1
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Wu H, He Z, Yang L, Li H. Effect of heme proteins on the lipid molecule profile and aroma formation during hot air drying of non-smoked bacon. Food Chem 2024; 448:139111. [PMID: 38547712 DOI: 10.1016/j.foodchem.2024.139111] [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: 01/02/2024] [Revised: 03/05/2024] [Accepted: 03/19/2024] [Indexed: 04/24/2024]
Abstract
Heme proteins and their derivatives play important roles in inducing lipid oxidation to produce volatile compounds during bacon drying. This study investigated the effects of heme proteins and their derivatives (hemoglobin, myoglobin, nitrosylmyoglobin, hemin, Fe2+, and Fe3+) on lipid and volatiles profiles in the washed pig muscle (WPM) model. The results of the study indicated that the inducers primarily caused the oxidation of glycerophospholipids. Furthermore, hemoglobin and myoglobin had the most significant impact, and their potential substrates may include PE (O-18:2/20:4), PE (O-18:1/20:4), PC (16:0/18:1), and PE (O-18:2/18:2). Nitrosomyoglobin has limited ability to promote lipid oxidation and may protect ether phospholipids from oxidation. The analysis of the volatiles in the model revealed that heme proteins and their derivatives have the ability to induce the production of key aroma compounds. The descending order of effectiveness in inducing the production of aroma compounds is as follows: hemoglobin, myoglobin, hemin, and nitrosylmyoglobin. The effectiveness of Fe2+ and Fe3+ is similar to that of nitrosylmyoglobin.
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Affiliation(s)
- Han Wu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Li Yang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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2
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Li JX, Lu N, Tian R. (-)-Epigallocatechin gallate as an inhibitor of hemoglobin-catalyzed lipid oxidation: molecular mechanism of action and nutritional application. Toxicol In Vitro 2024; 99:105871. [PMID: 38851603 DOI: 10.1016/j.tiv.2024.105871] [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: 12/15/2023] [Revised: 05/22/2024] [Accepted: 06/05/2024] [Indexed: 06/10/2024]
Abstract
Hemoglobin (Hb) is effective inducer for lipid oxidation and protein-polyphenol interaction is a well-known phenomenon. The effects of the interaction of (-)-epigallocatechin gallate (EGCG) with Hb on lipid oxidation were rarely elucidated. The detailed interaction between bovine Hb and EGCG was systematically explored by experimental and theoretical approaches, to illustrate the molecular mechanisms by which EGCG influenced the redox states and stability of Hb. EGCG would bind to the central pocket of protein with one binding site to form Hb-EGCG complex. The binding constant for Hb-EGCG complex was 0.34 × 104 M-1 at 277 K, and thermodynamic parameters (ΔH > 0, ΔS > 0 and ΔG < 0) revealed the participation of hydrophobic forces in the binding process. The binding of EGCG would increase the compactness of protein molecule and diminish the crevice near the heme cavity, which was responsible for the reduction of met-Hb to oxy-Hb and inhibition of hemin release from met-Hb. Moreover, EGCG efficiently suppressed Hb-caused lipid oxidation in liposomes and cod muscles, which was possibly attributed to the reduction to oxy-Hb state and declined hemin dissociation from met-Hb. Altogether, our results provide significant insights into the binding of EGCG to redox-active Hb, which represents a novel mechanism for the anti-oxidant capacity of EGCG in human health and is favorable to the applications of natural EGCG in the good quality of Hb-containing products.
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Affiliation(s)
- Jia-Xin Li
- College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, China
| | - Naihao Lu
- College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, China
| | - Rong Tian
- College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, China.
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3
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Huang S, Tang M, Chen F, Zhao S, Chen D. Effects of Supercritical CO 2 Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork. Food Sci Anim Resour 2024; 44:408-429. [PMID: 38764518 PMCID: PMC11097026 DOI: 10.5851/kosfa.2024.e77] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/26/2023] [Accepted: 10/30/2023] [Indexed: 05/21/2024] Open
Abstract
The color, lipid oxidation, heme iron (HI) and non-heme iron (NHI) contents, metmyoglobin content and Soret band of myoglobin of ground pork subjected to supercritical CO2 treatment under different conditions, or to heat treatment (40°C, 2 h) and subsequent storage at 4°C were evaluated during 9-day period. Supercritical CO2 treatment significantly increased CIE L* and CIE b* values of ground pork during subsequent storage, while the HI content was slightly affected. In general, CIE a* value and metmyoglobin content were decreased. Supercritical CO2 treatment for 2 h could increase the thiobarbituric acid-reactive substances (TBARS) value, while treatment for 1 h or less had no effect. The NHI content could be increased only after treatment at above 40°C or 17.2 MPa for 2 h. The Soret band of myoglobin was shifted to longer wavelength. Increasing treatment temperature from 35°C to 45°C could increase CIE L*, CIE a*, CIE b* and TBARS values, HI and NHI contents of the ground pork, while decreasing metmyoglobin content. As the treatment pressure increased from 13.8 MPa to 20.7 MPa, CIE b* and TBARS values were decreased, while the NHI and metmyoglobin contents were increased. However, the other parameters were unchanged. Extending exposure time from 0.5 h to 2 h could increase CIE L*, CIE b* and TBARS values, HI contents, while decreasing CIE a* value and metmyoglobin content. Correlation analysis showed that the TBARS value was significantly and negatively correlated with the HI content or metmyoglobin content in samples treated at 40°C or above for 2 h.
