Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N-nitrosamine formation in nitrite-curing solution

Yang, Hua; Meng, Peipei; Xiong, Youling L.; Ma, Li; Wang, Changlu; Zhu, Y.

doi:10.1016/j.meatsci.2013.05.038

Cited by 25 publications

(13 citation statements)

References 41 publications

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“…N -nitrosamines (NAs), which are formed by the reaction of primary and secondary amines and nitrosating agents [87], are carcinogenic to animals and possibly humans; thus, nitrates, nitrites, proteins, peptides, and amino acids may also participate in the reaction [88]. N -nitrosamine formation in cured meat has been found to be dependent on the degree of unsaturation of the adipose tissue of the feedstock [89], and this may be related to a higher oxidation susceptibility and formation of malondialdehyde and related oxidation products.…”

Section: Current and Potential Applications Of Tocopherols And Tocmentioning

confidence: 99%

“…According to Kurechi and co-workers [90], malondialdehyde greatly influences the formation of NAs and suggested a possible carcinogen-promoting effect of malondialdehyde. In addition, protein oxidation has been found to affect the formation of NAs upon heating [88], which was attenuated by alpha-tocopherol addition. Other studies [91,92,93] with bacon and cured sausage have reported that alpha-tocopherol was efficient in decreasing the concentration of NAs.…”

Section: Current and Potential Applications Of Tocopherols And Tocmentioning

confidence: 99%

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Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

Shahidi

Camargo

2016

IJMS

318

182

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Edible oils are the major natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Plant foods with low lipid content usually have negligible quantities of tocols. However, seeds and other plant food processing by-products may serve as alternative sources of edible oils with considerable contents of tocopherols and tocotrienols. Tocopherols are among the most important lipid-soluble antioxidants in food as well as in human and animal tissues. Tocopherols are found in lipid-rich regions of cells (e.g., mitochondrial membranes), fat depots, and lipoproteins such as low-density lipoprotein cholesterol. Their health benefits may also be explained by regulation of gene expression, signal transduction, and modulation of cell functions. Potential health benefits of tocols include prevention of certain types of cancer, heart disease, and other chronic ailments. Although deficiencies of tocopherol are uncommon, a continuous intake from common and novel dietary sources of tocopherols and tocotrienols is advantageous. Thus, this contribution will focus on the relevant literature on common and emerging edible oils as a source of tocols. Potential application and health effects as well as the impact of new cultivars as sources of edible oils and their processing discards are presented. Future trends and drawbacks are also briefly covered.

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Section: Current and Potential Applications Of Tocopherols And Tocmentioning

confidence: 99%

Section: Current and Potential Applications Of Tocopherols And Tocmentioning

confidence: 99%

Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

Shahidi

Camargo

2016

IJMS

318

182

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“…The formation of N ‐nitrosodiethylamine (NDEA) in a protein oxidation pathway was investigated by Yang et al . Fresh minced pork was treated with 700 mg/kg α‐tocopherol or 300 mg/kg green tea polyphenol extract.…”

Section: Inhibition Of Nitrosaminesmentioning

confidence: 99%

“…The formation of N-nitrosodiethylamine (NDEA) in a protein oxidation pathway was investigated by Yang et al 68 Fresh minced pork was treated with 700 mg/kg ␣-tocopherol or 300 mg/ kg green tea polyphenol extract. Both control (untreated) and treated samples were packaged in a high-oxygen atmosphere (78.8% O 2 ) and then refrigerated for 10 days.…”

Section: Inhibition Of Nitrosaminesmentioning

confidence: 99%

Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols

Xiong

2017

Annals of the New York Academy of Sciences

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Individual and mixed herbal extracts, as well as plant spices, are widely used in the preparation of muscle foods to enhance the organoleptic attributes. Abundantly rich in phenolic compounds, many of the phytochemical extracts have been shown to possess strong radical-scavenging and metal ion-binding properties and hence exert antioxidant activity in meat products. Because of their antiradical nature, phenolic acids and flavonoids, such as tea catechins, caffeic acid, chlorogenic acid, and mixed polyphenols derived from rosemary, licorice, and other herbal materials, are capable of inhibiting the formation of harmful secondary products from oxidized lipids and proteins. The inactivation of carcinogenic compounds produced in some nitrite-cured and high temperature-processed meats (e.g., nitrosamines and aromatic amines) by phytophenols has also been demonstrated in recent studies. Here, I describe the application of phytochemical-rich food ingredients in prepared meat and discuss the mechanisms by which plant-derived phenolic antioxidants mitigate toxicant and mutagen production in muscle foods.

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“…The degradation and oxidation of proteins into small molecules may be the reason for the formation of NAs. [12,13] The chemical changes (oxidation, nitrosation and proteolysis) of meat proteins during digestion lead to a decrease in their nutritional value. [14] To clarify the mechanisms of NAs formations, the model system has commonly been used to investigate the different processing parameters or precursors.…”

Section: Introductionmentioning

confidence: 99%

Protective effects of epicatechin on the oxidation and N-nitrosamine formation of oxidatively stressed myofibrillar protein

Ling

2019

International Journal of Food Properties

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The present study investigated the protective effects of the polyphenol epicatechin on the protein structural changes, gel properties and N-nitrosodiethylamine (NDEA) formation of oxidatively stressed myofibrillar protein (MP). Results showed that oxidation treatments to MP significantly increased their carbonyl content and surface hydrophobicity as compared to the control groups (p < 0.05). Epicatechin inhibited protein carbonyl content and surface hydrophobicity, especially treated with 2 mM epicatechin. Under oxidative conditions, the fluorescence intensity of tryptophan gradually decreased with the increase of epicatechin concentrations from 0 to 2 mM. The storage modulus (G') was increased gradually after oxidation and epicatechin treatment. Epicatechin reduced the loss of P 22 and water holding capacity (WHC), promoted the hydration of the proteins. Under oxidative conditions, epicatechin had a concentration dependent effect on the formation of NDEA; low concentrations of epicatechin promoted NDEA formation, while high concentrations inhibited NDEA production. In conclusion, an appropriate quantity of polyphenols can inhibit the oxidation of MP and formation of N-nitrosamines. ARTICLE HISTORY

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Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N-nitrosamine formation in nitrite-curing solution

Cited by 25 publications

References 41 publications

Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols

Protective effects of epicatechin on the oxidation and N-nitrosamine formation of oxidatively stressed myofibrillar protein

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