Oil as reaction medium for glycation, oxidation, denaturation, and aggregation of whey protein systems of low water activity

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 15, 2013, Pages 3748-3756

  Potes, Naritchaya ^a   Kerry, Joseph P ^a   Roos, Yrjö H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

aggregation; denaturation; differential scanning calorimetry; disulfide bond; nonenzymatic browning; protein oxidation; water; whey proteins

Indexed keywords

COMPONENT INTERACTION; DISULFIDE BONDS; NON-ENZYMATIC BROWNING; NON-ENZYMATIC BROWNING REACTIONS; PROTEIN DENATURATION; PROTEIN OXIDATION; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

AGGLOMERATION; C (PROGRAMMING LANGUAGE); COVALENT BONDS; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; FRUCTOSE; GLUCOSE; GLYCOSYLATION; OXIDATION; VEGETABLE OILS; WATER;

PROTEINS;

MILK PROTEIN; OLIVE OIL; SUNFLOWER OIL; VEGETABLE OIL; WHEY PROTEIN;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD STORAGE; GLYCOSYLATION; OXIDATION REDUCTION REACTION; PROTEIN CARBONYLATION; PROTEIN DENATURATION; PROTEIN STABILITY; SOLUBILITY; TEMPERATURE;

FOOD STORAGE; GLYCOSYLATION; MILK PROTEINS; OXIDATION-REDUCTION; PLANT OILS; PROTEIN CARBONYLATION; PROTEIN DENATURATION; PROTEIN STABILITY; SOLUBILITY; TEMPERATURE;

HELIANTHUS;

EID: 84876478144     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400277z     Document Type: Article

References (67)

