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Šedo O, Roblíčková A, Ježek F, Gintar P, Kameník J, Zdráhal Z. Discriminatory power of MALDI-TOF MS protein profiling analysis of pork meat and meat products. Food Chem 2024; 449:139155. [PMID: 38608601 DOI: 10.1016/j.foodchem.2024.139155] [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: 12/18/2023] [Revised: 03/08/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024]
Abstract
Forty different sample preparation methods were tested to obtain the most informative MALDI-TOF MS protein profiles of pork meat. Extraction by 25% formic acid with the assistance of zirconia-silica beads followed by defatting by methanol:chloroform mixture (1:1, v/v) and deposition by using the layer-by-layer method was determined as the optimum sample preparation protocol. The discriminatory power of the method was then examined on samples of pork meat and meat products. The method was able to discriminate between selected salami based on the production method and brand and was able to monitor the ripening process in salami. However, it was not able to differentiate between different brands of pork ham or closely located parts of pork meat. In the latter case, a more comprehensive analysis using LC-MS/MS was used to assess the differences in protein abundance and their relation to the outputs of MALDI - TOF MS profiling.
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Affiliation(s)
- Ondrej Šedo
- Masaryk University, Central European Institute of Technology, Kamenice 5, 625 00 Brno, Czech Republic.
| | - Alena Roblíčková
- Masaryk University, Central European Institute of Technology, Kamenice 5, 625 00 Brno, Czech Republic
| | - František Ježek
- University of Veterinary Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
| | - Petr Gintar
- Masaryk University, Central European Institute of Technology, Kamenice 5, 625 00 Brno, Czech Republic; Masaryk University, Faculty of Science, National Centre for Biomolecular Research, Kamenice 5, 625 00 Brno, Czech Republic.
| | - Josef Kameník
- University of Veterinary Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
| | - Zbyněk Zdráhal
- Masaryk University, Central European Institute of Technology, Kamenice 5, 625 00 Brno, Czech Republic; Masaryk University, Faculty of Science, National Centre for Biomolecular Research, Kamenice 5, 625 00 Brno, Czech Republic.
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2
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Guo X, Wang R, Han B, Shao W, Chen L, Feng X. A novel EGCG-Histidine complex improves gelling and physicochemical properties of porcine myofibrillar proteins: Insight into underlying mechanisms. Food Chem 2024; 448:139070. [PMID: 38555690 DOI: 10.1016/j.foodchem.2024.139070] [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: 11/09/2023] [Revised: 02/28/2024] [Accepted: 03/16/2024] [Indexed: 04/02/2024]
Abstract
Herein, an EGCG-Histidine complex is prepared, characterized, and further used to improve gel properties of myofibrillar proteins (MP). Results of FTIR, XRD, UV-Vis spectroscopy showed that histidine is covalently bound to EGCG by Michael addition or Schiff base reaction to form EGCG-Histidine complex, and antioxidant activity of EGCG-Histidine complex is significantly increased compared to EGCG or histidine alone (P < 0.05). The addition of EGCG-Histidine complex results in cooking loss of gel decreasing from 66.7 ± 0.23 % to 40.3 ± 2.02 %, and improves rheological properties of MP, and enhances gel strength from 0.10 ± 0.01 N to 0.22 ± 0.03 N, indicating positive effect of EGCG-Histidine complex on MP gel formation, above results is supported by results of SEM, CD spectroscopy, SDS-PAGE, and tryptophan fluorescence. These results indicated that EGCG-Histidine complex can be used as a functional ingredient to improve gel quality of meat products.
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Affiliation(s)
- Xiao Guo
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Renzheng Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Bofu Han
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Wei Shao
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
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Lee JJ, Lee J, Choi JS, Ha JH. Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi. Food Sci Anim Resour 2024; 44:684-698. [PMID: 38765287 PMCID: PMC11097013 DOI: 10.5851/kosfa.2024.e11] [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: 11/09/2023] [Revised: 01/17/2024] [Accepted: 01/27/2024] [Indexed: 05/22/2024] Open
Abstract
We investigated Cissus quadrangularis L. powder (C) use as a natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five distinct Tteokgalbi samples were treated: one without any additives (negative control, NC), one with 1.00% C (C1), 2.00% C (C2), 4.00% C (C3), and 0.10% ascorbic acid (positive control, PC). C addition resulted in changes in composition, quality, and sensory attributes. Moisture content decreased with higher C levels; crude protein varied among the groups, with C1 having the highest crude protein levels and C3 the lowest. Crude fat decreased with increasing C concentration, whereas the carbohydrate content increased. The water-holding capacity notably decreased in the C3 group, resulting in increased cooking loss with higher C concentrations. C treatment altered color and texture, reducing CIE L* and increasing CIE a* before cooking and increasing CIE L* and CIE a* after cooking. CIE b* decreased before cooking but increased thereafter. C-treated Tteokgalbi was less cohesive, chewy, and brittle compared to the NC. The C treatment increased the total phenolic and flavonoid contents and enhanced radical scavenging capacities. It also affects storage characteristics, lowers pH, and increases 2-thiobarbituric acid reactive substances values. The microbial counts were lower in C2 and C3 after 11 days. These findings suggest the potential use of C as a natural meat additive.
