Protein-lipid interactions during the incubation of whey proteins with autoxidizing lipids

International Dairy Journal

Volumn 21, Issue 6, 2011, Pages 427-433

  Cucu, Tatiana ^a   Devreese, Bart ^a   Mestdagh, Frédéric ^a   Kerkaert, Barbara ^a   De Meulenaer, Bruno ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ARGININE RESIDUE; EXPERIMENTAL CONDITIONS; FRESH VEGETABLES; INITIAL OXIDATION; OLIVE OIL; PROTEIN AGGREGATION; PROTEIN-LIPID INTERACTIONS; SODIUM DODECYL SULPHATE; SOYBEAN OIL; WHEY PROTEINS;

ELECTROPHORESIS; FATTY ACIDS; LIPIDS; POLYUNSATURATED FATTY ACIDS; PROTEINS; SODIUM; VEGETABLE OILS;

AMINO ACIDS;

GLYCINE MAX; HELIANTHUS;

EID: 79953318968     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.01.003     Document Type: Article

References (39)

1. Crude protein in meat: block digestion method. AOAC official method 981.10: Official methods of analysis of association of official analytical chemists 1981, AOAC, AOCS Press, Gaithersburg, MA, USA. 16th ed.
2. p-Anisidine value. AOCS official method Cd 18-90: Official methods and recommended practices of the American oil chemists' society 1989, AOCS, AOCS Press, Campaign, IL, USA. 4th ed.
3. Peroxide value, acetic acidisooctane method. AOCS official method Cd 8b-90: Official methods and recommended practices of the American oil chemists' society 1989, AOCS, AOCS Press, Campaign, IL, USA. 4th ed.
4. Official method for marine oil fatty acid composition by GLC. AOCS official method Ce 1b-89: Official methods and recommended practices of the American oil chemists' society 1989, AOCS, AOCS Press, Campaign, IL, USA. 4th ed.
5. Alaiz M., Giron J. Modification of histidine-residues in bovine serum-albumin by reaction with (E)-2-octenal. Journal of Agricultural and Food Chemistry 1994, 42:2094-2098.
6. Berlett B.S., Stadtman E.R. Protein oxidation in aging, disease, and oxidative stress. Journal of Biological Chemistry 1997, 272:20313-20316.
7. Betti M., Schneider B.L., Wismer W.V., Carney V.L., Zuidhof M.J., Renema R.A. Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance. Poultry Science 2009, 88:1085-1095.
8. Beveridge T., Toma S.J., Nakai S. Determination of SH-groups and SS-groups in some food proteins using Ellmans reagent. Journal of Food Science 1974, 39:49-51.
9. Carini M., Aldini G., Facino R.M. Mass spectrometry for detection of 4-hydroxy-trans-2-nonenal (HNE) adducts with peptides and proteins. Mass Spectrometry Reviews 2004, 23:281-305.
10. Damodaran S., Parkin K.L., Fennema O. Vitamins. Fennema's food chemistry 2008, 439-521. CRC Press, Boca Ralton, FL, USA. S. Damodaran, K.L. Parkin, O. Fennema (Eds.).
11. Ferrer E., Alegria A., Farre R., Abellan P., Romero F., Clemente G. Evolution of available lysine and furosine contents in milk-based infant formulas throughout the shelf-life storage period. Journal of the Science of Food and Agriculture 2003, 83:465-472.
12. Frankel E.N. Hydroperoxides formation. Lipid oxidation 2005, 25-48. The Oily Press, Bridgwater, UK.
13. Gardner H.W. Lipid hydroperoxide reactivity with proteins and amino-acids - review. Journal of Agricultural and Food Chemistry 1979, 27:220-229.
14. Georgantelis D., Blekas G., Katikou P., Ambrosiadis I., Fletouris D.J. Effect of rosemary extract, chitosan and alpha-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Science 2007, 75:256-264.
15. Hidalgo F.J., Kinsella J.E. Changes induced in beta-lactoglobulin-b following interactions with linoleic-acid 13-hydroperoxide. Journal of Agricultural and Food Chemistry 1989, 37:860-866.
16. Huang Y.R., Hua Y.F., Qiu A.Y. Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation. Food Research International 2006, 39:240-249.
17. Iafelice G., Caboni M.F., Cubadda R., Di Criscio T., Trivisonno M.C., Marconi E. Development of functional spaghetti enriched with long chain omega-3 fatty acids. Cereal Chemistry 2008, 85:146-151.
18. Kachur A.V., Koch C.J., Biaglow J.E. Mechanism of copper-catalyzed autoxidation of cysteine. Free Radical Research 1999, 31:23-34.
