Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage

Cheng, Jingrong; Xu, Liang; Xiang, Rong; Liu, Xueming; Zhu, Ming‐Jun

doi:10.1016/j.meatsci.2019.107973

Cited by 52 publications

(36 citation statements)

References 41 publications

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“…ODEO, TAEO, TKEO, and ZMEO reduced protein oxidation induced by malondialdehyde at 140 to 170 µg/ml similar to positive control (Table 3) stability (Cheng et al, 2020). Polyphenols present in phytochemicals inhibit protein aggregation and also breakdown the protein aggregates due to their antioxidant capacities (Debnath et al, 2016).…”

Section: Protein Oxidation Inhibitionmentioning

confidence: 75%

“…Oxidative modification of proteins might change protein properties, such as conformation, folding, stability, activity, and resistance to proteolysis that could be associated with various pathological consequences such as age‐related disease (Khyade, 2019). Phytochemicals with a high antioxidant capacities have improved the proteins oxidation stability (Cheng et al., 2020). Polyphenols present in phytochemicals inhibit protein aggregation and also breakdown the protein aggregates due to their antioxidant capacities (Debnath et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

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In vitro antioxidant and antidiabetic activity of essential oils encapsulated in gelatin‐pectin particles against sugar, lipid and protein oxidation and amylase and glucosidase activity

Siahbalaei

Kavoosi

Shakeri

2020

Food Science & Nutrition

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Section: Protein Oxidation Inhibitionmentioning

confidence: 75%

Section: Resultsmentioning

confidence: 99%

In vitro antioxidant and antidiabetic activity of essential oils encapsulated in gelatin‐pectin particles against sugar, lipid and protein oxidation and amylase and glucosidase activity

Siahbalaei

Kavoosi

Shakeri

2020

Food Science & Nutrition

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“…In addition, the formation of a hydrogen bond may cause the α‐helices of protein to unfold to other structural forms and further promote the interactions (Ojha et al., 2012; Liu et al., 2020). Recently, a relevant study indicates that the formation of hydrogen bonds between protein and polyphenols can protect the easily oxidized groups in amino acid residues of the protein, which may be beneficial to inhibit the oxidative deterioration of protein in food (Cheng, Zhu, et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism

Zhou

et al. 2021

Journal of Food Science

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The effect of pine needle extract from Cedrus deodara (PNE) on the quality of salted meat was reported, and its action mechanism was further investigated. With the treatment of PNE, the physicochemical properties of salted meat were improved. The peroxide value decreased from 16.18 to 6.78 mmol O2/kg, while the thiobarbituric acid value decreased from 0.79 to 0.40 mg MDA/kg. Moreover, the salted meat with PNE also had the better texture, color, and volatile compositions. The 0.2% PNE group showed the highest ΔE value (63.16 ± 0.56), hardness (813.5 ± 48.7 g), and volatility (45.86 ± 0.39), while the control group showed the lowest ΔE value (43.92 ± 2.13), hardness (515.8 ± 17.3 g) and volatility (29.97 ± 0.56). In addition, with the analysis of fluorescence and circular dichroism spectroscopy, the spatial structures of myofibrillar protein (MP) in salted meat were obviously changed by PNE. Meanwhile, methylconiferin, 1‐O‐feruloyl‐β‐D‐glucose, nortrachelogenin, secoxyloganin, 1‐O‐(4‐coumaroyl)‐β‐D‐glucose and pelargonidin‐3‐O‐glucoside were identified from PNE. Furthermore, according to the analysis of molecular docking, hydrogen bond, hydrophobic force, and electrostatic force were obtained as the main molecular forces between MP and the phenolic compounds of PNE, while arginine, glutamic acid, and glycine residues were the main binding sites. All results suggested that PNE might be a potential candidate to improve the quality of salted meat in the food industry. Practical Application The quality deterioration of meat may not only affect its further processing and consumption but also may lead to some food safety problems. In present study, PNE exhibited the fine capability to inhibit the oxidation of meat, while it could ameliorate the texture, color, and physicochemical properties of meat due to its tightly interaction with myofibrillar protein. All result suggested that PNE could be potentially utilized to improve the quality of meat in food industry.

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“…Various plants that are naturally rich in antioxidants, for example, polyphenols, have been used previously in muscle foods during storage as an antioxidant source, such as rosemary (Tironi, Tomás, & Añón, 2010) and grape seed (Selani et al., 2011). These compounds exert a specific purpose by breaking the oxidative chain reaction, chelating transition metals, and scavenging free radicals and reactive species (Augustyniak et al., 2010; Cheng, Xu, Xiang, Liu, & Zhu, 2019).…”

Section: Introductionmentioning

confidence: 99%

Inclusion complexes of tea polyphenols with HP‐β‐cyclodextrin:Preparation, characterization, molecular docking, and antioxidant activity

Zhong

Lidan

et al. 2020

Journal of Food Science

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The purpose of this study was to prepare and characterize inclusion complexes between tea polyphenol (TP) and hydroxypropyl-β-cyclodextrin (HP-β-CD), and to evaluate their antioxidant properties. Freeze-drying was used to prepare the inclusion complex of TP/HP-β-CD at different component ratios (1:0.5, 1:1, and 1:2). The supermolecular structure of the TP/HP-β-CD complex was characterized by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). Molecular docking was used to simulate the positions and interactions of the binding sites of TP/HP-β-CD inclusion complexes and target protein receptors. In addition, the effects of TP/HP-β-CD inclusion complexes on myofibrillar protein (MP) from lamb tripe were observed under oxidative conditions. Results showed that TP was encapsulated in the cavity of HP-β-CD to form an optimal complex with 1:2 molar ratio of stoichiometry, while the FTIR, TGA, and SEM studies also support the inclusion process. Molecular modeling results were systematically analyzed to determine the stability of inclusion complexes and protein. Furthermore, the addition of an appropriate concentration (5 to 105 µmol/g) of TP/HP-β-CD inclusion complex decreased the carbonyl content, hydrophobicity, and protein aggregation of MP from lamb tripe, whereas it increased the sulfhydryl content. This improved antioxidant activity and bioavailability of the inclusion complexes will be beneficial for its potential applications in food.Practical Application: Tea polyphenol was an antioxidant with potential for the field of food. In this study, the unstable properties of tea polyphenols were evaluated and were improved by inclusion of HP-β-cyclodextrin. The binding mode of the inclusion complex with protein was revealed via the molecular docking method, and the application of inclusion complex to control protein oxidation was studied. Results showed that the inclusion complex could effectively inhibit protein oxidation, which can provide a reference for the application of polyphenols in meat products and the improvement of protein properties.

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Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage

Cited by 52 publications

References 41 publications

In vitro antioxidant and antidiabetic activity of essential oils encapsulated in gelatin‐pectin particles against sugar, lipid and protein oxidation and amylase and glucosidase activity

In vitro antioxidant and antidiabetic activity of essential oils encapsulated in gelatin‐pectin particles against sugar, lipid and protein oxidation and amylase and glucosidase activity

Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism

Inclusion complexes of tea polyphenols with HP‐β‐cyclodextrin:Preparation, characterization, molecular docking, and antioxidant activity

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