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Affiliation(s)
- Jae-Joon Lee
- Department of Food and Nutrition, Chosun
University, Gwangju 61452, Korea
| | - Jisu Lee
- Department of Food Science and Nutrition,
Dankook University, Cheonan 31116, Korea
| | - Jung-Seok Choi
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Jung-Heun Ha
- Department of Food Science and Nutrition,
Dankook University, Cheonan 31116, Korea
- Research Center for Industrialization of
Natural Neutralization, Dankook University, Yongin 16890,
Korea
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4
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Wang H, Kay M, Zhang D, Chen G, Li X. Improvement of oxidized myofibrillar protein gel properties by black rice extract. Food Chem X 2024; 21:101117. [PMID: 38292685 PMCID: PMC10825331 DOI: 10.1016/j.fochx.2024.101117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 12/12/2023] [Accepted: 01/01/2024] [Indexed: 02/01/2024] Open
Abstract
In order to investigate the effects of black rice extract (BE) on the composition of oxidized myofibrillar protein (MP) gel, different concentrations of BE (0, 10, 20, 50 mg g-1) were analyzed experimentally. Results revealed that the addition of small doses of BE significantly inhibited the formation of carbonyl groups in oxidized MP, and improved surface hydrophobicity and gel water holding capacity. Additionally, 10 and 20 mg g-1 BE increased the ordered structure of oxidized MP. Furthermore, dynamic rheometer results showed a significant increase in the storage modulus (G') of oxidized MP with 10 and 20 mg g-1 BE during heating. Scanning Electron Microscopy (SEM) showed that MP formed a denser network structure with addition of 10 and 20 mg g-1 BE. Low-Field Nuclear Magnetic Resonance (LF-NMR) and magnetic resonance imaging (MRI) showed that there is a significant increase in immobile water in MP gel and a decrease in free water within the 20 mg g-1 BE group. In conclusion, 20 mg g-1 supplemented BE significantly improved the structure order and hardness of oxidized MP gel, increased its structure density and water holding capacity, and it provides a theoretical basis for the application of antioxidants in meat products.
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Affiliation(s)
- Huali Wang
- China National Center for Food Safety Risk Assessment, Beijing 100022, China
| | - Matthew Kay
- School of Marine and Biological Engineering, Yancheng Teachers’ University, Yancheng 224007, China
| | - Daojiu Zhang
- Inner Mongolia Hulunbeir Arong Banner Agricultural Development Center, Hulunbeir Arong Banner, China
| | - Guijie Chen
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiang Li
- School of Marine and Biological Engineering, Yancheng Teachers’ University, Yancheng 224007, China
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5
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Wang H, Suo R, Wang Y, Sun J, Liu Y, Wang W, Wang J. Effects of electron beam irradiation on protein oxidation and textural properties of shrimp ( Litopenaeus vannamei) during refrigerated storage. Food Chem X 2023; 20:101009. [PMID: 38144782 PMCID: PMC10739921 DOI: 10.1016/j.fochx.2023.101009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 11/07/2023] [Accepted: 11/14/2023] [Indexed: 12/26/2023] Open
Abstract
Protein oxidation leads to changes in shrimp texture, which affects sensory profile and consumer acceptability. This study aimed to evaluate the impact of electron beam irradiation (EBI) on protein oxidation and textural properties of Litopenaeus vannamei during refrigerated storage. Results revealed that EBI treatment and storage increased the protein oxidation level of shrimps. Shrimps irradiated with ≥ 7 kGy exhibited remarkably higher (P < 0.05) reactive oxygen species, turbidity, and carbonyl contents, and remarkably lower (P < 0.05) Ca2+-ATPase activity, surface hydrophobicity, solubility, and total sulfhydryl contents compared to the control group (0 kGy) on the 7th day of storage. Shrimps irradiated with 3 and 5 kGy exhibited remarkably higher (P < 0.05) hardness, springiness, and chewiness compared to the control group (14.99 N, 1.26 mm, and 3.19 mJ). Collectively, suitable EBI doses of 3-5 kGy were recommended in shrimp preservation to inhibit texture softening by inducing moderate protein oxidation.
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Affiliation(s)
- Haoran Wang
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Ran Suo
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Yangyang Wang
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China
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6
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Chen L, Yang R, Fan X, He G, Zhao Z, Wang F, Liu Y, Wang M, Han M, Ullah N, Feng X. Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin. Foods 2023; 12:foods12091790. [PMID: 37174328 PMCID: PMC10178102 DOI: 10.3390/foods12091790] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/12/2023] [Accepted: 04/19/2023] [Indexed: 05/15/2023] Open
Abstract
This work investigated the improvement of amylopectin addition on the quality of myofibrillar proteins (MP) gel damaged by high doses of epigallocatechin-3-gallate (EGCG, 80 μM/g protein). The results found that the addition of amylopectin partially alleviated the unfolding of MP induced by oxidation and EGCG, and enhanced the structural stability of MP. Amylopectin blocked the loss of the free amine group and thiol group, and increased the solubility of MP from 7.0% to 9.5%. The carbonyl analysis demonstrated that amylopectin addition did not weaken the antioxidative capacity of EGCG. It was worth noting that amylopectin significantly improved the gel properties of MP treated with a high dose of EGCG. The cooking loss was reduced from 51.2% to 35.5%, and the gel strength was reduced from 0.41 N to 0.29 N after adding high concentrations of amylopectin (A:E(8:1)). This was due to that amylopectin filled the network of MP gel after absorbing water and changed into a swelling state, and partially reduced interactions between EGCG and oxidized MP. This study indicated that amylopectin could be used to increase the polyphenol loads to provide a more lasting antioxidant effect for meat products and improve the deterioration of gel quality caused by oxidation and high doses of EGCG.
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Affiliation(s)
- Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Rong Yang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Xiaojing Fan
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Gongchen He
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Zhengshan Zhao
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Fangqu Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Yaping Liu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Mengyuan Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
| | - Minyi Han
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China
| | - Niamat Ullah
- Department of Human Nutrition, The University of Agriculture Peshawar, Peshawar 25000, Pakistan
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
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7
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Yu L, Zhang X, Sun W, Shen G, Yang Y, Zeng M. The influence of piperine on oxidation-induced porcine myofibrillar protein gelation behavior and fluorescent advanced glycation end products formation in model systems. Food Chem 2023; 420:136119. [PMID: 37060667 DOI: 10.1016/j.foodchem.2023.136119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 04/17/2023]
Abstract
This study investigated the effects of piperine on oxidation-induced porcine myofibrillar protein (MP) gelation behavior and fluorescent advanced glycation end products (fAGEs) formation. Model systems were prepared, lipid oxidation, MP gelling behavior, and fAGEs content were determined daily. The results indicated that lipid oxidation, carbonyl content, S0, cooking loss, and tryptophan fluorescence intensity of MP significantly decreased, whereas gel strength, WHC, and whiteness markedly increased as the concentration of piperine increased (from 0 to 30 μM/g protein), indicating that piperine could reduce lipid oxidation and oxidative damage to MP. The fluorescence intensity of fAGEs markedly decreased (P < 0.05), from 93.1 ± 4.4 to 61.2 ± 3.0, as the concentration of piperine increased from 0 μM/g protein to 30 μM/g protein after 5 days of incubation. These results in model systems suggest that the presence of piperine has an important role in the inhibition of MP oxidation and fAGEs formation.