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Affiliation(s)
- Shirong Huang
- Department of Biological and Food
Engineering, Xiangtan University, Xiangtan 411105, China
| | - Min Tang
- Department of Biological and Food
Engineering, Xiangtan University, Xiangtan 411105, China
| | - Fenfen Chen
- Department of Biological and Food
Engineering, Xiangtan University, Xiangtan 411105, China
| | - Shengnan Zhao
- Department of Biological and Food
Engineering, Xiangtan University, Xiangtan 411105, China
| | - Dongfang Chen
- Department of Biological and Food
Engineering, Xiangtan University, Xiangtan 411105, China
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4
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Wang X, Wang J, Wang Z, Yan W, Zhuang H, Zhang J. Impact of dielectric barrier discharge cold plasma on the lipid oxidation, color stability, and protein structures of myoglobin-added washed pork muscle. Front Nutr 2023; 10:1137457. [PMID: 36845053 PMCID: PMC9947400 DOI: 10.3389/fnut.2023.1137457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Accepted: 01/23/2023] [Indexed: 02/11/2023] Open
Abstract
Cold plasma has been considered a novel non-thermal processing technique and attracted a high attention by the food industry. In this study, the influences of dielectric barrier discharge cold plasma (DBD-CP) on the myoglobin (Mb)-added washed pork muscle (WPM) were evaluated. The electrophoresis pattern, autoxidation, and secondary structure of Mb were analyzed. The results found that DBD-CP caused the decrease of the redness and total sulfhydryl (T-SH) in WPM, while the increase of non-heme, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS), suggested that treatment triggered protein oxidation and heme degradation. Additionally, DBD-CP treatment enhanced the autoxidation of Mb, induced the release of intact heme from the globin, rearranged the charged groups, and promoted Mb aggregation. The transformation of α-helix into the random coil of Mb demonstrated that DBD-CP weakened the tensile strength. Overall, data indicated that DBD-CP promoted autoxidation and changed the secondary structure of Mb, accelerating Mb-mediated lipid oxidation in WPM. Thus, further studies about the optimization of processing conditions by DBD-CP need to be performed.
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Affiliation(s)
- Xiaoting Wang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China,College of Food and Drug, Luoyang Normal University, Luoyang, China
| | - Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China,*Correspondence: Jin Wang ✉
| | - Zhaobin Wang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - Wenjing Yan
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - Hong Zhuang
- Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, Athens, GA, United States
| | - Jianhao Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China,Jianhao Zhang ✉
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5
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Tian R, Zhou L, Lu N. Binding of Quercetin to Hemoglobin Reduced Hemin Release and Lipid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12925-12934. [PMID: 36169386 DOI: 10.1021/acs.jafc.2c04129] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
The interactions between quercetin and bovine (or human) hemoglobin (Hb) were systematically investigated by fluorescence, UV-vis absorption spectroscopy, and molecular docking to demonstrate the structural mechanism by which quercetin affected the Hb redox state and stability. Quercetin could interact with the central cavity of the Hb molecule with one binding site to generate an Hb-quercetin complex, and the hydrophobic interaction played an important role in the formation of the complex. The binding constant for the Hb-quercetin complex at 298 K was observed to be 1.25 × 104 M-1. In addition, quercetin effectively inhibited Hb-induced lipid oxidation in liposomes or washed muscles, which was ascribed to the conversion to oxy-Hb and decreased hemin dissociation from met-Hb. Consistent with its lower abilities to bind Hb and scavenge free radicals, rutin (i.e., quercetin-3-rhamnosylglucsoside) did not significantly influence the redox state of Hb nor reduce hemin release from Hb, and subsequently, it less effectively inhibited Hb-induced lipid oxidation than quercetin. Altogether, the results herein provide novel insights into the antioxidant mechanism for quercetin and are beneficial to the application of natural quercetin in Hb-containing foods.
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Affiliation(s)
- Rong Tian
- College of Chemistry and Chemical Engineering, Jiangxi Key Laboratory of Green Chemistry, Jiangxi Normal University, Nanchang 330022, China
| | - Lan Zhou
- College of Chemistry and Chemical Engineering, Jiangxi Key Laboratory of Green Chemistry, Jiangxi Normal University, Nanchang 330022, China
| | - Naihao Lu
- College of Chemistry and Chemical Engineering, Jiangxi Key Laboratory of Green Chemistry, Jiangxi Normal University, Nanchang 330022, China
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6
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Preparation, Morphology and Release of Goose Liver Oil Microcapsules. Foods 2022; 11:foods11091236. [PMID: 35563959 PMCID: PMC9103811 DOI: 10.3390/foods11091236] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/18/2022] [Accepted: 04/22/2022] [Indexed: 11/24/2022] Open
Abstract
Goose liver oil (GLO) microcapsules were prepared by konjac glucomannan (KGM) and soybean protein isolate (SPI) for the first time as wall materials. The GLO could be effectively encapsulated, with an encapsulation efficiency of 83.37%, when the ratio of KGM to SPI was 2.9:1, the concentration of the KGM-SPI composite gel layer was 6.28% and the ratio of the GLO to KGM-SPI composite gel layer was 1:6. Fourier transform infrared spectroscopy and X-ray diffraction methods showed electrostatic interactions between KGM and SPI molecules and the formation of hydrogen bonds between the GLO and KGM-SPI wall components. The results of scanning electron microscopy showed a smooth spherical surface morphology of the microcapsules with a dense surface and no cracks. The confocal laser scanning microscopy showed that the microcapsules were homogeneous inside and no coalescence occurred. The encapsulated GLO has a significantly higher thermal and oxidative stability compared to free GLO. In the in vitro digestion experiment, 85.2% of the microcapsules could travel through gastric juice, and 75.2% could be released in the intestinal region. These results suggested that microcapsules prepared by KGM-SPI might be used as a carrier for the controlled release of GLO and could microencapsulate various oil-soluble nutrients in food products.