19. Kanner J., Karel M. Changes in lysozyme due to reactions with peroxidizing methyl linoleate in a dehydrated model system. Journal of Agricultural and Food Chemistry 1976, 24:468-472.
20. Liu W., Wang J.Y. Modifications of protein by polyunsaturated fatty acid ester peroxidation products. Biochimica et Biophysica Acta-Proteins and Proteomics 2005, 1752:93-98.
21. Liu G., Xiong Y.L., Butterfield D.A. Chemical, physical, and gel-forming properties of oxidized myofibrils and whey- and soy-protein isolates. Journal of Food Science 2000, 65:811-818.
22. Lund M.N., Hviid M.S., Skibsted L.H. The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Science 2007, 76:226-233.
23. Matoba T., Yoshida H., Yonezawa D. Changes in casein and egg-albumin due to reactions with oxidizing methyl linoleate in dehydrated systems. Agricultural and Biological Chemistry 1982, 46:979-986.
24. Morales F.J., Romero C., Jimenezperez S. Evaluation of heat-induced changes in Spanish commercial milk: hydroxymethylfurfural and available lysine content. International Journal of Food Science and Technology 1996, 31:411-418.
25. Oe T., Lee S.H., Elipe M.V.S., Arison B.H., Blair I.A. A novel lipid hydroperoxide-derived modification to arginine. Chemical Research in Toxicology 2003, 16:1598-1605.
26. Refsgaard H.H.F., Tsai L., Stadtman E.R. Modifications of proteins by polyunsaturated fatty acid peroxidation products. Proceedings of the National Academy of Sciences of the United States of America 2000, 97:611-616.
27. Saeed S., Fawthrop S.A., Howell N.K. Electron spin resonance (ESR) study on free radical transfer in fish lipid-protein interaction. Journal of the Science of Food and Agriculture 1999, 79:1809-1816.
28. Salminen H., Estevez M., Kivikari R., Heinonen M. Inhibition of protein and lipid oxidation by rapeseed, camelina and soy meal in cooked pork meat patties. European Food Research and Technology 2006, 223:461-468.
29. Sanchez-Vioque R., Vioque J., Clemente A., Pedroche J., Bautista J., Millan F. Interaction of chickpea (Cicer arietinum L.) legumin with oxidized linoleic acid. Journal of Agricultural and Food Chemistry 1999, 47:813-818.
30. Simopoulos A.P. Essential fatty acids in health and chronic disease. American Journal of Clinical Nutrition 1999, 70:560S-569S.
31. Stadtman E.R., Levine R.L. Protein oxidation. Reactive oxygen species. Annals of the New York Academy of Sciences 2000, 899:191-208.
32. Surh J., Lee S., Kwon H. 4-Hydroxy-2-alkenals in polyunsaturated fatty acids-fortified infant formulas and other commercial food products. Food Additives and Contaminants 2007, 24:1209-1218.
33. Torbatinejad N.M., Rutherfurd S.M., Moughan P.J. Total and reactive lysine contents in selected cereal-based food products. Journal of Agricultural and Food Chemistry 2005, 53:4454-4458.
34. Uchida K., Stadtman E.R. Modification of histidine-residues in proteins by reaction with 4-hydroxynonenal. Proceedings of the National Academy of Sciences of the United States of America 1992, 89:4544-4548.
35. Wu W., Zhang C.M., Hua Y.F. Structural modification of soy protein by the lipid peroxidation product malondialdehyde. Journal of the Science of Food and Agriculture 2009, 89:1416-1423.
36. Wu W., Zhang C.M., Kong X.Z., Hua Y.F. Oxidative modification of soy protein by peroxyl radicals. Food Chemistry 2009, 116:295-301.
37. Ye A., Cui J., Taneja A., Zhu X., Singh H. Evaluation of processed cheese fortified with fish oil emulsion. Food Research International 2009, 42:1093-1098.
38. Zamora R., Hidalgo F.J. Comparative methyl linoleate and methyl linolenate oxidation in the presence of bovine serum albumin at several lipid/protein ratios. Journal of Agricultural and Food Chemistry 2003, 51:4661-4667.
39. Zhu Q., Zheng Z.P., Cheng K.W., Wu J.J., Zhang S., Tang Y.S., et al. Natural polyphenols as direct trapping agents of lipid peroxidation-derived acrolein and 4-hydroxy-trans-2-nonenal. Chemical Research in Toxicology 2009, 22:1721-1727.