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Affiliation(s)
- Ligang Yu
- School of Life Science, Shanxi University, Taiyuan 030006, China; Xinghuacun College of Shanxi University (Shanxi Institute of Brewing Technology and Industry (Preparation)), Taiyuan 030006, China.
| | - Xiaoyue Zhang
- School of Life Science, Shanxi University, Taiyuan 030006, China
| | - Wenyan Sun
- School of Life Science, Shanxi University, Taiyuan 030006, China
| | - Guang Shen
- School of Life Science, Shanxi University, Taiyuan 030006, China
| | - Yukun Yang
- School of Life Science, Shanxi University, Taiyuan 030006, China; Xinghuacun College of Shanxi University (Shanxi Institute of Brewing Technology and Industry (Preparation)), Taiyuan 030006, China.
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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8
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Li B, Yang Y, Ding Y, Ge Y, Xu Y, Xie Y, Shi Y, Le G. Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies. Compr Rev Food Sci Food Saf 2023; 22:355-379. [PMID: 36382862 DOI: 10.1111/1541-4337.13071] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/07/2022] [Accepted: 10/15/2022] [Indexed: 11/17/2022]
Abstract
Protein and amino acid oxidation in food products produce many new compounds, of which the reactive and toxic compound dityrosine, derived from oxidized tyrosine, is the most widely studied. The high reactivity of dityrosine enables this compound to induce oxidative stress and disrupt thyroid hormone function, contributing to the pathological processes of several diseases, such as obesity, diabetes, cognitive dysfunction, aging, and age-related diseases. From the perspective of food safety and human health, protein-oxidation products in food are the main concern of consumers, health management departments, and the food industry. This review highlights the latest research on the formation pathways, toxicity, detection methods, occurrence in food, and mitigation strategies for dityrosine. Furthermore, the control of dityrosine in family cooking and food-processing industry has been discussed. Food-derived dityrosine primarily originates from high-protein foods, such as meat and dairy products. Considering its toxicity, combining rapid high sensitivity dityrosine detection techniques with feasible control methods could be an effective strategy to ensure food safety and maintain human health. However, the current dityrosine detection and mitigation strategies exhibit some inherent characteristics and limitations. Therefore, developing technologies for rapid and effective dityrosine detection and control at the industrial level is necessary.
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Affiliation(s)
- Bowen Li
- National Engineering Laboratory/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, 450001, China.,State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
| | - Yuhui Yang
- National Engineering Laboratory/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, 450001, China
| | - Yinyi Ding
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, 310018, China
| | - Yueting Ge
- College of Life Science, Xinyang Normal University, Xinyang, Henan Province, 464000, China
| | - Yuncong Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yanli Xie
- National Engineering Laboratory/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, 450001, China
| | - Yonghui Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
| | - Guowei Le
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
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9
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Zhang L, Li Q, Bao Y, Tan Y, Lametsch R, Hong H, Luo Y. Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review. Crit Rev Food Sci Nutr 2022; 64:1572-1591. [PMID: 36122384 DOI: 10.1080/10408398.2022.2117788] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In addition to microbial spoilage and lipid peroxidation, protein oxidation is increasingly recognized as a major cause for quality deterioration of muscle-based foods. Although protein oxidation in muscle-based foods has attracted tremendous interest in the past decade, specific oxidative pathways and underlying mechanisms of protein oxidation in aquatic products remain largely unexplored. The present review covers the aspects of the origin and site-specific nature of protein oxidation, progress on the characterization of protein oxidation, oxidized proteins in aquatic products, and impact of protein oxidation on protein functionalities. Compared to meat protein oxidation, aquatic proteins demonstrate a less extent of oxidation on aromatic amino acids and are more susceptible to be indirectly oxidized by lipid peroxidation products. Different from traditional measurement of protein carbonyls and thiols, proteomics-based strategy better characterizes the targeted oxidation sites within proteins. The future trends using more robust and accurate targeted proteomics, such as parallel reaction monitoring strategy, to characterize protein oxidation in aquatic products are also given.
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Affiliation(s)
- Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qian Li
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - René Lametsch
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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10
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Peptidomics insights into the interplay between the pre-digestion effect of mixed starters and the digestive pattern of sausage proteins. Food Res Int 2022; 162:111963. [DOI: 10.1016/j.foodres.2022.111963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 09/14/2022] [Accepted: 09/18/2022] [Indexed: 11/20/2022]
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11
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Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties. Food Res Int 2022; 162:111983. [DOI: 10.1016/j.foodres.2022.111983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 08/24/2022] [Accepted: 09/26/2022] [Indexed: 11/20/2022]
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12
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Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins. Foods 2022; 11:foods11060891. [PMID: 35327313 PMCID: PMC8955031 DOI: 10.3390/foods11060891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 03/15/2022] [Accepted: 03/17/2022] [Indexed: 12/10/2022] Open
Abstract
Proteolysis occurs extensively during postmortem aging, enzymatic tenderization and fermentation of meat products, whereas less is understood regarding how proteolysis affects meat flavor. Myofibrillar proteins (MP) were extracted from beef longissimus dorsi muscle and subsequently treated with three commercial proteases. The effect of proteolysis on the interactions between the treated MP and butyraldehyde, 2-pentanone, octanal and 2-octanone was investigated. The progress of proteolysis increased the degree of hydrolysis (DH) and the surface hydrophobicity but decreased the turbidity and particle size. Fluorescence-quenching analysis results indicated that the enzymatic treatment generally increased the quenching constant (Ksv) between the treated MP and ketones but decreased the Ksv between the treated MP and aldehydes, and the papain treatment changed the Ksv value to a larger degree than treatment with proteinase K and bromelain. The adsorption assay showed that the proteinase K treatment largely increased the adsorption capacity of the MP to octanal (by 15.8−19.3%), whereas the bromelain treatment significantly reduced the adsorption capacity of the treated MP to butyraldehyde (by 6.0−7.9%) and 2-pentanone (by 9.7−11.9%). A correlation analysis demonstrated a strong positive correlation (0.859, p < 0.05) between the DH of the MP and the adsorption ability of the treated MP to octanal. This study highlighted the significant but complex influence of proteolysis on MP binding capacity to flavor compounds.