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7
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Wu H, Richards MP, Undeland I. Lipid oxidation and antioxidant delivery systems in muscle food. Compr Rev Food Sci Food Saf 2022; 21:1275-1299. [PMID: 35080797 DOI: 10.1111/1541-4337.12890] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 10/24/2021] [Accepted: 11/06/2021] [Indexed: 12/12/2022]
Abstract
Lipid oxidation accelerates quality deterioration in muscle-based foods (fish, red meat, and poultry), resulting in off-odors/flavors, color problems, texture defects, and safety concerns. Adding antioxidants is one approach to control lipid oxidation, and several delivery strategies have been applied, such as supplementing antioxidants to the feed, direct mixing into minces, or, for whole muscle pieces; spraying, glazing, and injection. However, some issues linked to these technologies hinder their wide utilization, such as low effectiveness, noncompatibility with clean label, and off-flavor. These shortcomings have promoted the development of new antioxidant delivery technologies. In this review, the main focus is on the principles, characteristics, and implementation of five novel antioxidant delivery methods in different types of muscle food products. Their advantages and drawbacks are also summarized, plus comments about future trends in this area. Among novel routes to deliver antioxidants to muscle foods are, for whole tissues, recyclable dipping solutions; for minces, encapsulation; and, for both minces and whole tissues, cross-processing with nonmuscle antioxidant-containing raw materials as well as applications of edible films/coatings and active packaging. Advantages of these technologies comprise, for example, low price, the possibility to control the antioxidant release rate, overcoming strong aromas from natural antioxidants, and allowing antioxidant-containing raw materials from the food industry to be valorized, providing an opportunity for more circular food production.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Mark P Richards
- Meat Science and Animal Biologics Discovery Program, Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Ingrid Undeland
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
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8
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Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle. Food Chem 2020; 342:128333. [PMID: 33067046 DOI: 10.1016/j.foodchem.2020.128333] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 09/11/2020] [Accepted: 10/06/2020] [Indexed: 01/08/2023]
Abstract
The pro-oxidant and anti-oxidant effects of free fatty acids (FFA) in meat remain ambiguous. To clarify the role of FFA in lipid oxidation of muscle food, the FFA was added into two systems (turkey mince and washed turkey muscle (WTM)) and lipid oxidation was investigated. A mixture of FFA inhibited lipid oxidation in both systems. The absorbance spectrum of oxyHb and metHb was determined in the presence of C18:1 and C18:2. Conversion to hemichrome spectra was observed and was particularly rapid when metHb was mixed with C18:2. C18:2 was also reacted with metHb followed by a chromatography step to remove unbound C18:2, and termed 'modified Hb'. Electron spin resonance (ESR) spectra of the modified Hb was indicative of hemichrome formation. The modified Hb did not promote lipid oxidation in washed turkey muscle during storage. This suggested that hemichrome formation due to added FFA diminished the lipid oxidation capacity of Hb.
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9
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Wu H, Xiao S, Yin J, Zhang J, Richards MP. Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle. Food Chem 2020; 336:127729. [PMID: 32768914 DOI: 10.1016/j.foodchem.2020.127729] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 07/20/2020] [Accepted: 07/29/2020] [Indexed: 11/29/2022]
Abstract
The roles of lipid oxidation substrates and muscle microstructure in lipid oxidation were investigated in two muscle models (cod and pig). Added myoglobin (Mb) promoted lipid oxidation in washed cod muscle (WCM) but not in washed pig muscle (WPM). The differing microstructure of WCM e.g. more exposed fat cells or membrane of muscle cells compared to the "denseness" or "wrapped" structure of WPM, may have contributed to the better ability of Mb to facilitate lipid oxidation in the WCM. Added phospholipids with polyenoic indexes of 282 and 24 activated Mb as an oxidant similarly in WPM while added neutral lipids and added free fatty acids had little effect. It is suggested that muscle microstructure and accessibility of Mb to phospholipids play critical roles in relation to Mb-mediated lipid oxidation while the degree of unsaturation in the phospholipids was less important.
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Affiliation(s)
- Haizhou Wu
- National Center of Meat Quality, Safety Control, Jiangsu Innovation Center of Meat Production, Processing, College of Food Science, Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Department of Animal Sciences, Meat Science & Muscle Biology Laboratory, University of Wisconsin-Madison, 1805 Linden Drive, Madison, WI 53706, United States
| | - Shulan Xiao
- National Center of Meat Quality, Safety Control, Jiangsu Innovation Center of Meat Production, Processing, College of Food Science, Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jie Yin
- Department of Animal Sciences, Meat Science & Muscle Biology Laboratory, University of Wisconsin-Madison, 1805 Linden Drive, Madison, WI 53706, United States
| | - Jianhao Zhang
- National Center of Meat Quality, Safety Control, Jiangsu Innovation Center of Meat Production, Processing, College of Food Science, Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Mark P Richards
- Department of Animal Sciences, Meat Science & Muscle Biology Laboratory, University of Wisconsin-Madison, 1805 Linden Drive, Madison, WI 53706, United States.
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10
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Bou R, Llauger M, Joosse R, García-Regueiro JA. Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin. Food Chem 2019; 292:227-236. [DOI: 10.1016/j.foodchem.2019.04.067] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 04/12/2019] [Accepted: 04/16/2019] [Indexed: 10/27/2022]
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11
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Xiao S, Zhuang H, Zhou G, Zhang J. Investigation of inhibition of lipid oxidation by L-carnosine using an oxidized-myoglobin-mediated washed fish muscle system. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Tatiyaborworntham N, Richards MP. Mechanisms involved in hemoglobin-mediated oxidation of lipids in washed fish muscle and inhibitory effects of phospholipase A2. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2816-2823. [PMID: 29134657 DOI: 10.1002/jsfa.8779] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 10/14/2017] [Accepted: 11/08/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Hemoglobin (Hb) is a lipid oxidation promoter in fish muscle. Phospholipase A2 (PLA2; EC 3.1.1.4) is linked to an increased resistance to lipid oxidation of frozen-thawed cod fillets via an unknown mechanism. The present study aimed to investigate the mechanism of Hb-mediated lipid oxidation with a focus on ferryl Hb and methemoglobin (metHb), the pro-oxidative Hb species, and to examine how porcine pancreatic PLA2 inhibits Hb-mediated lipid oxidation in washed cod muscle (WCM). Lipid hydroperoxides (LOOHs) and thiobarbituric acid reactive substances (TBARS) were measured as primary and secondary lipid oxidation products, respectively. The formation of metHb and ferryl Hb was also monitored. RESULTS Ferryl Hb and metHb formed during the Hb-mediated lipid oxidation. PLA2 inhibited the formation of LOOHs and TBARS and suppressed the formation of metHb and ferryl Hb. WCM was pre-oxidized by hemin to increase the amount of LOOHs. PLA2 promoted the depletion of LOOHs in the pre-oxidized WCM with limited TBARS formation at the expense of the heme moiety of Hb. CONCLUSION The results of the present study suggest that ferryl Hb may play a role in Hb-mediated lipid oxidation and that PLA2 from pig pancreas may work together with Hb as a novel antioxidant with an ability to remove pre-formed LOOHs from a lipid substrate. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Nantawat Tatiyaborworntham
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA
| | - Mark P Richards
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA
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13
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Wu H, Yin J, Zhang J, Richards MP. Factors Affecting Lipid Oxidation Due to Pig and Turkey Hemolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8011-8017. [PMID: 28829595 DOI: 10.1021/acs.jafc.7b02764] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Turkey hemolysate promoted lipid oxidation in washed muscle more effectively than pig hemolysate, which was partly attributed to the greater ability of H2O2 that formed during auto-oxidation to oxidize the avian hemoglobin (Hb). Turkey and pig hemolysate (2.5 μM Hb) exposed to 10 μM H2O2 oxidized to 48% and 4% metHb, respectively. Catalase activity, which converts H2O2 to water, was elevated in the pig hemolysate. The larger difference in Hb oxidation when comparing turkey and pig hemolysate in washed muscle (relative to their auto-oxidation rates) suggested that lipid oxidation products facilitated formation of metHb. Turkey metHb released hemin more readily than pig metHb, which coincided with turkey metHb promoting lipid oxidation more effectively than pig metHb. Ferryl Hb was not detected during storage of turkey or pig hemolysate in washed muscle, which suggested a minor role for hypervalent forms of Hb in the oxidation of the lipids.
