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Ye Z, Shi J, Harrison R, Hider R, Bekhit AEDA. Studies on the Effect of Oxidation on Bioactivity of Phenolics and Wine Lees Extracts. Antioxidants (Basel) 2023; 12:antiox12040931. [PMID: 37107306 PMCID: PMC10135472 DOI: 10.3390/antiox12040931] [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: 03/20/2023] [Revised: 04/11/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
It is expected that any processing and handling of lees (e.g., drying, storage or removal of residual alcohol using various concentration techniques) will expose the material to oxidation and the consequences of oxidation on the biological activity of the lees and the lees extracts are unknown. The effects of oxidation (using horseradish peroxidase and hydrogen peroxide model system) on phenolic composition and their antioxidant and antimicrobial activities were investigated in (i) a flavonoid model system composed of catechin and grape seed tannin (Cat:GST) extracts at various ratios and (ii) in Pinot noir (PN) and Riesling (RL) wine lees samples. For the flavonoid model, oxidation had a minor or no impact on total phenol content but increased (p < 0.05) total tannin content from approximately 145 to 1200 µg epicatechin equivalent/mL. An opposite observation was found in the PN lees samples where oxidation reduced (p < 0.05) the total phenol content (TPC) by approximately 10 mg GAE/g dry matter (DM) lees. The mean degree of the polymerization (mDP) values of the oxidized flavonoid model samples ranged from 15 to 30. The Cat:GST ratio and interaction of the Cat:GST ratio with oxidation were found significantly to affect the mDP values of the flavonoid model samples (p < 0.05). Oxidation increased the mDP values in all oxidized flavonoid model samples except for Cat:GST 0:100. The mDP values of the PN lees samples ranged from 7 to 11 and remained the same after oxidation. There was no significant reduction in the antioxidant activities (DPPH and ORAC) of the model and wine lees after oxidation except the PN1 lees sample (decreased from 3.5 to 2.8 mg Trolox equivalent/g DM extracts). In addition, no correlation was observed between mDP (approximately 10 to 30) and DPPH (0.09) and ORAC assay (-0.22), which indicates that the higher mDP resulted in a poor ability to scavenge DPPH· and AAPH· free radicals. Antimicrobial activities of the flavonoid model were found to be improved after the oxidation treatment against S. aureus and E. coli with minimum inhibition concentration (MIC) of 1.56 and 0.39 mg/mL. This may indicate that new compounds were formed during the oxidation treatment, and these compounds showed more effective microbicidal activity. LC-MS work is required in the future to identify the compounds that are newly formed during the oxidation of the lees.
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Affiliation(s)
- Zhijing Ye
- School of Viticulture and Wine Science, Te Pūkenga, Trading as Eastern Institute of Technology, Napier 4112, New Zealand
| | - Jinlin Shi
- School of Viticulture and Wine Science, Te Pūkenga, Trading as Eastern Institute of Technology, Napier 4112, New Zealand
| | - Roland Harrison
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Richard Hider
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
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Zhao X, Xu X, Zhou G. Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review. Compr Rev Food Sci Food Saf 2020; 20:924-959. [DOI: 10.1111/1541-4337.12684] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 11/10/2020] [Accepted: 11/12/2020] [Indexed: 12/14/2022]
Affiliation(s)
- Xue Zhao
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Guanghong Zhou
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Animal Products Processing, MOA; Key Lab of Meat Processing and Quality Control, MOE; College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
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Cao Y, Ma W, Huang J, Xiong YL. Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105722] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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(−)-Epigallocatechin gallate protected molecular structure of collagen fibers in sea cucumber Apostichopus japonicus body wall during thermal treatment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109076] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Zhou F, Jongberg S, Zhao M, Sun W, Skibsted LH. Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress. Food Chem 2019; 298:125030. [PMID: 31260978 DOI: 10.1016/j.foodchem.2019.125030] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 06/12/2019] [Accepted: 06/16/2019] [Indexed: 12/16/2022]
Abstract
Plant extracts from rosemary (RE), green tea (GTE), and maté (ME) were compared for the protection against iron-induced oxidation in porcine homogenates at total phenolic concentrations from 25 to 250 ppm. Lipid oxidation as indicated by TBARS was in all cases sufficiently suppressed, especially for RE. Hydrophobic RE retarded overall oxidation in the homogenates with an inverted dose-dependent response. Optimum delay of oxygen consumption was found at the lowest concentration applied, similar to protection against thiols and formation of protein radicals as measured by ESR, whereas the high concentration increased oxygen consumption and caused additionally thiol loss possibly due to thiol-quinone interactions, generating protein-phenol complexes. Hydrophilic ME or GTE increased the initial oxygen consumption rate as an indication of prooxidant activities at elevated concentrations. However, they were found to protect myoglobin and protein at those high concentrations with GTE being more efficient, possibly due to better chelation effect.