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13
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Wu C, Dong H, Wang P, Han M, Xu X. Sequential changes in antioxidant activity and structure of curcumin-myofibrillar protein nanocomplex during in vitro digestion. Food Chem 2022; 382:132331. [PMID: 35149465 DOI: 10.1016/j.foodchem.2022.132331] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 01/10/2022] [Accepted: 01/31/2022] [Indexed: 11/04/2022]
Abstract
This study aimed to investigate the in vitro digestion of curcumin-myofibrillar protein (MP) complexes characterized by antioxidant activity and structure changes. Curcumin-MP nanocomplexes were prepared by pH-shifting (from 12 to 7) method and then digested in vitro. Results showed that the protein released by dissolved nitrogen and the scavenging rates of DPPH and ABTS free radicals were enhanced significantly by the formation of nanocomplex with curcumin. During simulated digestion, curcumin can reduce the α-helix of protein, along with red shifted and significantly decreased maximum fluorescence intensity. This structural difference may change the restriction sites of MP, resulting in substantial changes in the digested products composition and 11 unique peptides with potential bioactivity appearance in the digested products of curcumin-MP complex. Our finding revealed the Curcumin-MP nanocomplexes has unique protein digestion fate which has potential application on functional enhanced food.
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Affiliation(s)
- Changling Wu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Hualin Dong
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Peng Wang
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
| | - Minyi Han
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
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14
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Cheng J, Lin Y, Tang D, Yang H, Liu X. Structural and gelation properties of five polyphenols-modified pork myofibrillar protein exposed to hydroxyl radicals. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113073] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Peng R, Wang L, Yu P, Carrier AJ, Oakes KD, Zhang X. Exacerbated Protein Oxidation and Tyrosine Nitration through Nitrite-Enhanced Fenton Chemistry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:353-359. [PMID: 34963286 DOI: 10.1021/acs.jafc.1c04591] [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: 06/14/2023]
Abstract
Nitrite is a common additive used during meat curing to prevent microbial contamination and retain an attractive red color in the product. However, the effects of nitrite on Fenton reactions catalyzed by free iron in meat products are not well understood, although such processes can induce protein oxidation and nitration, affecting the nutritional and aesthetic quality of meat products. This contribution reveals the mechanism through which nitrite affects Fenton reactions that generate reactive nitrogen and oxygen species by increasing the availability of Fe3+, facilitating its reduction and stabilizing Fe2+, and accelerating Fe3+/Fe2+ cycling, leading to exacerbated oxidative and nitrosative stress on proteins, with implications not only for meat processing but also in many biological and environmental processes due to the ubiquitous presence of iron, hydrogen peroxide, and nitrite in nature.
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Affiliation(s)
- Rui Peng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Li Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Pinting Yu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Andrew J Carrier
- Department of Chemistry, Cape Breton University, Sydney, Nova Scotia B1P 6L2, Canada
| | - Ken D Oakes
- Department of Biology, Cape Breton University, Sydney, Nova Scotia B1P 6L2, Canada
| | - Xu Zhang
- Department of Chemistry, Cape Breton University, Sydney, Nova Scotia B1P 6L2, Canada
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16
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A comprehensive review of advanced glycosylation end products and N- Nitrosamines in thermally processed meat products. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108449] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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17
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Zhong Y, Han P, Sun S, An N, Ren X, Lu S, Wang Q, Dong J. Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage. Food Chem 2021; 375:131874. [PMID: 34942499 DOI: 10.1016/j.foodchem.2021.131874] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 12/12/2021] [Accepted: 12/13/2021] [Indexed: 12/31/2022]
Abstract
This study aimed to evaluate the effect of inclusion complexes (ICs) on the oxidative stability of myofibrillar proteins (MPs) and microstructures in lamb during frozen storage. The inclusion process between apple polyphenols (APs) and hydroxypropyl-β-cyclodextrin (HP-β-CD) was verified using Fourier transform infrared spectroscopy, thermogravimetric analysis, scanning electron microscopy, and the antioxidant activity of APs. Results showed that the sensitivity of MPs to oxidation improved after 40 weeks. The ICs (0.2-1.6 mg/mL) significantly reduced the carbonyl content, particle size aggregation, protein degradation, fluorescence quenching effect, and decreased the α-helix contents loss of MPs. Additionally, the changes in protein oxidation showed a correlation with the microstructure of muscles, and the addition of 1.6 mg/mL IC remarkably improved the structure of muscle tissues while that of 3.2 mg/mL IC was detrimental to the structural properties. Overall, the exertion of antioxidant activity significantly influenced the cryoprotective effect of ICs on frozen lamb meat.