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Affiliation(s)
- Haizhou Wu
- National Center of Meat Quality, Safety Control, Jiangsu Innovation Center of Meat Production, Processing, College of Food Science, Technology, Nanjing Agricultural University , Nanjing 210095, P. R. China
- Department of Animal Sciences, Meat Science, Muscle Biology Laboratory, University of Wisconsin-Madison , 1805 Linden Drive, Madison, Wisconsin 53706, United States
| | - Jie Yin
- Department of Animal Sciences, Meat Science, Muscle Biology Laboratory, University of Wisconsin-Madison , 1805 Linden Drive, Madison, Wisconsin 53706, United States
| | - Jianhao Zhang
- National Center of Meat Quality, Safety Control, Jiangsu Innovation Center of Meat Production, Processing, College of Food Science, Technology, Nanjing Agricultural University , Nanjing 210095, P. R. China
| | - Mark P Richards
- Department of Animal Sciences, Meat Science, Muscle Biology Laboratory, University of Wisconsin-Madison , 1805 Linden Drive, Madison, Wisconsin 53706, United States
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14
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Zheng Z, Lin S, Xue J, Shen Q, Feng J, Jin R, Dai Z. The Characterization of Myoglobin and Myoglobin-Induced Lipid Oxidation in Frigate Mackerel. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12729] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zhenxiao Zheng
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou China
| | - Sensen Lin
- Zhejiang International Maritime College; Zhoushan China
| | - Jing Xue
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou China
| | - Qing Shen
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou China
- State Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou China
| | - Junli Feng
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou China
- State Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou China
| | - Renyao Jin
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou China
- State Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou China
| | - Zhiyuan Dai
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou China
- State Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou China
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15
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Development of a new method for determination of total haem protein in fish muscle. Food Chem 2015; 173:1133-41. [DOI: 10.1016/j.foodchem.2014.11.010] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2014] [Revised: 10/28/2014] [Accepted: 11/01/2014] [Indexed: 11/18/2022]
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16
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Desai MA, Joseph P, Suman SP, Silva JL, Kim T, Schilling MW. Proteome basis of red color defect in channel catfish (Ictalurus punctatus) fillets. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.01.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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17
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Yarnpakdee S, Benjakul S, Kristinsson HG. Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:219-226. [PMID: 23696369 DOI: 10.1002/jsfa.6235] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2013] [Revised: 05/10/2013] [Accepted: 05/21/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Although protein isolates have been proven as a potent raw material for protein hydrolysate preparation, the fishy odour associated with lipid oxidation is still detected. The remaining haemoglobin (Hb) in protein isolates can effectively induce lipid oxidation, leading to the formation of fishy odour in the resulting hydrolysate. The aim of this study was to elucidate the impact of Hb with different forms, oxyhaemoglobin (oxy-Hb) and methaemoglobin (met-Hb), on lipid oxidation and the development of fishy odour during hydrolysis of protein isolates. RESULTS During hydrolysis of protein isolate up to 120 min, non-haem iron content, peroxide value and thiobarbituric acid reactive substances slightly increased (P < 0.05). When oxy-Hb or met-Hb was incorporated, the marked increases in all parameters were observed, especially within the first 60 min of hydrolysis. The higher increases were obtained with the latter, suggesting that met-Hb was more pro-oxidative than oxy-Hb. However, no differences in degree of hydrolysis of all samples were observed (P > 0.05). The marked increases in the b*, ΔE*, ΔC* values, fishy odour/flavour and volatile compounds were also found in the resulting hydrolysate containing either oxy-Hb or met-Hb. CONCLUSION Hb, particularly met-Hb, induced lipid oxidation and the development of a fishy odour/flavour in fish protein hydrolysate.