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Affiliation(s)
- Feibai Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Sisse Jongberg
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Leif H Skibsted
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
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Jongberg S, Tørngren MA, Skibsted LH. Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops. MEDICINES (BASEL, SWITZERLAND) 2018; 5:medicines5010011. [PMID: 29361744 PMCID: PMC5874576 DOI: 10.3390/medicines5010011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 12/28/2017] [Accepted: 01/16/2018] [Indexed: 06/07/2023]
Abstract
Background: Phenolic plant extracts are added as antioxidants in meat to prevent lipid oxidation, but depending on the concentration applied, may affect proteins either through covalent interactions or by serving as a prooxidant. Methods: Brine-injected pork chops prepared with green tea extract (25-160 ppm gallic acid equivalents (GAE)), or maté extract (25-160 ppm GAE) and stored (5 °C, 7 days) in high-oxygen atmosphere packaging (MAP: 80% O2 and 20% CO2) were analyzed for color changes, lipid oxidation by thiobarbituric acid reactive substances (TBARS), and protein oxidation evaluated by thiol loss and protein radical formation by electron spin resonance (ESR) spectroscopy, and compared to a control without antioxidant. Results: Extract of maté and green tea showed significant and comparable antioxidative effects against formation of TBARS in brine-injected pork chops for all concentrations applied compared to the control. Protein radical formation decreased significantly by addition of 25 ppm maté extract, but increased significantly by addition of 80-160 ppm green tea extract, when monitored as formation of protein radicals. Meanwhile, protein thiol groups disappeared when applying the extracts by reactions assigned to addition reactions of oxidized phenols from the extracts to protein thiols. Conclusion: Maté is accordingly a good source of antioxidants for protection of both lipids and proteins in brine-injected pork chops chill-stored in high-oxygen atmosphere, though the dose must be carefully selected.
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Affiliation(s)
- Sisse Jongberg
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
| | - Mari Ann Tørngren
- Danish Meat Research Institute, Danish Technological Institute, Gregersensvej 9, DK-2630 Taastrup, Denmark.
| | - Leif H Skibsted
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
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Jongberg S, Tørngren MA, Skibsted LH. Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere. MEDICINES 2018; 5:medicines5010007. [PMID: 29342928 PMCID: PMC5874572 DOI: 10.3390/medicines5010007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 12/28/2017] [Accepted: 01/10/2018] [Indexed: 12/15/2022]
Abstract
Background: Ascorbate is often applied to enhance stability and robustness of brine-injected pork chops sold for retail, but may affect protein oxidation, while plant extracts are potential substitutes. Methods: Brine-injected pork chops (weight-gain ~12%, NaCl ~0.9%) prepared with ascorbate (225 ppm), green tea extract (25 ppm gallic acid equivalents (GAE)), or maté extract (25 ppm GAE) stored (5 °C, seven days) in high-oxygen atmosphere packaging (MAP: 80% O2 and 20% CO2) were analyzed for color changes, sensory quality, and protein oxidation compared to a control without antioxidant. Results: No significant differences were observed for green tea and maté extracts as compared to ascorbate when evaluated based on lipid oxidation derived off-flavors, except for stale flavor, which maté significantly reduced. All treatments increased the level of the protein oxidation product, α-aminoadipic semialdehyde as compared to the control, and ascorbate was further found to increase thiol loss and protein cross-linking, with a concomitant decrease in the sensory perceived tenderness. Conclusions: Green tea and maté were found to equally protect against lipid oxidation derived off-flavors, and maté showed less prooxidative activity towards proteins as compared to ascorbate, resulting in more tender meat. Maté is a valuable substitute for ascorbate in brine-injected pork chops.