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Affiliation(s)
- Yuanyuan Zhong
- Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China
| | - Ping Han
- Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China
| | - Suling Sun
- Institute of Quality and Standard for Agriculture Products, Zhejiang Academy of Agricultural Science, Hangzhou 310021, PR China
| | - Ning An
- Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China
| | - Xudong Ren
- Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China
| | - Shiling Lu
- Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China
| | - Qingling Wang
- Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China
| | - Juan Dong
- Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
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18
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Dou P, Feng X, Cheng X, Guan Q, Wang J, Qian S, Xu X, Zhou G, Ullah N, Zhu B, Chen L. Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111198] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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19
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Niu Y, Chen J, Fan Y, Kou T. Effect of flavonoids from Lycium barbarum leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage. J Food Sci 2021; 86:1766-1777. [PMID: 33884641 DOI: 10.1111/1750-3841.15728] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 02/03/2021] [Accepted: 03/17/2021] [Indexed: 01/18/2023]
Abstract
Herein, we report the effect of flavonoids from Lycium barbarum leaves (LBLF) on myofibrillar proteins (MP) in minced mutton during chilled storage (4 ± 1 ℃). High performance liquid chromatography (HPLC) analysis showed that the total flavonoid content in LBLF was 322.0 mg/g, of which the rutin content was 297.6 mg/g. The effect of 0.5%, 1.0%, and 1.5% LBLF on the structure and thermodynamic properties of MP in minced mutton was studied systematically. Tyrosine and tryptophan of MP samples treated with LBLF were converted from an exposed state to an embedded state. The interaction between LBLF and MP quenched the internal fluorescence, and improved the thermal stability of MP. The addition of LBLF significantly reduced the carbonyl and sulfhydryl contents of MP (p < 0.05), and decreased the surface hydrophobicity of MP in a dose-dependent manner. Our results indicate that LBLF can combine with free radicals produced by protein oxidation, block the free radical oxidation chain reaction, and inhibit the oxidation of MP. Therefore, LBLF may have great potential as a natural antioxidant in meats and meat products during chilled storage. PRACTICAL APPLICATION: Lycium barbarum is widely distributed in China, especially in Qinghai and Ningxia. The results of this study suggest that flavonoids extracted from L. barbarum leaves may be an effective natural antioxidant for the preservation of meats and meat products.
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Affiliation(s)
- Yinhong Niu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Jinghua Chen
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yanli Fan
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Tingting Kou
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
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20
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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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21
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Qian S, Dou P, Wang J, Chen L, Xu X, Zhou G, Zhu B, Ullah N, Feng X. Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals. Food Chem 2021; 349:129066. [PMID: 33556728 DOI: 10.1016/j.foodchem.2021.129066] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 01/05/2021] [Accepted: 01/06/2021] [Indexed: 11/24/2022]
Abstract
The objective of this study was to explore the oxidative modification induced by AAPH (2,2'-azobis (2-amidinopropane) dihydrochloride) on the microbial transglutaminase (MTGase) cross-linking reaction and gelling properties of silver carp myofibril protein (SCMP). Compared to AAPH treatment, MTGase addition resulted further changes of protein properties as evidenced by the decreasing free amino and thiol group content, the decreased secondary and tertiary structure, and the increasing storage modulus (G') and gel strength (P < 0.05). The proper oxidation induced by AAPH (5 mM) promoted the glutamine-lysine and disulfide cross-linking due to MTGase (10 U/g). Therefore, the quality of the SCMP gel was improved with a good water-holding capacity (WHC), gel strength and G'. This results could lay a theoretical foundation for the development of silver carp surimi products with good quality. Chemical compounds: (2,2'-azobis(2-amidinopropane)dihydrochloride (PubChem CID:76344); O-Phthalaldehyde (PubChem CID:4807); 5,5'-Dithiobis(2-Nitrobenzoic Acid) (PubChem CID:6254); 8-Anilino-1-naphthalenesulfonic acid (PubChem CID:1369); Acrylamide (PubChem CID: 6579); β-Mercaptoethanol (PubChem CID: 1567); Sodium dodecyl sulfate (PubChem CID:3423265).
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Affiliation(s)
- Shan Qian
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Peipei Dou
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Junlan Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xinglian Xu
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Guanghong Zhou
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Niamat Ullah
- Department of Human Nutrition, The University of Agriculture Peshawar, Khyber Pakhtunkhwa 25000, Pakistan
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
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22
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Lv Y, Feng X, Wang Y, Guan Q, Qian S, Xu X, Zhou G, Ullah N, Chen L. The gelation properties of myofibrillar proteins prepared with malondialdehyde and (-)-epigallocatechin-3-gallate. Food Chem 2020; 340:127817. [PMID: 32889199 DOI: 10.1016/j.foodchem.2020.127817] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 07/28/2020] [Accepted: 08/09/2020] [Indexed: 12/15/2022]
Abstract
Impact of malondialdehyde (MDA) and (-)-Epigallocatechin-3-gallate (EGCG) on gelling properties of myofibrillar proteins (MPs) was investigated. Addition of 6 mM MDA enhanced molecular interactions of proteins, thus the strength and elastic modulus (G') of gel were improved. EGCG addition aggravated gel quality deterioration due to further modification of MPs induced by EGCG. Addition of 12 mM MDA jeopardized gel quality according to the increasing of strength and G', but the decreasing of water-holding capacity (WHC), and the collapse of microstructure. Nevertheless, EGCG reacted with MDA forming EGCG-MDA adducts, hence improved gel quality, which was supported by the decreasing of strength, but the increasing of WHC, and the repaired microstructure of gel at 12 mM MDA. Addition of 24 mM MDA severely jeopardized gel quality, which became even worse due to EGCG addition. This work is helpful to understand the impact of MDA and polyphenols on the gel-forming capacity of MPs.