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Affiliation(s)
- Suthasinee Yarnpakdee
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
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Sannaveerappa T, Cai H, Richards MP, Undeland I. Factors affecting the binding of trout HbI and HbIV to washed cod mince model system and their influence on lipid oxidation. Food Chem 2014; 143:392-7. [DOI: 10.1016/j.foodchem.2013.08.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2013] [Revised: 07/03/2013] [Accepted: 08/02/2013] [Indexed: 11/29/2022]
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Maestre R, Douglass JD, Kodukula S, Medina I, Storch J. Alterations in the intestinal assimilation of oxidized PUFAs are ameliorated by a polyphenol-rich grape seed extract in an in vitro model and Caco-2 cells. J Nutr 2013; 143:295-301. [PMID: 23325921 PMCID: PMC3713019 DOI: 10.3945/jn.112.160101] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
The (n-3) PUFAs 20:5 (n-3) (EPA) and 22:6 (n-3) (DHA) are thought to benefit human health. The presence of prooxidant compounds in foods, however, renders them susceptible to oxidation during both storage and digestion. The development of oxidation products during digestion and the potential effects on intestinal PUFA uptake are incompletely understood. In the present studies, we examined: (1) the development and bioaccessibility of lipid oxidation products in the gastrointestinal lumen during active digestion of fatty fish using the in vitro digestive tract TNO Intestinal Model-1 (TIM-1); (2) the mucosal cell uptake and metabolism of oxidized compared with unoxidized PUFAs using Caco-2 intestinal cells; and 3) the potential to limit the development of oxidation products in the intestine by incorporating antioxidant polyphenols in food. We found that during digestion, the development of oxidation products occurs in the stomach compartment, and increased amounts of oxidation products became bioaccessible in the jejunal and ileal compartments. Inclusion of a polyphenol-rich grape seed extract (GSE) during the digestion decreased the amounts of oxidation products in the stomach compartment and intestinal dialysates (P < 0.05). In Caco-2 intestinal cells, the uptake of oxidized (n-3) PUFAs was ~10% of the uptake of unoxidized PUFAs (P < 0.05) and addition of GSE or epigallocatechin gallate protected against the development of oxidation products, resulting in increased uptake of PUFAs (P < 0.05). These results suggest that addition of polyphenols during active digestion can limit the development of (n-3) PUFA oxidation products in the small intestine lumen and thereby promote intestinal uptake of the beneficial, unoxidized, (n-3) PUFAs.
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Affiliation(s)
- Rodrigo Maestre
- Department of Seafood Chemistry, Instituto de Investigaciones Marinas, Vigo, Spain.
| | - John D. Douglass
- Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ
| | - Sarala Kodukula
- Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ
| | - Isabel Medina
- Department of Seafood Chemistry, Instituto de Investigaciones Marinas, Vigo, Spain; and
| | - Judith Storch
- Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ
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Affiliation(s)
- Surendranath P. Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546;
| | - Poulson Joseph
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762;
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21
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Thiansilakul Y, Benjakul S, Grunwald EW, Richards MP. Retardation of myoglobin and haemoglobin-mediated lipid oxidation in washed bighead carp by phenolic compounds. Food Chem 2012; 134:789-96. [DOI: 10.1016/j.foodchem.2012.02.182] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2011] [Revised: 01/15/2012] [Accepted: 02/27/2012] [Indexed: 10/28/2022]
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22
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Cai H, Richards MP. Site E14 in hemoglobins and myoglobins: a key residue that affects hemin loss and lipid oxidation capacity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7729-7734. [PMID: 22681513 DOI: 10.1021/jf301419z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Fish hemoglobins (Hbs) frequently contain glycine at site E14 while mammalian Hbs contain larger residues (e.g., alanine and serine). These differences were examined by creating structural variants at E14 using recombinant bovine myoglobin (Mb) as a model heme protein that contains alanine at E14. The Ala(E14)Gly mutation increased k(ox) and hemin loss 3-fold and 45-fold, respectively. Glycine at E14 creates a channel for solvent to enter the heme crevice, which enhances autoxidation and hemin loss rates. Hydration of the proximal heme pocket facilitates hemin loss because protonation of the proximal histidine weakens the linkage of the imidazole group to the iron atom of the hemin moiety. Ala(E14)Gly promoted lipid oxidation in washed fish muscle more rapidly during iced storage compared to wild type Mb at pH 5.7. This suggested that the rapid hemin loss from Ala(E14)Gly accelerated lipid oxidation. Ala(E14)Ser and Ala(E14)Val had little effect on k(ox) but somewhat accelerated net hemin loss. These studies suggest that enhanced access of solvent to the heme crevice of many fish Hbs at site E14 facilitates rapid hemin loss and moderately accelerates autoxidation. This likely is part of the reason fish Hbs promote lipid oxidation much more effectively compared to mammalian Hbs.
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Affiliation(s)
- He Cai
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, 1805 Linden Drive, Madison, WI 53706, USA
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23
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Thiansilakul Y, Benjakul S, Park SY, Richards MP. Characteristics of myoglobin and haemoglobin-mediated lipid oxidation in washed mince from bighead carp (Hypophthalmichthys nobilis). Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.11.060] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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24
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Chuang WL, Pan BS. Anti-stress effects of Glycine tomentella Hayata in tilapia: inhibiting COX-2 expression and enhancing EPA synthesis in erythrocyte membrane and fish growth. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9532-9541. [PMID: 21732613 DOI: 10.1021/jf2017308] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The objective of this study was to elucidate the in vivo effects of the ethanol extract of wooly Glycine tomentella Hayata (GTE) root on tilapia to elucidate whether GTE has antistress activity. Tilapia as an animal model were fed with or without GTE, then injected with lipopolysaccharide (LPS) or ammonium chloride (NH(4)Cl). The tilapia were exposed to 100 mg/L of aqueous NH(4)Cl, and/or acute cold stress. Growth parameters of the tilapia were measured during the feeding trials. Tilapia injected with GTE (20 μg/g of fish), NH(4)Cl (100 μg/g of fish) and/or LPS (1 μg/g of fish) were then sampled 2 h poststimulation. GTE significantly inhibited cyclooxygenase-2 expression and hemoglobin (Hb) dimer formation (36 kDa). GTE also improved growth and blood viscosity and upregulated eicosapentaenoic acid content of erythrocytes. The in vivo results indicated that GTE (20 μg/g of fish) can be applied as a stress-tolerance enhancing agent for the aquaculture industry.