1. Zirlin, A.; Karel, M. Oxidation effects in a freeze-dried gelatin-methyl linoleate system J. Food Sci. 1969, 34, 160-164
2. Chipault, J. R.; Hawkins, J. M. Lipid autoxidation in freeze-dried meats J. Agric. Food Chem. 1971, 19, 495-499
3. Kanner, J.; Karel, M. Changes in lysozyme due to reactions with peroxidizing methyl linoleate in a dehydrated model system J. Agric. Food Chem. 1976, 24, 468-472
4. Tappel, A. L. Studies of the mechanism of vitamin E action. III. In vitro copolymerization of oxidized fats with protein Arch. Biochem. Biophys. 1955, 54, 266-280
5. Karel, M. Protein-lipid interactions J. Food Sci. 1973, 38, 756-763
6. Pokorný, J.; El-Zeany, B. A.; Kolakowska, A.; Janiček, G. Nonenzymic browning. IX. Correlation of autoxidation and browning reactions in lipid-protein mixtures Z. Lebensm. -Unters. -Forsch. 1974, 155, 287-291
7. Roubal, W. T.; Tappel, A. L. Damage to proteins, enzymes, and amino acids by peroxidizing lipids Arch. Biochem. Biophys. 1966, 113, 5-8
8. Funes, J.; Karel, M. Free radical polymerization and lipid binding of lysozyme reacted with peroxidizing linoleic acid Lipids 1981, 16, 347-350
9. Leake, L.; Karel, M. Polymerization and denaturation of lysozyme exposed to peroxidizing lipids J. Food Sci. 1982, 47, 737-739
10. Oliver, C. N.; Ahn, B.-W.; Moerman, E. J.; Goldstein, S.; Stadtman, E. R. Age-related changes in oxidized proteins J. Biol. Chem. 1987, 262, 5488-5491
11. Menzel, D. B. Reaction of oxidizing lipids with ribonuclease Lipids 1967, 2, 83-84
12. Gardner, H. W. Lipid hydroperoxides reactivity with proteins and amino acids: A review J. Agric. Food Chem. 1979, 27, 220-229
13. Stadtman, E. R. Protein oxidation and aging Science 1992, 257, 1220-1224
14. Davies, K. J. A. Protein damage and degradation by oxygen radicals J. Biol. Chem. 1987, 262, 9895-9901
15. Hidalgo, F. J.; Kinsella, J. E. Changes induced in β-lactoglobulin B following interactions with linoleic acid 13-hydroperoxide J. Agric. Food Chem. 1989, 37, 860-866
16. Howell, N. K.; Herman, H.; Li-Chan, E. C. Y. Elucidation of protein-lipid interactions in a Lysozyme-corn oil system by Fourier transform Raman spectroscopy J. Agric. Food Chem. 2001, 49, 1529-1533
17. Smith, C. D.; Carney, J. M.; Starke-Reed, P. E.; Oliver, C. N.; Stadtman, E. R.; Floyd, R. A.; Markesbery, W. R. Excess brain protein oxidation and enzyme dysfunction in normal aging and in Alzheimer disease Proc. Natl. Acad. Sci. U.S.A. 1991, 88, 10540-10543
18. Butterfield, D. A.; Kanski, J. Brain protein oxidation in age-related neurodegenerative disorders that are associated with aggregated proteins Mech. Ageing Dev. 2001, 122, 945-962
19. Garland, D.; Russel, P.; Zigler, J. S. The oxidative modification of lens proteins Basic Life Sci. 1988, 49, 347-352
20. Dalle-Donne, I.; Rossi, R.; Giustarini, D.; Milzani, A.; Colombo, R. Protein carbonyl groups as biomarkers of oxidative stress Clin. Chim. Acta 2003, 329, 23-38
21. Back, J. F.; Oakenfull, D.; Smith, M. B. Increased thermal stability of proteins in the presence of sugars and polyols Biochemistry 1979, 18, 5191-5196
22. Arakawa, T.; Timasheff, S. N. Stabilization of protein structure by sugars Biochemistry 1982, 21, 6536-6544
23. Lee, J. C.; Timasheff, S. N. The stabilization of proteins by sucrose J. Biol. Chem. 1981, 256, 7193-7201
24. Baier, S.; McClements, D. J. Impact of preferential interactions on thermal stability and gelation of bovine serum albumin in aqueous sucrose solutions J. Agric. Food Chem. 2001, 49, 2600-2608
25. Hellman, K.; Miller, D. S.; Cammack, K. A. The effect of freeze-drying on the quaternary structure of l -asparaginase from Erwinia carotovora Biochim. Biophys. Acta 1983, 749, 133-142
26. Carpenter, J. F.; Crowe, L. M.; Crowe, J. H. Stabilization of phosphofructokinase with sugars during freeze-drying: characterization of enhanced protection in the presence of divalent cations Biochim. Biophys. Acta 1987, 923, 109-115
27. Carpenter, J. F.; Martin, B.; Crowe, L. M.; Crowe, J. H. Stabilization of phosphofructokinase during air-drying with sugars and sugar/transition metal mixtures Cryobiology 1987, 24, 455-464
28. Levine, H.; Slade, L. Another view of trehalose for drying and stabilizing biological materials BioPharm (Duluth, MN, U.S.) 1992, 5, 36-40
29. Imamura, K.; Ogawa, T.; Sakiyama, T.; Nakanishi, K. Effects of types of sugar on the stabilization of protein in the dried state J. Pharm. Sci. 2003, 92, 266-274
30. Chang, L.; Shepherd, D.; Sun, J.; Ouellette, D.; Grant, K. L.; Tang, X.; Pikal, M. J. Mechanism of protein stabilization by sugars during freeze-drying and storage: native structure preservation, specific interaction, and/or immobilization in a glassy matrix? J. Pharm. Sci. 2005, 94, 1427-1444
31. Mastrocola, D.; Munari, M. Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage J. Agric. Food Chem. 2000, 48, 3555-3559
32. Thorpe, S. R.; Baynes, J. W. Role of Maillard reaction in diabetes mellitus and diseases of aging Drugs Aging 1996, 9, 69-77
33. Hidalgo, F. J.; Zamora, R. The role of lipids in nonenzymatic browning Grasas Aceites 2000, 51, 35-49
34. Levine, R. L.; Garland, D.; Oliver, C. N.; Amici, A.; Climent, I.; Lenz, A. G.; Ahn, B. W.; Shatiel, S.; Stadtman, E. R. Determination of carbonyl content in oxidatively modified protein Methods Enzymol. 1990, 186, 464-478
