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Álvarez-Armenta A, Huerta-Ocampo JA, López-Zavala AA, Pacheco-Aguilar R, Sotelo-Mundo RR, Corona-Martínez DO, Ramírez-Suárez JC. Review of the Greening Reaction by Thermal Treatment: New Insights Exploring the Structural Implications of Myoglobin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:17485-17493. [PMID: 37943570 DOI: 10.1021/acs.jafc.3c02109] [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: 11/10/2023]
Abstract
Myoglobin is the main factor responsible for muscle pigmentation in tuna; muscle color depends upon changes in the oxidative state of myoglobin. The tuna industry has reported muscle greening after thermal treatment involving metmyoglobin (MetMb), trimethylamine oxide (TMAO), and free cysteine (Cys). It has been proposed that this pigmentation change is due to a disulfide bond between a unique cysteine residue (Cys10) found in tuna MetMb and free Cys. However, no evidence has been given to confirm that this reaction occurs. In this review, new findings about the mechanism of this greening reaction are discussed, showing evidence of how free radicals produced from Cys oxidation under thermal treatment participate in the greening of tuna and horse muscle during thermal treatment. In addition, the reaction conditions are compared to other green myoglobins, such as sulfmyoglobin, verdomyoglobin, and cholemyoglobin.
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Affiliation(s)
- Andrés Álvarez-Armenta
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - Jose A Huerta-Ocampo
- Laboratorio de Bioquímica de Proteínas y Glicanos, Consejo Nacional de Humanidades, Ciencias y Tecnologías (CONAHCYT)-Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - Alonso A López-Zavala
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, 83000, Hermosillo, Sonora, Mexico
| | - Ramón Pacheco-Aguilar
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - Rogerio R Sotelo-Mundo
- Laboratorio de Estructura Biomolecular, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - David O Corona-Martínez
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, 83000, Hermosillo, Sonora, Mexico
| | - Juan Carlos Ramírez-Suárez
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
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Álvarez-Armenta A, Corona-Martínez DO, Pacheco-Aguilar R, López-Zavala AA, Sotelo-Mundo RR, García-Sánchez G, Ramírez-Suárez JC. Sulfmyoglobin production by free cysteine during thermal treatment: Involvement of heme iron in the production of free radicals. Food Chem 2023; 408:135165. [PMID: 36527926 DOI: 10.1016/j.foodchem.2022.135165] [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: 08/30/2022] [Revised: 11/23/2022] [Accepted: 12/04/2022] [Indexed: 12/14/2022]
Abstract
The meat greening is an abnormal pigmentation related to microbiological contamination and lipid oxidation during storage. This color change results from sulfmyoglobin (SulfMb) production promoted by the reaction between metmyoglobin (MetMb), H2O2, and thiol compounds. Spectral studies on cooked meat suggested the production of SulfMb, probably due to the increment of free radicals during thermal treatment. Thus, we evaluated the involvement of free radicals and heme iron in the SulfMb production from horse MetMb and free cysteine (Cys) during thermal treatment. The results confirm that the reaction of SulfMb production at meat muscle pH (5.7-7.2) during heat treatment is a product of free radicals formed from Cys oxidation (SH) and reactive oxygen species (O2-, H2O2). This is catalyzed by the release of heme iron, thus promoting a consecutive reaction having MbFe(IV)O as a reaction intermediate.
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Affiliation(s)
- Andrés Álvarez-Armenta
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C., 83304 Hermosillo, Sonora, Mexico
| | - David O Corona-Martínez
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, 83000 Hermosillo, Sonora, Mexico
| | - Ramón Pacheco-Aguilar
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C., 83304 Hermosillo, Sonora, Mexico
| | - Alonso A López-Zavala
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, 83000 Hermosillo, Sonora, Mexico
| | - Rogerio R Sotelo-Mundo
- Laboratorio de Estructura Molecular, Centro de Investigación en Alimentación y Desarrollo, A.C, 83304 Hermosillo, Sonora, Mexico
| | - Guillermina García-Sánchez
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C., 83304 Hermosillo, Sonora, Mexico
| | - Juan Carlos Ramírez-Suárez
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C., 83304 Hermosillo, Sonora, Mexico.