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Affiliation(s)
- Yuanqi Lv
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Yujing Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Qinhao Guan
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Shan Qian
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xinglian Xu
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Guanghong Zhou
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Niamat Ullah
- Department of Human Nutrition, The University of Agriculture Peshawar, Khyber Pakhtunkhwa 25000, Pakistan
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
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23
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Xia M, Chen Y, Ma J, Yin X, Wang L, Wu W, Xiong G, Sun W, Zhou Y. Effects of low frequency magnetic field on myoglobin oxidation stability. Food Chem 2020; 309:125651. [DOI: 10.1016/j.foodchem.2019.125651] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 10/02/2019] [Accepted: 10/04/2019] [Indexed: 02/06/2023]
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24
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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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25
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Shen H, Zhao M, Sun W. Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds. Food Chem 2019; 287:93-99. [DOI: 10.1016/j.foodchem.2019.02.060] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 02/02/2019] [Accepted: 02/12/2019] [Indexed: 11/26/2022]
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26
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Li L, Ji H. Protective effects of epicatechin on the oxidation and N-nitrosamine formation of oxidatively stressed myofibrillar protein. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1578792] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ling Li
- Department of food Science and Engineering, Linyi University, Linyi,Shandong, China
| | - Hui Ji
- Department of food Science and Engineering, Linyi University, Linyi,Shandong, China
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27
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Wu C, Li L, Zhong Q, Cai R, Wang P, Xu X, Zhou G, Han M, Liu Q, Hu T, Yin T. Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Niu L, Sun X, Tang J, Wang J, Wang J, Rasco BA, Lai K, Fan Y, Huang Y. Combination effects of salts and cold storage on the formation of protein-bound N-(carboxymethyl)lysine and N-(carboxyethyl)lysine in raw and subsequently commercially sterilized ground pork. Food Chem 2018; 264:455-461. [DOI: 10.1016/j.foodchem.2018.05.054] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 05/05/2018] [Accepted: 05/09/2018] [Indexed: 11/17/2022]
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29
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Xia T, Zhao X, Yu X, Li L, Zhou G, Han M, Xu XL. Negative impacts of in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1505754] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Tianlan Xia
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Xue Zhao
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Xiaoling Yu
- College of food science and technology, Henan Agricultural University, Zhenzhou, PR China
| | - Ling Li
- College of Life Science and Technology, Linyi University, Linyi, PR China
| | - Guanghong Zhou
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Minyi Han
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Xing-lian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
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30
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Zhang Y, Lv Y, Chen L, Wu H, Zhang Y, Suo Z, Wang S, Liang Y, Xu X, Zhou G, Feng X. Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8094-8103. [PMID: 29976058 DOI: 10.1021/acs.jafc.8b00275] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Nowadays, natural antioxidants abundant in polyphenols have been widely used to substitute synthetic antioxidants in meat products. In general, high doses of natural antioxidants are required to provide comparative antioxidant effects as synthetic antioxidants. Noticeably, the qualities of meat products can be jeopardized due to interactions between polyphenols and myofibrillar proteins (MPs). In this study, methyl-β-cyclodextrin was used to increase the polyphenol loading amount by preventing interactions between polyphenols and proteins. Solubility, electrophoresis, fluorescence spectroscopy, and surface hydrophobicity analyses indicated that methyl-β-cyclodextrin could dose-dependently inhibit epigallocatechin-3-gallate-induced attacks on MPs under oxidative stress. Gel strength, cooking loss, confocal laser scanning microscopy, dynamic rheological testing, and Raman spectrum during gelation were further analyzed to investigate the effects of methyl-β-cyclodextrin on the qualities of epigallocatechin-3-gallate-treated emulsion gel. Methyl-β-cyclodextrin addition prevented modification of the secondary structure of MPs caused by epigallocatechin-3-gallate. In consequence, the gel and emulsifying properties of MPs were significantly improved. Moreover, β-cyclodextrins could partly inhibit oxidative attacks on MPs and thus increase their solubility. These results indicated that methyl-β-cyclodextrin addition effectively enhanced epigallocatechin-3-gallate loading capacity in meat products.
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Affiliation(s)
- Yumeng Zhang
- College of Food Science and Engineering , Northwest A&F University , No. 22 Xinong Road , Yangling , Shaanxi 712100 , China
| | - Yuanqi Lv
- College of Food Science and Engineering , Northwest A&F University , No. 22 Xinong Road , Yangling , Shaanxi 712100 , China
| | - Lin Chen
- College of Food Science and Engineering , Northwest A&F University , No. 22 Xinong Road , Yangling , Shaanxi 712100 , China
| | - Haizhou Wu
- Department of Animal Sciences, Meat Science and Muscle Biology Laboratory , University of Wisconsin-Madison , Madison , Wisconsin 53706 , United States
| | - Yingyang Zhang
- School of Food Science and Technology , Changzhou University , Changzhou , Jiangsu 213164 , China
| | - Zhiyao Suo
- College of Food Science and Engineering , Northwest A&F University , No. 22 Xinong Road , Yangling , Shaanxi 712100 , China
| | - Shuxin Wang
- College of Food Science and Engineering , Northwest A&F University , No. 22 Xinong Road , Yangling , Shaanxi 712100 , China
| | - Yuxin Liang
- College of Food Science and Engineering , Northwest A&F University , No. 22 Xinong Road , Yangling , Shaanxi 712100 , China
| | - Xinglian Xu
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition , Nanjing Agricultural University , Nanjing , Jiangsu 210095 , China
| | - Guanghong Zhou
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition , Nanjing Agricultural University , Nanjing , Jiangsu 210095 , China
| | - Xianchao Feng
- College of Food Science and Engineering , Northwest A&F University , No. 22 Xinong Road , Yangling , Shaanxi 712100 , China
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31
