Electron spin resonance (ESR) study on free radical transfer in fish lipid-protein interaction

Saeed, Suhur; Fawthrop, Susan A.; Howell, Nazlin K.

doi:10.1002/(sici)1097-0010(199910)79:13<1809::aid-jsfa440>3.0.co;2-v

Cited by 77 publications

(53 citation statements)

References 16 publications

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“…2 We have also shown an increase in protein aggregation and texture deterioration in frozen mackerel caused by the transfer of free radicals from oxidised lipids to proteins. 5,8,9 In addition, immunological assays and transmission electron microscopy (TEM), which can provide detailed information on the changes in the ultrastructure of fish muscle, 10,11 have been employed in the present study. Polyclonal antibodies raised to both native myosin and actin as well as to the aggregated denatured protein were used for the first time to elucidate the extent of protein aggregation in whole cod and haddock fillets.…”

Section: Introductionsupporting

confidence: 87%

Elucidation of protein aggregation in frozen cod and haddock by transmission electron microscopy/immunocytochemistry, light microscopy and atomic force microscopy

2004

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Polyclonal antibodies raised to both native cod myosin and actin as well as to aggregated proteins obtained from frozen cod stored for 11 months at −10 • C were used to investigate disposition of muscle proteins in frozen cod and haddock fillets by transmission electron microscopy. Specimens from cod and haddock fillets, stored at −10 • C, treated with anti-aggregate antibody as the primary antibody, showed significantly more gold particles, especially around the protein aggregates and muscle fibres compared with fish stored at −30 • C. Samples that were treated with anti-myosin or anti-actin antibody showed opposite results. Similar binding properties were observed in ELISA experiments involving the reaction of actin and myosin to both native and aggregate antibodies; thus immunological tests can be used for monitoring aggregate and texture changes in frozen stored fish. In addition, atomic force microscopy images obtained from cod muscle also indicated structural changes in frozen cod muscle proteins. The mica surface was covered with a continuous layer of muscle proteins comprising mainly small globular particles and a few large particles for the control cod sample stored at −30 • C for 11 months. In contrast, cod fillets stored at −10 • C showed a thin layer of proteins with small holes and an increased number of large particles denoting aggregates. Formation of ice crystals between the muscle fibres of frozen cod and haddock muscle was monitored without thawing by light microscopy at −20 • C. The micrographs showed a greater proportion of large ice crystals and extensive protein fibre changes in fillets stored at −10 • C compared with the control at −30 • C.

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Section: Introductionsupporting

confidence: 87%

Elucidation of protein aggregation in frozen cod and haddock by transmission electron microscopy/immunocytochemistry, light microscopy and atomic force microscopy

2004

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“…Routine analysis of auto-oxidation of fat-containing food using titration and colorimetric methods is cumbersome [120]. TG is widely used rapid method for determining the oxidative stability of fats in meat.…”

Section: Thermal Transitions Of Fat Affecting Stability and Qualitysupporting

confidence: 79%

Thermal analysis of meat and meat products

Tamilmani

Pandey

2015

J Therm Anal Calorim

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The application of thermal analysis to meat products, like all materials, is governed by energy transfer, from which invaluable information on thermodynamics of processes is obtained. Various meat systems have been analyzed with different success ratios. Proteins in meat formed the key area of interest due to their effect on product quality, shelf life, functionality and also their ability to interact with other components. Initially success rates were low owing to lack of sensitivity, results with complex curves, complications in interpretation and a large number of factors affecting the biological system. Later with developments in instrumentation and computer models for better resolution and reproducibility, wider horizons could be covered with easy solutions to complex results. Though thermal analysis has been used exhaustively in meat, research in this area has become stagnant and new areas are being left untouched. This review emphasizes the importance of thermal analysis in the meat industry and also the need to use more advanced equipment for better understanding of the biological changes occurring in muscle during processing and storage.

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“…They occur as a result of two basic reactions: oxidation of free amino acid groups in the presence of hydroperoxides and nucleophilic addition in the presence of carbonyl compounds [Davídek et al, 1983]. The ability to initiate protein oxidation is exhibited by the free radicals of fatty acids and their hydroperoxides, which initiate auto-oxidation chain reactions in the product [Aalhus & Dugan, 2014;Saeed et al, 1999]. They detach hydrogen atoms from the surface of the protein, which leads to the formation of protein radicals.…”

Section: Interaction Of Proteins and Amino Acids With Lipid Oxidationmentioning

confidence: 99%

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

Hęś¹

2017

Pol. J. Food Nutr. Sci.

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This study presents several aspects of the mutual interaction between lipids and proteins. Nutritional and technological implications of the reaction of oxidized lipids with proteins are discussed. Changes are highlighted in the content of amino acids and protein digestibility, formation of cross--links, fl avor compounds, as well as the formation of colored non-enzymatic browning products. Attention is paid to the agents which may determine the reaction of amino acids with the products of lipid oxidation, i.e. the presence of catalysts or inhibitors in the environment, the presence of water, pH of the environment, temperature or reaction time. It was also noted that the conformation of the protein structure, the surface charge, the affi nity, and the accessibility of reactive groups affect the intensity of these interactions. This review article presents methods which reduce oxidative rancidity due to the use of antioxidant compounds, particularly the possibility of the use of natural antioxidants that reduce the number of lipid and protein oxidation products, and are simultaneously able to model the nutritional value of food.

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Electron spin resonance (ESR) study on free radical transfer in fish lipid-protein interaction

Cited by 77 publications

References 16 publications

Elucidation of protein aggregation in frozen cod and haddock by transmission electron microscopy/immunocytochemistry, light microscopy and atomic force microscopy

Elucidation of protein aggregation in frozen cod and haddock by transmission electron microscopy/immunocytochemistry, light microscopy and atomic force microscopy

Thermal analysis of meat and meat products

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

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