Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations

Food Chemistry

Volumn 243, Issue , 2018, Pages 50-57

  Wang, Shuangxi ^a   Zhang, Yumeng ^a   Chen, Lin ^a,b   Xu, Xinglian ^b   Zhou, Guanghong ^b   Li, Zhixi ^a   Feng, Xianchao ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Confocal laser scanning microscopy; Emulsion gel; Gel strength; Myofibrillar protein; Rosmarinic acid; Storage modulus

Indexed keywords

ELASTIC MODULI; PROTEINS; SODIUM CHLORIDE;

CONFOCAL LASER SCANNING MICROSCOPY; EMULSION GEL; GEL STRENGTHS; MYOFIBRILLAR PROTEINS; ROSMARINIC ACID;

EMULSIFICATION;

MUSCLE PROTEIN; ROSMARINIC ACID; SODIUM CHLORIDE; THIOL; CINNAMIC ACID DERIVATIVE; DEPSIDE;

ARTICLE; CONTROLLED STUDY; COOKING; EMULSION; GEL; NONHUMAN; SOLUBILITY; ANALYSIS; ANIMAL; CHEMISTRY; DRUG EFFECT; FLOW KINETICS; MEAT; METABOLISM; MUSCLE FIBRIL; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PIG;

ANIMALS; CINNAMATES; DEPSIDES; EMULSIONS; GELS; MEAT; MUSCLE PROTEINS; MYOFIBRILS; OXIDATION-REDUCTION; OXIDATIVE STRESS; RHEOLOGY; SODIUM CHLORIDE; SWINE;

EID: 85030726196     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.09.114     Document Type: Article

References (33)

