Light-induced protein and lipid oxidation in low-fat cheeses: Whey proteins as antioxidants

Dairy Science and Technology

Volumn 91, Issue 2, 2011, Pages 171-183

  Dalsgaard, Trine Kastrup ^a   Sørensen, John ^b   Bakman, Mette ^b   Nebel, Caroline ^a   Albrechtsen, Rita ^a   Vognsen, Lene ^b   Nielsen, Jacob Holm ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

Antioxidant; Low fat cheese; Photo oxidation; Whey proteins

Indexed keywords

1-HEXANOL; ANTI OXIDATIVE ACTIVITY; ANTIOXIDANT; DIMETHYL DISULFIDES; DITYROSINE; HEPTANAL; HEXANAL; IN-VACUUM; LAG PHASE; LIGHT INDUCED PROTEINS; LIPID HYDROPEROXIDES; LIPID OXIDATION; LOW-FAT CHEESE; NATURALLY OCCURRING; PROTEIN OXIDATION; RADICAL SCAVENGERS; TRANSPARENT MATERIAL; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

DAIRY PRODUCTS; PACKAGING MATERIALS; PROTEINS;

OXIDATION;

EID: 80051728812     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-011-0001-1     Document Type: Article

References (40)

1. Adams GE, Bisby RH, Redpath JL, Cundall RB, Willson RL (1972) Selective free-radical reactions with proteins and enzymes-inactivation of ribonuclease. Radiat Res 49:290-299.
2. Allen C, Parks OW (1975) Evidence for methional in skim milk exposed to sunlight. J Dairy Sci 58:1609-1611.
3. Belitz H-D, Grosch W (2004) Schieberle P. Lipids. In: Belitz H-D, Grosch W, Schieberle P (eds) Food Chemistry, 3rd edn. Springer, Berlin, Germany, p 204.
4. Bradley DG, Min DB (1992) Singlet oxygen oxidation of foods. Crit Rev Food Sci Nutr 31:211-236.
5. Cardoso DR, Franco DW, Olsen K, Andersen ML, Skibsted LH (2004) Reactivity of bovine whey proteins, peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis. J Agric Food Chem 52:6602-6606.
6. Dalsgaard TK, Sørensen J, Bakman M, Vognsen L, Nebel C, Albrechtsen R, Nielsen JH (2010) Lightinduced protein and lipid oxidation in cheese: dependence on fat content and packaging conditions. Dairy Sci Technol. doi:10.1051/dst/2010019.
7. Dalsgaard TK, Nielsen JH, Larsen LB (2006) Characterization of reaction products formed in a model reaction between pentanal and lysine-containing oligopeptides. J Agric Food Chem 54:6367-6373. (Pubitemid 44367604)
8. Dalsgaard TK, Otzen D, Nielsen JH, Larsen LB (2007) Changes in structures of milk proteins upon photooxidation. J Agric Food Chem 55:10968-10976.
9. Davies MJ (2004) Reactive species formed on proteins exposed to singlet oxygen. Photochem Photobiol Sci 3:17-25. (Pubitemid 38842660)
10. Faraji H, McClements DJ, Decker EA (2004) Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions. J Agric Food Chem 52:4558-4564.
11. Foote CS (1968a) Mechanisms of photosensitized oxidation-There are several different types of photosensitized oxidation which may be important in biological systems. Science 162:963-970.
12. Foote CS (1968b) Photosensitized oxygenations and role of singlet oxygen. Acc Chem Res 1:104-111.
13. Havemose MS, Weisbjerg MR, Bredie WLP, Nielsen JH (2004) The influence of feeding different types of roughage on the oxidative stability of milk. Int Dairy J 14:563-570. (Pubitemid 38717815)
14. Huvaere K, Cardoso DR, Homem-de-Mello P, Westermann S, Skibsted LH (2010) Light-induced oxidation of unsaturated lipids as sensitized by flavins. J Phys Chem B 114:5583-5593.
15. IDF standard 152A, Milk and milk products, determination of fat content, general guidance on the use of butyrometetric methods, Int. Dairy Fed., Brussels, Belgium, 1997..
16. IDF standard 20 A, Milk, determination of nitrogen content (Kjeldahl method) and calculation of crude protein content, Int. Dairy Fed., Brussels, Belgium. 1986..
17. IDF standard 4A, Cheese and processed cheese, determination of the total solids content (reference method), Int. Dairy Fed., Brussels, Belgium, 1982..
18. IDF standard 88A, Cheese and processed cheese products determination of chloride content potentiometric titration method, Int. Dairy Fed., Brussels, Belgium, 1988..