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Álvarez-Armenta A, Pacheco-Aguilar R, López-Zavala AA, Corona-Martínez DO, Sotelo-Mundo RR, García-Orozco KD, Ramírez-Suárez JC. The greening reaction of skipjack tuna ( Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment. PeerJ 2022; 10:e13923. [PMID: 35996665 PMCID: PMC9392451 DOI: 10.7717/peerj.13923] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Accepted: 07/29/2022] [Indexed: 01/19/2023] Open
Abstract
Background Tuna muscle greening is a problem that occurs after heating. A hypothesis has been postulated to address this problem, involving a conserved Cys residue at position 10 (Cys-10) present on tuna myoglobin (Mb) that is exposed during the thermic treatment, forming a disulfide bond with free cysteine (Cys) in the presence of trimethylamine oxide (TMAO), resulting in the greening of the tuna Mb. Methods We present a study using skipjack tuna (Katsuwonus pelamis) metmyoglobin (MbFe(III)-H2O) where the effect of free Cys (1-6 mM), TMAO (1.33 mM), and catalase on the greening reaction (GR) was monitored by UV-vis spectrometry during thermal treatment at 60 °C for 30 min. Moreover, the participation of Cys-10 on the GR was evaluated after its blocking with N-ethymaleimide. Results The GR occurred in tuna MbFe(III)-H2O after heat treatment with free Cys, forming sulfmyoglobin (MbFe(II)-S) as the responsible pigment for the tuna greening. However, the rate constants of MbFe(II)-S production depended on Cys concentration (up to 4 mM) and occurred regardless of the TMAO presence. We postulate that two consecutive reactions involve an intermediate ferrylmyoglobin (promoted by H2O2) species with a subsequent MbFe(II)-S formation since the presence of catalase fosters the reduction of the rate reaction. Moreover, GR occurred even with blocked Cys-10 residues in tuna Mb and horse Mb (without Cys in its sequence). Discussion We found that GR is not exclusive to tuna Mb´s, and it can be promoted in other muscle systems. Moreover, Cys and thermal treatment are indispensable for promoting this pigmentation anomaly.
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Affiliation(s)
- Andrés Álvarez-Armenta
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Sonora, México
| | - Ramón Pacheco-Aguilar
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Sonora, México
| | - Alonso A. López-Zavala
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Hermosillo, Sonora, Mexico
| | | | - Rogerio R. Sotelo-Mundo
- Laboratorio de Estructura Molecular, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C., Hermosillo, Sonora, México
| | - Karina D. García-Orozco
- Laboratorio de Estructura Molecular, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C., Hermosillo, Sonora, México
| | - Juan C. Ramírez-Suárez
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Sonora, México
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Tang N, Liu J, Cheng Y. Effects of zinc binding on the binding of epigallocatechin gallate (green tea) to bovine serum albumin and myoglobin. Food Chem 2021; 357:129750. [PMID: 33872867 DOI: 10.1016/j.foodchem.2021.129750] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 03/29/2021] [Accepted: 04/04/2021] [Indexed: 10/21/2022]
Abstract
Serum albumin as a zinc carrier binds 80% plasma zinc to facilitate zinc absorption. Epigallocatechin gallate (EGCG, green tea) is reported to bind to serum albumin to perform its biological functions in vivo. However, the available information on how zinc binding affects the binding of EGCG to proteins or how EGCG binding affects the binding of zinc to proteins are very limited. In the present study, the effects of zinc binding on the binding of EGCG to bovine serum albumin and myoglobin were investigated using isothermal titration calorimetry, fluorescence quenching and molecular docking. The obtained results suggested that binding of zinc to bovine serum albumin and myoglobin could increase the EGCG binding affinity of proteins as indicated by the thermodynamic parameters. In addition, the formation of protein/zinc complex shifted the EGCG binding site of proteins. For myoglobin, the electron transfer from EGCG to myoglobin was facilitated by zinc binding induced stronger EGCG binding to myoglobin. Such study provides very fundamental and useful knowledge for zinc and EGCG nutrition.
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Affiliation(s)
- Ning Tang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China.
| | - Jiachen Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Yongqiang Cheng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China.
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Libardi SH, Alves FR, Tabak M. Interaction of Glossoscolex paulistus extracellular hemoglobin with hydrogen peroxide: Formation and decay of ferryl-HbGp. Int J Biol Macromol 2018; 111:271-280. [PMID: 29305213 DOI: 10.1016/j.ijbiomac.2017.12.147] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Revised: 12/12/2017] [Accepted: 12/28/2017] [Indexed: 11/30/2022]
Abstract
The giant extracellular hemoglobin from earthworm Glossoscolex paulistus (HbGp) reacts with hydrogen peroxide, displaying peroxidase activity in the presence of guaiacol. The formation of ferryl-HbGp (compound II) from the peroxidase cycle was studied in the present work. The hypervalent ferryl-HbGp species was formed directly by the reaction of oxy-HbGp and hydrogen peroxide. The oxy-HbGp heme groups (144) under different excess of H2O2, relative to heme, showed an influence in the total amount of ferryl-HbGp at the end of the reaction. The ferryl-HbGp was formed with second order rate constant of 27.1±0.5M-1s-1, at pH7.0 and 25°C. The increase of the pH value to 8.0 induces both faster formation and decay of ferryl-HbGp, together with oligomeric dissociation induced by the presence of H2O2, as observed by DLS. This effect of dissociation increases the heme exposure and decreases the ferryl-HbGp stability, affecting the rate constant as a parallel reaction. At pH7.0, high excess of H2O2, above 1:5 oxy-HbGp heme: H2O2, produces the aggregation of the protein. Our results show for the first time, for an extracellular giant hemoglobin, the possible effects of oxidative stress induced by hydrogen peroxide.
