The anti-oxidative potential of ginger extract and its constituent on meat protein isolate under induced Fenton oxidation

Ivane, Ngouana Moffo A; Elysé, Fopa Kue Roméo; Haruna, Suleiman A.; Pride, Ngwasiri; Aba, Ejoh Richard; Foncha, Anuanwen Claris; Dandago, Munir Abba

doi:10.1016/j.jprot.2022.104723

Cited by 10 publications

(3 citation statements)

References 39 publications

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“…The content of free sulfhydryl groups can be used to characterize the degree of protein oxidation. A higher degree of oxidation is associated with a greater loss of free sulfhydryl groups [27]. As seen in Figure 1A, compared with the R group (78.85 nmol/mg), only BO treatment (81.61 nmol/mg) showed little effect on the free sulfhydryl content, while the other four cooking treatments significantly reduced the contents of free sulfhydryl groups (p < 0.05).…”

Section: Free Sulfhydryl Contentmentioning

confidence: 81%

Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics

Lv,

Wang,

Wei

et al. 2023

Foods

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Meat digestion and intestinal flora fermentation characteristics are closely related to human dietary health. The present study investigated the effect of different cooking treatments, including boiling, roasting, microwaving, stir-frying, and deep-frying, on the oxidation of chicken protein as well as its structural and digestion characteristics. The results revealed that deep-fried and roasted chicken exhibited a relatively higher degree of protein oxidation, while that of boiled chicken was the lowest (p < 0.05). Both stir-frying and deep-frying led to a greater conversion of the α-helix structure of chicken protein into a β-sheet structure and resulted in lower protein gastrointestinal digestibility (p < 0.05), whereas roasted chicken exhibited moderate digestibility. Further, the impact of residual undigested chicken protein on the intestinal flora fermentation was assessed. During the fermentation process, roasted chicken generated the highest number of new intestinal flora species (49 species), exhibiting the highest Chao 1 index (356.20) and a relatively low Simpson index (0.88). Its relative abundance of Fusobacterium was the highest (33.33%), while the total production of six short-chain fatty acids was the lowest (50.76 mM). Although stir-fried and deep-fried chicken exhibited lower digestibility, their adverse impact on intestinal flora was not greater than that of roasted chicken. Therefore, roasting is the least recommended method for the daily cooking of chicken. The present work provides practical advice for choosing cooking methods for chicken in daily life, which is useful for human dietary health.

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Section: Free Sulfhydryl Contentmentioning

confidence: 81%

Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics

Lv,

Wang,

Wei

et al. 2023

Foods

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“…All three functions of GA contribute to the MP oxidation as observed in GA-containing meat. In addition, this study provides useful experimental methodologies to study the roles of other polyphenols in complex sample systems involving Fenton reagents, which are highly relevant to food chemistry, , environmental remediation, ,, and medical sciences. , …”

Section: Resultsmentioning

confidence: 99%

Mechanistic Insights into Myofibrillar Protein Oxidation by Fenton Chemistry Regulated by Gallic Acid

Wang

et al. 2023

J. Agric. Food Chem.

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Gallic acid (GA, 3,4,5-trihydroxybenzoic acid) is a widely used natural food additive of interest to food chemistry researchers, especially regarding its effects on myofibrillar protein (MP) oxidation. However, existing studies regarding MP oxidation by GA-combined with Fenton reagents are inconsistent, and the detailed mechanisms have not been fully elucidated. This work validated hydroxyl radical (HO • ) as the primary oxidant for MP carbonylation; in addition, it revealed three functions of GA in the Fenton oxidation of MP. By coordination with Fe(III), GA reduces Fe(III) to generate Fe(II), which is the critical reagent for HO • generation; meanwhile, the coordination improves the availability and reactivity of Fe(III) under weakly acidic and near-neutral pH, i.e., pH 4−6. Second, the intermediates formed during GA oxidation, including semiquinone and quinone, promoted Fenton reactivity by accelerating Fe catalytic cycling. Finally, GA can scavenge HO • radicals, thus exhibiting a certain degree of antioxidant property. All three functions contribute to MP oxidation as observed in GA-containing meat.

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“…Ginger extract (VE), having a total phenolic content (TPC) of 122.4 µg/mL gallic and 81.64 µg/mL flavonoids (expressed as rutin equivalents), was obtained by the method described by Ivane et al [40]. Briefly, after being ground into a fine powder and put through a 20 mesh filter, some dried ginger was sonicated with ethanol for 15 min.…”

Section: Methodsmentioning

confidence: 99%

Dextran-Chitosan Composites: Antioxidant and Anti-Inflammatory Properties

Petrovici¹,

Anghel²,

Dinu³

et al. 2023

Polymers

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This study presents the development of new formulations consisting of dextran (Dex) and chitosan (Ch) matrices, with fillings such as chitosan stearate (MCh), citric acid, salicylic acid, or ginger extract. These materials were characterized using Fourier-Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), and mechanical tests, and evaluated for antioxidant properties, including scavenging activities, metal chelation, and ferric ion reducing power, as well as anti-inflammatory properties, measuring the binding affinity between serum albumin and the bioactive substances, which can influence their bioavailability, transport, and overall anti-inflammatory effect. Compounds in ginger such as 6-gingerol reduce inflammation by inhibiting the production of inflammatory substances, such as prostaglandin, cytokines, interleukin-1β, and pro-inflammatory transcription factor (NF-κB) and, alongside citric and salicylic acids, combat oxidative stress, stabilizes cell membranes, and promote membrane fluidity, thereby preserving membrane integrity and function. Incorporating chitosan stearate in chitosan:dextran samples created a dense, stiff film with an elastic modulus approximately seventeen times higher than for the chitosan:dextran matrix. The Dex:Ch:MCh sample exhibited low compressibility at 48.74 ± 1.64 kPa, whereas the Dex:Ch:MCh:citric acid:salicylic acid composite had a compact network, allowing for 70.61 ± 3.9% compression at 109.30 kPa. The lipid peroxidation inhibitory assay revealed that Dex:Ch:MCh:citric acid had the highest inhibition value with 83 ± 0.577% at 24 h. The study highlights that adding active substances like ginger extract and citric acid to Dex:Ch composites enhances antioxidant properties, while modified chitosan improves mechanical properties. These composites may have potential medical applications in repairing cell membranes and regulating antioxidant enzyme activities.

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The anti-oxidative potential of ginger extract and its constituent on meat protein isolate under induced Fenton oxidation

Cited by 10 publications

References 39 publications

Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics

Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics

Mechanistic Insights into Myofibrillar Protein Oxidation by Fenton Chemistry Regulated by Gallic Acid

Dextran-Chitosan Composites: Antioxidant and Anti-Inflammatory Properties

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