19. Kikugawa K, Iwata A, Beppu M (1988) Formation of cross-links and fluorescence in polylysine, solubleproteins and membrane-proteins by reaction with 1-butanal. Chem Pharm Bull 36:685-692. (Pubitemid 18072070)
20. Kim YD, Morr CV (1996) Dynamic headspace analysis of light activated flavor in milk. Int Dairy J 6:185-193. (Pubitemid 27088453)
21. Lee H.H., Photooxidation and photosensitized oxidation of linoleic acid, milk and lard, PhD Thesis, Tje Ohio State Univ., Columbus, OH, USA 2002..
22. Lee JH, Min DB (2009) Changes of headspace volatiles in milk with riboflavin photosensitization. J Food Sci 74:C563-C568.
23. Levine RL, Berlett BS, Moskovitz J, Mosoni L, Stadtman ER (1999) Methionine residues may protect proteins from critical oxidative damage. Mech Age Dev 107:323-332. (Pubitemid 29210232)
24. Levine RL, Mosoni L, Berlett BS, Stadtman ER (1996) Methionine residues as endogenous antioxidants in proteins. Proc Natl Acad Sci USA 93:15036-15040. (Pubitemid 27009547)
25. Mcarthur KM, Davies MJ (1993) Detection and reactions of the globin radical in hemoglobin. Biochim. Biophys. Acta 1202:173-181. (Pubitemid 23295725)
26. Michaeli A, Feitelson J (1995) Reactivity of singlet oxygen toward large peptides. Photochem Photobiol 61:255-260.
27. Michaeli A, Feitelson J (1997) Reactivity of singlet oxygen toward proteins: the effect of structure in basic pancreatic trypsin inhibitor and in ribonuclease A. Photochem Photobiol 65:309-315. (Pubitemid 27158811)
28. Østdal H, Andersen HJ, Nielsen JH (2000a) Antioxidative activity of urate in bovine milk. J Agric Food Chem 48:5588-5592.
29. Østdal H, Bjerrum MJ, Pedersen JA, Andersen HJ (2000b) Lactoperoxidase-induced protein oxidation in milk. J Agric Food Chem 48:3939-3944.
30. Patton S (1954) The mechanism of sunlight flavor formation in milk with special reference to methionine and riboflavin. J Dairy Sci 37:446-452.
31. Saeed S, Gillies D, Wagner G, Howell NK (2006) ESR and NMR spectroscopy studies on protein oxidation and formation of dityrosine in emulsions containing oxidised methyl linoleate. Food Chem Toxicol 44:1385-1392.
32. Shen HR, Spikes JD, Smith CJ, Kopecek J (2000a) Photodynamic cross-linking of proteins-IV. Nature of the His-His bond(s) formed in the rose bengal-photosensitized cross-linking of N-benzoyl-L-histidine. J Photochem Photobiol A-Chem 130:1-6.
33. Shen HR, Spikes JD, Smith CJ, Kopecek J (2000b) Photodynamic cross-linking of proteins-V. Nature of the tyrosine-tyrosine bonds formed in the FMN-sensitized intermolecular cross-linking of N-acetyl-Ltyrosine. J Photochem Photobiol A-Chem 133:115-122.
34. Silva E, Godoy J (1994) Riboflavin sensitized photooxidation of tyrosine. Int J Vitam Nutr Res 64:253-256.
35. Silva LS, Trevisan MG, Rath S, Poppi RJ, Reyes FGR (2005) Chromatographic determination of riboflavin in the presence of tetracyclines in skimmed and full cream milk using fluorescence detection. J Braz Chem Soc 16:1174-1178. (Pubitemid 43096078)
36. Tong LM, Sasaki S, McClements DJ, Decker EA (2000a) Antioxidant activity of whey in a salmon oil emulsion. J Food Sci 65:1325-1329. (Pubitemid 32102941)
37. Tong LM, Sasaki S, McClements DJ, Decker EA (2000b) Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. J Agric Food Chem 48:1473-1478. (Pubitemid 30331475)
38. Toyosaki T (2002) Antioxidant effect of beta-carotene on lipid peroxidation and synergism with tocopherol in an emulsified linoleic acid model system. Int J Food Sci Nutr 53:419-423. (Pubitemid 35214673)
39. Tsai CS, Godin JR, Wand AJ (1985) Dye-sensitized photo-oxidation of enzymes. Biochem J 225:203-208. (Pubitemid 15151971)
40. Yang S, Lee J, Lee J, Lee J (2007) Effects of riboflavin-photo sensitization on the formation of volatiles in linoleic acid model systems with sodium azide or D2O. Food Chem 105:1375-1381. (Pubitemid 47095154)