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Affiliation(s)
- Silvia H Libardi
- Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos, SP, Brazil.
| | - Fernanda R Alves
- Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos, SP, Brazil
| | - Marcel Tabak
- Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos, SP, Brazil
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Tang N, Skibsted LH. Sequential Proton Loss Electron Transfer in Deactivation of Iron(IV) Binding Protein by Tyrosine Based Food Components. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6195-6210. [PMID: 28681604 DOI: 10.1021/acs.jafc.7b02420] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The iron(IV) binding protein ferrylmyoglobin, MbFe(IV)═O, was found to be reduced by tyrosine based food components in aqueous solution through a sequential proton loss electron transfer reaction mechanism without binding to the protein as confirmed by isothermal titration calorimetry. Dopamine and epinephrine are the most efficient food components reducing ferrylmyoglobin to oxymyoglobin, MbFe(II)O2, and metmyoglobin, MbFe(III), as revealed by multivariate curve resolution alternating least-squares with second order rate constants of 33.6 ± 2.3 L/mol/s (ΔH⧧ of 19 ± 5 kJ/mol, ΔS⧧ of -136 ± 18 J/mol K) and 228.9 ± 13.3 L/mol/s (ΔH⧧ of 110 ± 7 kJ/mol, ΔS⧧ of 131 ± 25 J/mol K), respectively, at pH 7.4 and 25 °C. The other tyrosine based food components were found to reduce ferrylmyoglobin to metmyoglobin with similar reduction rates at pH 7.4 and 25 °C. These reduction reactions were enhanced by protonation of ferrylmyoglobin and facilitated proton transfer at acidic conditions. Enthalpy-entropy compensation effects were observed for the activation parameters (ΔH⧧ and ΔS⧧), indicating the common reaction mechanism. Moreover, principal component analysis combined with heat map were performed to understand the relationship between density functional theory calculated molecular descriptors and kinetic data, which was further modeled by partial least squares for quantitative structure-activity relationship analysis. In addition, a three tyrosine residue containing protein, lysozyme, was also found to be able to reduce ferrylmyoglobin with a second order rate constant of 66 ± 28 L/mol/s as determined by a competitive kinetic method.
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Affiliation(s)
- Ning Tang
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Leif H Skibsted
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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Zawadzki AD, Cardoso DR, Skibsted LH. Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions. RSC Adv 2017. [DOI: 10.1039/c6ra28314d] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
Uric acid prevents the oxidative toxic effects of ferrylmyoglobin during red meat digestion.
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Affiliation(s)
- Andressa de Zawadzki
- Instituto de Química de São Carlos
- Universidade de São Paulo
- São Carlos
- Brazil
- Department of Food Science
| | - Daniel R. Cardoso
- Instituto de Química de São Carlos
- Universidade de São Paulo
- São Carlos
- Brazil
| | - Leif H. Skibsted
- Department of Food Science
- University of Copenhagen
- 1958 Frederiksberg C
- Denmark
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8
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Mineral nutrient interaction: Improving bioavailability of calcium and iron. Food Sci Biotechnol 2016; 25:1233-1241. [PMID: 30263400 DOI: 10.1007/s10068-016-0196-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 06/16/2016] [Accepted: 06/19/2016] [Indexed: 12/15/2022] Open
Abstract
Insufficient uptake of essential metals leads to serious malnutrition, which is a worldwide problem. Low bioavailability of iron and calcium may lead to anemia and osteoporosis, respectively, even in individuals with a high dietary intake. For iron, fractionation of meat proteins was studied in order to increase iron bioavailability from other meal components, and uptake of iron was found to increase with minimal risk of increasing oxidative damage. Calcium binding to peptides was found to prevent formation of insoluble calcium salts otherwise hampering absorption particularly in combination with calcium hydroxycarboxylates, entailing spontaneous supersaturation. Based on a review of results from different strategies available for increasing bioavailability, safe iron fortification is suggested to be supported by calcium, with modulation of iron as a prooxidant.
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9
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Skibsted LH. Mineral nutrient interaction: Improving bioavailability of calcium and iron. Food Sci Biotechnol 2016. [PMID: 30263400 DOI: 10.1007/s10068-016-0196-192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/07/2023] Open
Abstract
Insufficient uptake of essential metals leads to serious malnutrition, which is a worldwide problem. Low bioavailability of iron and calcium may lead to anemia and osteoporosis, respectively, even in individuals with a high dietary intake. For iron, fractionation of meat proteins was studied in order to increase iron bioavailability from other meal components, and uptake of iron was found to increase with minimal risk of increasing oxidative damage. Calcium binding to peptides was found to prevent formation of insoluble calcium salts otherwise hampering absorption particularly in combination with calcium hydroxycarboxylates, entailing spontaneous supersaturation. Based on a review of results from different strategies available for increasing bioavailability, safe iron fortification is suggested to be supported by calcium, with modulation of iron as a prooxidant.
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Affiliation(s)
- Leif Horsfelt Skibsted
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, 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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