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Affiliation(s)
- Sisse Jongberg
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
| | - Mari Ann Tørngren
- Danish Meat Research Institute, Danish Technological Institute, Gregersensvej 9, DK-2630 Taastrup, Denmark.
| | - Leif H Skibsted
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
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Jongberg S, Lund MN, Pattison DI, Skibsted LH, Davies MJ. Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components. Food Chem 2015; 199:36-41. [PMID: 26775941 DOI: 10.1016/j.foodchem.2015.11.120] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2015] [Revised: 11/08/2015] [Accepted: 11/26/2015] [Indexed: 01/12/2023]
Abstract
Competitive kinetics were applied as a tool to determine apparent rate constants for the reduction of hypervalent haem pigment ferrylmyoglobin (MbFe(IV)O) by proteins and phenols in aqueous solution of pH 7.4 and I=1.0 at 25°C. Reduction of MbFe(IV)O by a myofibrillar protein isolate (MPI) from pork resulted in kMPI=2.2 ± 0.1 × 10(4)M(-1)s(-1). Blocking of the protein thiol groups on the MPI by N-ethylmaleimide (NEM) markedly reduced this rate constant to kMPI-NEM=1.3 ± 0.4 × 10(3)M(-1)s(-1) consistent with a key role for the Cys residues on MPI as targets for haem protein-mediated oxidation. This approach allows determination of apparent rate constants for the oxidation of proteins by haem proteins of relevance to food oxidation and should be applicable to other systems. A similar approach has provided approximate apparent rate constants for the reduction of MbFe(IV)O by catechin and green tea extracts, though possible confounding reactions need to be considered. These kinetic data suggest that small molar excesses of some plant extracts relative to the MPI thiol concentration should afford significant protection against MbFe(IV)O-mediated oxidation.
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Affiliation(s)
- Sisse Jongberg
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark.
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark; Department of Biomedical Sciences, Building 4.5, Panum Institute, University of Copenhagen, Blegdamsvej 3, Copenhagen 2200, Denmark.
| | - David I Pattison
- Heart Research Institute, 7 Eliza Street, Newtown, NSW 2042, Australia; Faculty of Medicine, University of Sydney, Sydney, NSW 2006, Australia.
| | - Leif H Skibsted
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark.
| | - Michael J Davies
- Department of Biomedical Sciences, Building 4.5, Panum Institute, University of Copenhagen, Blegdamsvej 3, Copenhagen 2200, Denmark; Heart Research Institute, 7 Eliza Street, Newtown, NSW 2042, Australia; Faculty of Medicine, University of Sydney, Sydney, NSW 2006, Australia.
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Raes K, Doolaege EHA, Deman S, Vossen E, De Smet S. Effect of carnosic acid, quercetin and α-tocopherol on lipid and protein oxidation in an in vitro simulated gastric digestion model. Int J Food Sci Nutr 2015; 66:216-21. [PMID: 25578758 DOI: 10.3109/09637486.2014.959900] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Carnosic acid, quercetin and α-tocopherol are well-known antioxidants in many biological systems. However, their antioxidative effect during food digestion against lipid and protein oxidation is not well known. Therefore, in this study, an in vitro simulated gastric digestion model was used to investigate their stability during gastrointestinal conditions and their antioxidative properties during low pH digestion. In general, the stability of the antioxidants in the different steps of digestion was in the order of α-tocopherol > quercetin > carnosic acid. Salivary components, as well as the acidity of the gastric juice, were responsible for the reduction in antioxidants. Both α-tocopherol and quercetin were able to lower lipid oxidation during digestion, while the effect on protein oxidation was not clear. In contrast, carnosic acid did not have any effect on lipid oxidation and tended to stimulate protein oxidation. This study clearly demonstrated that the environmental conditions are of major importance to the properties of antioxidant compounds.