35. Cucu, T.; Devreese, B.; Mestdagh, F.; Kerkaert, B.; Meulenaer, B. D. Protein-lipid interactions during the incubation of whey proteins with autoxidizing lipids Int. Dairy J. 2011, 21, 427-433
36. Sedlak, J.; Lindsay, R. H. Estimation of total, protein-bound, and nonprotein sulfhydryl groups in tissue with Ellman's reagent Anal. Biochem. 1968, 25, 192-205
37. Rüegg, M.; Moor, U.; Blanc, B. A calorimetric study of the thermal denaturation of whey proteins in simulated milk ultrafiltrate J. Dairy Res. 1977, 44, 509-520
38. de Wit, J. N.; Swinkels, G. A. A differential scanning calorimetric study of the thermal denaturation of bovine beta-lactoglobulin thermal behavior at temperatures up to 100 C Biochim. Biophys. Acta 1980, 624, 40-50
39. Huang, X. L.; Catignani, G. L.; Swaisgood, H. E. Relative structural stabilities of β-lactoglobulins A and B as determined by proteolytic susceptibility and differential scanning calorimetry J. Agric. Food Chem. 1994, 42, 1276-1280
40. Bellavia, G.; Giuffrida, S.; Cottone, G.; Cupane, A.; Cordone, L. Protein thermal denaturation and matrix glass transition in different protein-trehalose-water systems J. Phys. Chem. B 2011, 115, 6340-6346
41. Barone, G.; Giancola, C.; Verdoliva, A. DSC studies on the denaturation and aggregation of serum albumins Thermochim. Acta 1992, 199, 197-205
42. Dzwolak, W.; Ravindra, R.; Lendermann, J.; Winter, R. Aggregation of bovine insulin probed by DSC/PPC calorimetry and FTIR spectroscopy Biochemistry 2003, 42, 11347-11355
43. Unterhaslberger, G.; Schmitt, C.; Sanchez, C.; Appolonia-Nouzille, C.; Raemy, A. Heat denaturation and aggregation of β-lactoglobulin enriched WPI in the presence of arginine HCl, NaCl and guanidium HCl at pH 4.0 and 7.0 Food Hydrocolloids 2006, 20, 1006-1019
44. Fitzsimons, S. M.; Mulvihill, D. M.; Morris, E. R. Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry Food Hydrocolloids 2007, 21, 638-644
45. Haque, M. D. K.; Roos, Y. H. Water plasticization and crystallization of lactose in spray-dried lactose/protein mixtures J. Food Sci. 2004, 69, 23-29
46. Stadtman, E. R.; Berlett, B. S. Reactive oxygen-mediated protein oxidation in aging and disease Drug Metab. Rev. 1998, 30, 225-243
47. Karel, M.; Schaich, K.; Roy, R. B. Interaction of peroxidizing methyl linoleate with some proteins and amino acids J. Agric. Food Chem. 1975, 23, 159-163
48. Watanabe, K.; Klostermeyer, H. Heat-induced changes in sulfhydryl and disulfide levels of β-lactoglobulin A and the formation of polymers J. Dairy Res. 1976, 43, 411-418
49. Li-Chan, E. Heat-induced changes in the proteins of whey protein concentrate J. Food Sci. 1983, 48, 47-56
50. Mulvihill, D. M.; Donovan, M. Whey proteins and their thermal denaturation-a review Ir. J. Food Sci. Technol. 1987, 11, 43-75
51. Kinsella, J. E.; Whitehead, D. M. Proteins in whey: chemical, physical, and functional properties Adv. Food Nutr. Res. 1989, 33, 343-438
52. Shimada, K.; Cheftel, J. C. Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate J. Agric. Food Chem. 1988, 36, 147-153
53. Berlett, B. S.; Stadtman, E. R. Protein oxidation in aging, disease, and oxidative stress J. Biol. Chem. 1997, 272, 20313-20316
54. Labuza, T. P.; McNally, L.; Gallagher, D.; Hawkes, J.; Hurtado, F. Stability of intermediate moisture foods. 1. Lipid oxidation J. Food Sci. 1972, 37, 154-159
55. Takagi, Y.; Kashiwagi, A.; Tanaka, Y.; Asahina, T.; Kikkawa, R.; Shigeta, Y. Significance of fructose-induced protein oxidation and formation of advanced glycation end products J. Diabetes Complicat. 1995, 9, 87-91
56. E) J. Agric. Food Chem. 2012, 60, 10674-10682
57. Kato, Y.; Matsuda, T.; Kato, N.; Nakamura, R. Maillard reaction of disaccharides with protein: suppressive effect of nonreducing end pyranoside groups on browning and protein polymerization J. Agric. Food Chem. 1989, 37, 1077-1081
58. Dills, W. L. Protein fructosylation: fructose and the Maillard reaction Am. J. Clin. Nutr. 1993, 58, 779S-787S
59. Nielsen, H. K.; Löliger, J.; Hurrel, R. F. Reactions of proteins with oxidizing lipids Br. J. Nutr. 1985, 53, 61-73
60. Saeed, S.; Howell, N. K. Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus) J. Sci. Food Agric. 2002, 82, 579-586
61. Kato, Y.; Matsuda, T.; Kato, N.; Watanabe, K.; Nakamura, R. Browning and insolubilization of ovalbumin by the Maillard reaction with some aldohexoses J. Agric. Food Chem. 1986, 34, 351-355
62. Liang, J. N.; Rossi, M. T. In vitro non-enzymatic glycation and formation of browning products in the bovine lens α-crystallin Exp. Eye Res. 1990, 50, 367-371
63. de Wit, J. N.; Klarenbeek, G. Effects of various heat treatments on structure and solubility of whey proteins J. Dairy Sci. 1984, 67, 2701-2710
64. Boye, J. I.; Alli, I. Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: a differential scanning calorimetric study Food Res. Int. 2000, 33, 673-682
65. Jones, L. S.; Kaufmann, A.; Middaugh, C. R. Silicone oil induced aggregation of proteins J. Pharm. Sci. 2005, 94, 918-927
66. Hsu, K. H.; Fennema, O. Changes in the functionality of dry whey protein concentrate during storage J. Dairy Sci. 1989, 72, 829-837
67. Wang, W.; Nema, S.; Teagarden, D. Protein aggregation-pathways and influencing factors Int. J. Pharm. 2010, 390, 89-99