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Zhang M, Liu J, Yu Y, Liu X, Shang X, Du Z, Xu ML, Zhang T. Recent Advances in the Inhibition of Membrane Lipid Peroxidation by Food-Borne Plant Polyphenols via the Nrf2/GPx4 Pathway. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12340-12355. [PMID: 38776233 DOI: 10.1021/acs.jafc.4c00523] [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: 05/24/2024]
Abstract
Lipid peroxidation (LP) leads to changes in the fluidity and permeability of cell membranes, affecting normal cellular function and potentially triggering apoptosis or necrosis. This process is closely correlated with the onset of many diseases. Evidence suggests that the phenolic hydroxyl groups in food-borne plant polyphenols (FPPs) make them effective antioxidants capable of preventing diseases triggered by cell membrane LP. Proper dietary intake of FPPs can attenuate cellular oxidative stress, especially damage to cell membrane phospholipids, by activating the Nrf2/GPx4 pathway. Nuclear factor E2-related factor 2 (Nrf2) is an oxidative stress antagonist. The signaling pathway regulated by Nrf2 is a defense transduction pathway of the organism against external stimuli such as reactive oxygen species and exogenous chemicals. Glutathione peroxidase 4 (GPx4), under the regulation of Nrf2, is the only enzyme that reduces cell membrane lipid peroxides with specificity, thus playing a pivotal role in regulating cellular ferroptosis and counteracting oxidative stress. This study explored the Nrf2/GPx4 pathway mechanism, antioxidant activity of FPPs, and mechanism of LP. It also highlighted the bioprotective properties of FPPs against LP and its associated mechanisms, including (i) activation of the Nrf2/GPx4 pathway, with GPx4 potentially serving as a central target protein, (ii) regulation of antioxidant enzyme activities, leading to a reduction in the production of ROS and other peroxides, and (iii) antioxidant effects on LP and downstream phospholipid structure. In conclusion, FPPs play a crucial role as natural antioxidants in preventing LP. However, further in-depth analysis of FPPs coregulation of multiple signaling pathways is required, and the combined effects of these mechanisms need further evaluation in experimental models. Human trials could provide valuable insights into new directions for research and application.
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Affiliation(s)
- Mengmeng Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food/College of Food Science and Engineering, Jilin University, Changchun 130062, P. R. China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food/College of Food Science and Engineering, Jilin University, Changchun 130062, P. R. China
| | - Yiding Yu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food/College of Food Science and Engineering, Jilin University, Changchun 130062, P. R. China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food/College of Food Science and Engineering, Jilin University, Changchun 130062, P. R. China
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food/College of Food Science and Engineering, Jilin University, Changchun 130062, P. R. China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food/College of Food Science and Engineering, Jilin University, Changchun 130062, P. R. China
| | - Meng Lei Xu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food/College of Food Science and Engineering, Jilin University, Changchun 130062, P. R. China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food/College of Food Science and Engineering, Jilin University, Changchun 130062, P. R. China
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Zhang T, Fu M, Yu T, Jiang F, Lyu S, Yang Q, Du Z, Liu X, Liu J, Yu Y. Molecular Interactions Between Egg White Peptides and Giant Unilamellar Vesicle Membranes: Effect of Peptide Localization on Membrane Fluidity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38592417 DOI: 10.1021/acs.jafc.3c08291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/10/2024]
Abstract
Bioactive peptides have been shown to affect cell membrane fluidity, which is an important indicator of the cell membrane structure and function. However, the underlying mechanism of egg white-derived bioactive peptide regulation of cell membrane fluidity has not been elucidated yet. The cell membrane fluidity was investigated by giant unilamellar vesicles in the present study. The results showed that peptides TCNW, ADWAK, ESIINF, VPIEGII, LVEEY, and WKLC connect to membranes through intermolecular interactions, such as hydrogen bonding and regulated membrane fluidity, in a concentration-dependent way. In addition, peptides prefer to localize in the hydrophobic core of the bilayers. This study provides a theoretical basis for analyzing the localization of egg white bioactive peptides in specific cell membrane regions and their influence on the cell membrane fluidity.
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Affiliation(s)
- Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Menghan Fu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ting Yu
- Department of Nutrition, The Second Hospital of Jilin University, Changchun 130041, People's Republic of China
| | - Feng Jiang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
- Department of Molecular & Integrative Physiology, Department of Internal Medicine, University of Michigan Medical School, Ann Arbor, Michigan 48109, United States
| | - Siwen Lyu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Qi Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Yiding Yu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
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Zhang T, Tang Y, Ge H, Zhang D, Li T, Cheng D, Liu J, Yu Y. Storage impact on egg white powder's physical and functional properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3799-3811. [PMID: 36251338 DOI: 10.1002/jsfa.12274] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/22/2022] [Accepted: 10/15/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Changes in storage temperature and time alter the functional properties of egg white powder (EWP) and determine its quality and shelf-life, finally affecting the consumer acceptance of the products made from EWP. In the present study, the EWP samples were stored at four different temperatures (-20, 4, 25 and 37 °C) for 60 days, and then the protein structural, physical and functional properties of EWP were measured and assessed further for correlation with storage conditions using heatmap. RESULTS The viscosity of the EWP solution increased after 30 days. Foaming ability and rheological properties increased first and then decreased compared to untreated samples with the prolonged storage time. Correlation analysis results indicated that the gel hardness, water holding capacity, foaming ability, emulsifying ability, particle size, dispersibility and viscosity of EWP were significantly related to storage time (P < 0.05). Only the gelation properties of EWP stored at 37 °C for 60 days changed significantly and were negatively related to its moisture content (P < 0.05). Additionally, the random coil content of EWP was positively correlated with particle size, moisture content, solubility and gel properties, whereas β-sheet was negatively correlated with them. CONCLUSION Compared to other temperatures, the functional properties of EWP were relatively stable under 4 °C. Therefore, the low temperature (4 °C) was selected as the most suitable storage temperature for EWP. The results of the present study could provide a theoretical basis for the shelf-life extension of EWP. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Yuanhu Tang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Huifang Ge
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Deju Zhang
- Food and Nutritional Science, School of Biological Science, The University of Hong Kong, Hong Kong, China
| | - Ting Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Dongkun Cheng
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Yiding Yu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
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Jiang F, Liu J, Du Z, Liu X, Shang X, Yu Y, Zhang T. Soybean meal peptides regulated membrane phase of giant unilamellar vesicles: A key role for bilayer amphipathic region localization. Food Res Int 2022; 162:111924. [DOI: 10.1016/j.foodres.2022.111924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/25/2022] [Accepted: 09/07/2022] [Indexed: 11/29/2022]
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Liu J, Cheng D, Zhang D, Han L, Gan Y, Zhang T, Yu Y. Incorporating ε-Polylysine Hydrochloride, Tea Polyphenols, Nisin, and Ascorbic Acid into Edible Coating Solutions: Effect on Quality and Shelf Life of Marinated Eggs. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02908-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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