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Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9847-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Du X, Sun Y, Pan D, Wang Y, Ou C, Cao J. Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry-cured duck during processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3140-3147. [PMID: 29215140 DOI: 10.1002/jsfa.8815] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 11/13/2017] [Accepted: 12/02/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND To investigate the change of bioavailability and structure of myofibrillar proteins during Nanjing dry-cured duck processing, carbonyl content, sulfhydryl (SH) group, disulfide (SS) group, sodium dodecyl sulfate polyacrylamide gel electrophoresis, surface hydrophobicity, secondary structures and in vitro digestibility were determined. RESULTS During processing, carbonyl content and surface hydrophobicity increased; SH turned into SS group; α-helix turned into β-sheet and random coil fractions. Protein degradation occurred during dry-curing and drying-ripening stages. The in vitro digestibility of pepsin and pancreatic proteases increased during the salt curing stage and decreased during the drying-ripening stage. CONCLUSION The increase of digestibility could be attributed to the mild oxidation, degradation and unfolding of proteins while the decrease of digestibility was related to the intensive oxidation and aggregation of proteins. Protein degradation was not a main factor of digestibility during the drying-ripening stage. Results demonstrated that the bioavailability loss of myofibrillar proteins in Nanjing dry-cured duck occurred during the stage of drying-ripening instead of curing. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Xiaojing Du
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Ying Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Changrong Ou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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Zhang Y, Chen L, Lv Y, Wang S, Suo Z, Cheng X, Xu X, Zhou G, Li Z, Feng X. Inhibition of interaction between epigallocatechin-3-gallate and myofibrillar protein by cyclodextrin derivatives improves gel quality under oxidative stress. Food Res Int 2018; 108:8-17. [DOI: 10.1016/j.foodres.2018.03.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 03/04/2018] [Accepted: 03/04/2018] [Indexed: 12/15/2022]
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Wang S, Zhang Y, Chen L, Xu X, Zhou G, Li Z, Feng X. Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations. Food Chem 2018; 243:50-57. [PMID: 29146369 DOI: 10.1016/j.foodchem.2017.09.114] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 09/18/2017] [Accepted: 09/21/2017] [Indexed: 12/18/2022]
Abstract
The effects of rosmarinic acid (RA) (12, 60 and 300μM/g protein) on the textural properties and stability of oxidized myofibrillar protein (MP) emulsion gels were investigated. A low dose (12µM/g) of RA significantly prevented the loss of thiol and ε-NH2 groups and the unfolding of the oxidized MP. However, a high dose of RA (300µM/g) covalently and non-covalently interacted with the MPs, which induced a significant loss of thiol and ε-NH2 groups and aggregation of the MPs, causing decreased solubility, resulting in a poor three-dimensional emulsion gel network, and hence, higher cooking loss and lower gel strength. Moreover, the emulsifying properties of the MP emulsion gel were jeopardized by 300µM/g RA. A high concentration of NaCl (0.6M) enhanced the interaction between RA and MPs, increasing deterioration of the internal structure and leading to extremely unstable emulsifying properties of the MP emulsion gel.
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Affiliation(s)
- Shuangxi Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Yumeng Zhang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhixi Li
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
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Ullah N, Wang X, Chen L, Xu X, Li Z, Feng X. Influence of biofilm surface layer protein A (BslA) on the gel structure of myofibril protein from chicken breast. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4712-4720. [PMID: 28374425 DOI: 10.1002/jsfa.8339] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Revised: 03/11/2017] [Accepted: 03/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Different techniques have been applied to alter myofibril protein (MP) structure, which further promotes protein-protein interactions and influencing the MP gelling characteristics. Influence of BslA from natto food (protein concentration, 30 mg mL-1 ; at 0.001, 0.005, 0.01, 0.05 and 0.1 g kg-1 ) on the characteristics of MP gel of chicken breast was investigated. RESULTS Results show that cooking loss significantly (P < 0.05) decreased with increased percentage of BslA. Hardness of MP gel did not significantly change at 0.01 g kg-1 BslA. Differential scanning calorimetry disclosed that MP was modified by the addition of BslA. Moreover, BslA produced a high value of storage modulus (G') and low value of phase angle (tan δ) during heating, especially at 0.01 g kg-1 . Analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis proved the formation of higher-molecular-weight polymers by developing non-disulfide covalent bonds between MP at 0.01 g kg-1 BslA. Surface hydrophobicity of the MP gel was decreased with increased percentage of BslA. Scanning electron microscopy confirmed the increasing number of uniform cavities of MP gel with the increased percentage of BslA. CONCLUSION Addition of 0.01 g kg-1 BslA significantly improved the water holding capacity and rheological properties of MP by developing non-disulfide covalent bonds. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Niamat Ullah
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Human Nutrition, The University Of Agriculture Peshawar, Khyber, Pakhtunkhwa, Pakistan
| | - Xuejiao Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Zhixi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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Wang H, Luo Y, Ertbjerg P. Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef. Food Chem 2017; 230:475-481. [DOI: 10.1016/j.foodchem.2017.03.073] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 03/08/2017] [Accepted: 03/12/2017] [Indexed: 12/27/2022]
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Determination of 3-nitrotyrosine in food protein suspensions. Talanta 2017; 171:81-89. [DOI: 10.1016/j.talanta.2017.04.059] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Revised: 04/19/2017] [Accepted: 04/25/2017] [Indexed: 12/30/2022]
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Chen L, Ullah N, Li C, Hackman RM, Li Z, Xu X, Zhou G, Feng X. Incorporated glucosamine adversely affects the emulsifying properties of whey protein isolate polymerized by transglutaminase. J Dairy Sci 2017; 100:3413-3423. [DOI: 10.3168/jds.2016-12071] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Accepted: 01/22/2017] [Indexed: 11/19/2022]
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Feng X, Chen L, Lei N, Wang S, Xu X, Zhou G, Li Z. Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (-)-Epigallocatechin-3-gallate and NaCl. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2816-2826. [PMID: 28267324 DOI: 10.1021/acs.jafc.6b05517] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The dose-dependent effects of (-)-epigallocatechin-3-gallate (EGCG; 0, 100, or 1000 ppm) on the textural properties and stability of a myofibrillar protein (MP) emulsion gel were investigated. Addition of EGCG significantly inhibited formation of carbonyl but promoted the loss of both thiol and free amine groups. Addition of EGCG, particularly at 1000 ppm, initiated irreversible protein modifications, as evidenced by surface hydrophobicity changes, patterns in sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and differential scanning calorimetry. These results indicated that MP was modified by additive reactions between the quinone of EGCG and thiols and free amines of proteins. These adducts increased cooking loss and destabilized the texture, especially with a large EGCG dose. Confocal laser scanning microscopy and scanning electron microscopy images clearly indicated the damage to the emulsifying properties and the collapse of the internal structure when the MP emulsion gel was treated with a large EGCG dose. A high concentration of NaCl (0.6 M) improved modification of MP and increased the rate of deterioration of the internal structure, especially with the large EGCG dose (1000 ppm), resulting in an MP emulsion gel with extremely unstable emulsifying properties.
