Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols

Cheng, Jingrong; Zhu, Ming‐Jun; Liu, Xueming

doi:10.1016/j.foodchem.2019.125592

Cited by 110 publications

(63 citation statements)

References 38 publications

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“…with the highest concentration of PNE (0.48 mg/ml), which indicated that the tertiary structure of MP was changed. It has been reported that the exposing of tryptophan residues to the hydrophilic environment may lead to the fluorescence quenching, which indicates that the protein structure transfer into a partially and/or completely unfolded state (Cheng, Zhu, et al., 2020). Meanwhile, with the unfolding of protein structure, more amino acid residues and hydrophobic sites are exposed, which can further increase the probability of interaction between phenolic compounds and protein (Wei et al, 2021).…”

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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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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“…Compared to control protein, a MP f –phenol complex tends to be more easily adsorbed onto the oil/water interface and increases the surface charge of the protein‐membrane (Figure 5). This often leads to stronger electrostatic repulsions between particles hence a more stable emulsion with smaller oil droplets dispersed in the aqueous phase (Cheng et al., 2020; Li et al., 2019). Sage extract (100 μg/mL) increased the emulsion zeta potential (negative) from −18.7 to −37.7 mV, and a thicker and more compact interfacial protein membrane that stabilizes oil droplets was revealed under the microscope (Li et al., 2019).…”

Section: Effect Of Phytophenol Binding On Structure‐related Muscle Protein Functionalitymentioning

confidence: 99%

Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties

Guo

Xiong

2021

Comp Rev Food Sci Food Safe

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Phenolic compounds are commonly incorporated into muscle foods to inhibit lipid oxidation and modify product flavor. Those that are present in or extracted from plant sources (seeds, leaves, and stems) known as “phytophenols” are of particular importance in the current meat industry due to natural origins, diversity, and safety record. Apart from these primary roles as antioxidants and flavorings, phytophenols are now recognized to be chemically reactive with a variety of food constituents, including proteins. In processed muscle foods, where the structure‐forming ability is critical to a product's texture‐related quality attributes and palatability, the functional properties of proteins, especially gelation and emulsification, play an essential role. A vast amount of recent studies has been devoted to protein–phenol interactions to investigate the impact on meat product texture and flavor. Considerable efforts have been made to elucidate the specific roles of phytophenol interaction with “myoproteins” (i.e., muscle‐derived proteins) probing the structure‐forming process in cooked meat products. The present review provides an insight into the actions of phytophenols in modifying and interacting with muscle proteins with an emphasis on the reaction mechanisms, detection methods, protein functionality, and implications for structural characteristics and textural properties of muscle foods.

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“…Meat and meat products are an excellent source of essential nutrients with highquality proteins, carbohydrates, minerals, and pigments, and depending on the muscle type, contain variable quantities and proportions of storage (triacylglycerols) and structural lipids (phospholipids) [1][2][3][4][5]. Bacterial growth and lipid oxidation are mainly responsible for quality deterioration of meat products during storage, processing, and handling, reducing their shelf life and impairing their consumption [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

et al. 2021

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Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable choices to replace synthetic antioxidants in meat products. These natural antioxidants from plants, in the form of extracts and essential oils (EOs), have been obtained from different sources such as fruits (dragon fruit, guarana, pomegranate), vegetables, (cabbage, onion), herbs, and spices (epazote, ginger, rosemary, sage, thyme, turmeric, winter savory) by several extraction processes. However, in the context of current directives there is a notable incentive for “green” solvents to replace organic ones and conventional techniques, in order to avoid harm to the environment, operator, and consumer health. In addition, the recycling of co-products from the processing of these plant materials allow us to obtain valuable BACs from under-exploited materials, contributing to the revalorization of these wastes. The resulting extracts allow us to maintain the quality of meat products, exhibiting similar or better antioxidant properties compared to those shown by synthetic ones. Their incorporation in fresh meat products would maintain the oxidative stability, stabilizing colour parameters, decreasing the formation of metmyoglobin, lipid, and protein oxidation and the generation of lipid-derived volatile compounds, without affecting sensory attributes. In addition, these novel ingredients contribute to improve both technological and functional characteristics, thus diversifying the offer of so-called “wellness foods”. In this review, the application of plant extracts as natural antioxidants in several fresh meat products is presented, showing their efficacy as scavenging radicals and imparting additional health benefits.

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Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols

Cited by 110 publications

References 38 publications

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

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

Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

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