Determination of methionine sulfoxide in biological materials using HPLC and its degradability in the rumen of cattle

Puchała, R.; Piór, Hanna; Keyserlingk, M.A.G. von; Shelford, J. A.; Barej, W.

doi:10.1016/0377-8401(94)90116-3

Cited by 19 publications

(18 citation statements)

References 19 publications

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“…To overcome this problem, methionine is often determined as the sum of 30 and its oxidation products by measuring methionine sulfone ( 32 ) after complete oxidation with performic acid also according to official methods . The use of highly purified sulfonic acids, optionally in the presence of antioxidants such as tryptamine, was suggested for reliable quantification of 31 . However, limited stability of 31 in the presence of methanesulfonic acid was reported .…”

Section: Analysis Of Protein Oxidation In Foodmentioning

confidence: 99%

“…In this case, the concentration of protein carbonyls is higher (Table ). This is completely different in food: The relative oxidation of methionine to methionine sulfoxide was determined in infant formulas (7–32 %), milk products (up to 74 %), and feed products (up to 70 %), as well as soy protein isolates and egg protein powders (1–67 %) . The discrepancy between the oxidation of methionine in food and in vivo may partly be due to the action of enzymes that reduce 31 in vivo (Section 6.1).…”

Section: Analysis Of Protein Oxidation In Foodmentioning

confidence: 99%

“…Between 0.8 and 1.7 g (5.4–11.4 mmol) of methionine is ingested per day . Assuming a rate of methionine oxidation of 20 %, a daily intake of 1–2.3 mmol of 31 can be expected, which is lastly equivalent to 1–2.3 mmol NADPH that has to be supplied by the gut epithelium for the reduction of the compound (Figure ) and is mainly generated by glucose‐6‐phosphate dehydrogenase (G6PDH). It is well‐known from the pattern of the disease known as favism that G6PDH deficiency and the resulting NADPH deficiency may lead to severe hemolytic crises when food products (fava beans) are consumed that contain prooxidative pyrimidine glycosides .…”

Section: The Physiological Relevance Of Food Protein Oxidationmentioning

confidence: 99%

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The Chemistry of Protein Oxidation in Food

2019

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Oxidation is one of the deterioration reactions of proteins in food, the importance of which is comparable to others such as Maillard, lipation, or protein‐phenol reactions. While research on protein oxidation has led to a precise understanding of the processes and consequences in physiological systems, knowledge about the specific effects of protein oxidation in food or the role of “oxidized” dietary protein for the human body is comparatively scarce. Food protein oxidation can occur during the whole processing axis, from primary production to intestinal digestion. The present review summarizes the current knowledge and mechanisms of food protein oxidation from a chemical, technological, and nutritional–physiological viewpoint and gives a comprehensive classification of the individual reactions. Different analytical approaches are compared, and the relationship between oxidation of food proteins and oxidative stress in vivo is critically evaluated.

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Section: Analysis Of Protein Oxidation In Foodmentioning

confidence: 99%

Section: Analysis Of Protein Oxidation In Foodmentioning

confidence: 99%

Section: The Physiological Relevance Of Food Protein Oxidationmentioning

confidence: 99%

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The Chemistry of Protein Oxidation in Food

2019

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“…Um dieses Problem zu lösen, wird 30 oft in Summe mit seinen Oxidationsprodukten erfasst, indem nach vollständiger Oxidation mit Perameisensäure Methioninsulfon ( 32 ) bestimmt wird, was auch in amtlichen Methoden verlangt wird . Der Gebrauch hochreiner Sulfonsäuren, optional in Gegenwart von Antioxidatien wie Tryptamin, wurde für die verlässliche Bestimmung von 31 vorgeschlagen . Allerdings wurde auch berichtet, dass die Stabilität von 31 in Methansulfonsäure begrenzt ist .…”

Section: Die Analyse Der Proteinoxidation In Lebensmittelnunclassified

Die Chemie der Proteinoxidation in Lebensmitteln

Hellwig

2019

Angewandte Chemie

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Die Oxidation ist eine der Abbaureaktionen von Proteinen in Lebensmitteln, deren Bedeutung nicht hinter der von anderen wie der Maillard‐Reaktion, Lipierung oder Protein‐Phenol‐Reaktionen zurückbleibt. Während die Untersuchung der Proteinoxidation zu einem vertieften Verständnis der Prozesse in physiologischen Systemen geführt hat, ist das Wissen über spezifische Auswirkungen der Proteinoxidation in Lebensmitteln oder die Rolle “oxidierter” Lebensmittelproteine für den menschlichen Körper vergleichsweise gering. Oxidationsreaktionen an Lebensmittelproteinen können während des gesamten Verarbeitungsprozesses stattfinden – von der Primärproduktion bis zur Verdauung im Darm. In dem vorliegenden Aufsatz soll das derzeitige Wissen über die Mechanismen der Oxidation von Lebensmittelproteinen aus chemischer, technologischer und ernährungsphysiologischer Sicht zusammengefasst und eine Klassifizierung der einzelnen Reaktionen vorgenommen werden. Verschiedene analytische Ansätze werden verglichen, und der Zusammenhang zwischen der Oxidation von Lebensmittelproteinen und oxidativem Stress in vivo wird kritisch bewertet.

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“…One approach is a modified amino acid analysis (Puchala et al, 1994; Maier et al, 1995). In general, these procedures involve a preliminary reaction that is specific to Met but not MetSO that allows for differentiation between the two after the hydrolysis step.…”

Section: Production Under Potentially Oxidative Conditionsmentioning

confidence: 99%

Effects of Oxygen on Recombinant Protein Expression

1998

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Efforts to increase cell growth and protein yields need to be complemented by the maintenance of the quality of the protein produced. Elevated oxygen pressure or rapid increases in oxygen content can cause oxidative stress within the cells, leading to oxidation of specific proteins and nucleotide sequences. In addition, transient or steady-state anoxic conditions can cause limitations in amino acid production and plasmid stability. Major pathways and mechanisms of oxidative damage to proteins expressed in bacteria are reviewed. Damage to nucleic acids involved in gene expression also is considered. The methodologies for identifying oxidative damage to macromolecules are improving but are not yet adequate for on-line feedback. This limits our ability to integrate information about these phenomena and the cellular responses into a quantitative model. Enough information is available, however, to consider changes in the time profile of dissolved oxygen as a cause for poor process performance.

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Determination of methionine sulfoxide in biological materials using HPLC and its degradability in the rumen of cattle

Cited by 19 publications

References 19 publications

The Chemistry of Protein Oxidation in Food

The Chemistry of Protein Oxidation in Food

Die Chemie der Proteinoxidation in Lebensmitteln

Effects of Oxygen on Recombinant Protein Expression

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