Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress

Food Hydrocolloids

Volumn 67, Issue , 2017, Pages 197-205

  Tang, Chang bo ^a,b   Zhang, Wan gang ^a   Zou, Yu feng ^a   Xing, Lu juan ^a   Zheng, Hai bo ^a   Xu, Xing lian ^a   Zhou, Guang hong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b SUZHOU VOCATIONAL UNIVERSITY   (China)

Author keywords

Adducts; Gelation; Myofibrillar protein; Rosmarinic acid; UPLC Q TOF

Indexed keywords

MASS SPECTROMETRY; PROTEINS; SULFUR COMPOUNDS;

ADDUCT; ADDUCT FORMATION; GELATION PROPERTIES; MYOFIBRILLAR PROTEINS; PROTEIN ADDUCTS; PROTEIN GELATIONS; RANDOM COIL; ROSMARINIC ACID; TURN COILS; UPLC-Q-TOF;

GELATION;

EID: 85010015952     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.01.006     Document Type: Article

References (40)

1. Alix, A.J.P., Pedanou, G., Berjot, M., Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman amide I band. Journal of Molecular Structure 174 (1998), 159–164.
2. Barbut, S., Effects of caseinate, whey and milk powders on the texture and microstructure of emulsified chicken meat batters. LWT-Food Science Technology 39 (2006), 660–664.
3. Cao, Y., Xiong, Y.L., Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein. Food Chemistry 180 (2015), 235–243.
4. Estévez, M., Heinonen, M., Effect of phenolic compounds on the formation of alpha-aminoadipic and gamma-glutamic semialdehydes from myofibrillar proteins oxidized by copper, iron, and myoglobin. Journal of Agricultural and Food Chemistry 58 (2010), 4448–4455.
5. Estévez, M., Ventanas, S., Cava, R., Protein oxidation in Frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration. Journal of Food Science 70 (2005), 427–432.
6. Fountoulakis, M., Lahm, H.W., Hydrolysis and amino acid composition analysis of proteins. Journal of Chromatography A 826 (1998), 109–134.
7. Gornall, A.G., Bardawill, C.J., David, M.M., Determination of serum proteins by means of the biuret reaction. Journal of Biological Chemistry 171 (1949), 751–766.
8. Han, M.Y., Zhang, Y.J., Fei, Y., Xu, X.L., Zhou, G.H., Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. European Food Research Technology 228 (2009), 665–670.
9. Hayes, J.E., Stepanyan, V., Allen, P., O'Grady, M.N., O'Brien, N.M., Kerry, J.P., The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems. Meat Science 83 (2009), 201–208.
10. Herrero, A.M., Raman spectroscopy a promising technique for quality assessment of meat and fish: A review. Food Chemistry 107 (2008), 1642–1651.
11. Herrero, A.M., Raman spectroscopy for monitoring protein structure in muscle food systems. Critical Reviews in Food Science and Nutrition 48 (2008), 512–513.
12. Jongberg, S., Lund, M.N., Gislason, N., Skibsted, L.H., Waterhouse, A.L., Thiol_quinone adduct formation in myofibrillar proteins detected by LC-MS. Journal of Agricultural and Food Chemistry 59 (2011), 6900–6905.
13. Jongberg, S., Lund, M.N., Waterhouse, A.L., Skibsted, L.H., 4-Methylcatechol inhibits protein oxidation in meat but not disulfide formation. Journal of Agricultural and Food Chemistry 59 (2011), 10329–10335.
14. Jongberg, S., Terkelsen, L.D.S., Miklos, R., Lund, M.N., Green tea extract impairs meat emulsion properties by disturbing protein disulphide crosslinking: Effect on texture and oxidative stability of meat emulsions added green tea extract. Meat Science 100 (2015), 2–9.
15. Jongberg, S., Tørngren, M.A., Gunvig, A., Skibsted, L.H., Lund, M.N., Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Science 93 (2013), 538–546.
16. Kroll, J., Rawel, H.M., Reactions of plant phenols with myoglobin: Influence of chemical structure of the phenolic compounds. Journal of Food Science 66 (2001), 48–58.
17. Li, S., Hydrolytic degradation characteristics of aliphatic polyesters derived from lactic and glycolic acids. Journal of Biomedical Materials Research 48 (1999), 342–353.
18. Li-Chan, E.C.Y., Nakai, S., Hirotsuka, M., Raman spectroscopy as a probe of protein structure in food system. Yada, R.Y., Jackman, R.L., Smith, J.L., (eds.) Protein structure. Function relationships in foods, 1994, 163–197 London: Blackie Academic and Professional, Chapman and Hall.