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Affiliation(s)
- Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University , No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University , No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Na Lei
- College of Food Science and Engineering, Northwest A&F University , No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Shuangxi Wang
- College of Food Science and Engineering, Northwest A&F University , No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xinglian Xu
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Guanghong Zhou
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Zhixi Li
- College of Food Science and Engineering, Northwest A&F University , No. 22 Xinong Road, Yangling, Shaanxi 712100, China
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Yu TY, Morton JD, Clerens S, Dyer JM. Cooking-Induced Protein Modifications in Meat. Compr Rev Food Sci Food Saf 2016; 16:141-159. [DOI: 10.1111/1541-4337.12243] [Citation(s) in RCA: 110] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2016] [Revised: 10/21/2016] [Accepted: 10/24/2016] [Indexed: 12/14/2022]
Affiliation(s)
- Tzer-Yang Yu
- Food & Bio-Based Products; AgResearch Lincoln Research Centre; Private Bag 4749 Christchurch 8140 New Zealand
- Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences; Lincoln Univ; PO Box 84 Canterbury 7647 New Zealand
| | - James D. Morton
- Wine, Food & Molecular Biosciences; Faculty of Agriculture and Life Sciences, Lincoln Univ; PO Box 84 Canterbury 7647 New Zealand
- Biomolecular Interaction Centre; Univ. of Canterbury; Private Bag 4800 Christchurch 8140 New Zealand
| | - Stefan Clerens
- Food & Bio-Based Products; AgResearch Lincoln Research Centre; Private Bag 4749 Christchurch 8140 New Zealand
- Biomolecular Interaction Centre; Univ. of Canterbury; Private Bag 4800 Christchurch 8140 New Zealand
| | - Jolon M. Dyer
- Food & Bio-Based Products; AgResearch Lincoln Research Centre; Private Bag 4749 Christchurch 8140 New Zealand
- Riddet Inst; Massey Univ; Palmerston North 4442 New Zealand
- Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences; Lincoln Univ; PO Box 84 Canterbury 7647 New Zealand
- Biomolecular Interaction Centre; Univ. of Canterbury; Private Bag 4800 Christchurch 8140 New Zealand
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Wang X, Martínez MA, Dai M, Chen D, Ares I, Romero A, Castellano V, Martínez M, Rodríguez JL, Martínez-Larrañaga MR, Anadón A, Yuan Z. Permethrin-induced oxidative stress and toxicity and metabolism. A review. ENVIRONMENTAL RESEARCH 2016; 149:86-104. [PMID: 27183507 DOI: 10.1016/j.envres.2016.05.003] [Citation(s) in RCA: 149] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Revised: 04/21/2016] [Accepted: 05/02/2016] [Indexed: 06/05/2023]
Abstract
Permethrin (PER), the most frequently used synthetic Type I pyrethroid insecticide, is widely used in the world because of its high activity as an insecticide and its low mammalian toxicity. It was originally believed that PER exhibited low toxicity on untargeted animals. However, as its use became more extensive worldwide, increasing evidence suggested that PER might have a variety of toxic effects on animals and humans alike, such as neurotoxicity, immunotoxicity, cardiotoxicity, hepatotoxicity, reproductive, genotoxic, and haematotoxic effects, digestive system toxicity, and cytotoxicity. A growing number of studies indicate that oxidative stress played critical roles in the various toxicities associated with PER. To date, almost no review has addressed the toxicity of PER correlated with oxidative stress. The focus of this article is primarily to summarise advances in the research associated with oxidative stress as a potential mechanism for PER-induced toxicity as well as its metabolism. This review summarises the research conducted over the past decade into the reactive oxygen species (ROS) generation and oxidative stress as a consequence of PER treatments, and ultimately their correlation with the toxicity and the metabolism of PER. The metabolism of PER involves various CYP450 enzymes, alcohol or aldehyde dehydrogenases for oxidation and the carboxylesterases for hydrolysis, through which oxidative stress might occur, and such metabolic factors are also reviewed. The protection of a variety of antioxidants against PER-induced toxicity is also discussed, in order to further understand the role of oxidative stress in PER-induced toxicity. This review will throw new light on the critical roles of oxidative stress in PER-induced toxicity, as well as on the blind spots that still exist in the understanding of PER metabolism, the cellular effects in terms of apoptosis and cell signaling pathways, and finally strategies to help to protect against its oxidative damage.
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Affiliation(s)
- Xu Wang
- Department of Toxicology and Pharmacology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040 Madrid, Spain; National Reference Laboratory of Veterinary Drug Residues (HZAU) and MAO Key Laboratory for Detection of Veterinary Drug Residues, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - María-Aránzazu Martínez
- Department of Toxicology and Pharmacology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Menghong Dai
- National Reference Laboratory of Veterinary Drug Residues (HZAU) and MAO Key Laboratory for Detection of Veterinary Drug Residues, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Dongmei Chen
- National Reference Laboratory of Veterinary Drug Residues (HZAU) and MAO Key Laboratory for Detection of Veterinary Drug Residues, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Irma Ares
- Department of Toxicology and Pharmacology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Alejandro Romero
- Department of Toxicology and Pharmacology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Victor Castellano
- Department of Toxicology and Pharmacology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Marta Martínez
- Department of Toxicology and Pharmacology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - José Luis Rodríguez
- Department of Toxicology and Pharmacology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - María-Rosa Martínez-Larrañaga
- Department of Toxicology and Pharmacology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Arturo Anadón
- Department of Toxicology and Pharmacology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040 Madrid, Spain.
| | - Zonghui Yuan
- National Reference Laboratory of Veterinary Drug Residues (HZAU) and MAO Key Laboratory for Detection of Veterinary Drug Residues, Huazhong Agricultural University, Wuhan, Hubei 430070, China; MOA Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Collaborative Innovation Center for Animal Nutrition and Feed Safety, Wuhan, Hubei, China.
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