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Affiliation(s)
- Whae-Ling Chuang
- Department of Food Science, Life Science College, National Taiwan Ocean University, 202-24, No. 2, Beining Road, Keelung, Taiwan, ROC
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25
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Angeli JPF, Garcia CCM, Sena F, Freitas FP, Miyamoto S, Medeiros MHG, Di Mascio P. Lipid hydroperoxide-induced and hemoglobin-enhanced oxidative damage to colon cancer cells. Free Radic Biol Med 2011; 51:503-15. [PMID: 21600979 DOI: 10.1016/j.freeradbiomed.2011.04.015] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/16/2010] [Revised: 04/05/2011] [Accepted: 04/08/2011] [Indexed: 11/23/2022]
Abstract
Epidemiological studies have indicated that Western diets are related to an increase in a series of malignancies. Among the compounds that are credited for this toxic effect are heme and lipid peroxides. We evaluated the effects of hemoglobin (Hb) and linoleic acid hydroperoxides (LAOOH) on a series of toxicological endpoints, such as cytotoxicity, redox status, lipid peroxidation, and DNA damage. We demonstrated that the preincubation of SW480 cells with Hb and its subsequent exposure to LAOOH (Hb + LAOOH) led to an increase in cell death, DCFH oxidation, malonaldehyde formation, and DNA fragmentation and that these effects were related to the peroxide group and the heme present in Hb. Furthermore, Hb and LAOOH alone exerted a toxic effect on the endpoints assayed only at concentrations higher than 100 μM. We were also able to show that SW480 cells presented a higher level of the modified DNA bases 8-oxo-7,8-dihydro-2'-deoxyguanosine and 1,N(2)-etheno-2'-deoxyguanosine compared to the control. Furthermore, incubations with Hb led to an increase in intracellular iron levels, and this high level of iron correlated with DNA oxidation, as measured as EndoIII- and Fpg-sensitive sites. Thus, Hb from either red meat or bowel bleeding could act as an enhancer of fatty acid hydroperoxide genotoxicity, which contributes to the accumulation of DNA lesions in colon cancer cells.
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Affiliation(s)
- José Pedro F Angeli
- Departamento de Bioquímica, Instituto de Química, Universidade de São Paulo, CEP 05508–000 São Paulo, SP, Brazil
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26
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Egelandsdal B, Ren L, Kathirvel P, Gong Y, Greaser M, Richards M. Addition of partly reduced bovine serum albumin to a metmyoglobin-fortified washed cod system gives reduced formation of lipid oxidation products and increased degradation of proteins. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.11.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Hrynets Y, Omana D, Xu Y, Betti M. Impact of citric acid and calcium ions on acid solubilization of mechanically separated turkey meat: Effect on lipid and pigment content. Poult Sci 2011; 90:458-66. [DOI: 10.3382/ps.2010-00859] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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28
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Larsson KJ, Undeland IK. Effect of caffeic acid on haemoglobin-mediated lipid and protein oxidation in washed cod mince during ice and frozen storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2531-2540. [PMID: 20812382 DOI: 10.1002/jsfa.4121] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Little is known about the relation between haemoglobin (Hb)-mediated lipid and protein oxidation in muscle foods and how these two reactions can be inhibited by naturally occurring antioxidants. This study was aimed at evaluating (1) lipid oxidation and protein oxidation induced by 20 µmol L(-1) Hb during chilled and frozen storage of washed cod mince and (2) the efficiency of 10-1000 ppm (0.063-6.3 mmol L(-1)) caffeic acid in preventing these reactions. RESULTS Addition of 20 µmol L(-1) Hb increased peroxide value (PV), rancid odour, protein carbonylation, protein insolubilisation, redness loss and α-tocopherol loss in ice-stored washed cod mince. Since both lipid and protein oxidation developed at the same time, it was not possible to conclude which reaction initiated the other. All studied reactions were efficiently inhibited by ≥ 50 ppm caffeic acid, which could be a result of α-tocopherol regeneration, general radical scavenging, reduced formation of oxidised Hb forms and/or conformational changes in Hb structure. During frozen storage the only clear effect of Hb was increased PV, and here caffeic acid was less efficient as an antioxidant. CONCLUSION Hb-induced lipid and protein oxidation occurred quickly in ice-stored washed cod mince, and the two reactions could not be separated in time. During frozen storage, Hb caused only limited lipid oxidation. Caffeic acid (≥50 ppm) was an efficient antioxidant during ice storage.
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Affiliation(s)
- Karin J Larsson
- Department of Chemical and Biological Engineering-Food Science, Chalmers University of Technology, SE-412 96 Göteborg, Sweden
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29
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The effect of Fenton’s reactants and aldehydes on the changes of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1370-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Helbo S, Fago A. Allosteric modulation by S-nitrosation in the low-O₂ affinity myoglobin from rainbow trout. Am J Physiol Regul Integr Comp Physiol 2010; 300:R101-8. [PMID: 20962203 DOI: 10.1152/ajpregu.00374.2010] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Myoglobin (Mb) serves in the facilitated diffusion and storage of O₂ in heart and skeletal muscle, where it also regulates O₂ consumption via nitric oxide (NO) scavenging or generation. S-nitrosation at reactive cysteines may generate S-nitroso Mb (Mb-SNO) and contribute further to NO homeostasis. In being a monomer, Mb is commonly believed to lack allosteric control of heme reactivity. Here, we test whether in rainbow trout, a fast swimmer living in well-aerated water, the Mb-O₂ affinity is regulated by ionic cofactors and S-nitrosation. O₂ equilibria showed the lowest O₂ affinity ever reported among vertebrate Mbs (P₅₀ = 4.92 ± 0.29 mmHg, 25°C), a small overall heat of oxygenation (ΔH = -12.03 kcal/mol O₂), and no effect of chloride, pH, or lactate. Although the reaction with 4,4'-dithiodipyridine (4-PDS) showed 1.3-1.9 accessible thiols per heme, the reaction of Mb with S-nitroso cysteine (Cys-NO) and S-nitrosoglutathione (GSNO) to generate Mb-SNO yielded ∼0.3-0.6 and ∼0.1 SNO/heme, respectively, suggesting S-nitrosation at only one cysteine (likely Cys¹⁰). At ∼60% S-nitrosation, trout Mb-SNO showed a higher O₂ affinity (P₅₀ = 2.23 ± 0.19 mmHg, 20°C) than unmodified Mb (3.36 ± 0.11 mmHg, 20°C). Total SNO levels measured by chemiluminescence in trout myocardial preparations decreased after hypoxia, but not significantly, indicating that transnitrosation reactions between thiols may occur in vivo. Our data reveal a novel, S-nitrosation-dependent allosteric mechanism in this low-affinity Mb that may contribute to targeted O₂-linked SNO release in the hypoxic fish heart and be of importance in preserving cardiac function during intense exercise.
