Relationship between lipid and protein oxidation in fish

Abstract

Reactive oxygen species (ROS) are generated in all aerobic organisms. Free radicals are highly reactive ROS that cause damage to biological materials. Fish is rich in polyunsaturated fatty acids, and hence, very prone to lipid peroxidation. Both lipid and protein oxidations are important for quality loss during storage of fish, with high impact on taste and texture. Also, there are interactions between protein and secondary lipid oxidation products (aldehydes) that occur in foods because the oxidation products from one reaction can further react with both lipids and proteins respectively. This review focuses on the mechanisms and pathways of the lipid and protein oxidation and their possible relationship. Additionally, the target amino acids and final impacts of this relationship were considered. We propose that the products of lipid oxidation promote protein oxidation in fish rather than the other way around specially, during frozen storage, while during postmortem changes protein oxidation dominates. Finally, it seems that, secondary products of lipid oxidation might have more impact on the functionality of proteins from both Michael addition and Schiff base reaction rather than lipid hydroperoxides and lipid radical transfer.

Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus)

“…Additionally, during post-mortem significant lipid and protein oxidation products observed after 4 and 1 days respectively. It seems, protein oxidation started before than lipid oxidation which has been indicated recently (Hematyar et al, 2019).…”

Phytosterols and their oxidative products in infant formula

“…This can lead to major changes in the protein's properties, activity, and structure which could also cause increased toxicity (Chen et al, ). Lipid oxidation products can also react further with amino acids (Hematyar, Rustad, Sampels, & Kastrup Dalsgaard, ). The processing of infant formula can have drastic effects on the composition of the ingredients inside.…”

The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax)

“…Fish samples subjected to PEF-treatment, may exhibit greater sensitivity to lipid and protein oxidation due to higher exposure to various pro-oxidants such as heme-proteins (hemoglobin and myoglobin), transition metals and enzymes released during rupture of cell membranes ( Gómez et al., 2019 ). The secondary lipid oxidation products may also react with primary amino groups on proteins resulting in protein carbonylation ( Hematyar et al., 2019 ). Furthermore, a nucleophilic reaction between carbonyl groups and saturated lipid aldehydes can lead to the production of Schiff base products ( Metz et al., 2004 ).…”