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Affiliation(s)
- Katleen Raes
- Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Laboratory for Food Microbiology and Biotechnology, Ghent University - Campus Kortrijk , Kortrijk , Belgium
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Jongberg S, Lund MN, Skibsted LH, Davies MJ. Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11279-11288. [PMID: 25343706 DOI: 10.1021/jf5041433] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Radical transfer from perferrylmyoglobin to other target species (myofibrillar proteins, MPI) and bovine serum albumin (BSA), extracts from green tea (GTE), maté (ME), and rosemary (RE), and three phenolic compounds, catechin, caffeic acid, and carnosic acid) was investigated by electron paramagnetic resonance (EPR) spectroscopy to determine the concentrations of plant extracts required to protect against protein oxidation. Blocking of MPI thiol groups by N-ethylmaleimide was found to reduce the rate of reaction of MPI with perferrylmyoglobin radicals, signifying the importance of protein thiols as radical scavengers. GTE had the highest phenolic content of the three extracts and was most effective as a radical scavenger. IC50 values indicated that the molar ratio between phenols in plant extract and MPI thiols needs to be >15 in order to obtain efficient protection against protein-to-protein radical transfer in meat. Caffeic acid was found most effective among the plant phenols.
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Affiliation(s)
- Sisse Jongberg
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 30, 1958 Frederiksberg, Denmark
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Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants. Food Chem 2014; 150:422-8. [DOI: 10.1016/j.foodchem.2013.10.161] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2013] [Revised: 10/18/2013] [Accepted: 10/30/2013] [Indexed: 11/19/2022]
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Nieto G, Jongberg S, Andersen ML, Skibsted LH. Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic. Meat Sci 2013; 95:177-84. [DOI: 10.1016/j.meatsci.2013.05.016] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2012] [Revised: 05/06/2013] [Accepted: 05/10/2013] [Indexed: 02/07/2023]
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Yin J, Andersen ML, Skibsted LH. Reduction of ferrylmyoglobin by theanine and green tea catechins. Importance of specific Acid catalysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3159-3166. [PMID: 23461366 DOI: 10.1021/jf400219r] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Reduction of the hypervalent heme pigment ferrylmyoglobin by green tea catechins in aqueous solution of pH = 7.5 was investigated by stopped-flow spectroscopy. Reduction by the gallic acid esters epigallocatechin gallate (EGCG, k2 = 1460 L mol(-1) s(-1), 25.0 °C, 0.16 ionic strength) and epicatechin gallate (ECG, 1410 L mol(-1) s(-1)) was found faster than for epicatechin (EC, 300 L mol(-1) s(-1)) and epigallocatechin (EGC, 200 L mol(-1) s(-1)), even though the gallate ion (G, 330 L mol(-1) s(-1)) is similar in rate to EC. The rate for reduction by EC, EGC, ECG, EGCG, and G shows no correlation with their oxidation potentials or phenolic hydrogen-oxygen bond dissociation energy, but with the pKa of the most acidic phenol group. Theanine, with an acidity similar to that of EC, reduces ferrylmyoglobin with a similar rate (200 L mol(-1) s(-1)), in support of general acid catalysis with an initial proton transfer prior to electron transfer.
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Affiliation(s)
- Jie Yin
- Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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Libardi SH, Pindstrup H, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by hydrogen sulfide. Kinetics in relation to meat greening. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:2883-2888. [PMID: 23425699 DOI: 10.1021/jf305363e] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The hypervalent meat pigment ferrylmyoglobin, MbFe(IV)═O, characteristic for oxidatively stressed meat and known to initiate protein cross-linking, was found to be reduced by hydrogen sulfide to yield sulfmyoglobin. Horse heart myoglobin, void of cysteine, was used to avoid possible interference from protein thiols. For aqueous solution, the reactions were found to be second-order, and an apparent acid catalysis could be quantitatively accounted for in terms of a fast reaction between protonated ferrylmyoglobin, MbFe(IV)═O,H(+), and hydrogen sulfide, H2S (k2 = (2.5 ± 0.1) × 10(6) L mol(-1) s(-1) for 25.0 °C, ionic strengh 0.067, dominating for pH < 4), and a slow reaction between MbFe(IV)═O and HS(-) (k2 = (1.0 ± 0.7) × 10(4) L mol(-1) s(-1) for 25.0 °C, ionic strengh 0.067, dominating for pH > 7). For meat pH, a reaction via the transition state {MbFe(IV)═O···H···HS}([symbol: see text]) contributed significantly, and this reaction appeared almost independent of temperature with an apparent energy of activation of 2.1 ± 0.7 kJ mol(-1) at pH 7.4, as a result of compensation among activation energies and temperature influence on pKa values explaining low temperature greening of meat.
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Affiliation(s)
- Silvia H Libardi
- Instituto de Química de São Carlos, Universidade de São Paulo , Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970, São Carlos - SP, Brazil
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