1. Belrhlid, R., Crespy, V., Pagézoerkler, N., Nagy, K., Raab, T., Hansen, C.E., Hydrolysis of rosmarinic acid from rosemary extract with esterases and Lactobacillus johnsonii in vitro and in a gastrointestinal model. Journal of Agricultural and Food Chemistry, 57(17), 2009, 7700.
2. Cao, Y., True, A.D., Chen, J., Xiong, Y.L., Dual role (anti- and pro-oxidant) of gallic acid in mediating myofibrillar protein gelation and gel in vitro digestion. Journal of Agricultural and Food Chemistry 15:64 (2016), 3054–3061.
3. Cao, Y., Xiong, Y.L., Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein. Food Chemistry 180 (2015), 235–243.
4. Chen, L., Feng, X.C., Zhang, Y.Y., Liu, X.B., Zhang, W.G., Li, C.B., Zhou, G.H., Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing. Food Chemistry 17:7 (2015), 280–287.
5. Chen, L., Hackman, R.M., Li, C., Xu, X., Zhou, G., Feng, X., Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation. Meat Science 121 (2016), 228–237.
6. Ellman, G.L., Tissue sulfhydryl groups. Archives of Biochemistry and Biophysics 82:1 (1959), 70–77.
7. Farvin, K.H.S., Grejsen, H.D., Jacobsen, C., Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation. Food Chemistry 131:3 (2012), 843–851.
8. Feng, X., Li, C., Jia, X., Guo, Y., Lei, N., Hackman, R.M., Zhou, G., Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage. Meat Science 116 (2016), 260–267.
9. Feng, X., Li, C., Ullah, N., Hackman, R.M., Chen, L., Zhou, G., Potential biomarker of myofibrillar protein oxidation in raw and cooked Ham: 3-Nitrotyrosine formed by nitrosation. Journal of Agricultural and Food Chemistry 63:51 (2015), 10957–10964.
10. Forell, S.P., Ranalli, N., Zaritzky, N., Andrés, S., Califano, A., Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols. Meat Science 86:2 (2010), 364–370.
11. Ganhão, R., Morcuende, D., Estévez, M., Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Science, 85(3), 2010, 402.
12. Gibis, M., Schuh, V., Weiss, J., Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties. Food Hydrocolloids 45 (2015), 236–246.
13. Gornall, A.G., Bardawill, C.J., David, M.M., Determination of serum proteins by means of the biuret reaction. Journal of Biological Chemistry 177:2 (1949), 751–766.
14. Haak, L., Raes, K., De Smet, S., Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties. Journal of the Science of Food and Agriculture 89:8 (2009), 1360–1365.
15. Jia, N., Wang, L., Shao, J., Liu, D., Kong, B., Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification. Meat Science 127 (2017), 45–50.
16. Jiang, J., Xiong, Y.L., Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase. Meat Science 93:3 (2013), 469–476.
17. 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 59:18 (2011), 10329–10335.
18. Jongberg, S., Skov, S.H., Tørngren, M.A., Skibsted, L.H., Lund, M.N., Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties. Food Chemistry 128:2 (2011), 276–283.
19. Jongberg, S., Terkelsen, L.D.S., Miklos, R., Lund, M.N., Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking. Meat Science 100 (2015), 2–9.
20. Karre, L., Lopez, K., Getty, K.J.K., Natural antioxidants in meat and poultry products. Meat Science 94:2 (2013), 220–227.
21. Keokamnerd, T., Acton, J., Han, I., Dawson, P., Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere. Poultry Science 87:1 (2008), 170–179.
22. Kim, H., Cadwallader, K.R., Kido, H., Watanabe, Y., Effect of addition of commercial rosemary extracts on potent odorants in cooked beef. Meat Science 94:2 (2013), 170–176.
23. Li, C., Xiong, Y.L., Chen, J., Oxidation-induced unfolding facilitates myosin cross-linking in myofibrillar protein by microbial transglutaminase. Journal of Agricultural and Food Chemistry 60:32 (2012), 8020–8027.
24. Liu, G., Xiong, Y., Butterfield, D., Chemical, physical, and gel-forming properties of oxidized myofibrils and whey-and soy-protein isolates. Journal of Food Science 65:5 (2000), 811–818.
25. Martinaud, A., Mercier, Y., Marinova, P., Tassy, C., Gatellier, P., Renerre, M., Comparison of oxidative processes on myofibrillar proteins from beef during maturation and by different model oxidation systems. Journal of Agricultural and Food Chemistry 45:7 (1997), 2481–2487.
26. Martinez-Alvarenga, M., Martinez-Rodriguez, E., Garcia-Amezquita, L., Olivas, G., Zamudio-Flores, P., Acosta-Muniz, C., Sepulveda, D., Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates. Food Hydrocolloids 38 (2014), 110–118.
27. Oliver, C.N., Ahn, B.-W., Moerman, E.J., Goldstein, S., Stadtman, E.R., Age-related changes in oxidized proteins. Journal of Biological Chemistry 262:12 (1987), 5488–5491.
28. Ozdal, T., Capanoglu, E., Altay, F., A review on protein–phenolic interactions and associated changes. Food Research International 51:2 (2013), 954–970.
29. Sathe, S., Protein solubility and functionality. 2012, CRC Press, Boca Raton, FL, USA.
30. Shi, C., Cui, J., Yin, X., Luo, Y., Zhou, Z., Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation. Food Control 40:1 (2014), 134–139.
31. Tang, C.B., Zhang, W.G., Zou, Y.F., Xing, L.J., Zheng, H.B., Xu, X.L., Zhou, G.H., Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress. Food Hydrocolloids 67 (2017), 197–205.
32. Vossen, E., Doolaege, E.H.A., Moges, H.D., Meulenaer, B.D., Szczepaniak, S., Raes, K., Smet, S.D., Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pates. Meat Science 91:1 (2012), 29–35.
33. Zhou, F., Sun, W., Zhao, M., Controlled formation of emulsion gels stabilized by salted myofibrillar protein under malondialdehyde (MDA)-induced oxidative stress. Journal of Agricultural and Food Chemistry 63:14 (2015), 3766–3777.