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Affiliation(s)
- Signe Helbo
- Department of Biological Sciences, Aarhus University, Denmark
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31
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Egelandsdal B, Ren L, Gong Y, Greaser M, Richards M. Factors affecting solubilisation and oxidation of proteins during equine metmyoglobin-mediated lipid oxidation in extensively washed cod muscle. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.03.092] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Bou R, Hanquet N, Codony R, Guardiola F, Decker EA. Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation. Meat Sci 2009; 85:47-53. [PMID: 20374863 DOI: 10.1016/j.meatsci.2009.12.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2009] [Revised: 11/12/2009] [Accepted: 12/02/2009] [Indexed: 12/13/2022]
Abstract
Hemoglobin (Hb) has been proposed to be a major pro-oxidant in raw and cooked meats. To understand the mechanisms and differentiate between the pro-oxidant and antioxidant potential of oxyhemoglobin (OxyHb) and methemoglobin (MetHb), their pro-oxidant activity, protein solubility, radical scavenging capacity, iron content and contribution of non-chelatable iron on lipid oxidation were determined as a function of thermal treatments. The ability of native OxyHb and MetHb to promote lipid oxidation was similar and higher than their corresponding OxyHb or MetHb heated at 68 and 90 degrees C but not different from those at 45 degrees C. The pro-oxidant activity of MetHb heated at 68 and 90 degrees C were similar whereas the pro-oxidant activity of OxyHb heated at 68 degrees C was higher than that heated at 90 degrees C. The decreased pro-oxidant activity of heat-denatured Hb was associated with a decrease in the solubility of heme iron while free iron showed little impact on the lipid oxidation.
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Affiliation(s)
- Ricard Bou
- Department of Food Science, University of Massachusetts, Amherst, MA, USA.
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33
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Richards MP, Aranda R, He C, Phillips GN. Effect of pH on Structural Changes in Perch Hemoglobin that Can Alter Redox Stability and Heme Affinity. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2009. [DOI: 10.1080/10498850903223598] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Eymard S, Baron CP, Jacobsen C. Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.09.030] [Citation(s) in RCA: 129] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Bou R, Guardiola F, Codony R, Faustman C, Elias RJ, Decker EA. Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:9612-9620. [PMID: 18816061 DOI: 10.1021/jf8009848] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Myoglobin (Mb) and its iron have been proposed to be major prooxidants in cooked meats. To understand the mechanisms and differentiate between the prooxidant and antioxidant potential of oxymyoglobin (OxyMb) and metmyoglobin (MetMb), their prooxidant activity, iron content, solubility, free radical scavenging activity, and iron binding capacity were determined as a function of thermal processing. The ability of native and heat denatured OxyMb and MetMb to promote the oxidation of muscle microsomes was different. MetMb promoted lipid oxidation in both its native and denatured states. Conversely, OxyMb became antioxidative when the protein was heated to temperatures >or=75 degrees C. The increased antioxidant activity of heat denatured OxyMb was likely due to a decrease in its prooxidative activity due to its loss of solubility. These data show that the impact on oxidative reactions of Mb is the result of the balance between its antioxidant and prooxidant activities.
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Affiliation(s)
- Ricard Bou
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
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36
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Vareltzis P, Hultin HO, Autio WR. Hemoglobin-mediated lipid oxidation of protein isolates obtained from cod and haddock white muscle as affected by citric acid, calcium chloride and pH. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.10.043] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Vareltzis P, Hultin HO. Effect of low pH on the susceptibility of isolated cod (Gadus morhua) microsomes to lipid oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9859-9867. [PMID: 17966975 DOI: 10.1021/jf0708600] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
During the extraction of muscle to produce protein isolates by acid or alkali solubilization, membranes are exposed to abnormally low or high pH. Low but not high pH treatment induces rapid oxidation of membrane phospholipids in the presence of hemoglobin. The goal of this research work was to study the oxidative stability of microsomes under the conditions met during acid solubilization. Isolated microsomes from cod muscle were used as a model system. At pH 5.3 or lower, 99% of isolated cod membranes sedimented at low centrifugation speeds. Isolated membranes that were exposed to pH 3.0 were less susceptible to hemoglobin-mediated lipid oxidation. Cod hemoglobin exposed to pH 3 was rendered less pro-oxidative than the untreated cod hemoglobin. However, when microsomes and hemoglobin were together exposed to low pH, oxidation was promoted. Citric acid and calcium chloride, as well as press juice isolated from cod muscle, were able to inhibit lipid oxidation of microsomal suspensions.
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Affiliation(s)
- Patroklos Vareltzis
- Department of Food Science, University of Massachusetts/Amherst, Gloucester, 01930, USA
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38
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Larsson K, Almgren A, Undeland I. Hemoglobin-mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9027-35. [PMID: 17910510 DOI: 10.1021/jf070522z] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
The use of washed cod light muscle minces in mechanistic studies of hemoglobin (Hb)-mediated fish lipid oxidation has largely increased in the past 5 years. Although cod light muscle has a low level of intrinsic lipid oxidation catalysts, a prerequisite for a good oxidation model system, we believe it cannot fully mimic the oxidation kinetics taking place in other fish species being more susceptible to lipid oxidation. The aim of this study was to systematically investigate whether washed mince model systems useful in Hb-mediated oxidation studies could be prepared also from herring (Clupea harengus) and salmon (Salmo salar) light muscles. The kinetics of oxidation in the washed models was measured during ice storage (+/-Hb), and the results were related to compositional differences. Minces from cod, herring, and salmon light muscles were washed 3 times with 3 volumes of water and buffer. A 20 microM portion of Hb and 200 ppm streptomycin was then added, followed by adjustment of pH and moisture to 6.3 and 86%, respectively. Samples with or without Hb were then stored on ice, and oxidation was followed as peroxide value (PV), rancid odor, redness (a*) loss and yellowness (b*). Prior to storage, all minces and models were also analyzed for total lipids, fatty acids, alpha-tocopherol, proteins, Hb, Fe, Cu, and Zn. Hb-mediated lipid oxidation appeared within 2 days on ice in all models. Small differences in the oxidation rates ranked the models as herring > cod > salmon. These differences were ascribed to more preformed peroxides and trace elements in the herring model, and more antioxidants in the salmon model. Controls, without Hb, stayed stable in all cases except herring, where a very slight oxidation appeared, especially if the herring raw material had been prefrozen. In conclusion, fattier fish like dark muscle species and salmonoids are useful for making washed mince model systems and would be a better choice than cod if there is an interest in the oxidation kinetics of such species.
