action of spices as regards their exerting NO-suppressing activity.
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Affiliation(s)
- Po-Jung Tsai
- Department of Food Science, Yuanpei University, No 306, Yuanpei Street, Hsinchu, Taiwan, ROC.
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34
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Møller JK, Nannerup L, Skibsted LH. Effect of carbon dioxide on autoxidation and photooxidation of nitrosylmyoglobin. Meat Sci 2005; 69:71-8. [DOI: 10.1016/j.meatsci.2004.06.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2004] [Revised: 05/14/2004] [Accepted: 06/06/2004] [Indexed: 11/29/2022]
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35
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Labrinea EP, Georgiou CA. Stopped-flow method for assessment of pH and timing effect on the ABTS total antioxidant capacity assay. Anal Chim Acta 2004. [DOI: 10.1016/j.aca.2004.09.040] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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36
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Liu DZ, Lin YS, Hou WC. Monohydroxamates of aspartic acid and glutamic acid exhibit antioxidant and angiotensin converting enzyme inhibitory activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:2386-2390. [PMID: 15080651 DOI: 10.1021/jf035493g] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Two monohydroxamates of l-aspartic acid beta-hydroxamate (AAH) and l-glutamic acid gamma-hydroxamate (GAH) were used for testing antioxidant and angiotensin converting enzyme (ACE) inhibitory activities in comparison with those of asparagine and glutamine, respectively. The half-inhibition concentrations, IC(50), of scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) were 36 and 48 microM and against superoxide radicals were 18.99 and 6.33 mM, respectively, for AAH and GAH. However, no activities of asparagine and glutamine were found. AAH and GAH also exhibited activities against peroxynitrite-mediated dihydrorhodamine 123 oxidations and hydroxyl radical-mediated DNA damage. For ACE inhibitory activities, the IC(50) values were 4.92 and 6.56 mM, respectively, for AAH and GAH. The ACE hydrolyzed products on the TLC chromatogram also confirmed the inhibitory activities of the two amino acid hydroxamates on ACE. When 1.23 mM AAH was added, AAH showed competitive inhibitions against ACE, and the apparent inhibition constant (K(i)) was 2.20 mM.
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Affiliation(s)
- Der-Zen Liu
- Graduate Institute of Biomedical Materials and Graduate Institute of Pharmacognosy, Taipei Medical University, Taipei 110, Taiwan
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37
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Liu YW, Han CH, Lee MH, Hsu FL, Hou WC. Patatin, the tuber storage protein of potato (Solanum tuberosum L.), exhibits antioxidant activity in vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:4389-93. [PMID: 12848515 DOI: 10.1021/jf030016j] [Citation(s) in RCA: 55] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
The potato (Solanum tuberosum L.) tuber storage protein, patatin, was purified to homogeneity with a molecular mass of 45 kDa. The purified patatin showed antioxidant or antiradical activity by a series of in vitro tests, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical (half-inhibition concentration, IC(50), was 0.582 mg/mL) scavenging activity assays, anti-human low-density lipoprotein peroxidation tests, and protections against hydroxyl radical-mediated DNA damages and peroxynitrite-mediated dihydrorhodamine 123 oxidations. Using electron paramagnetic resonance (EPR) spectrometry for hydroxyl radical detections, it was found that the intensities of the EPR signal were decreased by the increased amounts of patatin added (IC(50) was 0.775 mg/mL). Through modifications of patatin by iodoacetamide or N-bromosuccinimide, it was found that the antiradical activities of modified patatin against DPPH or hydroxyl radicals were decreased. It was suggested that cysteine and tryptophan residues in patatin might contribute to its antioxidant activities against radicals.
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Affiliation(s)
- Yen-Wenn Liu
- School of Pharmacy, Taipei Medical University, Taipei 110, Taiwan, Republic of China
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