Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle

Abstract

Stapornkul, N., Prytkova, T., Were, L., 2016. Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Email address: were@chapman.edu A C C E P T E D M A N U S C R I P T ACCEPTED MANUSCRIPTThe interaction between lipid oxidation products and bovine sarcoplasmic (SP) and myofibrillar protein (MP) homogenates in the presence of green tea was investigated. To monitor the effect of green tea on lipid oxidation, aldehydes were measured while effect on protein was monitored via changes in myoglobin, thiols, and tryptophan fluorescence over nine days of refrigerated storage.The presence of SP and MP decreased free aldehydes in the buffers. The SP bound more aldehydes than MP. The tea compounds exhibited more favorable binding energies than aldehydes near histidine 64 close to the heme moiety of myoglobin. Addition of tea lowered tryptophan fluorescence and thiol content. The results suggested that green tea enhances the binding of bovine SP and MP to lipid oxidation products. The results also suggested that green tea can decrease rancidity by directly binding lipid oxidation products.

Sulfite‐free lamb burger meat: antimicrobial and antioxidant properties of green tea and carvacrol

“…The effect of both compounds on inhibiting oxidative reactions is related to their polyphenols content. The polyphenol content of green tea extract was in accordance with the data previously reported by Stapornkul et al . Tea polyphenols have been described to possess antioxidant properties by acting as hydrogen donors, reducing agents, nascent oxygen quenchers and chelating metal ions .…”

Antioxidant and Antimicrobial Activities of (‐)‐Epigallocatechin‐3‐gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

“…One key spoilage pathway is the oxidation of lipids which causes the formation of volatile compounds associated with undesirable off‐flavors or rancidity which reduces shelf‐life (Campo et al., ; Lund, Heinonen, Baron, & Estévez, ; Saucier, ). For example, interactions of the breakdown products of lipids such as aldehydes, ketones and alcohols with muscle components such as proteins, amino acids, vitamins, and cholesterol lead to undesirable modifications of muscle components (Goodridge, Beaudry, Pestka, & Smith, ; Stapornkul, Prytkova, & Were, ). This causes a loss of quality due to unpleasant odors and flavors, discolorations, loss of nutrients, and formation of cholesterol oxidation products (COP) which are toxic to humans (Kanner, ; Medina & Pazos, ).…”

Interactions between mushroom powder, sodium chloride, and bovine proteins and their effects on lipid oxidation products and consumer acceptability

“…TBARS was also performed for 0.066 g/mL SP samples with mushroom [0 g DAB/kg beef (0%), 3 g DAB/kg beef (0.3), 6 g DAB/kg beef (0.6%) ] and NaCl [(0 g NaCl/kg beef (0%), 4.5 g NaCl/kg beef (0.45), 6 g NaCl/kg beef (0.60%)]. The binding of MDA to protein was assessed as outlined by Stapornkul, Prytkova, & Were (2016) with modifications as follows. The 164 µL of 1,1,3,3 -tetramethoxypropane (TMP) was hydrolyzed in 10 g…”

“…A standard solution of MDA in 10 g TCA/100 mL was prepared from TMP and standard curves ranging from 0 to 10 mM were used to quantify MDA in homogenates. The bound MDA was expressed as mg bound MDA/ kg SP (Stapornkul, Prytkova, & Were, 2016).…”