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Affiliation(s)
- Karin Larsson
- Department of Chemical and Biological Engineering-Food Science, Chalmers University of Technology, SE 412 96 Göteborg, Sweden
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39
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Roginsky V, Zheltukhina GA, Nebolsin VE. Efficacy of metmyoglobin and hemin as a catalyst of lipid peroxidation determined by using a new testing system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:6798-806. [PMID: 17625877 DOI: 10.1021/jf0714362] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
A new quantitative approach to investigate the capability of iron heme complexes (HEM), metmyoglobin and hemin, to catalyze lipid peroxidation was elaborated. The oxidation of methyl linoleate in micellar solutions was used as a testing model. The key point was the determination of the rate of free radical generation, RIN, calculated from the rate of oxygen consumption. The HEM catalytic activity was characterized by two independent parameters: by reactivity and by its resistance to degradation. Both parameters were found to be pH-dependent. The reactivity was expressed as the effective rate constant for the reaction of HEM with lipid hydroperoxide. The resistance to degradation was characterized by the rate of the decrease in RIN with time and also by the regeneration coefficient, which shows how many active free radicals can be generated by one molecule of HEM. Both Hemin and metMB were found to be very effective catalysts even at nanomolar concentrations. The effective regeneration of active forms of HEM was observed. The catalytic activity of HEM was rapidly reduced with time. The kinetic scheme of the process under consideration was suggested, and this was applied for kinetic computer simulations.
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Affiliation(s)
- Vitaly Roginsky
- N. Semenov Institute of Chemical Physics, Russian Academy of Sciences, 4 Kosygin st., 119991 Moscow, Russia.
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40
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Grunwald EW, Richards MP. Mechanisms of heme protein-mediated lipid oxidation using hemoglobin and myoglobin variants in raw and heated washed muscle. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:8271-80. [PMID: 17032039 DOI: 10.1021/jf061231d] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
The hemoglobin variant rHb 0.1, which possesses a decreased ability to form subunits, stimulated lipid oxidation in washed fish muscle less effectively as compared to wild-type hemoglobin (rHb 0.0). This could be due to the lower hemin affinity and more rapid autoxidation rate of subunits as compared to tetramers. To differentiate between hemin affinity and autoxidation effects, ferrous V68T Mb was compared to ferrous wild-type myoglobin (WT Mb). WT Mb has a more rapid hemin loss rate (25-fold) than does V68T, while V68T autoxidized more rapidly than did WT Mb (60-fold). Ferrous WT Mb promoted TBARS and lipid peroxide formation more rapidly than did ferrous V68T (p < 0.01). This indicated hemin loss rate was more critical in determining onset of lipid oxidation as compared to autoxidation rate. Hemin alone was capable of stimulating lipid oxidation. Albumin enhanced the ability of hemin to promote lipid oxidation. MetMb promoted lipid oxidation more effectively than did ferrous Mb, which could be due to the lower hemin affinity of metMb as compared to that of ferrous Mb. EDTA, an iron chelator, had no effect on the rate or extent of lipid oxidation mediated by Mb in the cooked system. Variants with a 975-fold range of hemin affinities promoted lipid oxidation with equivalent efficacy in cooked washed cod contrary to results in uncooked washed cod. The cooking temperatures apparently denature the globin and release hemin reactant to such an extent that the impact of hemin affinity on lipid oxidation observed in the raw state is negated in the cooked state. These studies collectively suggest released hemin is of primary importance in promoting lipid oxidation in raw and cooked washed fish muscle.
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Affiliation(s)
- Eric W Grunwald
- Department of Animal Sciences, Meat Science and Muscle Biology Laboratory, University of Wisconsin-Madison, 1805 Linden Drive West, Madison, WI 53706, USA
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Grunwald EW, Richards MP. Studies with myoglobin variants indicate that released hemin is the primary promoter of lipid oxidation in washed fish muscle. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:4452-60. [PMID: 16756380 DOI: 10.1021/jf0603228] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Variants of sperm whale myoglobin (Mb) were used to assess the mechanism of heme protein-mediated lipid oxidation in washed cod muscle. A myoglobin variant with high hemin affinity (V68T) was an exceptionally poor promoter of lipid oxidation, while a Mb variant with low hemin affinity (H97A) was a potent promoter of lipid oxidation. V68T releases hemin slowly due to the ability of threonine to hydrogen bond with coordinated water and the distal histidine within the heme crevice. H97A rapidly releases hemin because the relatively small alanine residue creates a channel for water to easily enter the heme crevice which weakens the covalent linkage of hemin to the proximal histidine. A variant sensitive to heme degradation (L29F/H64Q) was a weaker promoter of lipid oxidation compared to wild-type Mb. This suggests that degrading the heme ring and releasing iron decreased the ability of Mb to promote lipid oxidation. Free radicals resulting from hemin-mediated decomposition of lipid hydroperoxides have the capacity to propagate lipid oxidation and degrade hemin catalyst. This may explain why heme proteins behave as reactants rather than "catalysts" of lipid oxidation in washed cod. Collectively these studies strongly suggest that released hemin is the critical entity that drives heme protein-mediated lipid oxidation in washed fish muscle.
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Affiliation(s)
- Eric W Grunwald
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, 1805 Linden Drive West, Madison, Wisconsin 53706, USA
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