Effect of oxidation modification induced by peroxyl radicals on the physicochemical and gel characteristics of grass carp myofibrillar protein

Liu, Cikun; Li, Wenxie; Zhou, Mi; Shi, Yi Wei; Ye, Beibei; Mi, Hongbo; Lǐ, Jiànróng; Wang, Jinxiang; Li, Xuepeng

doi:10.1007/s11694-021-01123-1

Cited by 6 publications

(3 citation statements)

References 50 publications

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“…Endogenous fluorescence can be used to evaluate the effect of an oxidant on the Trp residue of HDL. Free radicals can transform Trp residues with low single-electron oxidation potential into an unstable state (such as hydroperoxide and alcohol), thereby decreasing the endogenous fluorescence intensity [ 47 , 48 ]. As shown in Figure 4 A, with increasing AAPH concentration, the endogenous fluorescence intensity of HDL decreased significantly, indicating that Trp residues in HDL were converted into other products by peroxyl radicals.…”

Section: Resultsmentioning

confidence: 99%

Effects of Peroxyl Radicals on the Structural Characteristics and Fatty Acid Composition of High-Density Lipoprotein from Duck Egg Yolk

Jing

Zeng

Yang

et al. 2022

Foods

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In this study, high-density lipoprotein (HDL) from duck egg yolk was subjected to oxidation with a system based on 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH)-derived peroxyl radicals. The effects of peroxyl radicals on the protein carbonyl, free sulfhydryl, secondary/tertiary structure, surface hydrophobicity, solubility, particle size distribution, zeta potential and fatty acid composition of HDL were investigated by using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), Fourier-transform infrared spectroscopy (FTIR), circular dichroism (CD), fluorescence spectroscopy, dynamic light scattering and ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS). The results indicated that the content of protein carbonyl was significantly increased, that of free sulfhydryl was obviously reduced, and the ordered secondary structure was also decreased with increasing AAPH concentration. In addition, the surface hydrophobicity and solubility of HDL showed apparent increases due to the exposure of hydrophobic groups and aggregation of protein caused by oxidation. The fatty acid composition of HDL exhibited pronounced changes due to the disrupted protein–lipid interaction and lipid oxidation by AAPH-derived peroxyl radicals. These results may help to elucidate the molecular mechanism for the effect of lipid oxidation products on the oxidation of duck yolk proteins.

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Section: Resultsmentioning

confidence: 99%

Effects of Peroxyl Radicals on the Structural Characteristics and Fatty Acid Composition of High-Density Lipoprotein from Duck Egg Yolk

Jing

Zeng

Yang

et al. 2022

Foods

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“…ROO • can abstract hydrogen atoms from protein, leading to protein chain oxidation reactions [12]. Studies have reported that the ROO • -induced oxidation significantly affects the conformation and function of meat and soy proteins, including taste and texture [13,14]. In general, current research primarily focus on ROO • -induced protein oxidation in meat, with limited investigation of plant proteins.…”

Section: Introductionmentioning

confidence: 99%

The Impact of AAPH-Induced Oxidation on the Functional and Structural Properties, and Proteomics of Arachin

Shen,

Yang,

Wang

et al. 2023

Molecules

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The aim of this study was to investigate the effect of 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH)-induced oxidation on the functional, structural properties and proteomic information of arachin. The results showed that moderate oxidation improved the water/oil holding capacity of proteins and increased the emulsifying stability, while excessive oxidation increased the carbonyl content, reduced the thiol content, altered the structure and thermal stability, and reduced most of the physicochemical properties. Through LC-QE-MS analysis, it was observed that oxidation leads to various modifications in arachin, including carbamylation, oxidation, and reduction, among others. In addition, 15 differentially expressed proteins were identified. Through gene ontology (GO) analysis, these proteins primarily affected the cellular and metabolic processes in the biological process category. Further Kyoto encyclopedia of genes and genomes (KEGG) analysis revealed that the “proteasome; protein processing in the endoplasmic reticulum (PPER)” pathway was the most significantly enriched signaling pathway during the oxidation process of arachin. In conclusion, this study demonstrated that AAPH-induced oxidation can alter the conformation and proteome of arachin, thereby affecting its corresponding functional properties. The findings of this study can potentially serve as a theoretical basis and foundational reference for the management of peanut processing and storage.

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“…At increasing hydroxyl radical concentrations, the carbonyl value and surface hydrophobicity of myofibrillar proteins typically exhibit increasing trends, and the free thiol content in myofibrillar proteins shows a decreasing trend, indicating an increased degree of protein oxidation. Gel hardness, chewiness, and elastic modulus are significantly negatively correlated with the concentration of hydroxyl radicals ( 6 ). Recently, Bao et al ( 7 ) reported that oxidation of porcine myofibrils leads to the loss of free sulfhydryl groups and histidine residues and the formation of myofibrillar protein carbonyl groups, eventually leading to the formation of large cross-linked fractions.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and gel-forming ability changes of duck myofibrillar protein induced by hydroxyl radical oxidizing systems

Zhu

Shi²,

Liu³

et al. 2022

Front. Nutr.

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This paper focuses on the changes of physicochemical properties and gel-forming ability of duck myofibrillar proteins (DMPs) induced using hydroxyl radical oxidizing systems. DMPs were firstly extracted and then oxidized at various H2O2 concentrations (0, 4, 8, and 12 mmol/L) using Fenton reagent (Fe3+-Vc-H2O2) to generate hydroxyl radicals, and the effects of hydroxyl radical oxidation on the physicochemical changes and heat-induced gel-forming capacity of DMPs were analyzed. We observed obvious increases in the carbonyl content (p < 0.05) and surface hydrophobicity of DMPs with increasing of H2O2 concentrations (0–12 mmol/L). In contrast, the free thiol content (p < 0.05) and water retention ability of DMPs decreased with increasing H2O2 concentrations (0–12 mmol/L). These physicochemical changes suggested that high concentrations of hydroxyl radicals significantly altered the biochemical structure of DMPs, which was not conducive to the formation of a gel mesh structure. Furthermore, the gel properties were reduced based on the significant decrease in the water holding capacity (p < 0.05) and increased transformation of immobilized water of the heat-induced gel to free water (p < 0.05). With the increase of H2O2 concentrations, secondary structure of proteins analysis results indicated α-helix content decreased significantly (p < 0.05), however, random coil content increased (p < 0.05). And more cross-linked myosin heavy chains were detected at higher H2O2 concentrations groups through immunoblot analysis (p < 0.05). Therefore, as H2O2 concentrations increased, the gel mesh structure became loose and porous, and the storage modulus and loss modulus values also decreased during heating. These results demonstrated that excessive oxidation led to explicit cross-linking of DMPs, which negatively affected the gel-forming ability of DMPs. Hence, when processing duck meat products, the oxidation level of meat gel products should be controlled, or suitable antioxidants should be added.

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Effect of oxidation modification induced by peroxyl radicals on the physicochemical and gel characteristics of grass carp myofibrillar protein

Cited by 6 publications

References 50 publications

Effects of Peroxyl Radicals on the Structural Characteristics and Fatty Acid Composition of High-Density Lipoprotein from Duck Egg Yolk

Effects of Peroxyl Radicals on the Structural Characteristics and Fatty Acid Composition of High-Density Lipoprotein from Duck Egg Yolk

The Impact of AAPH-Induced Oxidation on the Functional and Structural Properties, and Proteomics of Arachin

Physicochemical properties and gel-forming ability changes of duck myofibrillar protein induced by hydroxyl radical oxidizing systems

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