19. Lund, M.N., Lametsch, R., Hviid, M.S., Jensen, O.N., Skibsted, L.H., High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Science 77 (2007), 295–303.
20. Matheis, G., Whitaker, J.R., Modification of proteins by polyphenol oxidase and peroxidase and their products. Journal of Food Biochemistry 8 (1984), 137–162.
21. Moran, J.F., Klucas, R.V., Grayer, R.J., Abian, J., Becana, M., Complexes of iron with phenolic compounds from soybean nodules and other legume Tissues: Prooxidant and antioxidant properties. Free Radical Biology and Medicine 22 (1997), 861–870.
22. Ng, L.T., Pascaud, A., Pascaud, M., Hydrochloric acid hydrolysis of proteins and determination of tryptophan by reversed-phase high-performance liquid chromatography. Analytical Biochemistry 167 (1987), 47–52.
23. Nicolas, J.J., Richard-Forget, F.C., Goupy, P.M., Amiot, M.J., Aubert, S.Y., Enzymatic browning reactions in apple and apple products. Critical Reviews in Food Science and Nutrition 34 (1994), 109–157.
24. Nikolantonaki, M., Jourdes, M., Shinoda, K., Teissedre, P.L., Quideau, S.P., Darriet, P., Identification of adducts between an odoriferous volatile thiol and oxidized grape phenolic compounds: Kinetic study of adduct formation under chemical and enzymatic oxidation conditions. Journal of Agricultural and Food Chemistry 60 (2012), 2647–2656.
25. Omana, D.A., Moayedi, V., Xu, Y., Betti, M., Alkali-aided protein extraction from chicken dark meat: Textural properties and color characteristics of recovered proteins. Poultry Science 89 (2010), 1056–1064.
26. Park, D., Xiong, Y.L., Alderton, A.L., Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein. Food Chemistry 101 (2007), 1239–1246.
27. Pierpoint, W., o-Quinones formed in plant extracts. Their reaction with bovine serum albumin. Biochemical Journal 112 (1969), 619–629.
28. Rawel, H.M., Kroll, J., Hohl, U.C., Model studies on reactions of plant phenols with whey proteins. Nahrung Food 45 (2001), 72–81.
29. Rawel, H.M., Rohn, S., Kruse, H.P., Kroll, J., Structural changes induced in bovine serum albumin by covalent attachment of chlorogenic acid. Food Chemistry 78 (2002), 443–455.
30. Sano, T., Ohno, T., Otsuka-Fuchino, H., Matsumoto, J., Tsuchiya, T., Carp natural actomyosin: Thermal denaturation mechanism. Journal of Food Science 59 (1994), 1002–1008.
31. Shao, J.H., Zou, Y.F., Xu, X.L., Wu, J.Q., Zhou, G.H., Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy. Food Research International 44 (2011), 2955–2961.
32. Shobana, S., Akhilender Naidu, K., Antioxidant activity of selected Indian spices. Prostaglandins, Leukotrienes and Essential Fatty Acids 62 (2000), 107–110.
33. Tang, C.B., Zhang, W.G., Dai, C., Li, H.X., Xu, X.L., Zhou, G.H., Identification and quantification of adducts between oxidized rosmarinic acid and thiol compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/TOF tandem mass spectrometry. Journal of Agricultural and Food Chemistry 63 (2015), 902–911.
34. Vallverdú-Queralt, A., Medina-Remón, A., Andres-Lacueva, C., amuela-Raventos, R.M., Changes in phenolic profile and antioxidant activity during production of diced tomatoes. Food Chemistry 126 (2011), 1700–1707.
35. Xiong, Y.L., Blanchard, S.P., Myofibrillar protein gelation: Viscoelastic changes related to heating procedures. Journal of Food Science 59 (1994), 734–738.
36. Xiong, Y.L., Blanchard, S.P., Ooizumi, T., Ma, Y., Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein. Journal of Food Science 75 (2010), C215–C221.
37. Xu, X.L., Han, M.Y., Fei, Y., Zhou, G.H., Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic. Meat Science 87 (2011), 159–164.
38. Zakrys-Waliwander, P.I., O'Sullivan, M.G., O'Neill, E.E., Kerry, J.P., The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimusdorsi muscle during chilled storage. Food Chemistry 131 (2012), 527–532.
39. Zhang, L.L., Xue, Y., Xu, J., Li, Z.J., Xue, C.H., Effects of high-temperature treatment (≥100°C) on Alaska Pollock (Theragrachalcogramma) surimi gels. Journal of Food Engineering 115 (2013), 115–120.
40. Zheng, W., Wang, S.Y., Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food Chemistry 49 (2001), 5165–5170.